31+ Delicious Gluten-Free Brownie Mix Cheesecake Recipes for Every Occasion

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If you’re a fan of decadent desserts but need to cater to a gluten-free diet, you’re in for a treat!

Gluten-free brownies are a beloved indulgence, and when you combine them with the creamy richness of cheesecake, the result is nothing short of spectacular.

Whether you’re hosting a special event, baking for family and friends, or simply craving something sweet, these 31+ gluten-free brownie mix cheesecake recipes will take your dessert game to the next level.

From classic flavors to creative combinations, there’s something for everyone in this collection.

So, preheat your oven and get ready to explore a world of delicious possibilities!

31+ Delicious Gluten-Free Brownie Mix Cheesecake Recipes for Every Occasion

There’s no need to compromise on taste or texture when you go gluten-free, especially when it comes to desserts.

These 31+ gluten-free brownie mix cheesecake recipes show just how versatile and indulgent gluten-free baking can be.

Whether you’re a fan of fruity twists, chocolatey classics, or unique flavor combinations, each recipe brings something special to the table.

So, get ready to enjoy the ultimate cheesecake experience, all while sticking to a gluten-free lifestyle.

These recipes are guaranteed to satisfy your sweet tooth and leave everyone asking for seconds!

Chocolate Swirl Gluten-Free Brownie Cheesecake

This indulgent dessert combines the rich, fudgy texture of gluten-free brownies with a creamy cheesecake layer, finished with an elegant chocolate swirl.

The contrast between the deep chocolate flavor and the smooth, slightly tangy cheesecake makes this an irresistible treat for any occasion.

Whether you’re hosting a dinner party or simply treating yourself, this gluten-free delight will impress everyone at the table.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients listed on the brownie mix box (eggs, oil, water, etc.)

For the Cheesecake Layer:

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract

For the Chocolate Swirl:

¼ cup semi-sweet chocolate chips, melted

Instructions:

Preheat the oven to 325°F (163°C) and grease a 9×9-inch baking dish.
Prepare the brownie batter according to the package instructions and pour it into the greased pan, spreading evenly.
In a separate bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gently spread the cheesecake mixture over the brownie layer.
Drizzle the melted chocolate over the cheesecake layer and use a toothpick to create swirls.
Bake for 40–45 minutes or until the center is set. Let it cool completely before refrigerating for at least 4 hours.
Slice and serve chilled.

This Chocolate Swirl Gluten-Free Brownie Cheesecake is a dream dessert that brings together two classic flavors in a delightful fusion.

The balance between the fudgy brownie and the creamy cheesecake makes every bite a luscious experience.

Enjoy this treat with a cup of coffee or a scoop of vanilla ice cream for an extra touch of decadence.

Salted Caramel Gluten-Free Brownie Cheesecake Bars

If you’re a fan of sweet and salty desserts, these Salted Caramel Gluten-Free Brownie Cheesecake Bars are the perfect indulgence.

The rich, chewy brownie base is topped with a velvety cheesecake layer and finished with a luscious drizzle of salted caramel.

These bars are easy to make yet sophisticated enough for any special occasion.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Salted Caramel Drizzle:

¼ cup caramel sauce
½ tsp sea salt

Instructions:

Preheat the oven to 325°F (163°C) and line an 8×8-inch pan with parchment paper.
Prepare the gluten-free brownie mix according to the package instructions and pour the batter into the pan.
In a separate bowl, mix the cream cheese, sugar, egg, and vanilla extract until smooth.
Spread the cheesecake mixture over the brownie layer evenly.
Bake for 35–40 minutes, or until the cheesecake layer is set and slightly golden.
Allow to cool completely before drizzling caramel sauce over the top. Sprinkle with sea salt.
Chill for at least 3 hours before slicing into bars.

These Salted Caramel Gluten-Free Brownie Cheesecake Bars offer the perfect balance of flavors.

The richness of the chocolate brownie, the smoothness of the cheesecake, and the touch of salt from the caramel make them absolutely irresistible.

Whether you’re serving them at a party or enjoying a quiet moment at home, these bars will be a guaranteed hit.

Peanut Butter Marble Gluten-Free Brownie Cheesecake

For peanut butter lovers, this Peanut Butter Marble Gluten-Free Brownie Cheesecake is a must-try! The deep, chocolaty brownie base pairs perfectly with the creamy, slightly nutty cheesecake layer.

