These easy Gluten Free Cheesecake Brownies are extra rich and decadent. The perfect blend of cream cheese and chocolate. No one will guess they're gluten free!
The chocolate flavor from the cocoa powder and chocolate chips, and the creaminess of the cheesecake, make these brownies hard to resist. This recipe makes enough to share, but you may want to keep them all for yourself.
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My husband is always up for a slice of cheesecake, and I love a good chocolate brownie, so these gluten free chocolate cheesecake brownies were a great way to merge the two together. Although, in the interest of full disclosure, the rich chocolate brownie flavor tends to stand out more than the subtle cheesecake flavor does.
These brownies with cream cheese are rich and sweet. If you prefer a less sweet brownie, you should try my Chocolate Pecan Brownies recipe. Or if you're not a fan of cheesecake, but want something more than a regular brownie, you'll want to check out my Rocky Road Brownies.
The preparation time for this recipe is a little longer than a standard brownie, but the results are worth the extra effort. Most brownie recipes require 10-15 minutes of prep, but this one requires about 30 minutes. You'll need to make both the brownie batter and the cream cheese batter before combining the two into a decadent dessert.
Why this Recipe Works
- Melting the butter before adding the other brownie ingredients creates a dense, chewy, brownie layer.
- Cocoa powder and chocolate chips add extra chocolate flavor to the brownies.
- The cheesecake layer adds tang and richness to the brownies.
Ingredients You’ll Need
Brownie Layer
- Butter - Unsalted butter. Using unsalted butter allows you to control the amount of salt in the recipe.
- Sugar - White granulated sugar.
- Cocoa - Unsweetened cocoa powder. I use Hershey’s cocoa.
- Salt - Table salt.
- Baking powder - Always check the expiration date to make sure your baking powder is still fresh.
- Vanilla - Pure vanilla extract.
- Eggs - Large eggs.
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
- Chocolate chips - Semisweet chocolate chips.
Cheesecake Layer
- Cream cheese - Brick style cream cheese.
- Sugar - White granulated sugar.
- Gluten free flour blend - Bob’s Red Mill Gluten Free 1 to 1 Baking Flour is my blend of choice.
- Vanilla - Pure vanilla extract.
- Half & half - I use a regular store brand half & half.
- Eggs - Large eggs.
How to Make Cheesecake Brownies from Scratch
- Make the brownie batter.
- Spread ½ the brownie batter in the bottom of a greased and lined 9x13 pan.
- Make the cream cheese filling and pour over the brownie layer.
- Drop spoonfuls of the remaining brownie batter over the cream cheese layer.
- Swirl the brownie and cream cheese batters together.
- Bake for 50 minutes.
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat your oven to 350° F. Grease a metal 9x13 baking pan and line with parchment paper, leaving an overhang on the sides to lift out the finished brownies. Grease the parchment paper.
Make the Brownie Batter
Melt the butter in a large saucepan over medium heat. Add the 2 cups of sugar and bring to a low boil, stirring continually until the sugar has dissolved (about 5 minutes).
Take the pan off the heat and add the cocoa, salt, baking powder, and vanilla and stir until combined. Let the mixture cool for 5 minutes.
Whisk in the eggs, one at a time, and then the gluten free flour blend. Stir the mixture until smooth.
Make the Cheesecake Batter
With a hand mixer, beat the cream cheese until no large chunks remain.
Add the sugar, flour, vanilla, half & half, and eggs and mix until smooth.
Stir the chocolate chips into the brownie batter.
Spread half the brownie batter on the bottom of the prepared pan.
Pour the cream cheese mixture over the top of the brownie batter.
Drop the remaining brownie batter by spoonful onto the cream cheese layer.
Using a table knife or spatula, swirl the brownie batter together with the cream cheese batter to create a marbled look.
Bake the brownies for 45-55 minutes, until a wooden pick inserted into the center comes out clean.
Remove from the oven and cool completely before cutting.
Using the edges of the parchment paper, lift the brownies out of the pan and cut into squares.
