Cheesecake Brownies

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These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using  almond meal in place of wheat flour, then swirled with a cheesecake topping!

These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using almond meal in place of wheat flour, then swirled with a cheesecake topping! Flourless Cheesecake Brownies

I love brownies, and am always testing new ways to make a moist and delicious brownie that won’t cost me a ton of calories. If you’ve tried my Amazing Flourless Brownies made with black beans, or my PB2 Brownies which replace flour with peanut butter powder, I think you will LOVE these new almond flour brownies!

How To Make Brownies Healthier

These brownies have less calories, sugar and fat than traditional brownies yet taste decadent and delicious! How do I do this? I started by swapping the wheat flour for wholesome almond meal which really makes them moist from the natural oils in almonds, with no need to add any butter or oil! I lightly sweetened them with honey and just a touch of sugar, as the chocolate chips are sweet enough. They turned out moist and absolutely delicious, even my daughter Madison claimed they are her new favorite brownie!

These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using almond meal in place of wheat flour, then swirled with a cheesecake topping!

These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using almond meal in place of wheat flour, then swirled with a cheesecake topping!

These cheesecake brownies are SO good and flourless made with almond meal instead of wheat flour, which also makes them naturally gluten-free! These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using almond meal in place of wheat flour, then swirled with a cheesecake topping! These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using almond meal in place of wheat flour, then swirled with a cheesecake topping!

How To Make Cheesecake Brownies

How To Freeze Brownies

Brownies are delicious, but if you’re not cooking for a party you make want to freeze whatever you don’t plan on eating to avoid eating to many.

  • You can freeze the brownies for up to 3 months. Wrap tightly in plastic wrap and foil to reduce the risk of freezer burn.
  • To thaw the brownies, unwrap them from the foil and plastic and let them stand at room temperature for 3-4 hours.

More Chocolate Treats You May Enjoy:

These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using almond meal in place of wheat flour, then swirled with a cheesecake topping!
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4.45 from 43 votes
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Flourless Cheesecake Brownies

182 Cals 4 Protein 21 Carbs 10 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Cooling time: 30 mins
Total Time: 45 mins
Yield: 12 servings
COURSE: Dessert
CUISINE: American
These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using  almond meal in place of wheat flour, then swirled with a cheesecake topping!

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

  • Preheat the oven to 325°F. Spray a nonstick 9 x 9-inch baking pan with cooking spray and line with two strips of parchment 8 inches wide and long enough to leave a 2-inch overhang on all sides.
  • In a medium bowl, whisk 1 large whole egg with 1 egg yolk (separate the whites and reserve, set aside).
  • Add 1⁄4 cup water, the honey, and 1 teaspoon of the vanilla and stir with the spatula until combined.
  • In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.
  • Pour the egg mixture into the bowl with the dry mixture and mix well with a spatula. Fold in the chocolate chips.
  • Pour the batter into the prepared baking pan.
  • Soften the package of cream cheese in the microwave, mix in sugar, reserved egg white and remaining 1 teaspoon vanilla.
  • Pour over the brownie mix and spread over the top with a spatula, marbelize the with a toothpick.
  • Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
  • Let cool for at least 30 minutes before cutting into 12 bars.

Video

Nutrition

Serving: 1brownie, Calories: 182kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 34.5mg, Sodium: 164mg, Fiber: 1.5g, Sugar: 18g
WW Points Plus: 5
Keywords: almond flour brownies, almond meal brownies, cheesecake brownies, gluten free brownies, how to make cheesecake brownies

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135 comments

  1. These were delicious. Like others, I had to bake them for 50 minutes but then they were perfect.

  2. Is almond meal the same as almond flour?

  3. Love this recipe! I have friends with gluten sensitivities so I’m always looking for tasty treats that I can make to bring to group events that they can eat and that the non-gluten-sensitive people like too. These brownies were such a hit when I made them!

    One of my gluten sensitive friends recently had major surgery so we were bringing food over to her and I was in charge of making a desert. I made these and she was so happy!!

  4. Followed the recipe to a T except baked them a tad bit longer and they are delicious without the guilt! Another winner Gina!

  5. I did exactly what the recipe said, and once I cooled the brownies they were a gooey mess and I could not cut them. Not sure what I did wrong, but was really disappointed in the mess that I ended up with.

  6. These brownies were delicious……I had to cook them a bit longer more like 50 mins. but found the chocolate flavor soooooo good. Recommend them!

  7. Can I make this with a different type of flour? My husband is allergic to tree but. 

  8. Loved how these turned out!! Dessert without the guilt 🙂

  9. I made this–but with a variety of alterations! I subbed in oat flour and a Tbs of olive oil instead of almond meal. I used mashed banana and stevia instead of honey in the brownie and just stevia instead of sugar in the cheesecake part. My batter seemed too think so I added 1/3 C almond milk. The results were lightly sweet and delicious! bake time was 45 minutes!

  10. This went well! I was really craving chocolate but not all the calories while I agree the texture was more cake like, it turned out really pleasant! Definitely something I would make again.

  11. This recipe was a disaster. After baking for an hour and 15 minutes, everything was still soupy. We allowed it to cool and then refrigerated, hoping it would set-up. The next day, it was still chocolate soup. We had planned to serve it to guests and had to run to the store instead.

  12. I made this with all purpose flour, as I don’t keep almond flour on hand. Interestingly this resulted in a few less calories per slice. I baked in a 9 inch pie plate for 27 min and they came out wonderfully – felt a bit more like cake in texture than brownie, but was delicious and the marble topping perfect. I really love how it looked bake in the pie plate, I lined with parchment paper so it was easy to pull completely out of the plate to put on a board and cut. Definitely will make again!

  13. I recently made your black bean brownies (AMAZING!) and I was wondering if you’d be able to use that as the brownie base and just use the cream cheese portion of this recipe to top that one? 

  14. Delicious and not overly sweet! Needed to cook for 40-45 minutes instead of 30.  I used almond flour.

  15. Any suggestions for incorporating a whey chic protein powder ito these?