Gluten-Free Cheesecake Brownies

Forget the box of gluten-free brownie mix! This homemade gluten-free cheesecake brownie recipe delivers a rich, fudgy chocolate brownie base swirled with a tangy, sweet cream cheese layer. These brownies are so decadent and delicious, no one will ever guess they’re gluten-free

Why This Recipe is a Must-Try

• Ultimate Fudginess: A dense, moist chocolate brownie base that melts in your mouth.
• Tangy Cheesecake Swirl: A thick, creamy layer of cheesecake adds a delightful contrast.
• Easy to Make: Surprisingly simple and takes only about an hour, including baking time.
• Gluten-Free Perfection: Achieves the perfect brownie texture and flavor without any gluten.

Creating Your Gluten-Free Cheesecake Brownies: A Step-by-Step Guide

1. Prep: Preheat your oven to 350°F (175°C).
2. Cheesecake Filling: In a large bowl, combine cream cheese, sugar, and eggs. Beat until smooth and creamy.
3. Brownie Batter: In a separate bowl, mix the dry ingredients: gluten-free flour (Bob’s Red Mill 1-to-1 or Cup4Cup recommended), cocoa powder, and sugar.
4. Assemble: Line a baking pan with parchment paper or grease it. Pour most of the brownie batter into the pan, reserving a small amount. Pour the cream cheese filling evenly over the brownie batter.
5. Swirl: Thin the reserved brownie batter with a tiny bit of water. Dollop it over the cream cheese filling. Use a fork or toothpick to swirl the brownie batter into the cream cheese for a marbled effect.
6. Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the brownies to cool completely before slicing and serving.

Tips and Tricks for Brownie Bliss

• Flour Choice is Key: For the best texture, use a 1-to-1 gluten-free baking flour like Bob’s Red Mill 1-to-1 or Cup4Cup. Almond flour, coconut flour, or rice flour are not recommended for this recipe.
• Mix-Ins: Enhance the flavor with chopped nuts (walnuts or macadamia nuts are great), or add chocolate chips to the cream cheese filling.
• Raspberry Swirl: For a fruity twist, swirl in raspberry coulis or your favorite berry jam instead of the brownie batter dollops.
• Less Cheesecake: If you prefer a less pronounced cheesecake flavor, halve the cream cheese filling recipe. Layer half the brownie batter, the cream cheese filling, and then the remaining brownie batter.
• No Cheesecake: If you’re not a fan of cheesecake, you can omit the cream cheese filling entirely and bake just the brownie batter for an extra-chocolatey treat.
• Serving Suggestion: These brownies are especially delicious chilled. Store them in the refrigerator or freezer for a fudgy texture. They can be frozen for up to four months or refrigerated for up to two weeks.

Making with Regular Flour

This recipe works perfectly well with regular all-purpose flour. Simply substitute the gluten-free flour with your preferred regular baking flour.

Gluten-Free Cheesecake Brownies

Recipe Ingredients

Cream Cheese Filling:

• 2 (8-ounce) packages cream cheese (full-fat, brick-style recommended)
• ⅔ cup granulated sugar
• 2 large eggs
• Optional: Chocolate chips

Brownie Batter:

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• ¼ teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose gluten-free flour (or regular flour)
• Optional: Chopped walnuts

Detailed Recipe Instructions

1. Preheat oven to 350°F (175°C).
2. Cheesecake Filling: In a large bowl, blend cream cheese, sugar, and eggs until smooth.
3. Brownie Batter: In a separate large bowl, using an electric mixer, blend butter, sugar, eggs, and salt.
4. Add cocoa powder and nuts (if using) and stir until blended.
5. Add flour and mix until just combined.
6. Pour most of the brownie batter into a greased or parchment-lined baking pan, reserving a small amount for swirling.
7. Pour the cream cheese filling over the brownie batter and smooth the surface.
8. Thin the reserved brownie batter with a tiny bit of water and dollop it over the cream cheese. Swirl with a fork or toothpick.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool completely before cutting and serving. Store in an airtight container at room temperature, in the refrigerator, or freezer.

Gluten-Free Cheesecake Brownies

Recipe by admin

0.0 from 0 votes

Course: Gluten FreeCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

10

minutes

Forget the box of gluten-free brownie mix! This homemade gluten-free cheesecake brownie recipe delivers a rich, fudgy chocolate brownie base swirled with a tangy, sweet cream cheese layer.

Ingredients

• For the Cream Cheese Filling:

• 16 oz (2 packages) full-fat brick-style cream cheese, softened

• 2/3 cup white sugar

• 2 eggs

• Optional: ½ cup chocolate chips

• For the Brownie Batter:

• 1 cup (2 sticks) butter, melted

• 2 cups white sugar

• 4 eggs

• ¼ teaspoon salt

• 1 cup cocoa powder

• 1 cup all-purpose gluten-free flour (or regular flour)

• Optional: ½ cup chopped walnuts

Directions

• Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
• In a large bowl, blend cream cheese, sugar, and eggs until smooth.
• In a separate bowl, mix melted butter, sugar, eggs, and salt using an electric mixer.
• Stir in cocoa powder and nuts, if using, then add flour and mix until a smooth batter forms.
• Pour the brownie batter into the prepared pan, reserving a small amount to swirl on top.
• Spread the cream cheese filling evenly over the brownie batter.
• Thin the reserved brownie batter with a small amount of water, dollop over the cream cheese layer, and swirl with a toothpick or fork.
• Bake for 35-40 minutes until the batter is set and a toothpick inserted in the center comes out clean.
• Let cool completely before cutting. Store in an airtight container at room temperature, in the fridge, or freeze for longer storage.