Gluten Free Flour Blend
Use a good quality all-purpose gluten free flour when making these gluten free cream cheese brownies. I use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold baked goods together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this brownie recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
More Gluten Free Brownie Recipes
Recipe Tips & FAQs
- Make sure your cream cheese is at room temperature before beating with an electric mixer. Cream cheese right from the fridge is much harder to work with.
- Use a 9 x 13-inch baking pan with straight sides, instead of rounded sides, to give the brownies a clean, crisp edge.
- Line your greased pan with parchment paper and then grease the parchment paper. This will make it much easier to get the moist brownies out of the pan.
I wish that were true, but gluten free brownies aren’t any healthier than brownies made with all-purpose flour.
Yes. If the brownies are warm, the tops will tear when you try to cut them. Letting the brownies cool completely, before slicing, will give you clean straight edges.
The brownies can be stored at room temperature overnight in an airtight container. Or store them in an airtight container in the fridge for 3-4 days.
Yes. The brownies can be frozen for up to 2 months. Cool the brownies completely, then wrap the brownies individually in plastic wrap and place in a freezer safe bag.
Tools for Making Cheesecake Brownies
- 9 x 13-inch baking pan - The straight sides of this pan make it perfect for making brownies and bars.
- Electric hand mixer - I like to do as much mixing by hand as I can, but when I want the batter to be smooth and creamy an electric hand mixer does the job.
If you like a thick, dense, chocolatey brownie swirled together with smooth and creamy cheesecake, you have to make these gluten free cream cheese brownies! Once you try them, let me know what you think. Enjoy!
More Chocolate Gluten Free Recipes You’ll Love
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Recipe
Gluten Free Cheesecake Brownies
Ingredients
For the Brownie Batter:
- 1 cup butter (unsalted)
- 2 cups granulated sugar
- 1 ¼ cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 eggs
- 1 cup gluten free flour blend
- 2 cups semisweet chocolate chips
For the Cheesecake Batter:
- 2 8-ounce packages cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup gluten free flour blend
- 2 teaspoons vanilla extract
- ¼ cup half & half
- 2 eggs
Instructions
- Preheat oven to 350° F.
- Grease a 9 x 13-inch pan. Line the pan with parchment paper and grease the parchment.
Make the Brownie Batter:
- Melt the butter, in a large saucepan over medium heat. Add the 2 cups of sugar and bring to a low boil, stirring continually until the sugar has dissolved (about 5 minutes).
- Take the pan off the heat and add the cocoa, salt, baking powder, and vanilla and stir until combined. Let the mixture cool for about 5 minutes.
- Whisk the eggs in, one at a time, and then the gluten free flour. Stir the mixture until smooth.
Make the Cheesecake Batter:
- With a hand mixer, beat the cream cheese until no large chunks remain.
- Add in the sugar, flour, vanilla, half & half, and eggs and mix until smooth.
- Stir the chocolate chips into the brownie batter.
- Spread half the brownie batter on the bottom of the pan, then pour the cream cheese batter over the top.
- Drop the remaining brownie batter by spoonful onto the cream cheese layer. Using a table knife or spatula, swirl the brownie batter together with the cream cheese batter to create a marbled look.
- Bake the brownies for 45-55 minutes, until a wooden pick inserted into the center comes out clean.
- Remove from the oven and cool completely before cutting.
Notes
- Make sure your cream cheese is at room temperature before beating with an electric mixer. Cream cheese right from the fridge is much harder to work with.
- Use a 9 x 13-inch baking pan with straight sides, instead of rounded sides, to give the brownies a clean, crisp edge.
- Line your greased pan with parchment paper and then grease the parchment paper. This will make it much easier to get the moist brownies out of the pan.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2018. It was updated in 2023 with new images, additional text and FAQs.
Lynette Pearl says
These are absolutely delicious!!!
Gina Embray says
Could these be made 2 days ahead of serving?
Flavor Walk says
Hi Gina,
Yes. Store the brownies in the fridge for up to 5 days.