This Brownie Cheesecake combines the rich, fudgy texture of chocolate brownies with the creamy, smooth consistency of cheesecake. Made with a base of almond flour and unsweetened chocolate chips, this dessert offers a gluten-free alternative to traditional brownie cheesecake, making it suitable for those with dietary restrictions. The combination of chocolatey base and velvety cheesecake layer makes this dessert irresistibly indulgent.
Why You’ll Love This
You’ll adore this dessert for its luxurious texture and balanced sweetness. The brownie layer provides a deep chocolate flavor that pairs perfectly with the light, creamy cheesecake topping. It’s a perfect choice for anyone looking for a sophisticated dessert that satisfies both brownie and cheesecake cravings in one go.
Perfect Occasion
This brownie cheesecake is ideal for special occasions such as birthdays, holidays, or as a show-stopping dessert at dinner parties. It’s also perfect for bringing to potlucks or serving at family gatherings where you want to impress with a homemade, gluten-free dessert.
Decoration Tips
- Dust the top with cocoa powder or powdered erythritol for a refined look.
- Drizzle melted chocolate or caramel sauce over the top for added decadence.
- Garnish with fresh berries or mint leaves for a pop of color and freshness.
- Add a dollop of whipped cream to each slice when serving for an extra touch of indulgence.
Ingredients:
Brownie Layer:
- 50 grams (1/4 cup) Butter or Coconut Oil: Provides richness and moisture.
- 160 grams (3/4 cup) Unsweetened Chocolate Chips: Offers a deep, rich chocolate base.
- 3 Eggs: Adds structure and richness.
- 60 grams (1/4 cup) Eritritol: Sweetens the brownie without added sugars.
- 3 grams (1 teaspoon) Vanilla Extract: Enhances the chocolate flavor.
- 100 grams (1 cup) Almond Flour: Gives the brownie a moist, dense texture.
- Pinch of Salt: Balances the sweetness.
Cheesecake Layer:
- 150 grams Cream Cheese: Creates a creamy, smooth cheesecake texture.
- 60 grams (4 tablespoons) Cream: Adds richness.
- 60 grams (1/4 cup) Eritritol: Provides sweetness.
Instructions:
- Prepare Oven and Pan: Preheat your oven to 350°F (180°C). Grease an 8×8-inch baking pan and line it with parchment paper.
- Melt Chocolate and Butter: Gently melt the chocolate and butter together over low heat, stirring until smooth. Set aside to cool slightly.
- Prepare Cheesecake Mixture: In a separate bowl, thoroughly mix the cream cheese, cream, and erythritol until smooth. Set aside.
- Combine Brownie Ingredients: To the cooled chocolate mixture, add vanilla and erythritol. Mix well. Incorporate eggs one at a time, mixing well after each addition. Fold in almond flour and salt just until combined.
- Assemble: Pour the brownie mixture into the prepared pan. Spoon dollops of the cheesecake mixture on top, and use a knife or spatula to swirl the cheesecake into the brownie batter, creating a marbled effect.
- Bake: Place in the oven and bake for 20-25 minutes, or until the center is just set but still slightly jiggly.
- Cool: Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Enjoy this rich and delightful Brownie Cheesecake, a perfect blend of two beloved desserts that will leave everyone asking for seconds!