The beautiful peanut butter swirls not only add a decorative touch but also enhance the flavor profile, making this dessert both visually appealing and incredibly delicious.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
⅓ cup sugar
1 egg
½ tsp vanilla extract

For the Peanut Butter Swirl:

¼ cup creamy peanut butter, melted
1 tbsp powdered sugar

Instructions:

Preheat oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package directions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
Pour the cheesecake mixture over the brownie batter and spread evenly.
In a small bowl, mix melted peanut butter with powdered sugar. Drizzle over the cheesecake layer and use a knife to create a marbled effect.
Bake for 40–45 minutes or until the center is set.
Let cool, then refrigerate for at least 4 hours before serving.

This Peanut Butter Marble Gluten-Free Brownie Cheesecake is a heavenly combination of flavors and textures.

The nutty peanut butter perfectly complements the rich chocolate and creamy cheesecake, making it an absolute delight.

Whether you’re baking for a special occasion or just want to satisfy your sweet tooth, this dessert will surely become a favorite.

Raspberry Swirl Gluten-Free Brownie Cheesecake

This Raspberry Swirl Gluten-Free Brownie Cheesecake is a delightful blend of rich chocolate, creamy cheesecake, and tart raspberry.

The tanginess of the raspberry complements the sweetness of the brownie and the smoothness of the cheesecake, creating a well-balanced and visually stunning dessert.

Perfect for special occasions or whenever you crave something indulgent yet refreshing.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Raspberry Swirl:

¼ cup raspberry preserves
1 tsp lemon juice

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking pan.
Prepare the gluten-free brownie mix according to the package instructions and pour it into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
Spread the cheesecake mixture evenly over the brownie layer.
Mix raspberry preserves with lemon juice and drizzle over the cheesecake. Use a toothpick to create swirls.
Bake for 35–40 minutes or until the center is set.
Allow to cool completely, then refrigerate for at least 4 hours before slicing.

This Raspberry Swirl Gluten-Free Brownie Cheesecake is a showstopper with its beautiful marbled effect and balanced flavors.

The tart raspberry adds a fresh contrast to the dense brownie and creamy cheesecake, making it a unique and irresistible treat.

Mocha Chip Gluten-Free Brownie Cheesecake

Coffee and chocolate lovers will adore this Mocha Chip Gluten-Free Brownie Cheesecake.

The deep, rich espresso flavor enhances the chocolatey brownie base, while the cheesecake layer is infused with coffee and studded with chocolate chips.

This dessert is perfect for coffee lovers looking for a delicious and sophisticated treat.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package
1 tsp espresso powder

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
1 tsp instant coffee dissolved in 1 tbsp hot water
¼ cup mini chocolate chips

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package directions. Stir in espresso powder before pouring into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, and dissolved coffee until smooth.
Fold in the mini chocolate chips.
Pour the cheesecake mixture over the brownie batter and spread evenly.
Bake for 35–40 minutes or until set.
Allow to cool completely, then chill in the refrigerator for at least 4 hours before serving.

This Mocha Chip Gluten-Free Brownie Cheesecake is a dream dessert for anyone who loves the combination of coffee and chocolate.

The subtle bitterness of espresso enhances the richness of the brownie, while the chocolate chips add an extra layer of indulgence. A perfect pick-me-up treat!

Coconut Almond Gluten-Free Brownie Cheesecake

This Coconut Almond Gluten-Free Brownie Cheesecake brings a tropical twist to a classic dessert.

The combination of coconut, almonds, and rich chocolate creates a flavor reminiscent of a famous candy bar.

With a fudgy brownie base, a creamy cheesecake layer, and a toasted coconut-almond topping, this dessert is a true delight.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
¼ cup shredded coconut

For the Topping:

¼ cup toasted shredded coconut
¼ cup sliced almonds

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Stir in shredded coconut.
Spread the cheesecake mixture over the brownie layer evenly.
Sprinkle toasted coconut and sliced almonds over the top.
Bake for 35–40 minutes or until the center is set.
Allow to cool completely, then chill for at least 4 hours before serving.

The Coconut Almond Gluten-Free Brownie Cheesecake is a tropical-inspired treat with a delightful crunch.

The nutty almonds and coconut perfectly complement the deep chocolate flavor, making each bite an exciting mix of textures and tastes.

Enjoy this unique dessert with a cup of tea or as a sweet end to any meal.

Lemon Blueberry Gluten-Free Brownie Cheesecake

This Lemon Blueberry Gluten-Free Brownie Cheesecake is a zesty and refreshing dessert that combines the richness of chocolate with the bright, tangy flavors of lemon and blueberry.

