Insanely Good Brownie Layered Mini No-Bake Cheesecakes

I remember the first time I tried to make a gluten-free dessert for a family gathering—half the room looked suspicious when I mentioned it was “gluten-free.”

But the moment they took a bite, their doubts disappeared faster than the last cheesecake on the plate!

These brownie layered mini cheesecakes are my go-to when I want to impress without turning on the oven.

They’re rich, creamy, and have that perfect balance of indulgence and feel-good nutrition. Plus, no one will believe they’re gluten-free unless you tell them!

Tips & Variations

• Substitutions:
  • If you’re nut-free, swap almond flour with oat flour.
  • For a dairy-free version, use plant-based cream cheese and yogurt.
• Flavor Boosts:
  • Add a teaspoon of espresso powder to the brownie base for a mocha kick.
  • Swirl in a spoonful of raspberry jam before chilling for a fruity twist.
• Serving Tips:
  • Serve these mini cheesecakes on a platter with a mix of fresh berries and a dusting of powdered cocoa for that “fancy bakery” vibe.

Brownie Layered Mini No-Bake Cheesecakes

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• Author: Judy Goudy
• Total Time: 20 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Gluten Free

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Description

Creamy, rich, and perfectly gluten-free, these brownie layered mini cheesecakes are an easy, no-bake dessert that’s sure to wow your guests.

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Ingredients

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For the Brownie Base

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• Pinch of salt

For the Cheesecake Layer

• 1 cup cream cheese (softened) or dairy-free cream cheese
• 1/2 cup Greek yogurt or coconut yogurt
• 1/4 cup honey or agave syrup
• 1 tsp vanilla extract
• Zest of 1 lemon (optional for brightness)

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Instructions

Step 1: Make the Brownie Base

1. In a medium bowl, mix the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt until well combined.
2. Line a muffin tin with paper liners and press about a tablespoon of the brownie mixture into each liner, making a flat, even layer.
3. Pop the tray in the freezer while you prepare the cheesecake layer.

Step 2: Make the Cheesecake Layer

1. In a large bowl, whip the cream cheese with a hand mixer until fluffy.
2. Add the yogurt, honey, vanilla extract, and lemon zest (if using), and whip again until smooth and creamy.
3. Spoon the cheesecake mixture over the brownie base in each muffin cup, smoothing the tops with a spoon or spatula.

Step 3: Chill and Set

1. Place the tray in the fridge for at least 4 hours, or overnight for best results.
2. When ready to serve, remove the cheesecakes from the liners and top with your favorite fresh berries or a drizzle of chocolate.

Notes

Can be made dairy-free. Keep chilled until serving for best texture.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 180
• Sugar: 8g
• Sodium: 60mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 20mg