cheesecake brownie recipe

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

Fudgey Gluten-Free Cheesecake Brownies

chocolate chips, melted

coconut sugar

agave nectar

eggs egg

vanilla

almond flour

cocoa powder

salt

(8 oz) package cream cheese, room temperature

In a large bowl, whisk together the melted chocolate, coconut sugar, agave, eggs and egg yolk, and vanilla. 

Once smooth, add the almond flour, cocoa powder, and salt. 

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

Line an 8&#215;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.

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

Allow to cool for 15 minutes before cutting into them.

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! 

Rich, and fudgy brownies crowned with a light and fluffy cheesecake topping swirled with chocolate.

Cheesecake Brownies

unsalted butter (melted, 226 grams)

chocolate chips

sugar (200 grams)

brown sugar (200 grams)

eggs (room temperature)

tbsp coffee (15 milliliters)

tbsp vanilla extract (15 milliliters)

all-purpose flour (120 grams)

water (15 milliliters hot, plus more if needed)

oz cream cheese (room temperature)

sugar

eggs

Add the melted butter and one cup of chocolate chips to a large bowl. Microwave on short bursts at low power until mostly melted then stir together until smooth.

Immediately dump in the cocoa powder and salt then mix until fully incorporated.

Mix in the white and brown sugars then add eggs and yolk, vanilla and coffee then mix until smooth.

Drop in the flour and mix until almost combined then fold in the remaining chocolate chips

For the Brownies:

Add the room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed for 3-4 minutes.

Reduce speed to low and slowly add sugar, then salt and vanilla.

Add eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix once more.

Add the cheesecake mixture to the brownie base and spread out

Add chocolate-cheesecake spread with a skewer.

Bake at 350F for 10 minutes then reduce oven temperature to 325F and bake another 35 minutes.  Enjoy!

For the Cheesecake Topping

You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.

Recipe: https://preppykitchen.com/chocolate-cheesecake-brownies/

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AMAZING Cheesecake Brownies Recipe

These Halloween Brownies have a fun layer of orange colored cream cheese. This cheesecake brownies recipe makes delicious Halloween treats!

Cheesecake Halloween Brownies

cream cheese (room temperature)

flour

egg (room temperature)

vanilla extract

orange gel food coloring

unsalted butter

semi-sweet chocolate bar (chopped)

egg yolk (room temperature)

all-purpose flour

baking powder

water (room temperature)

Preheat the oven to 350°F. Spray an 8x8 baking dish or pan with cooking spray and set aside.

Start with the cream cheese layer. In a medium bowl, use an electric hand mixer on high speed to beat together the cream cheese, powdered sugar, and flour until smooth.

Add the egg, vanilla, and orange food coloring, and continue beating until smooth and well-combined. Set the mixture aside.

Make the brownie batter. To a large mixing bowl, add the warm melted butter and chopped chocolate. Stir with a spatula or wooden spoon until smooth. (The warm butter should melt the chocolate, but if it’s resisting, heat the chocolate in the microwave for 30-second increments. Or, if the bowl is glass, you can place it over a pot of simmering water and stir.)

Stir in the cocoa powder until smooth. Add the sugar, eggs, egg yolk, and vanilla, and continue stirring until combined.

Pour in the flour, baking powder, and salt, and stir. The batter will be thick, but it should be pretty smooth.

Reserve one half cup of brownie batter, then pour the remaining batter into the 8x8 dish. Smooth it out evenly with a spatula or spoon.

Pour the cream cheese mixture over the brownie batter and use a silicone spatula to smooth into an even layer.

Stir 2 tablespoons of water into the reserved brownie batter to thin it out slightly, then drop tablespoonfuls on top of the cream cheese layer.

Sprinkle the chocolate chips on top.

Use a toothpick or wooden skewer to swirl the cream cheese and brownie batter together.

Bake for 25-30 minutes, or until the edges are baked but the center is slightly wobbly.

Rest brownies in the pan, on the counter or a metal cooling rack, for 30-45 minutes, then place in the refrigerator for at least 1 hour or until you are ready to serve.

You can serve the brownies chilled, at room temperature, or warm.

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Top 3 cheesecake brownie recipe recipes from across the web

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Cheesecake Brownies

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The most viewed cheesecake brownie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine