Nut-Free Cheesecake Brownie

Indulge in the decadent fusion of rich chocolate and creamy cheesecake with this Nut-Free Cheesecake Brownie recipe—perfect for those seeking a nut-free dessert without compromising on flavor. Featuring a luscious homemade brownie base made with melted semi-sweet chocolate and a hint of cocoa powder, this treat is swirled with a velvety cream cheese mixture for a mesmerizing marbled top. With just 20 minutes of prep time and simple pantry staples like butter, sugar, and vanilla extract, this recipe is as easy as it is indulgent. Ideal for bake sales, celebrations, or a cozy night in, these fudgy cheesecake brownies are baked to perfection and can be refrigerated for up to five days for an irresistible make-ahead treat.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 16

Ingredients

• 115 grams unsalted butter
• 170 grams semi-sweet chocolate chips
• 150 grams granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 95 grams all-purpose flour
• 30 grams cocoa powder
• 0.5 teaspoon salt
• 225 grams cream cheese
• 65 grams granulated sugar (for cheesecake)
• 1 large egg (for cheesecake)
• 1 teaspoon vanilla extract (for cheesecake)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 2

In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring between each, until both ingredients are completely melted and smooth.

Step 3

Whisk in 150 grams of granulated sugar until combined. Add 2 large eggs and 2 teaspoons of vanilla extract, whisking until the mixture is well incorporated.

Step 4

Gently fold in the all-purpose flour, cocoa powder, and salt until just combined, being careful not to overmix.

Step 5

Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.

Step 6

In a separate bowl, beat the cream cheese until smooth. Add 65 grams of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract. Mix until the cheesecake mixture is creamy and smooth.

Step 7

Drop spoonfuls of the cheesecake mixture onto the brownie batter in the pan. Use a knife or skewer to swirl the cheesecake mixture into the brownie batter, creating a marbled effect.

Step 8

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.

Step 9

Allow the cheesecake brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift and remove the brownies from the pan.

Step 10

Slice into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1065.6g)

Amount per serving	% Daily Value*
Calories	3971.9

Total Fat 246.4g	0%
Saturated Fat 140.0g	0%
Polyunsaturated Fat 3.5g
Cholesterol 1224.9mg	0%
Sodium 2192.7mg	0%
Total Carbohydrate 435.8g	0%
Dietary Fiber 25.0g	0%
Total Sugars 316.9g
Protein 65.7g	0%

Vitamin D 160IU	0%
Calcium 405.1mg	0%
Iron 16.9mg	0%
Potassium 1176.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 6.2%

Carbs: 41.3%