Gluten Free Berry Cheesecake Brownies
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These Gluten Free Berry Cheesecake Brownies are incredibly rich and dreamy!
These truly are the best of two desserts in one!
Gluten free and sweetened without refined sugars!
Why You’ll Love These Gluten Free Berry Cheesecake Brownies
- They’re gluten free, refined sugar free, and easily dairy free
- They’re made with wholesome ingredients. Yes- even the brownies are made with sweet potatoes!
- The texture just melts in your mouth with each bite
- They’re rich and decadent
- They are sure to be a crowd pleaser for any of your holiday events, whether your guests are gluten free or not!
Serves: 16
Ingredients
- 1 whole Sweet Potato, Cooked and cooled
- 1/2 cup Almond Butter
- 2 Tbsp Coconut Oil
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 cup Coconut Sugar
- 1/2 cup Cocoa Powder
- 1/3 cup Oat Flour
- 1 tsp Baking Powder
- 8 oz Cream Cheese, Full Fat
- 1/4 cup Plain Greek Yogurt
- 1 whole Egg
- 1/4 cup Classic Monkfruit Sweetener (with Erythritol) – Lakanto
- 1 tsp Pure Vanilla Extract
- 1/2 cup Blackberries
Process
- Make brownies by mixing wet ingredients together, then adding in dry
- Pour into 8×8 pan lined with parchment paper and bake at 350 for 22-24 minutes
- Use a hand mixer to combine cheesecake ingredients together until creamed. Pour overtop brownie layer and carefully spread to cover the edges
- muddle frozen berries on stove top over low-med heat, strained to use just the juices
- pour juices in a line across cheesecake layer, then use a toothpick to swirl the berry purée
- Bake at 350 for 30min
- Allow to cool 20min, then place in the fridge for 2 hours before cutting in
- Enjoy!
Notes
Can use any berries you wish, fresh or frozen is fine. As you can see in the photos I’ve made a batch with both blackberries and raspberries!
If you make these Gluten Free Berry Cheesecake Brownies I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your version!
Ingredients
Brownie
- 1 whole Sweet Potato Cooked and cooled
- 1/2 cup Almond Butter
- 2 Tbsp Coconut Oil
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 cup Coconut Sugar
- 1/2 cup Cocoa Powder
- 1/3 cup Oat Flour
- 1 tsp Baking Powder
Cheesecake layer
- 8 oz Cream Cheese Full Fat
- 1/4 cup Plain Greek Yogurt
- 1 whole Egg
- 1/4 cup Classic Monkfruit Sweetener with Erythritol – Lakanto
- 1 tsp Pure Vanilla Extract
- 1/2 cup Blackberries
Instructions
- Make brownies by mixing wet ingredients together, then adding in dry
- Pour into 8×8 pan lined with parchment paper and bake at 350 for 22-24 minutes
- Use a hand mixer to combine cheesecake ingredients together until creamed. Pour overtop brownie layer and carefully spread to cover the edges
- muddle frozen berries on stove top over low-med heat, strained to use just the juices
- pour juices in a line across cheesecake layer, then use a toothpick to swirl the berry purée
- Bake at 350 for 30min
- Allow to cool 20min, then place in the fridge for 2 hours before cutting in
- Enjoy!
Video
Notes
Can use any berries you wish, fresh or frozen is fine