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Last Updated on November 29, 2020
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.
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 Cheesecake Brownie
- 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
- 8 oz cream cheese, softened
- 2 tablespoons B grade maple syrup
- 1/2 tsp pure vanilla extract
- Combine the coconut flour and cacao powder in a medium bowl.
- Next add in the mashed sweet potatoes, eggs, maple syrup, and milk and mix thoroughly with a spoon.
- Lastly fold in the dark chocolate chips.
- Spread this in an 8" round greased baking pan.
- Place the softened cream cheese in a bowl and mix in the maple syrup and vanilla .
- Spread this on top of the brownies and bake at 350 for 40 minutes.
Amount Per Serving: Calories: 227Saturated Fat: 7gCholesterol: 101mgSodium: 130mgCarbohydrates: 21gFiber: 3gSugar: 15gProtein: 6g
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This looks sooooo good! I can’t wait to try it!
I hope you like it 🙂
These look delicious! I never would have thought to use sweet potatoes in a brownie!
These brownies look and sound wonderful! I want them! :)))
Oh my these look scrumptious!
Those look fantastic!
Oh my gosh these look incredible!
Cheesecake brownies are pretty much my favorite dessert ever. I think I would have eaten 3 (at least!) too. 🙂
I ate more today 😛 I am just a nervous ball and can not wait until Thursday.
What an unique brownie recipe! I love the add of sweet potatoes in this recipe. Can’t wait to try it.
My husband would love these and they look so good! Thanks Kelly!
Those look wonderful!
Okay, Kelly, I really need you so stop posting such DELICIOUS TREAT RECIPES!! It’s yummy overload!
I know! This house stuff has me stressed out and well, I’m pmsing too so, yeah this is what happens 🙂
Looks fab! How many chocolate chips?
Whoops! 1/2 cup 🙂 I just updated the recipe.
I love that they’re cakey, not chewy. YUMMY!
Those look absolutely divine!
Cheesecake and brownie what’s not to love!
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.
So good and I’m eating them like crazy. Sigh. At least there are only so many servings.
I would never have guessed you can add sweet potato, but that makes sense when you think about it. 🙂
OH MY YUM!!! Another fantastic recipe! Thanks for sharing! 🙂
Mmmmm there u go again making me hungry
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).
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.
These look delicious!
I don’t know which part I like best, gluten free, cheesecake or brownies, wow!
Love the look of these! When you say milk, can I use coconut milk? Also don’t have any maple syrup, would honey suffice?
Yep, you can use coconut milk and honey 🙂
Unbelievable! Those look amazing. I will have to try to make these soon.
I will definitely have to try these for my husband. he loves cheesecake!!
These look so yummy.
These looks amazing.
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!
Mmmmm, they look delicious!!
those look great.
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!
Aw, thanks Leanne 🙂
Yeah it’s not hard to see why these would disappear quickly!
No coconut oil?
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!
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.
I think the coconut flour would work really well with it hun. I hope it works for you.
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.
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.
You are awesome. I must make/eat these!
Looks awesome and I intend to try it!
Quick Q: do you think almond flour will work as well (instead of the coconut flour)?
They are two completely different animals. I would just look for an almond flour recipe and then add the cheesecake recipe on top!
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?
8″ round is perfect Julie 🙂