Flourless Cheesecake Brownies

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!
PREP TIME:15minutes 
COOK TIME:30minutes 
COOLING TIME:30minutes 
TOTAL TIME:45minutes 
YIELD: 12 servings
COURSE: Dessert
CUISINE: American


  • 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


  • 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, marbleize 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.


Serving: 1brownieCalories: 182kcalCarbohydrates: 21gProtein: 4gFat: 10gSaturated Fat: 4gCholesterol: 34.5mgSodium: 164mgFiber: 1.5gSugar: 18g
– W/W Points: 9

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