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Nine cheesecake swirl brownies are arranged in a 3x3 grid on parchment paper, showing marbled patterns of dark chocolate and cream cheese.

Gluten Free Cheesecake Brownies

Make gluten-free cheesecake brownies from scratch in under an hour! Fudgy chocolate brownies are swirled with a creamy cheesecake layer so each bite is rich and gooey. Fuss-free and beginner-friendly, it’s the perfect dessert whenever the craving hits!
Prep Time 20 minutes
Cook Time 35 minutes
Cooling and Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings 12

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

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.
  • Whisk in the eggs one at a time, whisking each for at least one minute. Then add the salt and vanilla.
  • Sift in the cocoa powder, baking powder, and flour, then stir until a glossy chocolate batter forms. Pour the batter into the prepared pan.
  • Heat the cream cheese in the microwave for 30 to 60 seconds to soften slightly. Stir in the sugar and flour.
  • 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

Notes

  • For the perfect edges, chill in the refrigerator for 1-2 hours before slicing into either 12 or 16 squares.