Cooking and Serving: 60 minutes | 9 brownies
Ingredients
See recipe for ingredients
Description
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 9 brownies
Instructions
Ingredient substitutions.
Marble Cheesecake Brownies Recipe.
Notes
* How to make marble cheesecake brownies
* Storage instructions
* Ingredient substitutions
* Marble Cheesecake Brownies Recipe
To make out-of-this-world gluten free cheesecake brownies — also known as zebra
brownies — you have to perfect two different recipes: the brownie batter and the
cream cheese mixture. It’s like a mix between gluten free brownies
And best of all, I did it using typical ingredients you’d find in the pantry.
This means that when you suddenly find yourself in a brownie cheesecake kind of
mood, you can head to the kitchen and indulge that craving whenever you want.
Making cheesecake swirl brownies from scratch is easy thanks to my tried and
These cream cheese brownies taste incredible! They’re also so easy to store,
thanks to their richness. I’ve never had these brownies go stale, whether I’ve
popped them into the fridge or the freezer.
Overhead image of ingredients for brownie and cheesecake batters
image of ingredients for brownie and cheesecake batters
HOW TO MAKE MARBLE CHEESECAKE BROWNIES
These are not your average cheesecake brownies. I just want that settled
straight away up front and center.
There isn’t quite a cheesecake layer like you see in other recipes. I also don’t
pour chocolate batter into the pan, add the cheesecake mixture, and then pour
the remaining brownie batter on top.
Instead, the cheesecake portion is mixed into the brownie portion, but loosely,
so that it is still swirled a little bit, but the brownie part is kind of, well,
And then the brownies are not overwhelming and are even smoother than you’ve
ever known brownies to be.
Sprinkle a few mini chips on top, and bake at 350°F just until the batter is
baked but not overbaked. Like the perfect gluten free cheesecake
bars will jiggle a bit when they’re done baking, but in a controlled way, not
Brownie batter in mixing bowl on top, cheesecake batter in mixing bowl on bottom
batter in mixing bowl on top, cheesecake batter in mixing bowl on bottom
USE ROOM TEMPERATURE INGREDIENTS
If you’ve ever tried to blend cold cream cheese, you know that it’s quite a
chore. For this reason, I insist that you use room temperature cream cheese and
room temperature eggs for this gluten free cheesecake brownie recipe.
In addition to being easier to mix, ingredients warmed to room temperature will
also ensure you don’t end up with lumps in your cheesecake brownie batter. If
your cream cheese is at the right temperature, but your eggs are cold, when you
mix them, your cream cheese will be lumpy!
To achieve room temp cream cheese and eggs, just leave them out on the counter
for an hour before starting. If you forget, you can chop your cream cheese into
cubes and nuke them in the microwave in a couple of 15-second bursts but at
reduced power (try 50%). For the eggs, carefully place them in a bowl of warm
(not hot) water for about 15 minutes and they should be ready to go.
MASTERING THE BROWNIE CHEESECAKE SWIRL
Honestly, there’s no special technique when it comes to swirling the cheesecake
filling into the brownie batter. The only thing you want to avoid doing is
Using a mixing spoon, butter knife, toothpick, or even a chopstick, just drag
your implement back and forth through the chocolate brownie batter to
incorporate the two mixtures to your liking. I go for a such a gentle zigzag
pattern that you’ll find that the top still looks mostly like cheesecake.
If you find yourself unsure as to whether you should pull your brownies from the
oven or let them cook a few minutes longer, I suggest pulling them.
The nice thing about brownies is that they tend to be very forgiving if they’ve
not quite cooked long enough. However, the opposite is true if you cook them too
long. Overcooked cheesecake tends to be quite tough, so err on the side of
caution when it comes to baking times.
Raw brownie layer in pan topped with cheesecake, swirled, then topped with chips
brownie layer in pan topped with cheesecake, swirled, then topped with chips
For being such a decadent dessert, marbled gluten free cheesecake brownies are
Whether you intend to eat them quickly or enjoy them over a week’s time, you’ll
want to store these in the refrigerator since cheesecake is best served chilled.
Just be sure to wrap them tightly so nothing dries out.
Absolutely, you can wrap the individual bars tightly and freeze. Take great care
when wrapping them to ensure they don’t absorb any freezer smells or tastes.
You can also freeze them in a single layer, separate from one another, on a
rimmed baking sheet, then pile them into a zip top bag or other airtight
container and back in the freezer.
When you’re ready to have a brownie, you can enjoy one straight from the freezer
or leave it on the countertop to defrost for about 30 minutes to an hour.
Marble brownies baked in foil lined pan
brownies baked in foil lined pan
INGREDIENT SUBSTITUTIONS
There is quite a bit of dairy in this marble cheesecake brownies recipe on
account of the butter, cream cheese, and chocolate topping. Switching out the
butter and chocolate chips for vegan alternatives is easy enough, but
unfortunately, that’s not the case when it comes to the cream cheese.
I’ve tested various vegan cream cheese options, and while I find most of them
palatable in small amounts, they just don’t work for as much as you need in this
recipe. There are always new ones on the market, though, and if you’ve found one
you love the taste of, it might be worth trying here!
While I’ve not tried it myself, you may be able to get away with chia eggs in
place of the traditional eggs in this recipe.
