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Gluten Free Butterfinger Cheesecake Brownie Bars

Sandi Gaertner
Easy gluten free Butterfinger Cheesecake Brownie Bar recipe.
4.7 from 13 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 people
Calories 338 kcal


  • For the Brownie:
  • 1/2 cup unsweetened cocoa
  • 1/2 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 sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 1 stick of butter melted
  • 1/4 cup almond or coconut milk
  • For Cheesecake:
  • 2 8 ounce packages of cream cheese softened to room temperature
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 can condensed milk
  • 1 teaspoon vanilla
  • dash salt
  • 3 tablespoons gluten free flour
  • 6 BUTTERFINGER® Cup Eggs chopped
  • *optional fudge sauce


  • Preheat the oven to 350 degrees.
  • Spray coconut oil in a 7x7 baking dish.
  • In a mixer, add all brownie wet ingredients and mix.
  • Slowly add in the dry ingredients and mix on low speed.
  • Pour brownie batter into the pan.
  • Bake for 20 minutes.
  • While the brownies are baking, add all cheesecake ingredients (except for the BUTTERFINGER® Cup Eggs) in a mixing bowl.
  • Mix on medium speed until creamy.
  • Remove the brownies from the oven.
  • Pour the cheesecake mixture on top.
  • Sprinkle the BUTTERFINGER® Cup Eggs on top of the cheesecake mixture.
  • Put the cheesecake pan into a larger pan.
  • Fill the larger pan with 1 inch water.
  • Bake for 25 minutes until done.
  • Remove and allow to cool.


Serving: 1gCalories: 338kcalCarbohydrates: 42gProtein: 8gSaturated Fat: 8gCholesterol: 112mgSodium: 197mgFiber: 1gSugar: 35g
Keyword cheesecake brownie bars
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