The blueberry swirl brings a burst of fruitiness that pairs perfectly with the creamy cheesecake layer, making it a perfect choice for spring or summer gatherings.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
1 tsp vanilla extract
Zest of 1 lemon
1 tbsp lemon juice

For the Blueberry Swirl:

¼ cup fresh blueberries
1 tbsp sugar
1 tsp lemon juice

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, lemon zest, and lemon juice until smooth.
For the blueberry swirl, combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the blueberries soften and the mixture thickens, about 5 minutes.
Spread the cheesecake mixture over the brownie layer and drizzle the blueberry sauce on top. Use a toothpick to create swirls.
Bake for 35–40 minutes, or until the cheesecake layer is set and the center is firm.
Allow to cool completely, then refrigerate for at least 4 hours before serving.

This Lemon Blueberry Gluten-Free Brownie Cheesecake combines the tang of fresh lemon with sweet blueberries for a refreshing dessert that will leave a lasting impression.

The subtle citrus notes and fresh fruitiness offer a perfect balance to the dense chocolatey brownie base.

Churro Spice Gluten-Free Brownie Cheesecake

Spiced with cinnamon and sugar, this Churro Spice Gluten-Free Brownie Cheesecake is a deliciously unique twist on traditional cheesecake.

The flavor profile mimics the taste of freshly made churros, with a cinnamon-sugar topping that adds extra texture and sweetness to the creamy, indulgent layers of brownie and cheesecake.

This dessert is perfect for those who love a little warmth in their treats.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
1 tsp ground cinnamon

For the Churro Topping:

¼ cup granulated sugar
1 tsp ground cinnamon

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package directions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, and cinnamon until smooth.
Pour the cheesecake mixture over the brownie batter, spreading evenly.
Bake for 35–40 minutes or until the cheesecake layer is set and firm in the center.
While the cheesecake is baking, mix the sugar and cinnamon together for the churro topping.
Once the cheesecake has cooled and is ready to serve, sprinkle the churro cinnamon-sugar mixture over the top.
Chill for at least 3 hours before serving.

The Churro Spice Gluten-Free Brownie Cheesecake brings the flavors of churros into a decadent, creamy dessert.

The cinnamon-sugar topping adds the perfect crunch to the smooth cheesecake and fudgy brownie layers. It’s an exciting variation that will wow your guests with both its flavor and texture.

Pecan Pie Gluten-Free Brownie Cheesecake

For those who love the rich, nutty flavors of pecan pie, this Pecan Pie Gluten-Free Brownie Cheesecake is the ultimate treat.

The combination of a chewy brownie base, creamy cheesecake layer, and a caramelized pecan topping creates a dessert that’s both sweet and crunchy.

Perfect for fall or any special occasion, this dessert brings together the best elements of both cheesecake and pie.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Pecan Pie Topping:

1 cup pecan halves
½ cup brown sugar
2 tbsp butter, melted
¼ cup maple syrup
½ tsp vanilla extract

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package directions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Pour the cheesecake mixture over the brownie batter.
Bake for 35–40 minutes, or until the center is set and the cheesecake layer is firm.
While the cheesecake is baking, prepare the pecan topping. In a bowl, combine the pecans, brown sugar, melted butter, maple syrup, and vanilla extract. Stir until well-coated.
Once the cheesecake has cooled, spread the pecan mixture evenly over the top.
Bake for an additional 10-15 minutes, or until the pecans are golden and caramelized.
Allow to cool completely, then refrigerate for at least 4 hours before serving.

The Pecan Pie Gluten-Free Brownie Cheesecake is the perfect combination of textures and flavors.

The crunch of the pecans and the sweetness of the maple syrup contrast beautifully with the smooth brownie and cheesecake layers, making it an irresistible treat for any occasion.

Turtle Gluten-Free Brownie Cheesecake

Inspired by the beloved Turtle candy, this Turtle Gluten-Free Brownie Cheesecake layers a rich, chocolatey brownie base, smooth cheesecake, and a gooey caramel-pecan topping.

The balance of textures from the fudgy brownie, creamy cheesecake, and crunchy, caramelized pecans make this a decadent treat that will satisfy every sweet tooth. Perfect for any celebration or as an indulgent weeknight dessert.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Turtle Topping:

½ cup pecan halves
¼ cup caramel sauce
¼ cup semi-sweet chocolate chips

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Pour the cheesecake mixture over the brownie batter.
Bake for 35–40 minutes or until the center is set.
While the cheesecake is cooling, toast the pecans in a dry pan over medium heat until fragrant.
Drizzle the caramel sauce over the baked cheesecake and sprinkle the toasted pecans on top.
Melt the chocolate chips and drizzle over the caramel-pecan topping.
Let it cool, then refrigerate for at least 4 hours before serving.

