Best Gluten Free Cheesecake Brownies
Rich chocolate brownies swirled with creamy cheesecake — elegant yet simple, and totally gluten‑free. The kind of dessert that makes you smile before even taking a bite.
Equipment
- 9‑inch square baking pan
- Mixing Bowls
Ingredients
Cheesecake Filling
- 2 8‑oz packages cream cheese full‑fat, brick‑style, room temperature
- ⅔ cup white sugar
- 2 eggs
- optional chocolate chips for extra indulgence
Brownie Batter
- 1 cup butter (2 sticks) rich, fudgy base
- 2 cups white sugar
- 4 eggs
- ¼ tsp salt
- 1 cup cocoa powder deep chocolate flavour
- 1 cup gluten‑free all‑purpose flour (or regular flour) for that chewy crumb
- optional chopped walnuts for crunch and nutty depth
Instructions
- Preheat the oven to 350 °F (175 °C). Line your baking pan with parchment paper or lightly grease it.
- In a bowl, beat the cream cheese, sugar and eggs until smooth and creamy; set aside.
- In another large bowl, use an electric mixer to combine the butter, sugar, eggs and salt until fluffy.
- Stir in cocoa powder (and optional walnuts) by hand until combined.
- Fold in the gluten‑free flour until the batter is thick and glossy.
- Pour most of the brownie batter into the prepared pan, reserving a small portion for the top swirl.
- Spread the cheesecake filling evenly over the brownie layer.
- Use the reserved brownie batter to dollop over the cheesecake layer; swirl gently with a knife or toothpick to create a marbled pattern.
- Bake for about 35–40 minutes or until a toothpick inserted into the center comes out mostly clean (a few fudgy crumbs are okay).
- Let cool completely before slicing — chilling helps the layers set and results in clean edges.
Notes
This recipe draws inspiration from popular gluten‑free cheesecake‑brownie hybrids featured on many GF‑friendly blogs. Using room‑temperature cream cheese and eggs, and slightly under‑baking the brownies for a fudgy centre, are key techniques. Quality cocoa intensifies the flavour.