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!

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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.
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.
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.
Melt the Butter
Don't simmer or brown the butter, or the brownies will be dry.
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.
Sift in the Flour
Sifting the dry ingredients will remove lumps.
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.
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.
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
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.
📖 Recipe
Gluten Free Cheesecake Brownies
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Ingredients
Gluten Free Brownie
- 10 Tablesooons (150 g) unsalted butter
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2 g) kosher salt
- 2 (2) eggs cold
- 1 (1) egg yolk cold
- ¾ cup (75 g) unsweetened cocoa powder plus 1 tablespoon, spooned and leveled
- ½ cup (65 g) 1:1 gluten-free flour with xanthan gum
- ¼ teaspoon (1.2 g) baking powder
- ½ cup (112 g) chocolate chips optional
Cheesecake Swirl
- 8 ounces (226 g) cream cheese
- 2 Tablespoon (12 g) granulated sugar
- 1 Tablespoon (16 g) 1:1 gluten-free flour with xanthan gum
Instructions
- Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the butter in a medium saucepan over medium-low heat. Once fully melted, remove from heat and immediately stir in the sugar. Let the mixture cool for 5–10 minutes, until warm but not hot to the touch.10 Tablesooons unsalted butter, 1 ¼ cups granulated sugar
- Whisk in the eggs one at a time, whisking each for at least one minute. Then add the salt and vanilla.½ teaspoon kosher salt, 2 eggs, 1 egg yolk, 1 teaspoon vanilla extract
- Sift in the cocoa powder, baking powder, and flour, then stir until a glossy chocolate batter forms. Pour the batter into the prepared pan.¾ cup unsweetened cocoa powder, ¼ teaspoon baking powder, ½ cup 1:1 gluten-free flour with xanthan gum
- Heat the cream cheese in the microwave for 30 to 60 seconds to soften slightly. Stir in the sugar and flour.8 ounces cream cheese, 2 Tablespoon granulated sugar, 1 Tablespoon 1:1 gluten-free flour with xanthan gum
- Spread ¾ of the batter evenly in the pan, then top with the cream cheese mixture. Scoop on the remaining batter and gently spread it to cover the previous layer. Use a knife to gently swirl the remaining batter into the brownies. Let it rest for 10 minutes.
- Bake for 30 minutes, or until the edges look dry and the center is still slightly underbaked. A toothpick should come out with a bit of moist batter.
- Cool completely before removing from the pan.
Equipment
- 8x8 baking pan
- medium saucepan
Notes
- For the perfect edges, chill in the refrigerator for 1-2 hours before slicing into either 12 or 16 squares.
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