serves / makes 12 bars
30 prep time
30 mins cooking time


I had some dairy free cream cheese left over from making another recipe and I didn’t want it to go to waste. I didn’t have enough cream cheese to make a cheesecake so I had to come up with a new recipe. I’ve had a blueberry cheesecake cookie before and it was fabulous so I decided to see if I could make a gluten and dairy free cheesecake brownie.

I’ve added some fresh raspberries to these bars to give them a fruity twist. I stored these in the fridge and enjoyed them with a soya cappuccino. I hope you enjoy them!



For the brownies:

  • 90g dairy free spread
  • 60g dairy free dark chocolate
  • 150g caster sugar
  • 1 tablespoon dairy free milk
  • 1 egg
  • 100g gluten free flour
  • 1 teaspoon xanthan gum
  • 150g fresh raspberries

For the cheesecake:

  • 100g dairy free cream cheese
  • 25g caster sugar
  • 1 egg
  • few drops of vanilla extract


  1. Preheat the oven to 180 oC
  2. To make the brownie, melt the dairy free chocolate and spread together in a bowl in the microwave
  3. Stir in the sugar, egg, xanthan gum, milk and flour
  4. Stir in the raspberries
  5. Make the cheesecake layer by mixing together the cream cheese, caster sugar, eggs and vanilla
  6. Place alternate spoonfuls of cheesecake and brownie into a greased 8″ square pan
  7. Swirl with a knife until marbled
  8. Bake for 30 minutes
  9. Remove from the oven and cool completely in the tin
  10. Chill in the fridge for 2 hours then slice into squares

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