• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
A Girl Worth Saving

A Girl Worth Saving

Healthy Recipes

  • Recipe Index
  • Product Reviews
  • Recipe Roundups
  • About
    • About Me
    • Contact A Girl Worth Saving
  • Shop

Gluten Free Cheesecake Brownies

February 25, 2013 · Kelly Bejelly · 60 Comments

Jump to Recipe

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Reddit
  • Yummly
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.

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on November 29, 2020

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.

Continue to Content
gluten free desserts
Yield: 10

Gluten Free Cheesecake Brownie

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

Brownies

  • 1/2 cup coconut flour
  • 4 tablespoons raw cacao powder
  • 1/2 cup mashed sweet potatoes
  • 4 large eggs
  • 1/2 cup milk of choice
  • 1/4 cup B grade maple syrup
  • 1/2 cup chocolate chips

Cheesecake

  • 8 oz cream cheese, softened
  • 2 tablespoons B grade maple syrup
  • 1/2 tsp pure vanilla extract

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 Information:

Yield:

10

Amount Per Serving: Calories: 227Saturated Fat: 7gCholesterol: 101mgSodium: 130mgCarbohydrates: 21gFiber: 3gSugar: 15gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kelly Bejelly
Cuisine: American / Category: gluten-free dessert
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.

© 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.

Related posts:

No Bake Nut-Free Chocolate Date Bars
Pop Tarts (Paleo, Gluten-free, Vegan, AIP)
Chocolate Covered Cake Doughnut Recipe
Paleo Sticky Rice Balls
Paleo Yellow Cupcake Recipe
Paleo Strawberry Ice Cream (Vegan, AIP, Whole30)
Banana Mango Ice Cream
Carrot Cake Bars

Dessert, Gluten free

Previous Post: « Living Paleo on a Budget: Discount Grocers
Next Post: 50 Paleo Ice Cream Recipes »

About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

Check out my print cookbook Paleo Eats

NEVER MISS A POST

Get a Free 1 week Paleo Meal Plan when you sign up!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Comments

  1. Hanan says

    February 25, 2013 at 11:23 am

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

    Reply
    • Kelly Bejelly says

      February 26, 2013 at 8:25 pm

      I hope you like it 🙂

      Reply
  2. Kelly @ Texas Type A Mom says

    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 says

    February 25, 2013 at 3:41 pm

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

    Reply
  4. A Time Out for Mommy- Elaina says

    February 25, 2013 at 6:35 pm

    Oh my these look scrumptious!

    Reply
  5. Meghan @JaMonkey says

    February 25, 2013 at 8:04 pm

    Those look fantastic!

    Reply
  6. Courtney says

    February 25, 2013 at 8:36 pm

    Oh my gosh these look incredible!

    Reply
  7. Kiersten @ Oh My Veggies says

    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
    • Kelly Bejelly says

      February 26, 2013 at 8:24 pm

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

      Reply
  8. [email protected]'s Recipes says

    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
  9. Andrea says

    February 26, 2013 at 9:08 am

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

    Reply
  10. Maryann says

    February 26, 2013 at 11:17 am

    Those look wonderful!

    Reply
  11. Courtney from "The Life & Food of Mrs.Curly Girl" says

    February 26, 2013 at 12:14 pm

    Okay, Kelly, I really need you so stop posting such DELICIOUS TREAT RECIPES!! It’s yummy overload!

    🙂

    Reply
    • Kelly Bejelly says

      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
  12. April Golightly says

    February 26, 2013 at 1:30 pm

    Looks amazing!

    Reply
  13. Deidre Edwards says

    February 26, 2013 at 2:56 pm

    Looks fab! How many chocolate chips?

    Reply
    • Kelly Bejelly says

      February 26, 2013 at 8:02 pm

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

      Reply
  14. Liz @ A Nut in a Nutshell says

    February 26, 2013 at 3:45 pm

    I love that they’re cakey, not chewy. YUMMY!

    Reply
  15. Crystal @ Simply Being Mommy says

    February 26, 2013 at 5:05 pm

    Those look absolutely divine!

