These gluten-free brownie cheesecake bars are fudgy, rich, and filled with layers of chocolatey goodness. My classic gluten-free brownies are topped with creamy cheesecake, chopped Butterfinger candy, and a drizzle of fudge, making them nearly impossible to resist. If you have ever been torn between making brownies or cheesecake, this recipe gives you both in one decadent bite.
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This cheesecake brownie recipe is like two gluten-free desserts in one! If you’re torn about what dessert to make, this is the one recipe you must make! If you like your brownies really fudgy, I recommend using my homemade Gluten-Free Brownies Recipe. If you are in a hurry, a gluten-free brownie mix works too!
If you love chocolate as much as I do, you will want to try all of my gluten-free chocolate desserts!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. Other blends may work, but you may need to adjust the moisture levels by adding more flour or milk. I discuss this extensively in my guide on why gluten-free flour blends vary in baking.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon Read why binders are important in gluten-free baking for more details.
- Cream Cheese – Use full-fat cream cheese.
- Sour Cream – This adds more creaminess. You can also use plain Greek yogurt if you prefer.
- Condensed Milk – Use regular or coconut condensed milk. This gives sweetness to the cheesecake.
- Cocoa Powder – There are many brands of gluten free cocoa powder. I like to use Anthony’s and Ghirardelli brands.
This gluten free cheesecake brownie bar recipe is one of my favorites! I love how easy these cheesecake bars are to use that extra candy. If you are in a hurry and want that fudgy brownie dessert ASAP, try my 3-minute Gluten-Free Mug Brownie recipe!
A Note From My Kitchen
This recipe is truly a chocolate lover’s dream. I tested it with Bob’s Red Mill 1:1 Flour Blend, which created perfect, fudgy results with the right moisture balance. For other blends, you may need to adjust the moisture level, especially if your flour is higher in starch content. If the batter is too runny, stir in 1 tablespoon of flour at a time. If the mixture is too thick, add milk a tablespoon at a time.
I strongly recommend using full-fat cream cheese. Low-fat versions can water down the flavor and texture of the cheesecake layer. For the best results, ensure that both your cream cheese and sour cream are at room temperature before mixing.
How to Make Cheesecake Brownies (Step-By-Step)
Step 1: Add your dry brownie ingredients to a large bowl and whisk to blend. Add optional chocolate chips and whisk to blend.
Step 2: Add the wet ingredients to a bowl and whisk or mix until smooth.
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Step 3: Pour the wet ingredients over the dry and mix well.
Step 4: This is what your brownie batter should look like. It is thick and sticky. It shouldn’t be pourable. If your batter is too wet, don’t forget to thicken it with some extra flour.
Step 5: Pour the brownie batter into an 8×8 pan and bake at 350ºF for 20 minutes. Remove from the oven.
Step 6: Whip the cheesecake filling until it’s fluffy and lump-free. Room temperature cream cheese is key here. Using cold cream cheese won’t whip smoothly.
Step 7: Optional: Chop the Butterfinger candy and sprinkle it over the cheesecake mixture.
Step 8: Place the baking pan in a larger pan. Add one inch of water to the bottom pan. This will prevent your cheesecake bars from cracking during baking. Bake at 350º F for 25-30 minutes.
👀 Sandi Says: Using a water bath helps the cheesecake layer bake evenly and reduces cracking. Place the pan into a larger baking dish filled with 1 inch of warm water, then bake.
Remove from the oven and cool on a cooling rack. When the cheesecake brownies have cooled, cover the top with plastic wrap and refrigerate for 2 hours.
Frequently Asked Questions:
You can use a gluten-free brownie mix to save time and effort. I like Trader Joe’s gluten free brownie mix.
Use a water bath while baking, and make sure not to overbake. Cooling gradually also helps reduce cracking.
Due to the dairy content, it is best to store these cheesecake brownies in the refrigerator.
These brownies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
More Gluten-Free Chocolate Recipes:
If you’re a die-hard chocoholic, I have plenty of amazing gluten-free chocolate recipes for you to try. Here are some of our favorites:
- Gluten-Free Chocolate Brownie Cake
- Easy Gluten-Free Pecan Pie Brownies
- Gluten-Free Peanut Butter Chocolate Cheesecakes
- Creamy Homemade Chocolate Custard
- Gluten-Free Brookies – A cross between a brownie and a cookie.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cheesecake Brownies
Equipment
Ingredients
For the Brownies
- ½ cup unsweetened cocoa * see note
- ½ cup gluten free flour (*Note, my flour blend has xanthan gum included. If yours doesn’t, add 1 teaspoon.)
