I remember the first time I tried combining cheesecake and brownies—two comfort foods in one.
I wasn’t aiming to reinvent dessert; I was just looking for something gluten-free that still felt indulgent and didn’t taste like cardboard.
Turns out, this recipe became one of my most-requested treats. It’s rich, creamy, and has that perfect balance of chocolatey goodness and tangy cheesecake swirl. Plus, the fact that it’s gluten-free means no one gets left out.
Let’s get baking—this one’s a game-changer!
Tips for Maximum Yum
- Flour Substitutes: If you can’t find gluten-free all-purpose flour, almond flour works too, but the texture will be slightly denser.
- Dairy-Free Option: Use dairy-free cream cheese and a plant-based butter substitute for a lactose-free version.
- Extra Chocolatey: Fold in ½ cup of gluten-free chocolate chips for extra gooey goodness.
Serving Suggestions
Serve these brownies slightly warm with a scoop of vanilla ice cream. For a fancy twist, drizzle with melted dark chocolate or a sprinkle of flaky sea salt.
Gluten-Free Cheesecake Brownies
- Total Time: 55 minutes
- Yield: 9 large brownies 1x
- Diet: Gluten Free
Description
A rich, chocolatey brownie base swirled with tangy cheesecake, all gluten-free and absolutely delicious.
Ingredients
For the Brownie Layer:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup gluten-free all-purpose flour (I love Bob’s Red Mill 1-to-1)
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
For the Cheesecake Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
- Prep the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Leave some overhang to lift the brownies out easily.
- Make the Brownie Batter:
In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the gluten-free flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. - Make the Cheesecake Swirl:
In another bowl, beat the softened cream cheese with the sugar until creamy. Add the egg and vanilla extract, mixing until smooth. - Layer and Swirl:
Pour ¾ of the brownie batter into the prepared pan and spread it evenly. Dollop spoonfuls of the cheesecake mixture over the brownie layer. Drop the remaining brownie batter on top in small spoonfuls. Use a knife or skewer to gently swirl the layers together for that signature marbled look. - Bake:
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Let it cool completely in the pan before lifting it out and slicing.
Notes
Use room-temperature ingredients for the cheesecake layer to ensure a smooth, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
