The Best Gluten-Free Cheesecake Brownies Recipe (2024)

These gluten-free cheesecake brownies are made with a rich and fudge-y chocolate brownie base and a tangy, sweet cream cheese layer swirled with more chocolate brownie batter. This brownie recipe is so decadent, I promise no one will be able to tell they are gluten-free!

Put down that box of gluten-free brownie mix. Put it down and back away slowly. Don’t make eye contact or any sudden moves. Just get away from that dry, not-in-a-good-way crumbly brownie mix that will yield tasteless, shapeless blobs.

Because I have the best, the ultimate, the only homemade gluten-free brownie recipe you’ll ever need. A dense, fudgy, moist layer of chocolate brownie topped with a thick, creamy, tangy cheesecake filling. I promise, you’ll never be able to tell these cheesecake brownies are gluten-free.

I make these brownies whenever I’m craving a comforting, homemade dessert. But be warned – these brownies are rich! Decadent, delicious, rich brownies that are also gluten-free? Yes, it’s possible and this recipe for cheesecake brownies has accomplished it!

Craving even more gluten-free dessert recipes? You might also enjoy these:

Gluten-Free White Chocolate Macadamia Nut Biscotti

Gluten-Free Lemon Olive Oil Cake

Gluten-Free Dark Chocolate Cranberry Cookies

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How To Make Gluten-Free Cheesecake Brownies From Scratch

It’s not as hard as you might think, I promise! In fact, this cheesecake brownie recipe is so easy, it only takes about an hour including baking time. To make these gluten-free brownies from scratch, you’ll need two large bowls and a hand mixer or mixing stand.

Start by preheating your oven to 350.

The first step is to make the cheesecake filling by combining the cream cheese, sugar and eggs and creaming until smooth. In a separate bowl, mix dry ingredients including gluten-free flour (I like Bob’s Red Mill 1-to-1 Gluten-Free Flour or Cup4Cup), cocoa and sugar.

Line a baking pan with parchment paper or grease the pan, and pour the brownie batter into the pan, leaving a little bit extra to dollop on top. Pour the cream cheese filling over the brownie batter and smooth out so the filling completely covers the brownie batter.

Mix the extra brownie batter with the tiniest bit of water to thin it out a bit, and use a spoon to dollop the batter on top of the cream cheese filling. Use a fork or toothpick to swirl the brownie dollops into the cream cheese filling to make a pattern.

How Can I Make Gluten-Free Brownies Taste Better?

Make these brownies, of course! I think the key to making gluten-free brownies – and all gluten-free desserts actually – taste better is to start with the best gluten-free flour for the recipe. I recommend using a 1-to-1 all-purpose gluten-free baking flour such as Bob’s Red Mill 1-to-1 Gluten-Free Flour or Cup4Cup flour.

This recipe won’t work as well with almond flour, coconut flour or rice flour. The brownies will probably still taste great (how could they not with all that cocoa, sugar and butter?) but won’t be as fudgy and moist.

Tips For Making Homemade Gluten-Free Cheesecake Brownies

• Optional mix-ins: These brownies taste great with the addition of chopped nuts! I recommend using walnuts or macadamia nuts. You could also mix in extra chocolate chips into the cream cheese filling.
• Add a raspberry swirl: instead of adding dollops of brownie batter on top of the cream cheese filling, you could make a quick raspberry coulis or use your favorite berry jam to dollop on top and swirl to turn this recipe into a raspberry cheesecake brownie.
• Less cheesecake: I like a thicker cream cheese layer in these brownies, but if you prefer a more subtle cheesecake flavor, cut the filling recipe in half. Then, pour half the brownie batter in the bottom of the pan, then add the cream cheese filling and pour the remaining batter all over the cream cheese filling. You’ll end up with a thin ribbon of cream cheese running through the middle of the brownies.
• No cheesecake: If you don’t like cream cheese or cheesecake, you can 100% make these brownies with just the batter and skip the cream cheese filling altogether for an extra-chocolately, dense and fudgy plain brownie.
• Keep them cold: Keep them in the fridge or freezer! These brownies are so moist and fudgy that I like eating them cold. They’ll keep frozen for up to four months or in the fridge for up to two weeks (they’ll never last that long, trust me!).

Can I Make These Gluten-Free Brownies With Regular Flour?

Yes! You don’t have to be gluten-free to make this recipe! In fact, I made these brownies all the time with regular flour before I found out about my gluten intolerance. Just swap the gluten-free flour for your favorite regular all-purpose baking flour.

Gluten-Free Cheesecake Brownies Recipe Ingredients

For the Cream Cheese Filling:

• 2 8oz. packages of cream cheese (Tip: use full-fat brick-style cream cheese for the best flavor)
• 2/3 cup white sugar
• 2 eggs
• Optional: chocolate chips

For the Brownie Batter:

• 1 cup butter (2 sticks)
• 2 cups white sugar
• 4 eggs
• 1/4 tsp salt
• 1 cup cocoa
• 1 cup all-purpose gluten-free flour (or regular flour)
• Optional: chopped walnuts

Cheesecake Brownies Recipe Instructions

• Preheat the oven to 350F.
• Make the cream cheese filling:
  • In a large bowl, blend cream cheese, sugar and eggs until smooth.
• Make the brownie batter:
  • In a separate large bowl, blend butter, sugar, eggs, and salt using an electric mixer.
  • Add cocoa and nuts, if using, and stir in by hand until blended.
  • Add flour and mix until combined and a batter forms.
• Pour the brownie batter into a baking pan greased or lined with parchment paper. Leave a little extra brownie batter to dollop on top of the cream cheese filling.
• Pour the cream cheese filling over the brownie batter and smooth out so the batter is completely covered.
• Thin the extra brownie batter with a tiny bit of water and use a spoon to dollop over the cheesecake filling. Use a fork or toothpick to swirl the batter into the cheesecake layer.
• Bake for 35-40 minutes at 350F, until batter is set and a toothpick comes out clean from the middle of the pan.

Cool and store in an airtight container for up to two weeks. These brownies keep well at room temperature, in the fridge or in the freezer.

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That’s it! I hope you enjoy this recipe as much as I do! Please let me know in the comments if you try it!

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