Gluten Free Cheesecake Brownies with Dulce de Leche, nothing beats a fudgy brownie topped with creamy cheesecake with a dulce de leche caramel swirl. Delicious and easy!
This post was originally posted on May 23, 2016. Photos have been updated, but the delicious recipe remains! Update photos by Taryn of Hot Pan Kitchen!
This post contains affiliate links, as always I only recommend products I love and use myself.
Gluten Free Cheesecake Brownies
I love brownies. They were one of the first things I learned to make gluten free. Cheesecake? It’s always been close to my heart. I will eat it for breakfast given the opportunity. Right after being diagnosed I had to make a dessert to take to some friends house and was thrilled when I realized that cheesecake is gluten free. The trick is to use a gluten free crust or make it crustless.
Not that long ago I was craving cheesecake. Then I started thinking about brownies and how good they would go together. Turns out combining my two favorites wasn’t that difficult! Brownies and Cheesecake aren’t the only things I love though. I am also a huge fan of caramel. Particularly a Hispanic type made from sweetened condensed milk, called Dulce de Leche.
Often when I am making a decision between two things to eat, my husband will say, “Por que no los dos?” I started thinking about brownies, cheesecake and dulce de leche, and thought, “Por que no los tres?” Thus, Gluten Free Cheesecake Brownies with Dulce de Leche were born.
Tips and Tricks
Just a couple of hints for making Gluten Free Cheesecake Brownies.
When making the brownie mix, it is best to use eggs that are room temperature. If they are to cold, the coconut oil becomes solid and it’s harder to mix and spread. Using a high quality, non-bean based gluten free flour is also important. My favorite is GF Jules, you can check out all her products HERE. If you would like to make just the brownies, you can view the original recipe HERE, complete with video!
Always allow the cream cheese to become soft. If it is not soft enough the mixture will be grainy. It tastes ok but isn’t very appealing to look at. Reduced fat cream cheese will work, nonfat will not.
Dulce de Leche
Dulce de Leche is a milk-based caramel that is actually really easy to make, but it is time-consuming so I just bought mine. If you would like to try making your own, check out this recipe: Homemade Dulce de Leche. If you are like me, buy it pre-made and eat the leftovers on apples :).
Let them cool
When I first made these I was anxious to try them, and they were fabulous. The whole family loved them, even my grandfather who swore he wouldn’t eat things that were “gluten free”. The gluten free cheesecake brownies taste best when chilled. Go ahead and eat one straight out of the oven, but chill the rest and you will be glad you did!
Happy Gluten Free Eating!
Gluten Free Cheesecake Brownies with Dulce de Leche
- 1/2 cup gluten-free flour
- 1/3 cup unsweetened coco powder
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup coconut oil
- 2 eggs
- 1 teaspoon vanilla
- 1 package softened cream cheese
- 1 egg
- 1/4 cup sugar
- 1/4 teaspoon vanilla
Dulce de Leche
- 1/3 cup dulce de leche
- Combine dry ingredients and mix well.
- Add wet ingredients, stir to combine.
- Set aside.
- Beat softened cream cheese, sugar, egg and vanilla until creamy and thoroughly combined.
Putting it all together
- Spread brownie batter into greased square pan.
- Carefully spread cheesecake mixture on top of brownie batter.
- Put the dulce de leche in a Ziploc bag and cut off the tip.
- Using like a pastry bag, make lines across the cheesecake mixture.
- Take a knife and drag it through the lines to create ripples.
- Bake at 350 degrees for 25 to 30 minutes or until set.