- 1 teaspoon baking powder
- dash of salt
- 1 cup cane sugar
- ½ teaspoon pure vanilla extract
- 2 large eggs
- ½ cup unsalted melted butter
- ¼ cup milk or non-dairy milk
For the Cheesecake
- 2 8 ounce packages of cream cheese softened to room temperature
- ¼ cup sour cream * see note
- 3 large eggs
- 14 ounces condensed milk regular or coconut
- 1 teaspoon pure vanilla extract
- dash salt
- 3 tablespoons gluten free flour
- *optional fudge sauce
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Instructions
- Preheat the oven to 350º F. Use the bake and not the convection oven setting. Place the oven rack in the middle of the oven.
- Spray gluten-free baking spray in an 8×8 baking dish or line it with parchment paper.
- In a large mixing bowl, add 1/2 cup unsweetened cocoa, 1/2 cup gluten free flour, 1 teaspoon baking powder, 1 cup cane sugar, and a dash of salt. Whisk to blend them together. Add chocolate chips if you want more chocolate flavor.
- In a smaller bowl, combine 1/2 teaspoon pure vanilla extract, 2 large eggs, 1/2 cup unsalted melted butter, and 1/4 cup milk or non-dairy milk. Mix well. Pour the wet ingredients into the dry ingredients and mix well.
- The batter should be thick and sticky, not pourable. If it's runny, mix in 1-2 tablespoons of extra flour. If it's too dry or stiff, add milk 1 tablespoon at a time until soft and spreadable.
- Pour brownie batter into the pan and spread it out with a rubber spatula. Pre-bake the brownies for 15 minutes.
- While the brownies are baking, add two 8-ounce packages of cream cheese (softened), 1/4 cup sour cream, 3 large eggs, 14 ounces condensed milk, a dash salt, 3 tablespoons gluten free flour, and 1 teaspoon pure vanilla extract into a mixing bowl of a stand mixer. Add a whisk attachment and whip. For best results, use room-temperature ingredients.
- Whip on medium speed until you get a creamy consistency.
- Remove the brownies from the oven and pour the cheesecake mixture on top.
- Optional: Sprinkle the candy pieces on top of the cheesecake mixture.
- Put the 8×8 pan into a larger pan. Using a water bath helps the cheesecake layer bake evenly and reduces cracking. Place the pan into a larger baking dish filled with 1 inch of warm water, then bake.
- Bake for 25 minutes until done. You will know the cheesecake brownies are finished baking when the cheesecake top is slightly firm and barely jiggly. The cheesecake will set more as it cools.
- Remove the pan from the oven and transfer it to a cooling rack, allowing it to cool to room temperature. When it is room temperature, cover loosely with plastic wrap and put it into the refrigerator.
- Don't rush the cooling. A gradual cooling helps prevent the cheesecake from cracking.
Notes
- I have tested this recipe with Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend. For other blends, you may need to tweak, especially if your flour is higher in starch. If the batter is too runny, stir in 1 tablespoon of flour at a time. If too thick, add milk a tablespoon at a time.
- There are several brands of gluten-free cocoa powder. I like Anthony’s and Ghirardelli.
- If your gluten-free flour blend does not contain xanthan gum or guar gum, please add 3/4 teaspoon.
- You can substitute Greek yogurt for sour cream if you prefer.
- These brownie cheesecake bars will keep up to 4 days in an airtight container in the refrigerator, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
These were absolutely amazing! The only problem I had was getting the brownies done. I increased the cooking time by 20 minutes, and they still were not done. If anyone has any tips, I’m up for them! The brownies were not fully cooked for me, and I could not fit all of the cheesecake mixture into the 8X8 dish. But it was probably my error. Done or not, these were SO GOOD! We did not have to worry about saving leftovers because there weren’t any!
Hi Joy, I am glad they tasted great. As for the brownies, what gluten free flour blend did you use? That will help me troubleshoot. Starchier blends may need more pre-baking.
Hi there!
What size can of condensed milk??
Hi Alexis, the can I have is 14 ounces.
I I don’t think you said what size cream cheese.
They come in 3 oz. or 8 oz.
Hi Cathi, 8 ounces…the one that comes in the block. I will clarify, thank you!
By condensed milk, do you mean sweetened condensed milk? It looks amazing! Butterfingers are my favorite candy!
Hi Ruth, I do mean sweetened condensed milk. You can use regular milk based, or the coconut milk based one in the blue can. Thank you for stopping by 🙂
Sound wonderful but how about the nutrition information?
Hi Pat, I added a nutrition label in. See if that is what you meant. I need to figure out how to space it better as it is almost smushed on the last instruction. Thank you.