However, if you were hoping for vegan cheesecake brownies, I hate to say it, but
this isn’t the recipe for you. Having to switch out the eggs and all the dairy
would alter this recipe so much that it wouldn’t come out anything like it’s
I’ve tried using low fat cream cheeses in other recipes, and while the overall
texture stayed much the same, I was not a fan of the taste. For this gluten free
brownie cheesecake recipe, I’d suggest that you stick with the full fat.
However, be sure to pick up bricks and not the cream cheese that comes in tubs.
Those whipped or spreadable varieties are too soft for these brownies.
Hand holding knife cutting marble brownies on white paper
holding knife cutting marble brownies on white paper
CAN I USE THIS RECIPE TO MAKE FLOURLESS BROWNIES?
As I’ve worked hard to perfect this cheesecake brownies recipe, I don’t suggest
that you make any changes you don’t have to.
If you’re out of flour or just in the mood for something richer, try my
flourless brownies recipe
CAN I USE THIS RECIPE TO MAKE BROWNIES WITHOUT THE CHEESECAKE SWIRL?
I developed this particular brownie recipe to go along with my cheesecake
batter, so while it would probably be okay on its own, it wouldn’t produce the
best gluten free brownies.
Instead, I suggest you try my classic chewy gluten free brownies recipe
ingredients are much the same, but the ratios are better suited for a fudgy
chocolate brownie. And of course there are our gluten free blondies
CAN I MAKE THIS RECIPE WITHOUT COCOA POWDER FOR CHEESECAKE BLONDIES?
I’m afraid this recipe won’t work without the cocoa powder, since the chemistry
just won’t work. But we do have a recipe for gluten free cheesecake blondies
that I think you’ll love!
Personally, I think the richness and texture of these cheesecake brownies are
perfect. Of course, you’re welcome to add chopped nuts if you’d like, but I
would save them for another recipe.
Now if you’re looking for something to add to make these brownies a little more
special, may I suggest a few dollops of strawberry or raspberry jam? Incorporate
the jam after the cream cheese mixture for a burst of fruity goodness.
Three marble brownie squares on white paper
marble brownie squares on white paper
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MARBLE CHEESECAKE BROWNIES RECIPE
Prep Time: 20 minutes mins
Cook Time: 40 minutes mins
Chilling time: 1 hour hr 30 minutes mins
Satisfy your cravings for brownies and cheesecake with these sweet and fudgy
marble cheesecake brownies.
FOR THE CHEESECAKE MIXTURE
* 8 ounces cream cheese, at room temperature
* ⅛ teaspoon kosher salt
* 1 teaspoon pure vanilla extract
* ½ cup (100 g) granulated sugar
* 1 (50 g (weighed out of shell)) egg, at room temperature
* ⅝ cup (88 g) all purpose gluten free flour blend
(I used Better Batter; click thru for appropriate blend info)
* ¼ teaspoon xanthan gum, (omit if your blend already contains it)
* ⅓ cup (27 g) Dutch-processed cocoa powder
* ½ teaspoon baking powder
* ½ teaspoon kosher salt
* 1 cup (200 g) granulated sugar
* 8 tablespoons (112 g) unsalted butter, melted and cooled
* 2 (100 g (weighed out of shell)) eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 2 ounces mini semi-sweet chocolate chips, (optional)
* Preheat your oven to 350°F.
* Grease and line an 8-inch square baking pan with nonstick aluminum foil,
regular aluminum foil greased with cooking oil spray, or parchment paper. Set
MAKE THE CHEESECAKE MIXTURE.
* In the bowl of a stand mixer fitted with the paddle attachment, or a large
bowl with a handheld mixer, place the cream cheese, 1/8 teaspoon salt, 1
teaspoon vanilla, and 1/2 cup sugar, and beat until very smooth.
* Add the egg, and beat again until smooth.
* Transfer this mixture to a spouted 2 cup measuring cup, and set it aside.
MAKE THE BROWNIE BASE.
* In a the same mixing bowl, place the flour, xanthan gum, cocoa powder, baking
powder, 1/2 teaspoon kosher salt and 1 cup sugar, and whisk to combine well.
* Add the melted butter, eggs, and vanilla, and beat until smooth.
* Transfer the brownie mixture to the prepared pan and spread it into an even
* Pour the cheesecake mixture on top, and spread it into an even layer on top.
* Using a chopstick, butter knife, or other small tool, swirl the batters
together gently in a zigzag pattern. The top will look mostly like it’s only
* Scatter the optional mini chocolate chips on top in an even layer.
* Place the baking pan in the center of the preheated oven and bake, rotating
once during baking, until the cheesecake layer jiggles but only in a
controlled, not a loose, way and the top no longer glistens (about 40
minutes). It’s better to underbake than to overbake.
* Remove from the oven and allow to cool in the pan until no longer hot to the
touch, at least 30 minutes.
* Place the pan in the refrigerator for 1 hour or until firm.
* Remove the brownies from pan, peel away the foil or parchment paper, and
slice with a sharp, clean and wet knife into 9 equal pieces.
Originally published on the blog in 2012. In 2022, method changed, photos,
video, and text all new.
Nutrition information is automatically calculated, so should only be used as an