Healthy Gluten-free Cheesecake Brownies

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Sharing these Healthy Gluten-free Cheesecake Brownies made with a grain-free brownie base and topped with a delicious and simple cheesecake layer.

Yield: 16 brownies 1x

Scale

Brownie layer:

Cheesecake layer:

8 ounces cream cheese, at room temperature (can use dairy-free or dairy cream cheese)
1/4 cup coconut sugar
1 egg, at room temperature
2 teaspoons vanilla extract

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Preheat oven to 350 degrees and line an 9×9 baking dish with baking sheets
In a medium bowl, cream together the cheesecake ingredients for about 2-3 minutes until smooth and creamy with no chunks (a stand mixer or hand mixer works best)
In a large bowl, whisk together eggs, oil and coconut sugar until smooth
Mix in the cake mix and stir until the batter is fully combined (I also added chocolate chips but it’s optional!)
Add 2/3 of the brownie batter to the baking dish and spread across
Spread the cheesecake batter on top
Add dollops the remaining brownie batter on top and swirl with a knife
Bake in oven for 25 minutes (or until toothpick comes out clean)
Allow the cheesecake brownies to cool for a few then slice and enjoy

*You can also use this brownie recipe if you don’t have access to the mix!

*Store leftovers in the fridge for 5 days or freeze for longer

*I have not tested flax egg