The Turtle Gluten-Free Brownie Cheesecake is a show-stopping dessert.

The combination of caramel, chocolate, and pecans with the rich brownie and cheesecake base brings a perfect harmony of flavors.

Each bite is a delightful combination of sweet, salty, and creamy.

Cinnamon Roll Gluten-Free Brownie Cheesecake

If you love cinnamon rolls, this Cinnamon Roll Gluten-Free Brownie Cheesecake is a must-try! It combines the sweet, spiced flavor of cinnamon with the rich, fudgy brownie and creamy cheesecake layers.

Topped with a cinnamon-sugar swirl and a drizzle of icing, this dessert brings all the flavors of a cinnamon roll in a gluten-free cheesecake format.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
1 tsp ground cinnamon

For the Cinnamon Swirl:

¼ cup granulated sugar
1 tbsp ground cinnamon

For the Icing:

¼ cup powdered sugar
1 tbsp milk
½ tsp vanilla extract

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, and cinnamon until smooth.
Pour the cheesecake mixture over the brownie layer.
In a small bowl, combine the cinnamon and sugar. Sprinkle the cinnamon sugar mixture evenly over the cheesecake layer. Use a toothpick to swirl the cinnamon mixture into the cheesecake.
Bake for 35–40 minutes, or until the cheesecake is set.
While cooling, whisk together the powdered sugar, milk, and vanilla extract to make the icing.
Drizzle the icing over the cooled cheesecake before serving.

The Cinnamon Roll Gluten-Free Brownie Cheesecake is a perfect blend of warm cinnamon flavors and the rich, creamy texture of cheesecake.

The cinnamon swirl and drizzle of icing give it that unmistakable cinnamon roll vibe, making it a comforting and indulgent dessert.

Key Lime Gluten-Free Brownie Cheesecake

This Key Lime Gluten-Free Brownie Cheesecake is a refreshing and tangy twist on the classic dessert.

The zesty lime flavor cuts through the rich chocolate brownie and creamy cheesecake, creating a dessert that’s both refreshing and indulgent.

The perfect balance of tart and sweet makes this a great treat for warm weather gatherings or anyone who loves citrus desserts.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
¼ cup fresh lime juice
Zest of 1 lime

For the Topping:

Whipped cream, for garnish
Lime slices, for garnish

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, lime juice, and lime zest until smooth.
Pour the cheesecake mixture over the brownie layer.
Bake for 35–40 minutes, or until the cheesecake is set and the center is firm.
Let the cheesecake cool completely, then refrigerate for at least 4 hours.
Before serving, top with a dollop of whipped cream and garnish with lime slices.

The Key Lime Gluten-Free Brownie Cheesecake offers a tangy contrast to the rich and fudgy brownie base, creating a refreshing dessert that’s perfect for warm days.

The zesty lime flavor elevates the creamy cheesecake, making it a fun and flavorful treat.

Salted Caramel Pecan Gluten-Free Brownie Cheesecake

Indulge in the sweet and salty perfection of this Salted Caramel Pecan Gluten-Free Brownie Cheesecake.

With a decadent brownie base, a smooth and creamy cheesecake layer, and a rich caramel-pecan topping with a hint of sea salt, this dessert hits all the right notes.

The sweet, nutty crunch from the pecans combined with the savory kick of sea salt elevates the classic brownie and cheesecake duo to new heights

. Perfect for anyone craving a treat that’s both luxurious and comforting.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Salted Caramel Pecan Topping:

½ cup pecan halves
¼ cup caramel sauce
1 tbsp butter
½ tsp sea salt

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking pan.
Prepare the gluten-free brownie mix according to the package directions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes or until the center is set.
While the cheesecake is cooling, toast the pecans in a pan over medium heat until fragrant.
In a saucepan, melt the butter and add the caramel sauce, stirring to combine. Add the toasted pecans and a pinch of sea salt, stirring until everything is coated.
Pour the caramel-pecan mixture over the cooled cheesecake and let it set in the refrigerator for at least 4 hours before serving.

The Salted Caramel Pecan Gluten-Free Brownie Cheesecake is the ideal dessert for anyone who loves the contrast between sweet and salty flavors.

The caramel and pecans add a beautiful crunch and richness to the creamy cheesecake, making it a truly indulgent treat.

Pumpkin Spice Gluten-Free Brownie Cheesecake

Celebrate the flavors of fall with this Pumpkin Spice Gluten-Free Brownie Cheesecake.

