Gluten Free Cheesecake Brownies

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Gluten Free Cheesecake Brownies coconut flour

I’m stressed ya’ll so that means I want something sweet to take my mind off the craziness going on in my life.  It’s good craziness but still mama wants some sugar.

Gluten Free Cheesecake Brownies

There Gluten free Cheesecake brownies are moere of a cake-like brownie than a chewy brownie but they so good.   I do use real cream cheese in the cheesecake so this is a primal treat.  I still am avoiding nuts in my diet since they tend to cause and allergic reaction.

I won’t lie, I ate 3 of these within 10 minutes.  Thankfully I have my husband and son to help me demolish treats like this around the house.

gluten free desserts

Gluten Free Cheesecake Brownie

Course: Gluten-Free Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10
Calories: 227 kcal
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Brownies

Cheesecake

Instructions

  1. Combine the coconut flour and cacao powder in a medium bowl.
  2. Next add in the mashed sweet potatoes, eggs, maple syrup, and milk and mix thoroughly with a spoon.
  3. Lastly fold in the dark chocolate chips.
  4. Spread this in an 8" round greased baking pan.
  5. Place the softened cream cheese in a bowl and mix in the maple syrup and vanilla .
  6. Spread this on top of the brownies and bake at 350 for 40 minutes.
Nutrition Facts
Gluten Free Cheesecake Brownie
Amount Per Serving
Calories 227 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 101mg 34%
Sodium 130mg 5%
Potassium 155mg 4%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 15g
Protein 6g 12%
Vitamin A 27.9%
Vitamin C 0.2%
Calcium 7.5%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

60 Comments

  1. Hanan February 25, 2013 at 11:23 am

    This looks sooooo good! I can’t wait to try it!

    Reply
  2. Kelly @ Texas Type A Mom February 25, 2013 at 2:08 pm

    These look delicious! I never would have thought to use sweet potatoes in a brownie!

    Reply
  3. Medeja February 25, 2013 at 3:41 pm

    These brownies look and sound wonderful! I want them! :)))

    Reply
  4. Courtney February 25, 2013 at 8:36 pm

    Oh my gosh these look incredible!

    Reply
  5. Kiersten @ Oh My Veggies February 26, 2013 at 7:21 am

    Cheesecake brownies are pretty much my favorite dessert ever. I think I would have eaten 3 (at least!) too. 🙂

    Reply
    1. Kelly Bejelly February 26, 2013 at 8:24 pm

      I ate more today 😛 I am just a nervous ball and can not wait until Thursday.

      Reply
  6. Angie@Angie's Recipes February 26, 2013 at 8:14 am

    What an unique brownie recipe! I love the add of sweet potatoes in this recipe. Can’t wait to try it.

    Reply
  7. Andrea February 26, 2013 at 9:08 am

    My husband would love these and they look so good! Thanks Kelly!

    Reply
  8. Maryann February 26, 2013 at 11:17 am

    Those look wonderful!

    Reply
    1. Kelly Bejelly February 26, 2013 at 8:03 pm

      I know! This house stuff has me stressed out and well, I’m pmsing too so, yeah this is what happens 🙂

      Reply
  9. Deidre Edwards February 26, 2013 at 2:56 pm

    Looks fab! How many chocolate chips?

    Reply
    1. Kelly Bejelly February 26, 2013 at 8:02 pm

      Whoops! 1/2 cup 🙂 I just updated the recipe.

      Reply
  10. Colleen February 26, 2013 at 5:41 pm

    Cheesecake and brownie what’s not to love!

    Reply
  11. Robin Gagnon {Mom Foodie} February 26, 2013 at 6:47 pm

    Now this I would try. I don’t have sweet potatoes or cream cheese on hand though. Hmm… I do have canned pumpkin & marscapone though.

    Reply
    1. Kelly Bejelly February 26, 2013 at 8:00 pm

      So good and I’m eating them like crazy. Sigh. At least there are only so many servings.

      Reply
  12. Jenn February 26, 2013 at 8:18 pm

    I would never have guessed you can add sweet potato, but that makes sense when you think about it. 🙂

    Reply
  13. Jaye February 26, 2013 at 9:42 pm

    Hi!

