Gluten-Free Raspberry Cheesecake Brownies Recipe

Name: Gluten-Free Raspberry Cheesecake Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces (1 cup) white rice flour; 2 ounces (1/2 cup) sweet rice flour; 1/2 cup cocoa powder; 1/2 teaspoon salt; 1/4 teaspoon xanthan gum; 8 ounces (2 sticks) butter, softened; 14 ounces (2 cups) granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 8 ounces cream cheese, softened; 1/3 cup granulated sugar; 1 large egg; 1/3 cup raspberry jam

Servings: persons

4 ounces (1 cup) white rice flour
2 ounces (1/2 cup) sweet rice flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
8 ounces (2 sticks) butter, softened
14 ounces (2 cups) granulated sugar
4 large eggs
2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/3 cup raspberry jam

1
Preheat oven to 325&degf;. Grease a 9x13-inch baking pan with nonstick cooking spray. In medium mixing bowl, whisk together white rice flour, sweet rice flour, cocoa powder, salt and xanthan gum.
2
In bowl of stand mixer fitter with paddle attachment, cream together butter and granulated sugar until thick, about 30 seconds. Add eggs, one at time. Beat well between each addition. Stop mixer, scrape down sides and bottom of bowl. Add vanilla extract, mix until combined. Stop mixer. Add whisked dry ingredients. Blend until a thick batter forms. Spread batter evenly into prepared pan.
3
. In small bowl, cream together cream cheese and granulated sugar until thick. Add egg. Mix until smooth. Pour evenly over brownie batter. Dot raspberry jam evenly over pan. Using a knife, gently swirl raspberry jam through cheesecake topping.
4
Bake until cheesecake topping is golden brown and brownie base is set. A knife inserted in the center of the pan should come out clean with a few crumbs clinging to it. Allow brownies to cool before cutting into squares.

1414

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces (1 cup) white rice flour, 2 ounces (1/2 cup) sweet rice flour, 1/2 cup cocoa powder, 1/2 teaspoon salt, and more.

Yes, Gluten-Free Raspberry Cheesecake Brownies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!