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Divide approx. 30g of the cooked noodles to each chicken soup portion just before serving

This recipe for gluten-free cheesecake brownies takes your regular brownies to the next decadent level. If you have never tried this baked combination of tangy vanilla cheesecake and fudgy brownie layer, then you are in for a real treat, literally!!

The attractive marble look is easily designed by swirling both mixtures with a toothpick or skewer in both directions. Not only do these brownies taste awesome, but they also look truly magical.

Repeat swirling the brownie & cheesecake mixture, bringing some of the brownie mixture up to the surface until a marbled effect has been created.

When I worked in my restaurant in Melbourne, I remember being handed down this recipe by a customer who requested these cheesecake brownies to be served as a dessert. They were an instant success and stayed on the menu for years. Moving on, I recently found the original recipe in my recipe collection and started testing it with gluten-free ingredients. Much to my delight, the gluten-free version turned out to be a replica of the mouthwatering treat I fondly remember.

Some tips to make perfect cheesecake brownies

Use the best cocoa you can find to make these brownies. The melted butter blooms the rich flavours from the cocoa giving the brownies that fudgy flavour.

It is important to use full-fat cream cheese to achieve the marble effect on the top layer. During my testing, I tried low-fat cream cheese, but for some “scientific” reason, the cream cheese sinks to the bottom of the tray and the marble effect disappears while baking!

Line a square baking tin with two pieces of baking paper and position them crosswise to prevent the corners from scrunching up. This will also make lifting the baked brownies out from the tin easier.

Line a square baking tin with baking paper for the cheesecake brownies to bake in.

If you want a nice square-shaped brownie, then it is essential to allow the brownies to cool down for 40 minutes in the baking tin.

Once removed, trim away the sides slightly for a tidy look and slice the brownies into even squares.

Use a clean knife each time you slice the brownies. Have a wet paper towel handy to wipe it clean each time you slice to remove any crumbs.

Keep the brownies covered and chilled until serving time. Due to the cheesecake layer, the brownies are best kept in the refrigerator to prevent spoiling.

Prefer to make brownies without the cheesecake?

Head to my gluten-free fudge brownie recipe

Several brownie portions stacked on a serving platter

 

GOOD TO KNOW!

Chicago is known as the birthplace of brownies back in 1893 when the wife (Bertha Palmer) of hotel owner Potter Palmer requested her kitchen staff to create a portable dessert to take to a World’s Fair. The fudgy brownie was an instant hit and many generations have adapted the recipe to include many different additions such as nuts, marshmallows, dried fruit and cream cheese.

The original brownie recipe from 1893 is still served at the Palmer House Hilton Hotel!

Gluten-Free Cheesecake Brownies

by Sandra, Fun Without Gluten
These attractive and decadent brownies have a tangy vanilla cheesecake topping swirled into a fudgy brownie base.
Follow my step instructions closely to achieve the classic marbled look and cut out perfect squares.
5 from 2 votes
Prep Time 25 minutes
Cook Time 35 minutes
Cooling down 40 minutes
Total Time 1 hour 40 minutes
Course baking, Dessert, Kids' Snacks, Party Food
Cuisine American
Servings 12 square slices

Equipment

Ingredients
  

Brownie layer

  • 185 g butter, cold & cubed
  • 3 tbsp good quality cocoa powder, sifted
  • 200 g caster/fine white sugar
  • 2 eggs, lightly beaten, at room temperature
  • 110 g store-bought or homemade gluten-free plain flour

Cheesecake layer

  • 250 g full-fat cream cheese, at room temperature
  • 80 g caster/fine white sugar
  • 1 tsp vanilla essence
  • 1 egg, lightly beaten

Instructions
 

Brownie layer

  • Melt the butter with the sifted cocoa powder in a medium saucepan over low heat.
    Melt the butter with the sifted cocoa powder to make the cheesecake brownies
  • Once melted, remove the saucepan from the heat and pour it into a medium bowl.
  • Using a spatula, add the warm chocolate mixture to the sugar, stirring thoroughly.
    Adding the cocoa mixture to the sugar to prepare the cheesecake brownies
  • Give the chocolate mixture a few minutes to cool down before adding the lightly beaten eggs, followed by the sifted flour.
    Add the eggs to the chocolate mixture to prepare the cheesecake brownies.
  • Stop mixing until no streaks of flour are visible.
    Mix in the flour until no streaks are visible in the cheesecake brownie batter

Cheesecake layer

  • In a medium or stand mixer bowl, beat the cream cheese, sugar and vanilla together until no sugar crystals are visible.
  • Add the lightly beaten egg/s and beat until fully combined.

Assembling

  • Line a square baking tin with baking paper. TIP: I use two long sections of paper to overlap them crosswise in the tray so that the corners are not scrunched up plus removing the baked brownie will be straightforward.
    Line a square baking tin with baking paper for the cheesecake brownies to bake in.
  • Pour half of the brownie mixture into the tin, spreading it evenly with a spatula.
    Pour half of the brownie mixture into the baking tin
  • Use a large spoon to dollop ¾ of the cheesecake mixture in several different areas together with the remaining brownie mixture
    dollop ¾ of the cheesecake mixture in several different areas
  • Swirl the brownie & cheesecake mixture using a toothpick or skewer in both directions.
    Swirl the brownie & cheesecake mixture using a toothpick or skewer in both directions
  • Drop the remaining ¼ of the cheesecake mixture onto random parts of the brownie & cheesecake layer.
  • Repeat swirling the brownie & cheesecake mixture, bringing some of the brownie mixture up to the surface until a marbled effect has been created.
    Repeat swirling the brownie & cheesecake mixture, bringing some of the brownie mixture up to the surface until a marbled effect has been created.

Baking

  • Preheat the oven to 180°C/350°C
  • Bake the brownies on the middle shelf for no longer than 35 mins.

Serving

  •  Allow the brownies to cool down completely for 40 mins in the baking tin.
     Allow the brownies to cool down completely for 40 mins in the baking tin.
  • Once the brownies are completely cool, slice the outer crusts before cutting the cheesecake brownies into small squares using a large knife, wiping excess crumbs for a clean cut with a paper towel.
    Once the brownies are completely cool, slice the outer crusts before cutting the cheesecake brownies into small squares

Storage

  • Due to the cheesecake topping, store the brownies in an airtight container in the fridge.

Notes

  • Keeps for 3 days chilled.
  • Suitable to freeze, pre-sliced.
Keyword gluten-free brownies, gluten-free cheesecake brownies, gluten-free chocolate dessert, gluten-free slice
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