Jaffa Lumps Cheesecake Brownie

This recipe is made gluten free (assuming correctly that Jaffa Lumps are gluten free), but you can make it a regular one by simply using regular flour.

AND if you don’t like Jaffa Lumps you can just take them out and it’ll be a cheesecake brownie. DROOL.



  • 100 grams butter, chopped
  • 150 grams dark chocolate, chopped
  • egg
  • 2/3 cup caster sugar
  • 3/4 cup almond meal (or plain flour)
  • 1/4 cup self-raising flour (regular or gluten free)


  • 250 grams cream cheese, softened
  • 50 grams icing sugar
  • 250 mls cream
  • 1 packet Jaffa Lumps (frozen – makes it easier to blitz / crush up)
  • Juice of 1/2 a lemon



  1. Preheat your oven to 180 degrees Celsius and line a cake / slice pan
  2. Melt the butter and dark chocolate in a pot on the stove
  3. In a separate bowl, combine the egg and caster sugar and whip until smooth
  4. Gradually stir in the chocolate mixture and almond meal / flour
  5. Pour the mixture into your lined pan, and cook in the oven for 10-15 minutes or until the mixture feels firm to touch.
  6. Remove from oven and let cool in the pan

DIRECTIONS (filling)

  1. Whip your cream and icing sugar together and place in the fridge until you need it again
  2. Using an egg beater, beat the cream cheese until soft, add lemon and beat for a further 30 seconds
  3. Carefully mix your whipped cream and cream cheese mix together
  4. At this point you can either pour the mixture onto the top of the cooled base (to have a plain cheesecake), or proceed with the Jaffa Lumps part …
  5. Blitz a pack of frozen Jaffa Lumps in a food processor and then carefully mix 3/4 into your cheesecake filling
  6. Pour the filling onto the top of the cooled base and place in the fridge for at least 2 hours to set.
  7. You can use the leftover pieces of Jaffa Lumps to top the cheesecake, or you can simply eat yourself OM NOM NOM …




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