Gluten-Free Cheesecake Brownies combine a rich, fudgy chocolate base with a smooth cheesecake topping in one easy-to-make pan. With a simple swirl finish, they look bakery-worthy and slice perfectly chilled.
Why you will love these Gluten-Free Cheesecake Brownies
These bars deliver that “two desserts in one” feeling without complicated steps. You’ll make one brownie batter, one cheesecake layer, then swirl and bake.
Fudgy brownie base with deep chocolate flavor
Creamy cheesecake layer that stays soft and smooth
Pretty swirl top that looks impressive but stays simple
Easy to slice into neat squares after chilling
Great make-ahead dessert for parties and holidays
Notes on Ingredients
Small ingredient details make a big difference in gluten-free baking, especially with brownies and cheesecake.
Use a gluten-free all-purpose flour blend that includes xanthan gum (I used GFJules). This helps the brownies hold together and stay chewy instead of crumbly.
Bring eggs and cream cheese to room temperature so the cheesecake layer blends smoothly without lumps.
Choose dark or semi-sweet chocolate chips for balanced sweetness.
Use 100% cacao cocoa powder for a richer chocolate taste.
Dairy-free swaps work well here: plant-based butter, dairy-free cream cheese, and dairy-free milk all bake successfully.
How to Make Gluten-Free Cheesecake Brownies
You’ll make a fudgy gluten-free brownie batter, top it with a smooth cheesecake layer, then add a simple chocolate swirl before baking and chilling for clean slices.
Brownie layer (quick + fudgy)
Preheat oven to 350°F. Line your 8×8 metal pan with parchment paper.
Melt butter and chocolate chips together over very low heat, stirring occasionally. Set aside to cool slightly.
Beat the eggs in a large mixing bowl until they are light and fluffy.
Add cane sugar and brown sugar. Mix until combined.
Add the melted chocolate mixture and vanilla. Mix until combined.
Add gluten-free flour (with xanthan gum), cocoa powder, baking powder, and salt. Mix until combined.
Reserve 1/3 cup brownie batter for the swirl.
Pour the rest of the brownie batter evenly into the prepared pan.
Cheesecake layer (smooth + creamy)
Beat cream cheese and sugar until very smooth.
Add egg, milk, and vanilla. Mix until smooth and well combined (about 1–2 minutes).
Pour cheesecake mixture over the brownie layer. Make sure to smooth the top (or gently rock the pan).
Chocolate swirl
Mix the reserved brownie batter with 2 tablespoons of warm/hot water to thin it.
Drizzle the thinned brownie batter over the cheesecake layer.
Use a toothpick to gently swirl the chocolate into the top of the cheesecake (keep the toothpick near the surface).
Bake + chill
Bake 30 minutes. Cover with foil and bake 10 more minutes, or until set (the center should jiggle only slightly).
Cool completely in the pan.
Cover loosely and chill until firm, about 2 hours (overnight works great).
Lift out using parchment paper, cut into 16 squares, and serve.
Store leftovers covered in the refrigerator for a few days.
More gluten-free desserts to make ASAP!
- Gluten-Free Chocolate Cake with Vanilla Frosting
- Gluten-Free Pecan Bars
- Gluten-Free Pumpkin Cheesecake Bars
- Gluten-Free Black Forest Gateau – Rich, Chocolatey & Delicious
- Gluten Free Lemon Cake with Lemon Cream Cheese Frosting
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Gluten-Free Cheesecake Brownies
Gluten-Free Cheesecake Brownies with a fudgy chocolate base, creamy cheesecake layer, and easy swirl. Bake in an 8x8 pan, chill, slice, enjoy.
Ingredients
Chocolate Brownie Laye
- 10 tablespoons butter or dairy-free butter
- 1/2 cup dark chocolate chips or semi-sweet chocolate chips
- 2 large eggs, room temperature
- 3/4 cup cane sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla
- 1/2 cup gluten-free all-purpose flour with xanthan gum (we used GFJules)
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder (100% cacao)
Cheesecake Layer
- 1 (8 oz) bar cream cheese or dairy-free cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg, room temperature
- 3 tablespoons milk or dairy-free milk (we’ve used 1%, 2% and whole milk)
- 3/4 teaspoon vanilla.
Instructions
Brownie layer (quick + fudgy)
- Preheat oven to 350°F. Line your 8x8 metal pan with parchment paper.
- Melt butter and chocolate chips together over very low heat, stirring occasionally. Set aside to cool slightly.
- Beat the eggs in a large mixing bowl until they are light and fluffy.
- Add cane sugar and brown sugar. Mix until combined.
- Add the melted chocolate mixture and vanilla. Mix until combined.
- Add gluten-free flour (with xanthan gum), cocoa powder, baking powder, and salt. Mix until combined.
- Reserve 1/3 cup brownie batter for the swirl.
- Pour the rest of the brownie batter evenly into the prepared pan.
Cheesecake layer (smooth + creamy)
- Beat cream cheese and sugar until very smooth.
- Add egg, milk, and vanilla. Mix until smooth and well combined (about 1–2 minutes).
- Pour cheesecake mixture over the brownie layer. Make sure to smooth the top (or gently rock the pan).
Chocolate swirl
- Mix the reserved brownie batter with 2 tablespoons of warm/hot water to thin it.
- Drizzle the thinned brownie batter over the cheesecake layer.
- Use a toothpick to gently swirl the chocolate into the top of the cheesecake (keep the toothpick near the surface).
Bake + chill
- Bake 30 minutes. Cover with foil and bake 10 more minutes, or until set (the center should jiggle only slightly).
- Cool completely in the pan.
- Cover loosely and chill until firm, about 2 hours (overnight works great).
- Lift out using parchment paper, cut into 16 squares, and serve.
- Store leftovers covered in the refrigerator for a few days.
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