Flourless Cheesecake Brownies are super rich and fudgy flourless chocolate brownies with a vanilla cheesecake swirled throughout! These can be completely gluten free and they remain super fudgy no matter what due to there being no flour. How cool is that?
I have no words for how much I love these Flourless Cheesecake Brownies. For one thing it uses my favourite flourless brownie recipe. I've made this recipe SO. MANY. TIMES. all to great success and many at the request of friends and family. Trust me when I say. They are so freaking good!
The other reason is cheesecake. Hello! Brownies + Cheesecake = Dessert HEAVEN!
I absolutely adore the flavour and texture contrasts we have going on in these cheesecake brownies. First we have rich and ultra fudgy, chocolate brownie. Then we have creamy, slightly tangy, vanilla cheesecake running throughout. The combination of the rich and sweat, fudgy and creamy is just.... MmmhmmMMM!
Can you tell I love these brownies?
This does make a small batch of brownies. A small 8"x8" square pan. If you are serving these for a party or if you just want the whole pan to yourself - like me - I would recommend doubling the recipe to fit a 9"x9" pan.
I hope your week is going well and if not then I hope these flourless cheesecake brownies are a welcome pick my up! The weather is finally cooling down here in Brisbane to the point where it is bearable! I have a short video on my YouTube Channel reviewing the new Cadbury Boost blocks of chocolate so be sure to check that out here.
If you make this or any of my other recipes #lightscamerabake on Instagram so I can see your yummy creations!
I have also been thinking of doing a live stream. Baking live and answering any questions you may have for me. Is this something you would be interested in?
Flourless Cheesecake Brownies
Ingredients
- ½ Cup Milk Chocolate (90g)
- 1 Cup Dark Chocolate (180g)
- ¼ Cup Butter (55g)
- ⅓ Cup Brown Sugar (65g)
- ¼ Cup Sugar (50g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Tbsp. Cocoa Powder (15g)
- 2 Tbsp. Cornflour (15g)
- ⅛ teaspoon Salt
- ¼ Cup Chocolate Chips, (Optional) (45g)
Cheesecake Mixture;
- 1 Cup Cream Cheese, Room Temperature (250g)
- 1 Medium Egg
- 1 teaspoon Vanilla Extract
- 3 Tbsp. Greek Yoghurt (Or Cream) (50g)
- ¼ Cup Icing Sugar (30g)
Instructions
- Preheat oven to 180°C (350°F) and line an 8”x8” baking pan with baking paper.
- Melt the butter, milk chocolate and dark chocolate together.
- Beat the eggs, sugar, brown sugar and vanilla extract together.
- Add in the chocolate mixture and mix.
- Stir in the cocoa, cornflour, salt and chocolate chips (if adding).
- Pour into the prepared pan in an even layer and set aside.
Cheesecake;
- Beat the cream cheese until smooth.
- Add in the egg, Greek yoghurt, vanilla extract and icing sugar and beat until smooth.
- Drizzle the cheesecake mixture over the brownies and swirl through the brownie mixture with the end of a spoon.
- Place in the oven for 20 minutes.
- The middle will wobble and the tops and sides will be set.
- Allow to cool for 20 minutes before placing in the fridge for at least two hours.
- You can eat these warm straight from the oven but I find the flavour of the cheesecake is better once it has been resting for a few hours. Its even better the next day!
Nutrition
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