Recipe: Gluten Free Cheesecake Brownies

Chocolate – cheese – no gluten – YES! You need to try these gluten free cheesecake brownies. They are rich and full of chocolate goodness. Bake up!

Brownie Ingredients

• 4 eggs
• 1 cup of cocoa powder
• 1/4 cup of white sugar
• 6 tablespoons of coconut oil
• 4 teaspoons of vanilla
• small dash of salt

Cheesecake Ingredients

• one pack of cream cheese
• 1/4 cup of whipping cream
• 1/2 cup of sugar and sour cream
• 1 tablespoons of vanilla
• 3 eggs

First – gather all of your ingredients and ensure the cream cheese is at room temperature. If it’s cold, it will clump. Mine clumped a bit…I wasn’t patient enough.

For this recipe I use Toll House cocoa and don’t skimp on the cream cheese.

Okay – time to mix up. Mix together all the dry brownie ingredients and then add in the eggs one at a time. Then, melt the coconut oil and add to the bowl.

Pour the mix into a baking pan lined with parchment paper. Bake the brownie layer for 15-20 minutes at 350 degrees.

Next – cheesecake layer. Beat the cheesecake with the whipping cream, then add in the sugar. Once well mixed, add in the sour cream and vanilla. Then slowly add in each egg. I just threw everything in and mixed it – don’t do that either…the next time I added on ingredient at time and it was much better.

Once the brownie is out, top with the cheesecake layer and put it back in the oven for 25-30 minutes.

Done!

I’d let it cool for about 30-60 minutes first. Then, cut into small squares and eat.

Enjoy every last gluten free bite.

Bake up and enjoy the weekend.

Happy Friday!

Recipe

Print Recipe

Gluten Free Cheesecake Brownies

Author: Ali

Servings: 24 bars

Chocolate – cheese – no gluten – YES! You need to try these gluten free cheesecake brownies. They are rich and full of chocolate goodness. Bake up!

Prep Time20 minutes minutes

Cook Time1 hour hour

Total Time1 hour hour 20 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• Brownie Ingredients
• 4 eggs
• 1 cup of cocoa powder
• 1/4 cup of white sugar
• 6 tablespoons of coconut oil
• 4 teaspoons of vanilla
• small dash of salt
• Cheesecake Ingredients
• 1 pack of cream cheese
• 1/4 cup of whipping cream
• 1/2 cup of sugar and sour cream
• 1 tablespoons of vanilla
• 3 eggs

Instructions

• First - gather all of your ingredients and ensure the cream cheese is at room temperature. If it's cold, it will clump. Mine clumped a bit...I wasn't patient enough.
• For this recipe I use Toll House cocoa and don't skimp on the cream cheese.
• Okay - time to mix up. Mix together all the dry brownie ingredients and then add in the eggs one at a time. Then, melt the coconut oil and add to the bowl.
• Pour the mix into a baking pan lined with parchment paper. Bake the brownie layer for 15-20 minutes at 350 degrees.
• Next - cheesecake layer. Beat the cheesecake with the whipping cream, then add in the sugar. Once well mixed, add in the sour cream and vanilla. Then slowly add in each egg. I just threw everything in and mixed it - don't do that either...the next time I added on ingredient at time and it was much better.
• Once the brownie is out, top with the cheesecake layer and put it back in the oven for 25-30 minutes.
• Done! I'd let it cool for about 30-60 minutes first. Then, cut into small squares and eat.