Gluten Free Cheesecake Brownies
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These Gluten Free Cheesecake Brownies are made with wholesome ingredients for a cleaned up simple ingredient dessert!
The base of the brownies are made with sweet potato, and the cheesecake is lightened up with some protein rich Greek yogurt.
This 2-in-1 dessert is refined sugar free, and your guests will never know that this is a healthier alternative.
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Why You’ll Love These Gluten Free 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!
- There is nothing I love more than a 2 in 1 dessert! I love not having to choose between 2 of my favorite flavors!
Ingredients
- 1 medium 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 Topping
- 8 oz Cream Cheese, Full Fat – can sub a vegan cream cheese like Kite Hill or Miyokos Brands
- 1/3 cup Plain Greek Yogurt – can sub a vegan greek style yogurt. I like Kite Hill brand for this
- 1 whole Egg
- 1/4 cup Classic Monkfruit Sweetener (with Erythritol) – Lakanto
- 1 tsp Pure Vanilla Extract
Process
- Cook your sweet potato. I cooked mine by using a fork to poke holes throughout, and placed in the air fryer for 30 minutes at 400 degrees
- You can also bake at 400 degrees F for 45 minutes
- You can also microwave it for 5-6 minutes – use caution / oven mitts when removing from microwave
- Mix wet ingredients together for the brownies – sweet potato, almond butter, coconut sugar, coconut oil, maple syrup, and vanilla extract
- Next, mix dry ingredients in a separate bowl – cocoa, oat flour, and baking powder
- Combine dry mixture into the wet
- Set aside roughly 3 tbsp brownie mix to save for the topping
- Now, pour brownie mixture into an 8×8 pan lined with parchment paper and bake at 350 for 20 minutes
- Use a hand mixer to combine cheesecake ingredients together until creamed. You can also place in a food processor to fully smooth
- Pour overtop brownie layer and carefully spread to cover the edges
- Dollop the remaining brownie mix overtop the cheesecake, and use a thick cake pop like stick to swirl throughout the top
- Bake at 350 for an additional 25-28 minutes
- Allow to cool 20min, then place in the fridge for 2-3 hours before cutting in
- Enjoy!
You’ll be amazed at how fudgey these brownies turn out, even with such wholesome ingredients!
Variations for Dietary Preferences
- Dairy free – you can substitute vegan cream cream cheese and vegan style Greek yogurt. Kite Hill is a great brand
- Sweet potato – you can use also butternut squash here
- Almond Butter – you can substitute peanut butter or sun butter to keep them nut free
- Pure Maple Syrup – can use medjool date syrup or sugar free maple syrup
- Coconut Sugar – can use organic brown sugar
- Coconut Oil – can use butter, or avocado oil
I have also made these in a mixed berry cheesecake berry twist, using muddled berries instead of extra brownie batter in the swirl!
You can find that fun twist HERE
If you make these Gluten Free Cheesecake Brownies I would love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 1 medium 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 Topping
- 8 oz Full Fat Cream Cheese can sub a vegan cream cheese like Kite Hill or Miyokos Brands
- 1/3 cup Plain Greek Yogurt can sub a vegan greek style yogurt. I like Kite Hill brand for this
- 1 whole Egg
- 1/4 cup Granular Monkfruit Sweetener I like Lakanto. Sub organic cane sugar
- 1 tsp Pure Vanilla Extract
Instructions
- Cook your sweet potato. I cooked mine by using a fork to poke holes throughout, and placed in the air fryer for 30 minutes at 400 degrees
- You can also bake at 400 degrees F for 45 minutes
- You can also microwave it for 5-6 minutes – use caution / oven mitts when removing from microwave
- Mix wet ingredients together for the brownies – sweet potato, almond butter, coconut sugar, coconut oil, maple syrup, and vanilla extract
- Mix dry ingredients in a separate bowl – cocoa, oat flour, and baking powder
- Combine dry mixture into the wet
- Set aside roughly 3 tbsp brownie mix
- Pour into 8×8 pan lined with parchment paper and bake at 350 for 20 minutes
- Use a hand mixer to combine cheesecake ingredients together until creamed. You can also place in a food processor to fully smooth
- Pour overtop brownie layer and carefully spread to cover the edges
- Dollop the remaining brownie mix overtop the cheesecake, and use a thick cake pop like stick to swirl throughout the top
- Bake at 350 for an additional 25-28 minutes
- Allow to cool 20min, then place in the fridge for 2-3 hours before cutting in
- Enjoy!
Notes
Make sure your cream cheese and greek yogurt are room temp, as this allows for smoother mixing. If they’re still cold you should opt for the food processor method to make sure you get all of the chunks out