The combination of spiced pumpkin and rich chocolatey brownie is complemented by a creamy cheesecake layer, creating a dessert that’s both comforting and festive.

Whether you’re serving it for Thanksgiving or just craving a taste of autumn, this cheesecake is sure to please.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
½ cup canned pumpkin puree
1 tsp pumpkin pie spice

For the Topping:

Whipped cream, for garnish
Ground cinnamon, for dusting

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking pan.
Prepare the gluten-free brownie mix according to the package directions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Add the pumpkin puree and pumpkin pie spice, mixing until well combined.
Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes, or until the cheesecake is set and the center is firm.
Allow to cool completely, then refrigerate for at least 4 hours before serving.
Before serving, top with a dollop of whipped cream and a dusting of cinnamon.

The Pumpkin Spice Gluten-Free Brownie Cheesecake combines the warm, spicy flavors of pumpkin with the richness of a brownie and creamy cheesecake.

The cinnamon whipped cream topping adds an extra touch of fall flavor, making this dessert a perfect seasonal indulgence.

Peanut Butter Chocolate Gluten-Free Brownie Cheesecake

If you’re a fan of the classic combination of chocolate and peanut butter, this Peanut Butter Chocolate Gluten-Free Brownie Cheesecake is the dessert for you.

The fudgy brownie layer, creamy cheesecake, and peanut butter swirl create a mouthwatering experience.

Topped with a drizzle of melted chocolate and peanut butter, this indulgent treat is perfect for any chocolate and peanut butter lover.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Peanut Butter Swirl:

¼ cup peanut butter, melted
2 tbsp powdered sugar

For the Topping:

¼ cup melted chocolate chips
¼ cup peanut butter, melted

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking pan.
Prepare the gluten-free brownie mix according to the package directions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
In a small bowl, combine the melted peanut butter and powdered sugar, then swirl it into the cheesecake mixture.
Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes or until the cheesecake is set.
While the cheesecake is cooling, melt the chocolate chips and peanut butter for the topping.
Once the cheesecake has cooled, drizzle the melted chocolate and peanut butter over the top.
Allow to set in the refrigerator for at least 4 hours before serving.

The Peanut Butter Chocolate Gluten-Free Brownie Cheesecake is a perfect combination of creamy, fudgy, and nutty flavors.

The peanut butter swirl and decadent drizzle of chocolate and peanut butter on top elevate this dessert to a whole new level of indulgence.

Raspberry Almond Gluten-Free Brownie Cheesecake

This Raspberry Almond Gluten-Free Brownie Cheesecake is a delightful blend of tart raspberries, smooth cream cheese, and a rich brownie base.

The addition of almond extract adds a nutty depth to the dessert, while the raspberry compote creates a beautiful swirl and refreshing fruitiness.

This is a perfect dessert for a celebration or for anyone craving a treat that balances fruity and rich flavors.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
½ tsp almond extract

For the Raspberry Compote:

1 cup fresh raspberries
2 tbsp granulated sugar
1 tbsp lemon juice

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, and almond extract until smooth.
For the raspberry compote, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the raspberries break down and the sauce thickens, about 5 minutes.
Pour the cheesecake mixture over the brownie batter. Drizzle the raspberry compote over the top and use a toothpick to create swirls.
Bake for 35–40 minutes, or until the cheesecake layer is set.
Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.

The Raspberry Almond Gluten-Free Brownie Cheesecake is a stunning dessert, with the bright raspberry compote and almond extract adding complexity to the rich chocolate brownie and creamy cheesecake layers.

It’s a sweet and slightly tangy treat with the perfect balance of flavors.

Mango Coconut Gluten-Free Brownie Cheesecake

Tropical and refreshing, this Mango Coconut Gluten-Free Brownie Cheesecake combines the smooth sweetness of ripe mango with the creamy richness of cheesecake and a fudgy brownie base.

The coconut adds a hint of exotic flavor that transports your taste buds to a warm island escape.

This dessert is perfect for summer gatherings or anyone who loves a tropical twist on traditional desserts.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Mango Layer:

1 ripe mango, peeled and chopped
2 tbsp honey or sugar
1 tsp lime juice

For the Coconut Topping:

½ cup shredded coconut

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking pan.
Prepare the gluten-free brownie mix according to the package directions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Pour the cheesecake mixture over the brownie batter.
For the mango layer, blend the mango with honey (or sugar) and lime juice until smooth.
Pour the mango puree on top of the cheesecake layer and use a knife to swirl it into the cheesecake.
Sprinkle shredded coconut on top of the mango layer.
Bake for 35–40 minutes, or until the cheesecake is set and the center is firm.
Let it cool completely, then refrigerate for at least 4 hours before serving.

