These gluten-free cream cheese brownies are rich, fudgy, and irresistibly delicious. A decadent chocolate brownie base is topped with a creamy cheesecake swirl, then finished with another layer of fudgy chocolate—truly a match made in heaven. So easy to whip up, and no one will notice they’re gluten-free!

A stack of four chocolate brownies with visible cream cheese swirls, placed on a sheet of parchment paper.

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Skill Level: Beginner

Flavor Remix: Add a few dollops of strawberry or raspberry jam into the cheesecake mixture for a fruity twist. Or you can make the pumpkin version of this GF brownie.

Allergy Watch: Nut-Free

These creamy cheesecake brownies aren’t your ordinary brownies—they’re seriously next level.

The cheesecake layer is swirled in just right with the chocolate mixture so you get a little bit of that creamy tang in every single bite.

Ingredient Notes

Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
Butter: If you use salted butter, reduce the salt to ¼ teaspoon.
Cream Cheese: Use a block of full-fat cream cheese, and make sure it's at room temp before using.
Eggs: You can use 3 whole eggs if they are small. Otherwise, stick with 2 eggs and a third yolk.
Cocoa Powder: Dutch processed is richer and darker, natural is classic. Sometimes a filler can be added, so double check your cocoa powder ingredients.
Baking Powder: Just a little will give the brownies the lift they need.

Overhead view of labeled baking ingredients for gluten free cheesecake brownies: eggs, butter, sugar, salt, baking powder, vanilla extract, cream cheese, gluten-free flour, and cocoa powder arranged on a white surface.

How to Make Gluten Free Cheesecake Brownies

A step-by-step visual guide for making gluten-free cream cheese brownies. You can skip to the recipe for the full written instructions.

A saucepan with melted butter and foam on the surface sits on a stovetop, with a spatula resting on the pan's edge.

Melt the Butter

Don't simmer or brown the butter, or the brownies will be dry.

Side-by-side images of a saucepan; the left shows a light, thick mixture being stirred, and the right shows a darker, caramelized mixture being stirred with a spatula.

Add the Sugar

Whisk in the sugar while the butter is still hot. This helps the sugar dissolve smoothly and prevents any gritty lumps in the batter. Let the mixture cool before adding the eggs.

Side-by-side images: Left shows a bowl of whisked cocoa powder mixture; right shows melted chocolate mixture in a pan with a spatula.

Sift in the Flour

Sifting the dry ingredients will remove lumps.

A glass bowl with creamy white mixture and a yellow silicone spatula resting inside on a light-colored countertop.

Make the Cream Cheese Layer

Stir the softened cream cheese, sugar, and flour just until smooth and easy to spread, almost like a yogurt or soft frosting consistency.

A square baking pan filled with chocolate and cream cheese batter swirled together, lined with parchment paper, on a light surface.

Swirl in the Cheesecake Filling

Spread the cheesecake mixture between two layers of brownie batter, then use a knife to gently swirl the top layer for a beautiful marbled effect.

A square baking pan lined with parchment paper containing swirled brownie and cream cheese batter, ready to be baked.

Bake the Brownies

Take the brownies out of the oven when the edges look set but the center looks slightly underbaked. They'll finish setting as they cool and stay rich and fudgy.

Recipe Tips

Use room temperature ingredients for smoother mixing and better texture. Let the eggs, cream cheese, and butter sit out for 30 minutes to an hour before you start, and you'll thank yourself later.
Allow the brownie batter to rest for at least 10 minutes before baking. This gives the flour time to hydrate, resulting in a fudgier, more tender brownie.
Use parchment paper to line the pan or grease the bottom and sides well.
For perfectly fudgy brownies, aim to slightly underbake them. Pull them out when the edges look set but the center is still a bit soft, this prevents them from drying out or becoming cakey.

More GF Brownie Recipes

Eight square chocolate brownies with a white swirl pattern are arranged on crumpled parchment paper.

Make Ahead and Storing

Make Ahead: Bake up to 1 day in advance. Cool completely, cover tightly, and store at room temp.

Storing: Wrap the brownies tightly with a plastic wrap or transfer them to an airtight container and refrigerate for 5-6 days. These brownies are best served slightly chilled.

Freezing: Wrap individual slices in plastic wrap then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.