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Gluten Free Cheesecake Brownie Bites

Gluten Free Cheesecake Brownie Bites

Cheesecake brownie bites are the perfect mix of rich chocolate brownie & NY-style cheesecake, all in a little 2-bite muffin. Better make a double batch!

Gluten Free Cheesecake Brownie Bites

You already know about my Recipe Request Form. I know you know, because you give it a regular workout every day—and I love it. You really do have the best ideas, and with so many recipes already up here on the blog and so many more in my cookbooks, sometimes I need a little inspiration boost. One of the things you ask about quite a lot is cheesecake. Why oh why don’t I have a recipe for traditional New York-style cheesecake on the blog? What kind of a person doesn’t have such a recipe? Well, this kind. Because cheesecake is naturally gluten free! But when I have a chance to work a little cheesecake into another recipe, I jump at it. It’s kind of like whispering to you about cheesecake, for those of you who need a basic recipe. (The cheesecake batter in this recipe for Gluten Free Cheesecake Brownie Bites? It’s your basic New York-style cheesecake. :) And the fudgy-but-kind-of-cakey goodness of two-bite brownies is the perfect chocolatey base.

Gluten Free Cheesecake Brownie Bites, Step by Step

Cheesecake brownies are kind of like Reese’s Peanut Butter Cups. You know what I mean, right? Two great tastes that taste great together, of course.

Gluten Free Cheesecake Brownie Bites

Imagine two-bite brownies (a.k.a. Entenmann’s Little Bites Brownies from Gluten Free Classic Snacks) got all mixed up with cheesecake, and then run, don’t walk, to your kitchen to get started!

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Prep time: Cook time: Yield: 40 bites


For the Brownie Batter
1 1/3 cups (187 g) all purpose gluten free flour (I used my Better Than Cup4Cup Blend)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

2/3 cup (53 g) unsweetened cocoa powder (natural or Dutch-processed, but I prefer Dutch-processed)

1/4 teaspoon kosher salt

1/4 teaspoon baking soda

2/3 cup (133 g) granulated sugar

2/3 cup (145 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, melted and cooled

3 tablespoons (1 1/2 fluid ounces) milk (any kind), at room temperature

2 eggs (100 g, weighed out of shell) + 1 egg white (25 g) at room temperature, beaten

1 teaspoon pure vanilla extract

For the cheesecake batter
8 ounces cream cheese, at room temperature

1/2 cup (100 g) granulated sugar

1/8 teaspoon kosher salt

1 egg (50 g, weighed out of shell) at room temperature, beaten

1/2 teaspoon pure vanilla extract


  • Preheat your oven to 325°F. Grease a 24-cup miniature muffin pan and set it aside.

  • Make the brownie batter. In a large bowl, place the flour blend, xanthan gum, cocoa powder, salt, baking soda, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again to combine, breaking up any lumps. Create a well in the center of the dry ingredients, and add the butter, milk, eggs and vanilla, mixing to combine well after each addition. The batter will be thick and glossy. Set the brownie batter aside.

  • Make the cheesecake batter. In a large bowl with a hand mixer (or the bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese on medium speed until light and fluffy. Add the sugar, salt, egg and vanilla, beating well after each addition. The batter should be light and fluffy.

  • Assemble and bake. Place about 1 tablespoon of the brownie batter in the bottom of each of the prepared muffin tins and shake the muffin tin back and forth vigorously until the batter in each cup is smooth and even on top. Place about 1 tablespoon of cheesecake batter on top of the brownie batter in each well and shake into an even layer again. Place about 1 1/2 teaspoons of brownie batter on top of the cheesecake layer, and smooth into an even layer with wet fingers. The top layer of brownie batter will not completely cover the cheesecake layer. Place the tin in the center of the preheated oven and bake until a toothpick inserted in the center  comes out with a few moist crumbs attached, but no wet batter (about 15 minutes). Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.

  • Brownie layer adapted from Entenmann’s Little Bites Brownies from page 127 of Gluten Free Classic Snacks. Concept from Just a Taste.



P.S. For more recipes for snacks and all the little bites you’re missing, please pick up your copy of Gluten Free Classic Snacks today! Your support means so much to me.

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

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