Pass the Health

Enjoy the Best of Both Worlds with Flourless Cheesecake Brownies

If you’re craving a dessert that combines the rich, fudgy goodness of brownies with the creamy, smooth texture of cheesecake, look no further than these Flourless Cheesecake Brownies. Made with almond meal for a gluten-free base and sweetened with raw honey, these brownies are a healthier take on a classic treat. Topped with a luscious cheesecake layer, they’re the perfect balance of indulgence and flavor. Whether you’re serving them at a special gathering or enjoying a cozy treat at home, these flourless brownies are sure to satisfy your sweet tooth.

Why Flourless Cheesecake Brownies Are a Must-Try

These brownies are an excellent gluten-free dessert that doesn’t compromise on flavor or texture. The almond meal provides a nutty flavor and a delicate crumb that perfectly complements the rich chocolate base. The unsweetened cocoa powder adds depth and intensity to the chocolatey flavor, while the honey gives just the right amount of natural sweetness. The cream cheese topping is smooth, creamy, and provides a cheesecake-like indulgence without being too heavy. Not only do these brownies offer a delightful combination of textures, but they’re also made with healthier ingredients like almond meal and raw honey.

If you want to explore more about healthy baking with almond flour, check out this Healthline article on almond flour benefits.

Ingredients for Flourless Cheesecake Brownies

Nonstick cooking spray
2 large eggs
3/4 cup finely ground almond meal or flour (such as Bob’s Red Mill)
1/3 cup unsweetened cocoa powder
1/8 teaspoon kosher salt
3/4 teaspoon baking soda
1/4 cup water
1/2 cup raw honey
2 teaspoons vanilla extract, divided
1/2 cup semisweet chocolate chips
6 ounces 1/3 less-fat cream cheese, softened in the microwave
2 tablespoons sugar

How to Make Flourless Cheesecake Brownies — Step by Step

Prepare the pan and preheat the oven:
Preheat your oven to 325°F (163°C). Spray a 9×9-inch baking pan with nonstick cooking spray and line it with two strips of parchment paper, each 8 inches wide, leaving a 2-inch overhang on all sides for easy removal later.
Prepare the egg mixture:
In a medium bowl, whisk 1 large whole egg with 1 egg yolk (reserve the egg whites). Add 1/4 cup water, the raw honey, and 1 teaspoon of vanilla extract. Stir with a spatula until everything is well combined.
Mix the dry ingredients:
In a large bowl, whisk together the almond meal, unsweetened cocoa powder, kosher salt, and baking soda.
Combine the wet and dry mixtures:
Pour the egg mixture into the bowl with the dry ingredients and mix well with a spatula. Fold in the semisweet chocolate chips for added richness.
Pour the brownie batter:
Pour the brownie batter into the prepared baking pan and spread it evenly using a spatula.
Prepare the cheesecake topping:
In a microwave-safe bowl, soften the cream cheese in the microwave. Add the sugar, reserved egg white, and the remaining 1 teaspoon of vanilla extract. Mix well until smooth.
Add the cheesecake topping to the brownies:
Pour the cream cheese mixture over the brownie batter and spread it evenly with a spatula. Use a toothpick to swirl the cream cheese into the brownie batter, creating a marbled effect.
Bake the brownies:
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve:
Let the brownies cool in the pan for at least 30 minutes. Once cooled, remove them from the pan using the parchment paper overhang. Cut into 12 bars and serve.

Preparation Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 bars

These flourless cheesecake brownies are quick to prepare and perfect for a sweet treat that everyone will enjoy.

Nutritional Information Per Serving

Calories: 180 kcal
Protein: 5 g
Carbohydrates: 20 g
Fat: 11 g
Saturated Fat: 3 g
Cholesterol: 35 mg
Sodium: 150 mg
Potassium: 120 mg
Fiber: 2 g
Sugar: 14 g

These brownies are packed with healthy fats and protein from the almond meal and cream cheese, making them a satisfying and indulgent treat without too much sugar.

Nora’s Tips for the Best Flourless Cheesecake Brownies

Make them dairy-free: For a dairy-free version, swap the cream cheese for a dairy-free cream cheese alternative like cashew cream or coconut yogurt.
Use quality chocolate: The quality of chocolate chips can make a big difference in the flavor of the brownies. Choose good-quality semisweet chocolate for the best results.
Top with extra berries: For extra flavor and a burst of freshness, top the brownies with fresh berries like raspberries or strawberries.
Store properly: These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

For more dessert recipes, try my Almond Cake or Gluten-Free Chocolate Cake.

Try Flourless Cheesecake Brownies and Share Your Thoughts!

These Flourless Cheesecake Brownies are a decadent treat that combines the richness of chocolate with the smoothness of cheesecake, all while being gluten-free and made with healthier ingredients. If you try this recipe, I’d love to hear how it turned out! Don’t forget to tag me on Instagram with your version of these delicious brownies.

Did you try these Flourless Cheesecake Brownies? I’d love to hear how they turned out or see your beautiful brownies on Instagram! For more mouthwatering dessert ideas, check out my Almond Cake recipe.

Flourless Cheesecake Brownies

These flourless cheesecake brownies are quick to prepare and perfect for a sweet treat that everyone will enjoy.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 28

Calories 179 kcal

Ingredients

Nonstick cooking spray
2 large eggs
3/4 cup finely ground almond meal or flour such as Bob’s Red Mill
1/3 cup unsweetened cocoa powder
1/8 teaspoon kosher salt
3/4 teaspoon baking soda
1/4 cup water
1/2 cup raw honey
2 teaspoons vanilla extract divided
1/2 cup semisweet chocolate chips
6 ounces 1/3 less-fat cream cheese softened in the microwave
2 tablespoons sugar

Instructions

Prepare the pan and preheat the oven:
Preheat your oven to 325°F (163°C). Spray a 9×9-inch baking pan with nonstick cooking spray and line it with two strips of parchment paper, each 8 inches wide, leaving a 2-inch overhang on all sides for easy removal later.
Prepare the egg mixture:
In a medium bowl, whisk 1 large whole egg with 1 egg yolk (reserve the egg whites). Add 1/4 cup water, the raw honey, and 1 teaspoon of vanilla extract. Stir with a spatula until everything is well combined.
Mix the dry ingredients:
In a large bowl, whisk together the almond meal, unsweetened cocoa powder, kosher salt, and baking soda.
Combine the wet and dry mixtures:
Pour the egg mixture into the bowl with the dry ingredients and mix well with a spatula. Fold in the semisweet chocolate chips for added richness.
Pour the brownie batter:
Pour the brownie batter into the prepared baking pan and spread it evenly using a spatula.
Prepare the cheesecake topping:
In a microwave-safe bowl, soften the cream cheese in the microwave. Add the sugar, reserved egg white, and the remaining 1 teaspoon of vanilla extract. Mix well until smooth.
Add the cheesecake topping to the brownies:
Pour the cream cheese mixture over the brownie batter and spread it evenly with a spatula. Use a toothpick to swirl the cream cheese into the brownie batter, creating a marbled effect.
Bake the brownies:
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve:
Let the brownies cool in the pan for at least 30 minutes. Once cooled, remove them from the pan using the parchment paper overhang. Cut into 12 bars and serve.