    Reply
  16. Colleen says

    February 26, 2013 at 5:41 pm

    Cheesecake and brownie what’s not to love!

    Reply
  17. Robin Gagnon {Mom Foodie} says

    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
    • Kelly Bejelly says

      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
  18. Jenn says

    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
  19. rachel @RunningRachel says

    February 26, 2013 at 9:04 pm

    OH MY YUM!!! Another fantastic recipe! Thanks for sharing! 🙂

    Reply
  20. Tricia Nightowlmama says

    February 26, 2013 at 9:07 pm

    Mmmmm there u go again making me hungry

    Reply
  21. Jaye says

    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
    • Kelly Bejelly says

      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
  22. Jenn @therebelchick says

    February 27, 2013 at 6:11 am

    These look delicious!

    Reply
  23. Lisa says

    February 27, 2013 at 6:45 am

    Yum!

    Reply
  24. Penelope (NYC Blogger) says

    February 27, 2013 at 11:21 am

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

    Reply
  25. Jenna says

    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
    • Kelly Bejelly says

      February 28, 2013 at 7:48 am

      Yep, you can use coconut milk and honey 🙂

      Reply
  26. LyndaS says

    February 28, 2013 at 11:12 am

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

    Reply
  27. Toni says

    February 28, 2013 at 2:54 pm

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

    Reply
  28. Theresa says

    March 1, 2013 at 5:01 pm

    These look so yummy.

    Reply
  29. Mellisa says

    March 2, 2013 at 1:21 pm

    These looks amazing.

    Reply
  30. Shell Fruscione says

    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
  31. Anne - Mommy Has to Work says

    March 6, 2013 at 10:08 am

    Mmmmm, they look delicious!!

    Reply
  32. Maryann says

    March 21, 2013 at 5:47 am

    those look great.

    Reply
  33. Leanne @ Healthful Pursuit says

    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
    • Kelly Bejelly says

      November 5, 2013 at 3:37 pm

      Aw, thanks Leanne 🙂

      Reply
  34. Sylvie @ Gourmande in the Kitchen says

    November 6, 2013 at 9:10 pm

    Yeah it’s not hard to see why these would disappear quickly!

    Reply
    • Kelly Bejelly says

      November 6, 2013 at 10:35 pm

      Thanks Sylvie!

      Reply
  35. christine says

    November 11, 2013 at 2:30 pm

    No coconut oil?

    Reply
    • Kelly Bejelly says

      November 11, 2013 at 2:35 pm

      Nope 🙂

      Reply
  36. Nancy B. says

    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
  37. Inas says

    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
    • Kelly Bejelly says

      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
  38. Crunch Mama says

    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
    • Kelly Bejelly says

      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
  39. SunnySky says

    May 31, 2016 at 2:44 pm

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

    Reply
    • Kelly Bejelly says

      June 19, 2016 at 2:46 pm

      Enjoy Sunny!

      Reply
  40. Giri Berenstein says

    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
    • Kelly Bejelly says

      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
  41. Julie says

    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
    • Kelly Bejelly says

      November 13, 2016 at 4:54 pm

      8″ round is perfect Julie 🙂

      Reply

Primary Sidebar

Hi! I'm Kelly. I've been cooking and creating recipes at A Girl Worth Saving for the last 9 years. I focus on simple, healthy recipes that everyone will love. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
paleo eats cookbook cover with details on how to buy it

Popular Posts

  • The Best 10 Whole 30 Desserts You’ll Ever Eat
  • Quick 20-minute Moo Shu Chicken (use leftover chicken)
  • Best No Tomato Chili (Full of Flavor)
  • Ginger Chicken
  • Dry Rub Pork Spare Ribs

rocky mountain essential oils not mlm text
best infrared sauna with text overlay
best celery juicer

Footer

SEARCH THIS SITE

NEVER MISS A POST

Get a Free 1 week Paleo Meal Plan when you sign up!

  • Contact Me
  • Black Friday Kitchen Deals

Copyright Bejelly LLC 2020· Privacy Policy | Site Build and Design by eMrkts

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT