Gluten-Free Raspberry Cheesecake Brownies

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These gluten-free raspberry cheesecake brownies are moist, rich, and deeply chocolatey. Swirls of tangy raspberries and creamy cheesecake create a beautiful marbled finish and an irresistible flavor. This brownie–cheesecake hybrid is decadent, crowd-pleasing, and perfect for any occasion.

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Gluten-Free Raspberry Cheesecake Brownies: A Sweet Treat for Valentine’s Day

Valentine’s Day is the perfect excuse to indulge in something decadent, and nothing says love quite like homemade chocolate. These Gluten-Free Raspberry Cheesecake Brownies are rich, fudgy, and layered with creamy cheesecake and bright raspberry swirls—making them a stunning dessert for your special someone (or just for yourself!).

Not only are they gluten-free, but they’re also incredibly simple to make, visually impressive, and bursting with flavor. Whether you’re planning a romantic dinner, a Galentine’s Day treat, or a family dessert, these brownies are sure to impress.

Why You’ll Love This Recipe

• Rich chocolate flavor: Made with chocolate chips and cocoa powder for a deep, fudgy taste
• Creamy cheesecake layer: Smooth, luscious, and perfectly balanced
• Bright raspberry swirl: Adds a fresh, tangy contrast to the chocolate
• Gluten-free: Everyone can enjoy!
• Easy to make: Prep in just 15 minutes, bake in under an hour

Ingredients

Brownie Layer

• 1½ cups chocolate chips
• ¾ cup granulated sugar
• ⅔ cup gluten-free flour
• 2 Tbsp cocoa powder
• ⅔ cup coconut oil, melted
• ¼ cup brewed coffee, cooled
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp sea salt
• ½ tsp baking soda

Cheesecake Layer

• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 2 tsp lemon juice

Raspberry Swirl

• 1 cup raspberries (fresh or frozen)

Instructions

1. Preheat the oven to 325°F (165°C). Line a 9×13-inch pan with parchment paper, leaving a slight overhang for easy removal.
2. Melt chocolate chips in a microwave-safe bowl in 20–30 second intervals, stirring until smooth.
3. Mix in coconut oil, sugar, coffee, eggs, and 1 tsp vanilla until fully combined.
4. In a separate bowl, combine gluten-free flour, cocoa powder, baking soda, and salt. Add to chocolate mixture and stir until smooth.
5. Pour brownie batter into the prepared pan and set aside.
6. In another bowl, beat cream cheese, sweetened condensed milk, lemon juice, and remaining 1 tsp vanilla until smooth and lump-free.
7. Dollop cheesecake mixture over brownie batter. Do not spread; leave spoonfuls scattered across the surface.
8. Mash raspberries into a puree. Spoon over cheesecake dollops and swirl gently with a knife to create a marbled effect.
9. Bake 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean.
10. Cool completely on a wire rack before lifting from the pan and cutting into 2-inch squares.

Tips for Perfect Brownies

• Use room temperature eggs and cream cheese for smoother mixing.
• Don’t over-swirl the raspberry layer; a light touch gives a beautiful marbled effect.
• Serve slightly warm with a scoop of vanilla ice cream for extra indulgence.
• Store leftovers in an airtight container in the fridge for up to 5 days.

Make This Valentine’s Day Extra Sweet

These Gluten-Free Raspberry Cheesecake Brownies are more than just a dessert—they’re a show-stopping treat that combines chocolate, cheesecake, and fresh berries into one irresistible bite. Perfect for Valentine’s Day or any special occasion, they’re guaranteed to make everyone smile.

More Dessert Recipes

• Gluten-Free Blackberry Lemon Blondies
• My Favorite Cheesecake Recipe | Creamy Lemon Cheesecake with Sour Cream Topping
• Fudge Brownies with Peanut Butter M&M’s

Gluten-Free Raspberry Cheesecake Brownies

These gluten-free raspberry cheesecake brownies are moist, rich, and deeply chocolatey. Swirls of tangy raspberries and creamy cheesecake create a beautiful marbled finish and an irresistible flavor. This brownie–cheesecake hybrid is decadent, crowd-pleasing, and perfect for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: cheesecake brownies, gluten free brownies, gluten free desserts, raspberry cheesecake brownies

Servings: 16

Calories: 232kcal

Equipment

• Parchment paper
• Small and Medium Bowls
• Hand Mixer
• Silicone Scraper and Spoon
• Oven
• Measuring cups and spoons
• Knife and Fork
• 9×13 Pan

Ingredients

Brownie Layer

• 1½ cups chocolate chips
• ¾ cup granulated sugar
• ⅔ cup gluten-free flour
• 2 Tbsp cocoa powder
• ⅔ cup coconut oil melted
• ¼ cup brewed coffee cooled
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp sea salt
• ½ tsp baking soda

Cheesecake Layer

• 1 8 oz package cream cheese, softened
• 1 14 oz can sweetened condensed milk
• 1 tsp vanilla extract
• 2 tsp lemon juice

Raspberry Swirl

• 1 cup raspberries fresh or frozen

Instructions

• Preheat the oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
• Melt the chocolate chips in a medium bowl using the microwave in 20–30 second intervals, stirring between each until smooth.
• Whisk in the coconut oil, sugar, coffee, eggs, and 1 teaspoon vanilla extract until well combined.
• In a small bowl, mix together the gluten-free flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the chocolate mixture and stir until fully incorporated.
• Pour the brownie batter evenly into the prepared pan and set aside.
• In another medium bowl, beat the softened cream cheese, sweetened condensed milk, lemon juice, and remaining 1 teaspoon vanilla extract using a hand mixer on medium speed until smooth and lump-free.
• Dollop the cheesecake mixture over the brownie batter. Do not spread; allow it to sit in spoonfuls across the surface.
• In a small bowl, crush the raspberries with a fork until they form a loose puree. (If needed, microwave the raspberries for 15–20 seconds to soften.)
• Spoon the raspberry puree over the cheesecake dollops. Using a knife, gently swirl through all layers to create a marbled effect.
• Bake on the middle rack for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
• Cool completely on a wire rack before lifting from the pan and cutting into 2-inch squares.

Nutrition

Calories: 232kcal | Carbohydrates: 25g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 119mg | Potassium: 84mg | Fiber: 1g | Sugar: 20g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 0.5mg

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