    I was wondering, can this just be made as typical brownies and forgo the cream cheese bit on top? Have you done that with this recipe?

    I don’t have or eat cream cheese (dairy).

    Thank you!!!

    Reply
    1. Kelly Bejelly February 27, 2013 at 8:05 am

      Hi Jaye, I haven’t made them without the cream cheese but I don’t see why it wouldn’t work. You might want to reduce the cook time slightly but that would be the only change.

      Reply
  14. Lisa February 27, 2013 at 6:45 am

    Yum!

    Reply
  15. Penelope (NYC Blogger) February 27, 2013 at 11:21 am

    I don’t know which part I like best, gluten free, cheesecake or brownies, wow!

    Reply
  16. Jenna February 28, 2013 at 5:39 am

    Love the look of these! When you say milk, can I use coconut milk? Also don’t have any maple syrup, would honey suffice?

    Reply
    1. Kelly Bejelly February 28, 2013 at 7:48 am

      Yep, you can use coconut milk and honey 🙂

      Reply
  17. LyndaS February 28, 2013 at 11:12 am

    Unbelievable! Those look amazing. I will have to try to make these soon.

    Reply
  18. Toni February 28, 2013 at 2:54 pm

    I will definitely have to try these for my husband. he loves cheesecake!!

    Reply
  19. Theresa March 1, 2013 at 5:01 pm

    These look so yummy.

    Reply
  20. Mellisa March 2, 2013 at 1:21 pm

    These looks amazing.

    Reply
  21. Shell Fruscione March 3, 2013 at 1:01 am

    Those look crazy good! I’m not sure if I’m more excited about the cheesecake part or the brownie part, so it’s awesome that these have both so I don’t have to pick!

    Reply
  22. Maryann March 21, 2013 at 5:47 am

    those look great.

    Reply
  23. Leanne @ Healthful Pursuit November 5, 2013 at 3:19 pm

    OMG I can’t wait to share this! I’ll tell my dairy-free peeps to use my cashew cream cheese instead of the “real deal” it’ll be AWESOME!

    Reply
  24. christine November 11, 2013 at 2:30 pm

    No coconut oil?

    Reply
  25. Nancy B. August 31, 2014 at 10:20 am

    I can’t eat dairy or chocolate, but I still had to have a look at this! It looks sooooo good. I love the idea of using sweet potatoes in the bar part. Have to think about what I could do with that!

    Reply
  26. Inas November 10, 2014 at 4:26 pm

    This looks amazing. And it almost fits all our food sensitivities. Any possibilities of a recipe substituting Great Lakes Gelatin for the eggs?? Thanks! Awesome Recipes.

    Reply
    1. Kelly Bejelly November 11, 2014 at 11:22 am

      I think the coconut flour would work really well with it hun. I hope it works for you.

      Reply
  27. Crunch Mama January 28, 2016 at 6:13 am

    I made these yesterday and they are delicious! I couldn’t get the cream cheese to spread nicely on the top like you did 😉 I used canned pumpkin because that’s all I had and it worked fine.

    Reply
    1. Kelly Bejelly June 19, 2016 at 3:05 pm

      So glad it worked for you hun. The cream cheese was very soft – left out for like half a day which is why it spread so easily.

      Reply
  28. SunnySky May 31, 2016 at 2:44 pm

    You are awesome. I must make/eat these!
    Thank you.

    Reply
  29. Giri Berenstein June 13, 2016 at 9:47 am

    Looks awesome and I intend to try it!
    Quick Q: do you think almond flour will work as well (instead of the coconut flour)?

    Reply
    1. Kelly Bejelly June 19, 2016 at 2:43 pm

      They are two completely different animals. I would just look for an almond flour recipe and then add the cheesecake recipe on top!

      Reply
  30. Julie September 12, 2016 at 7:35 am

    I’m going to try these today!! There was a big sale on cream cheese at the grocery so now I have some extra blocks to use up :D. I was just wondering why a round pan needs to be used? Can I use my 8″ square brownie pan or will that make them too thin?

    Reply

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