These gluten free cheesecake brownies are so delicious and easy to make! Rich & fudgy brownies topped with a sweet cheesecake layer and swirled together to make an instant classic.
This marbled gluten free cheesecake brownie recipe is amazing. If you love brownies or cheesecake, combining the two together to make a super dessert like this just takes it outta this world good.
Starting with my gluten free brownie recipe, they are topped with a layer of creamy cheesecake and swirled together with a bit of reserved brownie batter. They are chocolatey, chewy, and decadent enough that any celebration would end perfectly with these brownies. Or you can make them on a Monday because you feel like it.
Free From: wheat, gluten, dairy, casein, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Related: The BEST Gluten Free Brownies
How to Make Gluten Free Cheesecake Brownies
The ingredients are simple for the brownies, but the quality is really important – especially for the chocolate!
- Butter
- Salt
- Gluten Free Flour (I love King Arthur Flour or Better Batter for this recipe!)
- Sugar
- Vanilla
- Eggs
- Cream Cheese
- Chocolate Squares
Combine your butter and chocolate in a medium sized pot and begin to melt it over the stove. Let them combine but not boil. Remove from heat and add your sugar till it fully melts in. The mixture should be cool enough to add your eggs and vanilla. Make sure you stir constantly to make sure the eggs don’t cook! Now add your flour in two batches, incorporating well each time. Reserve about ⅓ cup of this brownie mixture.
In a large bowl, whip together the cream cheese, egg, sugar, and vanilla till a smooth batter is formed.
Pour the brownie batter into a lined brownie pan. Gently pour the cheesecake mixture on top. Dollup your reserved brownie batter on top and swirl together till you get your desired shapes.
Bake in the oven for about 35 minutes. Let cool completely before serving!
Tips for the Best Brownies
Something I love about this recipe is how impressive it looks with only a little bit of effort! These brownies come together so quickly and you’ll be eating some of the best dang brownies in only a short while!
Use high quality chocolate. The chocolate can make or break a good brownie. This recipe calls for melted chocolate squares. While you can use chocolate chips, I really would recommend that you search out a good baking chocolate and use it. Chocolate chips usually have stabilizers in them that help retain their shape after baking. Good for cookies, not good for melting into a brownie!
Make sure your ingredients are at room temperature. If you try to whip up the cheesecake with cold cream cheese, you’ll have lumpy cheesecake, and no one likes that. Make sure to take the cream cheese, butter, and eggs out for at least an hour before baking. Your ingredients will come to room temperature and incorporate together much nicer for that.
Don’t overbake! Gluten free baking tends to be a tricky thing because the flours don’t brown up as well as wheat flour. When you combine it with chocolate and top with cheesecake, it can be downright difficult to know when to remove these from the oven! Take the brownies out when they are still ever so slightly wobbly in the middle and you should be good!
Short on time but still want to make these? You can use a boxed brownie mix! Make the cheesecake topping, follow the directions on your box, and combine to make an even quicker and easier dessert!
Ingredients
for Brownies
- ½ cup butter
- 2 1-oz chocolate squares
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup gluten free flour
- pinch of salt
for Cheesecake
- 4 oz cream cheese, softened
- 1 egg
- ¼ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F/177°C. Line a 9x9 pan with parchment paper on all sides. Set aside.
- In a medium mixing bowl, or in your stand mixer, whip all cheesecake ingredients together until well combined. This should take about 2 minutes. Set aside.
- In a medium sauce pan, begin to melt your butter and chocolate over a low flame. You want them to melt together but not come to a boil.
- Remove from the heat and stirl in your sugar till it is fully incorporated. Add the eggs and vanilla, stirring constantly to make sure the eggs don't cook. The sugar should have cooled the batter enough so your eggs shouldn't cook, but you can never be too careful.
- Add your flour in two batches, stirring well each time. When fully combined, remove about ⅓ of brownie batter and set aside.
- Transfer your brownie batter to your prepared baking dish. Pour in an even layer. Gently add the cheesecake layer on top. Drop your reserved brownie batter over the cheesecake and using a knife, gently swirl until you have your desired pattern. Don't overswirl.
- Bake for 30-35 minutes or until the brownie is mostly set and it only jiggles a little when you shake it. A toothpick inserted should come out mostly clean. Remove from the oven and let cool completely. Place it in the fridge for about an hour after cooled to allow the cheesecake to fully set. When ready to serve, cut into 9 giant squares or 16 smaller ones! Enjoy!
Did you make these Gluten Free Cheesecake Brownies?
Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!
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