Gluten Free Cheesecake Brownies
Christmas Cookie Extravaganza – 2021
Gluten Free Living – 2021
I love Cheesecake Brownies. Whether Red Velvet or regular, I just love the combination of cheesecake filling swirled into brownie batter. The cheesecake layer includes coconut. The brownie layer includes miniature chocolate chips and pecans. These brownies are rich, decadent and divine!
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This is a gluten free version for friends, family and neighbors who have gluten intolerance. I actually made these up especially for a gal in our neighborhood who has celiac disease. I wanted her to be able to enjoy some sweet treats this year for our Christmas Cookie Extravaganza. But they needed to be gluten free. Nowadays, Pillsbury makes a lot of gluten free products, including a rich, gluten free fudge brownie mix. There are also a lot of great gluten free flours available these days versus ten years ago. So it’s really easy to transform your favorite desserts with gluten free products.
I originally got this recipe from a church secretary at a church we attended 20 years ago. The only real change I made was to add the chocolate chips to the brownie layer. Of course, the change for this recipe was to use a gluten free brownie mix rather than a regular one. This recipe, by far, has been one of the biggest hits whenever we bring it. Everyone drools over the chocolaty, cheesecake texture. Plus, it’s super moist, so it’s one of those desserts you’ll find you and your family raving about.
Consider making up a batch of Gluten Free Cheesecake Brownies during this holiday season. Especially if you have family or friends with gluten intolerance. You’ll make the holidays a little more special for them because you cared enough to give this recipe a whirl. And those who don’t have gluten issues will find they enjoy the brownies too….and want seconds. 🙂
Gluten Free Cheesecake Brownies are awesome!
For those of you who need gluten free desserts, this one will knock your socks off!
These lovely brownies are rich and gooey.
Here’s what I did.
I used these ingredients for the cheesecake layer.
Soften cream cheese and butter.
Mix with an electric mixer until smooth.
Add gluten free flour, sugar, eggs and vanilla.
Mix again with an electric mixer until smooth.
Add coconut.
Gently fold in coconut. Set aside.
I used these ingredients for the brownie layer, plus water.
Pour gluten free brownie mix into a mixing bowl. Add egg and oil.
Add water.
Stir to combine.
Add miniature chocolate chips and chopped pecans.
Stir again to combine.
Grease a 9×13″ baking dish. Spread half of the cheesecake mixture into the bottom of the dish.
Dollop half of the brownie mixture over top. Spread as well as you can.
Spread remaining cheesecake mixture over top of the brownie layer.
Dollop the remaining brownie mixture over top of cheesecake layer.
Swirl the layers together gently with a knife. Don’t be too aggressive with the knife or you won’t be able to see the swirls when the brownie bakes.
Bake at 350 degrees for about 45-55 minutes or until a toothpick inserted in center comes out clean. Cool completely or refrigerate before cutting into bars.
These brownies are so good you won’t be able to stay out of them!
If you’re a chocolate lover, this dessert is for you!
Gluten Free Cheesecake Brownies are some of the best brownies ever!
Here’s the recipe.
GLUTEN FREE CHEESECAKE BROWNIES
(My own concoction)
Gluten Free Cheesecake Brownies
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 medium mixing bowl
- 2 wooden spoons
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
Ingredients
CHEESECAKE:
- 8 oz. pkg. cream cheese softened
- 5 tbsp. unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup gluten free all-purpose flour I used pillsbury
- 1 tsp. real vanilla extract
- 1 cup coconut
BROWNIE:
- 1 box gluten free fudge brownie mix
- 1 large egg
- 3 tbsp. water (depending on the mix – some mixes have more ounces so you need more water)
- 1/3 cup canola oil or use coconut oil or avocado oil
- 1 cup pecans or walnuts, chopped (measure after chopping)
- 12 oz. bag miniature chocolate chips
Instructions
CHEESECAKE:
- In a medium mixing bowl, mix cream cheese and butter with an electric mixer.
- Add granulated sugar, eggs, flour and vanilla.
- Stir in coconut.
- Set aside.
BROWNIE:
- Mix brownie mix, egg, water and oil in a large mixing bowl with a wooden spoon.
- Stir in nuts and chocolate chips.
- The dough will be thick.
- Grease a 9x13” baking dish.
- Spread half of the cream cheese mixture in bottom of baking dish.
- Spread out to cover surface of pan.
- Then spread half of the brownie mixture over top of the cream cheese mixture.
- It won’t spread evenly, but you can dollop it onto the mixture and move it around slightly with a knife to cover the surface the best you can.
- Pour and spread remaining cream cheese mixture over top of brownie layer, and then add remaining brownie mix.
- Using a wooden spoon, swirl through all layers.
- Don’t overdo it, but make sure you swirl the batter in 2 or 3 inch swirls throughout the pan.
- Bake at 350° for about 45-50 minutes.
- Be sure mixture is set in the middle.
- Test with a toothpick.
- Cook additional 5 or 10 minutes if necessary, depending on the heat of your oven.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Cheesecake is swirled through the brownie batter making an absolutely scrumptious dessert.
Are you drooling yet?
If you have family or friends with gluten intolerance, this is a fantastic dessert to make up for them. You can freeze the dessert whole or in individual pieces to pull out as desired.
You may also enjoy these delicious recipes!
Gluten Free White Chocolate Brownies
Gluten Free Cheesecake Brownies
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 medium mixing bowl
- 2 wooden spoons
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
Ingredients
CHEESECAKE:
- 8 oz. pkg. cream cheese softened
- 5 tbsp. unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup gluten free all-purpose flour I used pillsbury
- 1 tsp. real vanilla extract
- 1 cup coconut
BROWNIE:
- 1 box gluten free fudge brownie mix
- 1 large egg
- 3 tbsp. water (depending on the mix – some mixes have more ounces so you need more water)
- 1/3 cup canola oil or use coconut oil or avocado oil
- 1 cup pecans or walnuts, chopped (measure after chopping)
- 12 oz. bag miniature chocolate chips
Instructions
CHEESECAKE:
- In a medium mixing bowl, mix cream cheese and butter with an electric mixer.
- Add granulated sugar, eggs, flour and vanilla.
- Stir in coconut.
- Set aside.
BROWNIE:
- Mix brownie mix, egg, water and oil in a large mixing bowl with a wooden spoon.
- Stir in nuts and chocolate chips.
- The dough will be thick.
- Grease a 9×13” baking dish.
- Spread half of the cream cheese mixture in bottom of baking dish.
- Spread out to cover surface of pan.
- Then spread half of the brownie mixture over top of the cream cheese mixture.
- It won’t spread evenly, but you can dollop it onto the mixture and move it around slightly with a knife to cover the surface the best you can.
- Pour and spread remaining cream cheese mixture over top of brownie layer, and then add remaining brownie mix.
- Using a wooden spoon, swirl through all layers.
- Don’t overdo it, but make sure you swirl the batter in 2 or 3 inch swirls throughout the pan.
- Bake at 350° for about 45-50 minutes.
- Be sure mixture is set in the middle.
- Test with a toothpick.
- Cook additional 5 or 10 minutes if necessary, depending on the heat of your oven.