Last Updated: By Linnie 10 Comments
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Cheesecake Topped Brownies recipe takes our two favorite desserts and make them into one delicious treat! It is a perfect dessert to make when you need to bring something easy but impressive to a potluck.
(Gluten-Free, Dairy-Free friendly)
One day after cutting myself a huge slice of cheesecake I had this thought.
Why does the crust have to be so thin? We need a thick chocolate crust… like say a brownie?
I went and looked to see if anyone else has made this and turns out I’m not the creative food genius I thought I was but I’m OK with that as long as there is a huge slice of our Cheesecake Topped Brownie sitting in front of me.
Gluten-Free Brownie Base for our Cheesecake Brownies
As always use whatever makes your life easier. If you want to buy a store bought mix go for it.
We used our Best Gluten-Free Brownies recipe personally. It is THE brownie recipe in our household and rightfully lives up to its name.
If you’d like to make this a bit healthier and perhaps more on the low carb side try out our Healthy Brownies recipe.
How to Make these Cheesecake Topped Brownies
It is important that you bake the brownie before adding the cheesecake filling. The trick is you don’t want to overcook your brownies BUT you do want the center to be cooked just enough.
If you gently press into the center and it bounces back that is perfectttt. Just enough for when you pour your cheesecake filling in it won’t collapse on you.
Dairy-Free Option for these Cheesecake Brownies!
If you need to follow a dairy-free diet be sure to check out our local store. There have been some amazing dairy-free cream cheese alternatives coming out that work perfectly at swapping out with this recipe.
Cheesecake Topped Brownies Recipe
Dessert
Gluten-Free, Dairy-Free friendly
American
Cheesecake Topped Brownies recipe takes our two favorite desserts and make them into one delicious treat! It is a perfect dessert to make when you need to bring something easy but impressive to a potluck.
Yield: 16
Prep Time:20 min
Cook Time:50 min
Total Time:70 min
Ingredients:
Brownie Base
- 3/4 cup cocoa powder
- 1/2 cup gluten-free 1-1 baking flour
- 1/4 teaspoon baking soda
- 1 Tablespoon cornstarch
- 3/4 cup sugar (or low carb alternative)
- 1/4 teaspoon sea salt
- 2 eggs
- 4 Tablespoons butter, melted (or dairy-free alternative)
- 1/2 cup extra light olive oil
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
Cheesecake Layer
- 16 ounce cream cheese, softened (or dairy-free alternative)
- 1/4 to 1/2 cup sugar (or low carb alternative. I personally do 1/4 cup because I can't taste the difference)
- 1/4 cup heavywhipping cream (or dairy-free alternative like coconut cream)
- 2 eggs
- 1 teaspoon vanilla extract
Directions:
- 1. Preheat oven to 350 degrees F.
- 2. In a medium mixing bowl sift together cocoa powder, gluten-free flour, baking soda, cornstarch.
- 3. Whisk in sugar and salt.
- 4. Create a well, add egg, melted butter, olive oil, and vanilla extract.
- 5. Gently mix together until combined. Fold in chocolate chips.
- 6. Pour into a well-greased 9x13 pan. Bake for 20-22 minutes.
- 7. As the brownie bakes prepare and follow the directions below for the cheesecake.
Cheesecake Layer
- 1. In a stand mixer or with hand mixer in a large bowl. Add cream cheese, sugar, whipped cream until it is well mixed together and creamy.
- 2. Add eggs one at a time until well combined. Mix in vanilla extract.
- 3. Once the brownie is baked, pour your cheesecake layer into the baked brownie.
- 4. Turn heat down in oven to 325 degrees F.
- 5. Bake for 40-45 minutes, or until center of cheesecake is set in the center.
- 6. Remove from the oven and allow to cool to room temperature before placing in the refrigerator. Refrigerate 12 hours at least before cutting and serving.
Author: Linnie
Nutrition Information:
Serving size: 1/16th slice
Calories: 323
Other nutrition information: Total Fat: 24g , Saturated Fat: 11.3g , Polyunsatured Fat: 1.4g , Monounsaturated Fat: 9.2g , Cholesterol: 90mg , Sodium: 128mg , Potassium: 121mg , Total Carb: 24g , Dietary Fiber: 2g , Sugars: 17g , Protein: 4.8g
Recipe, images, and text © Veggie Balance
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Comments
Michelle says“or dairy free alternative”
I’d like to see you provide the alternative in the recipe when you say you have a dairy free recipe.
A wee bit disappointed here.
Looks delicious tho, but will continue looking for actual dairy free recipes.Reply
- Lindsay says
Lets clear this up because it seems you may be new to our site. So welcome! 😊 Sometimes we forget to write this every single time in posts for people who are new to the site by coming in by pinterest and so on but ANY recipe that has a dairy-free alternative substitution has been tested with dairy-free substitutions.
I’m not sure where you are located but there are some absolutely FANTASTIC dairy-free cream cheeses out on the market these days both in the United States, United Kingdom and Ireland that I know of. We personally tested this one out with the Daiya brand (United States). I personally have to go dairy-free for a few weeks when I’ve been glutened so we test these out for that reason 🙂
If we have not tested a recipe out with these dairy-free alternatives we do NOT list it as an alternative on the recipe cards. Hope this helps and if you’ve ever got questions about specific brands we are always here to help!
Reply
- Andrea says
Can’t wait to make these for Thanksgiving!! Have you made these a few days in advance? That would make my life sooo much easier haha but just not sure how they would keep in the fridge/freezer!
Thanks!!Reply
- Lindsay says
Yes this can be made a few days ahead of time. Just store in the refrigerator.
Reply
- Gill says
Can the be frozen?
Reply
- Lindsay says
Ooooo yeah I don’t see why not actually.
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- Felicia says
Planning to try this recipe for the first time. How did you make the chocolate drizzle?
Reply
- Lindsay says
Simply melted chocolate chips!
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- brandee says
were yours baked in a smaller pan?? I followed the recipe exactly and the cream cheese layer is so thin you can’t hardly taste it. in your picture it looks like the layers are almost half and half.
Reply
- Lindsay says
I was pretty sure our pan was labeled a 9×13 pan when I purchased it. But I just checked and measured it and it is a 8×11 so it is a little smaller it seems.
Reply