The Mango Coconut Gluten-Free Brownie Cheesecake is a tropical treat that blends the rich, decadent flavors of chocolate and cheesecake with the refreshing, fruity mango and coconut.

It’s a bright and flavorful dessert that will transport you to a sunny beach with every bite.

Chocolate Mint Gluten-Free Brownie Cheesecake

For fans of the classic chocolate mint combination, this Chocolate Mint Gluten-Free Brownie Cheesecake is a perfect dessert.

The rich, fudgy brownie base is complemented by a creamy mint cheesecake layer, and the minty chocolate topping finishes it off with a burst of cool freshness.

This dessert is ideal for mint lovers or anyone looking for a refreshing twist on traditional chocolate desserts.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
1 tsp mint extract

For the Chocolate Mint Topping:

¼ cup semi-sweet chocolate chips
2 tbsp heavy cream
½ tsp mint extract

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, and mint extract until smooth.
Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes, or until the cheesecake is set.
While the cheesecake is cooling, melt the chocolate chips with heavy cream in a small saucepan over low heat. Stir in the mint extract.
Drizzle the chocolate mint topping over the cooled cheesecake.
Refrigerate for at least 4 hours before serving.

The Chocolate Mint Gluten-Free Brownie Cheesecake offers a perfect balance of rich chocolate and refreshing mint flavors.

The cool minty topping paired with the fudgy brownie and creamy cheesecake creates a delightful dessert that’s both indulgent and refreshing.

Lemon Blueberry Gluten-Free Brownie Cheesecake

Bright, refreshing, and indulgent, this Lemon Blueberry Gluten-Free Brownie Cheesecake offers a perfect balance of tangy lemon, sweet blueberries, and rich brownie and cheesecake layers.

The tangy lemon cheesecake complements the fudgy brownie, while the blueberry swirl adds bursts of sweetness and color, creating a dessert that’s both visually stunning and delicious.

It’s a perfect treat for any occasion when you want something light yet satisfying.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
2 tbsp lemon juice
Zest of 1 lemon

For the Blueberry Swirl:

1 cup fresh blueberries
2 tbsp sugar
1 tbsp lemon juice

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking pan.
Prepare the gluten-free brownie mix according to package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, lemon juice, and lemon zest until smooth.
For the blueberry swirl, cook the blueberries, sugar, and lemon juice in a saucepan over medium heat until the blueberries break down and form a thick sauce, about 5 minutes.
Pour the cheesecake mixture over the brownie layer. Drop spoonfuls of the blueberry sauce on top, then use a toothpick to swirl the blueberries into the cheesecake layer.
Bake for 35–40 minutes, or until the cheesecake is set and the center is firm.
Let the cheesecake cool completely, then refrigerate for at least 4 hours before serving.

The Lemon Blueberry Gluten-Free Brownie Cheesecake combines the fresh, tangy flavors of lemon and blueberries with the rich and comforting brownie and cheesecake layers.

It’s a refreshing yet indulgent dessert that’s perfect for any spring or summer gathering.

Chocolate Espresso Gluten-Free Brownie Cheesecake

For coffee lovers, this Chocolate Espresso Gluten-Free Brownie Cheesecake is the ultimate dessert.

The deep, rich flavor of espresso pairs beautifully with the decadent chocolate brownie and creamy cheesecake layers, creating a perfect balance of bitterness, sweetness, and smoothness.

The addition of chocolate espresso ganache as a topping makes this treat even more indulgent.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
1 tbsp espresso powder or instant coffee

For the Espresso Chocolate Ganache:

¼ cup heavy cream
½ cup semi-sweet chocolate chips
1 tsp espresso powder

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, and espresso powder until smooth.
Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes, or until the cheesecake is set.
While the cheesecake is cooling, make the ganache by heating the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chocolate chips and espresso powder, stirring until smooth.
Drizzle the espresso chocolate ganache over the cooled cheesecake.
Refrigerate for at least 4 hours before serving.

The Chocolate Espresso Gluten-Free Brownie Cheesecake is a bold, flavorful dessert perfect for those who love coffee and chocolate together.

The espresso powder in the cheesecake and ganache adds a delicious depth of flavor, complementing the richness of the brownie and cheesecake layers.

Cherry Almond Gluten-Free Brownie Cheesecake

Sweet, nutty, and slightly tart, the Cherry Almond Gluten-Free Brownie Cheesecake combines the irresistible flavors of cherry, almond, and chocolate in a decadent dessert.

