Gluten-Free Cheesecake Brownies
Rich, fudgy brownies meet creamy cheesecake in this irresistible gluten-free dessert. Perfect for gatherings, gifting, or cozy nights in.
Equipment
- Mixing Bowls
- Hand or stand mixer
- 9x13 Baking Pan
- Parchment Paper
Ingredients
Cream Cheese Layer
- 16 oz cream cheese full-fat, brick-style
- 2/3 cup white sugar
- 2 eggs room temperature
- chocolate chips optional
Brownie Batter
- 1 cup butter 2 sticks, melted
- 2 cups white sugar
- 4 eggs room temperature
- 1/4 tsp salt
- 1 cup cocoa powder unsweetened
- 1 cup gluten-free flour 1:1 baking blend or regular flour
- chopped walnuts optional
Instructions
- Preheat oven to 350°F. Line a 9x13 pan with parchment paper or lightly grease it.
- In a bowl, beat cream cheese, sugar, and eggs until smooth and creamy. Stir in chocolate chips if using. Set aside.
- In another bowl, cream butter, sugar, eggs, and salt until fluffy.
- Add cocoa and optional walnuts; stir until glossy.
- Mix in gluten-free flour until smooth and thick. Don’t overmix.
- Spread most of the brownie batter into the pan. Reserve a few spoonfuls for swirling.
- Pour cheesecake filling over brownie layer. Smooth gently to edges.
- Thin reserved brownie batter with water. Dollop on top and swirl with a knife or skewer.
- Bake for 35–40 minutes until center is just set. A toothpick should come out mostly clean.
- Cool completely before slicing. Store in an airtight container in the fridge.
Notes
Use brick-style cream cheese and good quality cocoa for best results. Brownies are even better chilled overnight!
Nutrition
Calories: 320kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 85mgSodium: 95mgPotassium: 130mgFiber: 2gSugar: 28gVitamin A: 620IUCalcium: 45mgIron: 1.8mg
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