Experience pure decadence with these Gluten Free Cheesecake Brownies! You can’t eat just one!
These cheesecake brownies I tell you…they’re just too good!! In fact, you don’t even have to be gluten free to make them! We only have cousins who are gluten free which is why I started making gluten free brownies. It’s basically a flourless brownie but it doesn’t taste like your typical gluten free dessert, it’s actually the fudgiest, moistest brownie you will ever eat, and we absolutely love it!
Here’s what’s the difference between this cheesecake brownie and the Blackberry Cheesecake Brownies I made earlier: besides the brownie being gluten free, I used whipped cream cheese for the cheesecake part. That makes the cheesecake sooo much lighter and almost mousse-like! Dreamyyyy!!
I’m telling you…they’re simply divine!! Oh, and I’m definitely the type of girl who likes both of the dessert layers to be equal, you can’t have one thicker than the other!! They need to be balanced!
Now this is my type of gluten free dessert! No sandy, weird, or complicated flavors in this recipe! As a gluten free person you can now enjoy a great dessert along with everyone else! And you don’t even have to tell anybody that it’s a gluten free dessert, nobody will even know!
Plus, the great part about them is that if you’re having a casual get-together you can leave them plain, or if you’re making them for a more fancy event you can top them with some fruit. The possibilities are endless! We had these for our 4th of July get-together and I put some strawberries and blueberries on top to make them look patriotic.
For my gluten free cousin’s wedding anniversary I made this in a round cheesecake pan and wrote “Happy Anniversary” with melted chocolate. It was a huge success because my cousin isn’t into sweets too much (how can a person even live like that?!?! ) , but he requested seconds for this one!! Score!!
Have a sweet day!
Jessica the Baker
Gluten Free Cheesecake Brownies
For the brownie
1 cup white sugar
1 cup brown sugar
3/4 cup oil
2 tsp. vanilla extract
1 tsp. rum extract
1 1/2 cup cocoa powder
For the cheesecake
2 tsp. vanilla extract
1 cup + 2 Tbsp. sugar
3 8-ounce packages cream cheese, room temperature
3 large eggs
1/2 cup sour cream
To make the brownie, in a large bowl combine both sugars and oil and beat until combined. Add the eggs and mix. Add in the vanilla extract and rum extract. Beat for about 1-2 min. Stir together the cocoa powder and salt. Fold the dry ingredients into the batter and blend until smooth. Pour into a greased 9 x 13 in. baking pan.
For the cheesecake, beat together cream cheese and sugar on low until blended. Add vanilla. Add eggs one at a time. Add sour cream. Mix until blended well. Pour the cheesecake batter over the brownie batter and bake for 50-60 at 350 degrees F. You want the center to be slightly jiggly, but not too much. Then turn the oven off completely and crack the oven door open and let the cheesecake cool in there for 1 hour. Afterwards remove the cheesecake brownie from the oven and let them cool completely before cutting and serving. You can top the cheesecake brownie with fruit or melted chocolate.