There’s just something comforting about swirling together two desserts into one—especially when it’s cheesecake and brownies.
I remember trying to recreate that perfect balance of rich chocolate and creamy cheesecake for a family gathering, and everyone went wild for it.
The best part?
These marbled cheesecake brownies are gluten-free, so everyone can indulge, no stress involved.
They’re great for potlucks, birthday treats, or just when you need a little something sweet but wholesome.
Tips & Variations
- Nut-Free: Swap almond flour with a gluten-free all-purpose blend.
- Dairy-Free: Use a dairy-free cream cheese and coconut oil instead of butter.
- Sweetener Swap: If you prefer less sugar, try using monk fruit or stevia blends.
- Extra Rich: Toss in some dark chocolate chips into the brownie batter for an extra chocolatey punch.
- Serving Idea: These taste divine with a scoop of vanilla ice cream or a drizzle of melted dark chocolate on top.
Marbled Cheesecake Brownies
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
A luscious combination of rich gluten-free brownies and creamy cheesecake swirled together for the ultimate dessert. Perfect for family gatherings or when you need a sweet pick-me-up!
Ingredients
Brownie Layer
- 1 cup almond flour (finely ground)
- 1/2 cup cocoa powder (unsweetened)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (melted)
- 3/4 cup coconut sugar (or regular sugar)
- 2 large eggs
- 1 tsp vanilla extract
Cheesecake Layer
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- Make the Brownie Batter:
In a mixing bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
In another bowl, combine the melted butter and coconut sugar until smooth. Add the eggs and vanilla, mixing well. Gradually fold in the dry ingredients until just combined. - Prepare the Cheesecake Layer:
In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla until smooth and creamy. Don’t overmix it—you want it thick, not runny. - Layer and Swirl:
Pour most of the brownie batter into the prepared pan, reserving about 1/4 cup for the swirl. Spread it out evenly.
Spoon the cheesecake mixture on top, spreading it gently.
Drop spoonfuls of the reserved brownie batter over the cheesecake layer. Use a knife or skewer to swirl the two layers together for that marbled effect. - Bake:
Pop the pan into the oven and bake for 30–35 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs. - Cool and Serve:
Let the brownies cool completely in the pan before slicing. For the cleanest slices, refrigerate for 1–2 hours before cutting.
Notes
Chill before slicing for perfect squares. Can be stored in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
