Cheesecake Brownies with Fresh Raspberries (Grain and Gluten Free)

Cheesecake Brownies with Fresh Raspberries (Grain and Gluten Free)

These cheesecake brownies are going to satisfy your sweet tooth without causing you diabetes. They are less sweet than regular brownies and don’t contain refined sugar and flour. I sweetened this dessert with coconut sugar and maple syrup. Instead of white flour I used almond flour.

My husband loves brownies, and he couldn’t tell that this recipe has these substitutions. It is just as delicious and satisfying as regular brownies. Every bite has a rich cacao flavor with a smooth cheesecake layer on top. The fresh raspberries add some much needed acidity and brightness with such decadent dessert.

Cheesecake Brownies with Fresh Raspberries


To make these cheesecake brownies you are going to need several things.

  • A mixer – to prepare the batter you are going to need a hand or stand mixer.
  • Measuring cups and spoons – you need to measure your dry ingredients in this recipe. Please read my notes for accurate measuring later in the post.
  • A mixing bowl – any mixing bowl that is deep enough and mixer friendly will do. I used a glass bowl.
  • 9-inch square baking pan to bake the cake. Line it with parchment paper or spray with nonstick spray before you pour the cake batter in it.
  • Oven mitts  – to protect your hands from the high temperatures and the hot oven.
  • spatula  to transfer the batter into the baking pan.

Please Note: The links provided in this blog post are not affiliated with any brand. There is no benefit for me if you purchase from that link. I’m just sharing what I used to prepare the recipe because I think that it might be helpful.

Cheesecake Brownies with Fresh Raspberries

Helpful Tips About Measuring Ingredients

To make the batter you need to differentiate between wet and dry measuring cups. We measure liquids in pitchers like these. For the dry ingredients we use measuring cups and spoons like these.

How to melt chocolate?

I usually create a water bath to melt the chocolate. This means that I put a pot of water underneath the bowl with the chocolate. I heat up the pot until the water inside starts simmer an turn off the heat. I stir the chocolate until it is fully melted. Do not allow the water to start boiling because it might ruin the chocolate.

You can also melt the chocolate in the microwave. Put your chocolate in a microwave safe bowl and heat it for about a minute on high. Stop the microwave and stir it occasionally (every 15 seconds) so it doesn’t burn.

Cheesecake Brownies with Fresh Raspberries

Helpful tips for preparing the cheesecake brownies

I use unsweetened cacao powder instead of cocoa powder. The cacao powder is raw and less processed. No matter if you are going to use cacao or cocoa powder, make sure it is unsweetened.

You can use any chocolate you like for this recipe. I used chocolate chip from Choc Zero that is sweetened with monk fruit. 

When you make the brownie batter you need to start with melting the chocolate and the butter together. Then allow it to cool off before you add it to the egg and sugar mixture. If your chocolate mixture is too hot it might cook the eggs ruin the texture of the brownie.

Bring the cream cheese to room temperature before you start making the cheesecake brownies. It has to be soft in order to achieve a smooth cheesecake mixture.

This blog post is not sponsored. I love the products of Choc Zero and I use them all the time in my recipes. If you use the link I’ve provided you will get $20 off your first purchase and $15 off any of my furniture purchases.

Cheesecake Brownies with Fresh Raspberries

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Keyword: almond flour, butter, cacao, chocolate, coconut sugar, cream cheese, gluten free, graiin free, maple syrup
Servings: 12


For the brownie

  • 1 cup dark chocolate chips or 6 oz( 170 gr) your favorite chocolate
  • ¼ cup salted butter
  • 3 large eggs
  • ½ cup coconut sugar or other granulated sugar
  • 1 cup almond flour
  • ¼ cup unsweetened cacao powder or cocoa powder
  • 1 tsp baking powder

For the cheesecake layer

  • 8 oz cream cheese softened, at room temperature
  • 1 large egg
  • cup maple syrup


  • fresh raspberries optional


To make the brownies

  • Preheat the oven to 350F. Line a 9-inch square baking pan with parchment paper or spray with nonstick cooking spray.
  • Start by melting the chocolate with the butter. You can do that in a double boiler or in the microwave. Once it is melted and the mixture is smooth set it aside to cool off.
  • In a separate bowl add three large eggs and ½ cup of coconut sugar. Use whisk or a mixer to beat until the sugar is dissolved.
  • Make sure that the chocolate mixture is cooled off to room temperature. Then add it to the bowl with the egg mixture and mix until incorporated.
  • Next add the almond flour, cacao (or cocoa) and the baking powder. Stir until all of the dry ingredients are incorporated. Transfer the brownie mixture in the baking pan.

To make the cheesecake mixture

  • Add the cream cheese (softened), one egg and maple syrup in a dry bowl and mix until smooth.
  • Add the cheesecake mixture on top of the brownie mixture
  • Top with fresh raspberries (optional) and bake for 30 minutes.
  • Slice and serve the cheesecake brownie when it is completely cooled off.
  • Store leftovers in an airtight container in the refrigerator for 4-5 days.
Cheesecake Brownies with Fresh Raspberries

Other gluten free Dessert recipes you might like

10 Grain and Gluten Free Cookies (Made with Nuts)

Three Ingredient Cookies with Banana and Coconut (Gluten Free)

Blender Zucchini Muffins With Chocolate and Peanut Butter. Gluten Free

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