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Indulge in the ultimate treat with these decadent Flourless Gluten Free Cheesecake Brownies. Rich, fudgy, and swirled with creamy cheesecake, these brownies are a dream come true for anyone craving a gluten-free dessert that doesn’t skimp on flavor or texture.
I first stumbled upon this recipe during a gluten-free baking challenge. The idea of combining flourless brownies with a cheesecake swirl seemed like a match made in heaven. After a few trials, I perfected this recipe, and now it’s a staple in my kitchen. Whether you’re gluten-free or not, these Flourless Gluten Free Cheesecake Brownies will win you over!
Ready to dive into this delicious adventure? Let’s get started!
What to Expect
- Time: Approximately 1 hour 15 minutes (including prep and baking)
- Difficulty: Intermediate
Before You Begin
- Ensure all ingredients are at room temperature for the best results.
- Preheat your oven to 350°F and prepare your pan with parchment paper for easy removal.
- Use a double boiler or a heatproof bowl over simmering water to melt the chocolate and butter gently.
Ingredients You’ll Need
| For the Cheesecake Swirl | |
|---|---|
| 1 cup (8 ounces or 227 grams) cream cheese, at room temperature | |
| ¼ cup (1.75 ounces or 50 grams) granulated sugar | |
| 1 large egg, at room temperature | |
| For the Flourless Brownies | |
| 9 ounces (or 255 grams) dark chocolate (between 60% to 70% cacao), from whole fèves/baking discs, or a bar chopped into 1- to 2-inch pieces | |
| 6 Tablespoons (3 ounces or 85 grams) unsalted butter, chopped into 1-inch cubes | |
| ½ cup tightly packed (3.75 ounces or 106 grams) dark OR light brown sugar | |
| ½ cup (3.5 ounces or 99 grams) granulated sugar | |
| 3 large eggs | |
| 1 teaspoon pure vanilla extract | |
| ¼ cup (1 ounce or 28 grams) cornstarch, sifted if necessary | |
| ¼ cup (.75 ounces or 21 grams) Dutch-processed OR natural unsweetened cocoa powder, sifted if necessary | |
| ½ teaspoon kosher salt |
Step-by-Step Guide
- Prep your oven and pan: Position a rack in the center of the oven and preheat to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on two opposite sides. Spray the parchment as well.
- Make the cheesecake filling: In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, and egg. Beat on medium-high until smooth, about 1 minute.
- Make the brownie batter: Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until melted and combined, about 10 minutes. Let cool slightly, then whisk in the sugars, eggs, and vanilla one at a time.
- Combine dry ingredients: In a small bowl, whisk together the cornstarch, cocoa powder, and salt. Sprinkle over the wet ingredients and mix until just combined.
- Layer the batter: Pour half of the brownie batter into the prepared pan and spread evenly. Spoon the cheesecake filling over the batter and spread it out. Dollop the remaining brownie batter on top.
- Swirl and bake: Use a butter knife to swirl the layers together. Bake for 50 to 55 minutes, or until a skewer comes out with a few crumbs attached.
- Cool and serve: Let the brownies cool completely on a wire rack before slicing into 2-inch squares.
Notes
Read the ingredient list carefully.
- Safe: Ingredients should be Cocoa Mass, Sugar, Cocoa Butter, Vanilla, Soy Lecithin. (Brands like Guittard, Enjoy Life, and Nestlé Toll House are usually safe).
- Unsafe: Anything listing “Malt Flavoring” or “Barley.”
- Option A: Line the pan completely with parchment paper (this is the best method for brownies).
- Option B: If you must grease and dust, use Cocoa Powder instead of flour. It adds flavor and keeps it gluten-free.
Use Full-Fat Block Cream Cheese (like Philadelphia bricks). These are almost always GF and provide the right structure.
Pointers for Perfection & How to Store
- Tip: For clean slices, use a hot knife to cut the brownies. Simply dip the knife in hot water and wipe it dry between cuts.
- Storage: Store the brownies in an airtight container at room temperature for up to 3 days.
- Looking for more gluten-free treats? Check out this Healthy Pecan Pie Bars Recipe for another delicious option!
Flourless Gluten Free Cheesecake Brownies: Best Friendly Desserts
- Total Time: 55
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
These Flourless Gluten-Free Cheesecake Brownies are the ultimate decadent dessert. By skipping the flour and using cornstarch and cocoa powder, the brownie base becomes incredibly dense, fudgy, and rich—almost like a truffle. The tangy, creamy cheesecake swirl cuts through the chocolate intensity for a perfectly balanced bite.
Ingredients
— The Flourless Brownie Base —
½ cup (1 stick) unsalted butter, cubed
8 oz semi-sweet or dark chocolate (60-70% cocoa), chopped (or high-quality chips)
¾ cup granulated sugar
¼ cup light brown sugar, packed
3 large eggs, room temperature
1 teaspoon pure vanilla extract
¼ cup unsweetened cocoa powder (Dutch-processed is best)
3 tablespoons cornstarch (this replaces the flour for binding)
¼ teaspoon salt
— The Cheesecake Swirl —
8 oz (1 block) full-fat cream cheese, softened to room temperature
¼ cup granulated sugar
1 large egg yolk
½ teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Make the Brownie Base: In a medium microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. (Alternatively, use a double boiler). Set aside to cool slightly.
3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is pale and slightly thickened (about 2 minutes).
4. Pour the melted chocolate mixture into the egg mixture and whisk until glossy and combined.
5. Sift the cocoa powder, cornstarch, and salt directly into the bowl. Fold gently with a spatula just until no dry streaks remain. The batter will be thick.
6. Pour about ¾ of the brownie batter into the prepared baking pan, spreading it into an even layer. Reserve the rest.
7. Make the Cheesecake Swirl: In a medium bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla with a hand mixer until smooth and creamy.
8. Dollop spoonfuls of the cream cheese mixture over the brownie layer in the pan.
9. Dollop the remaining brownie batter in the gaps between the cream cheese.
10. Use a butter knife or toothpick to gently swirl the batters together to create a marbled effect. (Don’t over-swirl, or the colors will just mix into a light brown).
11. Bake for 30–35 minutes. The edges should be set and slightly puffed, and the center should look set but still slightly soft (it will firm up as it cools). A toothpick inserted into the brownie part should come out with moist crumbs, not wet batter.
12. Cool completely in the pan on a wire rack. For the cleanest slices and best texture, refrigerate the brownies for at least 2 hours before cutting.
Notes
Room Temperature Ingredients: It is crucial that your cream cheese and eggs are at room temperature. Cold cream cheese will be lumpy, and cold eggs can shock the melted chocolate.
Cornstarch: This is the secret ingredient! It provides structure without the heaviness of flour, creating that melt-in-your-mouth texture.
Cutting Tips: These brownies are fudgy. Dip your knife in hot water and wipe it clean between cuts for perfect squares.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. They are delicious cold!
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18
- Sodium: 95
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 65
Your Burning Questions Answered!
- Can I use a different type of chocolate?
- Yes, you can use semi-sweet or bittersweet chocolate, but adjust the sugar accordingly if needed.
- Can I make these brownies ahead of time?
- Absolutely! They taste even better the next day as the flavors meld together.
Can I freeze these brownies?
Yes, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Dig In & Enjoy!
These Flourless Gluten Free Cheesecake Brownies are a showstopper, combining the richness of dark chocolate with the creamy tang of cheesecake. Perfect for any occasion, they’re sure to impress everyone who tries them. For more delicious ideas, follow me on My Pinterest.