The fudgy brownie layer serves as a perfect base for the creamy cheesecake, which is complemented by a sweet cherry topping and a hint of almond extract.

The combination of these flavors makes for a dessert that feels both comforting and elegant.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
½ tsp almond extract

For the Cherry Topping:

1 cup fresh or frozen cherries, pitted
2 tbsp sugar
1 tbsp lemon juice

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, and almond extract until smooth.
Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes, or until the cheesecake is set.
For the cherry topping, combine the cherries, sugar, and lemon juice in a saucepan. Cook over medium heat until the cherries break down and the sauce thickens, about 5 minutes.
Pour the cherry topping over the cooled cheesecake.
Refrigerate for at least 4 hours before serving.

The Cherry Almond Gluten-Free Brownie Cheesecake offers a beautiful combination of tart cherries, nutty almond extract, and rich brownie and cheesecake layers.

It’s a delicious and elegant dessert that’s sure to impress. The fresh cherry topping provides a delightful contrast to the creamy layers and adds a burst of fruity sweetness.

Peach Ginger Gluten-Free Brownie Cheesecake

This Peach Ginger Gluten-Free Brownie Cheesecake is a unique and flavorful twist on traditional cheesecake.

The smooth peach filling pairs beautifully with the zing of ginger, and the rich brownie base provides a decadent contrast.

The addition of fresh peaches and ginger adds an aromatic warmth to this dessert, making it perfect for summer gatherings or any occasion that calls for a fruity yet indulgent treat.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Peach Ginger Topping:

2 ripe peaches, peeled and diced
2 tbsp honey or sugar
1 tbsp fresh grated ginger
1 tbsp lemon juice

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes or until the cheesecake is set.
In a saucepan, combine the diced peaches, honey (or sugar), grated ginger, and lemon juice. Cook over medium heat for about 5–7 minutes until the peaches soften and the sauce thickens.
Allow the cheesecake to cool completely before topping with the peach ginger mixture.
Refrigerate for at least 4 hours before serving.

The Peach Ginger Gluten-Free Brownie Cheesecake is a delicious fusion of sweet, tart, and spicy flavors.

The fresh peach and ginger topping adds complexity and warmth to the rich and fudgy brownie base, making it a refreshing and indulgent treat.

Tiramisu-Inspired Gluten-Free Brownie Cheesecake

This Tiramisu-Inspired Gluten-Free Brownie Cheesecake is a luscious dessert that combines the beloved flavors of traditional tiramisu—espresso, cocoa, and mascarpone—with a decadent brownie and creamy cheesecake base.

The result is a rich and sophisticated dessert that’s perfect for special occasions or when you want a delicious fusion of flavors.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
1 tbsp espresso powder

For the Tiramisu Layer:

½ cup mascarpone cheese, softened
¼ cup heavy cream
2 tbsp powdered sugar
2 tbsp coffee or espresso, cooled
2 tbsp coffee liqueur (optional)
Cocoa powder, for dusting

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, and espresso powder until smooth. Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes or until the cheesecake is set.
In another bowl, combine mascarpone cheese, heavy cream, powdered sugar, coffee (or espresso), and coffee liqueur (if using). Whisk until smooth and creamy.
Once the cheesecake has cooled completely, spread the tiramisu mascarpone mixture over the top.
Dust with cocoa powder and refrigerate for at least 4 hours before serving.

The Tiramisu-Inspired Gluten-Free Brownie Cheesecake combines the rich flavors of coffee, cocoa, and mascarpone with the indulgence of brownies and cheesecake.

This dessert is ideal for coffee lovers or anyone who enjoys the classic flavors of tiramisu with a twist.

Coconut Lime Gluten-Free Brownie Cheesecake

This Coconut Lime Gluten-Free Brownie Cheesecake is a tropical-inspired treat that combines the bright and zesty flavors of lime with the creamy, nutty coconut.

The brownie base is rich and fudgy, while the cheesecake layer provides a smooth contrast, and the coconut lime topping offers a burst of refreshing flavor.

It’s an exotic dessert that will transport you to a tropical paradise with every bite.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
Zest of 1 lime
2 tbsp lime juice

For the Coconut Lime Topping:

½ cup shredded coconut, toasted
1 tbsp lime juice
1 tsp lime zest

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, vanilla extract, lime zest, and lime juice until smooth. Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes or until the cheesecake is set.
For the coconut lime topping, toast the shredded coconut in a pan over medium heat until golden brown. In a small bowl, combine the toasted coconut with lime juice and lime zest.
Once the cheesecake has cooled, top it with the coconut lime mixture.
Refrigerate for at least 4 hours before serving.

