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Home Recipes Desserts Bars & Brownies
★★★★★ 5 from 1 Reviews

Fudgey Gluten-Free Cheesecake Brownies

45 min
GF Gluten-Free VG Vegetarian
Avatar by: Lindsay Grimes
February 3, 2021 (Updated: October 27, 2022)
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This is a side image of a brownie with a cheesecake top layer and a bite taken out. The brownie sits on a white piece of parchment paper and more brownies are blurred in the background. Text overlay reads "Fudgey Cheese flourless & gluten free"
This is a stack of three brownies on a white counter and white background. The brownies have a cheesecake layer. Text overlay reads "Fudgey Cheesecake Brownies flourless & gluten free"
This is a stack of three brownies on a white counter and white background. The brownies have a cheesecake layer.
Gluten-free cheesecake brownies are a fudgey chocolate brownie topped with a cheesecake swirl. They’re flourless, super rich, and indulgent!

Gluten-free cheesecake brownies have been my latest obsession. If you like brownies and you like cheesecake you are going to throughly enjoy this little love baby recipe.

These fudgey chocolate brownies are swirled with cream cheese. The creamy cheesecake layer is the perfect compliment to the deep, rich chocolate brownie!

If you want to double down on your chocolate love, check out my Ultimate List of Chocolate Desserts: 30+ Ideas!!

This is a side image of a brownie with a cheesecake top layer and a bite taken out. The brownie sits on a white piece of parchment paper and more brownies are blurred in the background.

Ingredients for gluten-free cheesecake brownies:

Gluten-Free Brownie bottom:

  • Chocolate Chips: they’re going to be the chocolatey base of these brownies!
  • Coconut Sugar: this is what we’re going to use to sweeten the brownies. It adds a rich, caramel depth to the brownies that are so delish!
  • Agave Nectar: a little extra sweetness. If you don’t have agave nectar or don’t like it, you can sub in honey or maple syrup instead.
  • Eggs: just a couple eggs and we’re adding in an extra yolk to bump up the fudge factor of these brownies.
  • Vanilla: just a splash!
  • Blanched Almond Flour: this is going to give the brownies some structure. I love super-fine blanched almond flour because it makes for a smoother dessert compared to an almond meal or something with more texture to it.
  • Cocoa Powder: this will give an extra layer of richness to these brownies!
  • Salt: just a bit.

Cheesecake layer:

  • Cream Cheese: this is kinda necessary if you’re making cheesecake brownies! I always go for full fat cream cheese!
  • Agave Nectar: to sweeten up the cream cheese. You can also sub in honey or maple syrup if you don’t have or like agave nectar.
  • Egg: will help the cream cheese layer set when we bake it.
  • Vanilla: to give the cream cheese layer some vanilla vibes.
This is an overhead image of ingredients laid out on a counter. The ingredients are almond flour, cocoa powder, coconut sugar, chocolate chips, eggs, and cream cheese.
This is an overhead image of two bowls sitting on a white marbled counter. One bowl has raw brownie batter, the other both has a cream cheese mixture. A tan towel is in the bottom left corner of the image, under the bowl with the brownie batter. A whisk with brownie batter is next to the brownie bowl, laying on the counter in the bottom left corner of the image.
This is an overhead image of a square pan with a piece of parchment paper draping over two sides. Raw brownie batter with a cream cheese swirl is inside the pan. The pan sits on a white and grey counter. A tan towel is in the bottom left corner of the image. A whisk with raw brownie batter is in the bottom right of the image. Some chocolate chips are scattered above the pan to the top left of the image.

How to make gluten free chocolate brownies with a cream cheese swirl:

It’s so simple! It’s a two step process and I think my favorite step is when the swirl action happens…

Make the brownie layer. Whisk together the melted chocolate (Check out my post How to Melt Chocolate Chips), coconut sugar, agave, eggs and egg yolk, and vanilla. 

Once smooth, add the almond flour, cocoa powder, and salt. Whisk until combined and set aside. 

Make the cheesecake layer. In a separate, medium bowl, use a clean whisk to cream together the room temperature cream cheese, agave, egg, and vanilla until smooth. 

Add the layers to the pan. Line an 8×8 square pan with parchment paper so that it is draped over two sides. 

Pour ⅔ of the brownie batter into the pan and use a rubber spatula to spread it into the edges and corners. 

Pour the cheesecake batter on top of the brownie layer and spread it out. 

Finally, scoop the remaining brownie batter on top of the cheesecake layer, putting them in little dollops across the top.

Swirling happiness. Use a toothpick or chopstick to create swirls in the brownie dollops and cheesecake layer. 