The Coconut Lime Gluten-Free Brownie Cheesecake is a tropical treat that combines the creamy richness of cheesecake with the refreshing flavors of coconut and lime.

The toasted coconut adds a delicious crunch to the dessert, making each bite a delightful experience.

Caramel Pecan Gluten-Free Brownie Cheesecake

This Caramel Pecan Gluten-Free Brownie Cheesecake is a dessert that’s rich, nutty, and indulgent.

The fudgy brownie base is topped with a creamy cheesecake layer and finished off with a gooey caramel sauce and toasted pecans.

The sweet caramel and crunchy pecans complement the dense cheesecake, creating a decadent dessert perfect for fall gatherings or any time you want a comforting treat.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Caramel Pecan Topping:

¼ cup caramel sauce (store-bought or homemade)
1 cup pecans, chopped
2 tbsp butter

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes or until the cheesecake is set.
For the caramel pecan topping, melt the butter in a saucepan over medium heat. Add the chopped pecans and cook for 2–3 minutes until toasted. Stir in the caramel sauce and cook for another 2 minutes, allowing it to thicken slightly.
Once the cheesecake has cooled completely, pour the caramel pecan topping over the cheesecake.
Refrigerate for at least 4 hours before serving.

The Caramel Pecan Gluten-Free Brownie Cheesecake is a rich and indulgent dessert, with the buttery caramel and crunchy toasted pecans adding layers of flavor that perfectly complement the fudgy brownie and creamy cheesecake.

It’s an irresistible treat for any occasion.

Strawberry Basil Gluten-Free Brownie Cheesecake

This Strawberry Basil Gluten-Free Brownie Cheesecake offers a fresh and unique twist on classic cheesecake.

The sweetness of ripe strawberries is complemented by the savory, aromatic flavor of basil, making this dessert both refreshing and indulgent.

The fudgy brownie base adds richness, while the strawberry basil topping creates a delightful burst of flavor in every bite. This is a dessert that’s sure to impress with its creativity and balance of flavors.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Strawberry Basil Topping:

1 cup fresh strawberries, hulled and sliced
2 tbsp honey or sugar
5–6 fresh basil leaves, finely chopped

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes or until the cheesecake is set.
For the strawberry basil topping, combine the sliced strawberries, honey (or sugar), and chopped basil in a bowl. Let the mixture sit for about 10–15 minutes to allow the flavors to meld together.
Once the cheesecake has cooled completely, spoon the strawberry basil topping over the cheesecake.
Refrigerate for at least 4 hours before serving.

The Strawberry Basil Gluten-Free Brownie Cheesecake offers a refreshing combination of fresh strawberries and aromatic basil, paired with the rich, fudgy brownie and smooth cheesecake layers.

This unique dessert brings a delightful twist to your typical berry-based treats, making it a perfect choice for summer celebrations.

Maple Walnut Gluten-Free Brownie Cheesecake

This Maple Walnut Gluten-Free Brownie Cheesecake combines the sweet richness of maple syrup with the deep, nutty flavor of walnuts, creating a comforting and flavorful dessert.

The fudgy brownie base is topped with a creamy cheesecake layer, and the maple walnut topping adds a delightful crunch and sweetness.

It’s a perfect dessert for fall, but the warm, nutty flavors are enjoyable year-round.

Ingredients:

For the Brownie Layer:

1 box gluten-free brownie mix
Ingredients needed as per the brownie mix package

For the Cheesecake Layer:

8 oz (1 block) cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract

For the Maple Walnut Topping:

1 cup walnuts, chopped
¼ cup maple syrup
1 tbsp butter
Pinch of salt

Instructions:

Preheat the oven to 325°F (163°C) and grease an 8×8-inch baking dish.
Prepare the gluten-free brownie mix according to the package instructions and pour into the pan.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Pour the cheesecake mixture over the brownie layer and bake for 35–40 minutes or until the cheesecake is set.
For the maple walnut topping, melt the butter in a saucepan over medium heat. Add the chopped walnuts and cook for 2–3 minutes until slightly toasted. Stir in the maple syrup and a pinch of salt, then cook for another 2–3 minutes until the mixture thickens slightly.
Once the cheesecake has cooled completely, pour the maple walnut topping over the cheesecake.
Refrigerate for at least 4 hours before serving.

The Maple Walnut Gluten-Free Brownie Cheesecake is a rich and satisfying dessert, with the sweet maple syrup and toasted walnuts adding a wonderful crunch and depth of flavor.

This is a perfect fall-inspired treat, but it’s delicious any time you want something that feels both cozy and indulgent.