Bake. Bake for 30 minutes. Remove the brownies from the oven and allow to cool for 15 minutes before cutting into them.

This is an overhead image of brownies with a cheesecake swirl. The brownies are cut into squares and sit on a white piece of parchment paper on a white counter. A knife is in the bottom corner of the image.

How to store these gluten-free cheesecake brownies:

You can leave them out on at room temperature overnight in a sealed container. They’ll keep for about 5 days in the fridge or 3 months in the freezer.

Defrost in the fridge overnight and warm in the microwave or oven until heated through.

Fun toppings to add to your cheesecake brownies:

Chopped pecans would add a really fun nutty element to these brownies. You could even add some strawberry chia jam or a caramel drizzle!

More flourless brownies recipes:

  • Fudgey Chocolate Strawberry Brownies
  • Healthier Cosmic Brownies
  • Fudgey Gluten Free Brownies
  • Peanut Butter Swirl Brownies
  • The Best Tahini Brownies
  • Healthy Avocado Brownies
  • Homemade Brownie Brittle

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a stack of three brownies on a white counter and white background. The brownies have a cheesecake layer. Recipe
GF Gluten-Free VG Vegetarian

Fudgey Gluten-Free Cheesecake Brownies

These flourless cheesecake brownies are a fudgey chocolate brownie topped with a cheesecake swirl. Super indulgent and naturally gluten free!

AvatarRecipe by:Lindsay Grimes
★★★★★ 5 from 1 reviews
Prep: 15 minCook: 30 minTotal: 45 min
Print recipe Rate recipe Pin Save recipe
Servings: 16 brownies 1x

Ingredients

Brownie layer:

  • 1 1/2 cup chocolate chips, melted (How to Melt Chocolate Chips in 5 Minutes)
  • 1/2 cup coconut sugar
  • 4 tablespoons agave nectar
  • 2 eggs + 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup blanched almond flour
  • 1/4 cup cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
  • 1/2 teaspoon salt

Cheesecake layer:

  • 1 (8 oz) package cream cheese, room temperature
  • 3 tablespoons agave nectar
  • 1 egg
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the melted chocolate, coconut sugar, agave, eggs and egg yolk, and vanilla. 
  3. Once smooth, add the almond flour, cocoa powder, and salt. 
  4. Whisk until combined and set aside. 
  5. In a separate, medium bowl, use a clean whisk to cream together the cream cheese, agave, egg, and vanilla until smooth. 
  6. Line an 8×8 square pan with parchment paper so that it is draped over two sides. 
  7. Pour ⅔ of the brownie batter into the pan and use a rubber spatula to spread it into the edges and corners. 
  8. Pour the cheesecake batter on top of the brownie layer and spread it out. 
  9. Finally, scoop the remaining brownie batter on top of the cheesecake layer, putting them in little dollops across the top.
  10. Use a toothpick or chopstick to create swirls in the brownie dollops and cheesecake layer. 
  11. Bake for 30 minutes. 
  12. Allow to cool for 15 minutes before cutting into them.

Tips

  • Photography by Sasha Hooper at Eat Love Eats

Nutrition Info:

  • Serving Size: 1 brownie
  • Calories: 219
  • Sugar: 22.2g
  • Sodium: 132mg
  • Fat: 12.3g
  • Saturated Fat: 6.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 26.6g
  • Fiber: 2.1g
  • Protein: 4.6g
  • Cholesterol: 57mg
© The Toasted Pine Nut

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  1. AvatarBrenda says

    Posted on 2/5/21 at 11:01 am

    Quick question. Can I replace eggs with flax seed eggs and cream cheese with vegan cream cheese?

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 2/6/21 at 7:29 am

      Hi Brenda,

      I haven’t tested it with flax eggs so I don’t know for sure. If you’re going to experiment, I would suggest trying a vegan egg alternative that you can buy at the store. I’ll have to get some brands that are good, I’m not too familiar. I think you’ll need some more binding than flax eggs. Vegan cream cheese should work, it may get a bit dried out when you bake it, but that probably depends on the brand. Let me know how you make out!!

      xo, Lindsay

      Reply
  2. AvatarEllen says

    Posted on 2/9/21 at 9:11 am

    Loved this recipe! So fudgy and delicious! I can normally tell when things are gluten free and I couldn’t with this recipe.. and either could my coworkers! 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 2/9/21 at 10:48 am

      Yay!! I’m so happy you loved it!! xo

      Reply
  3. AvatarCarlee says

    Posted on 1/4/22 at 12:10 pm

    Do you have to use coconut sugar? Have you tried regular sugar?

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 1/6/22 at 10:50 am

      You can sub in another granular sugar if you prefer! Let me know how it goes! xo

      Reply

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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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