The Coconut Mama

Real Food. Natural Living. Coconut Love

Home

Enjoy All Your Favorite Comfort Foods – GRAIN FREE!

 |  103 Comments

Brownie Cheesecake Bars (Grain Free)

The recipe I’m sharing with you today was inspired by a brownie cheesecake recipe I found on Pinterest. The original recipe used a boxed brownie mix and cheese cake filling. I decided to make bars rather than a cake and of course I was able to make it with real food ingredients.

The brownie layer is based on the Flourless Brownie recipe from the book, Indulge by Carol of Ditch The Wheat. These are my favorite brownies! They are rich and delicious! Mix them with cheesecake and you have yourself a winner!

Brownie Cheesecake Bars - Gluten Free

Brownie Cheesecake Bars (Grain Free)

Ingredients, Brownie Layer:

Ingredients, Cheesecake layer:

  • 8 Ounces Organic Cream Cheese, Room Temperature
  • 1/3 Cup Organic Heavy Cream
  • 1/3 Cup Organic Sour Cream
  • 1/3 Cup Plus 2 Tablespoons Coconut Sugar
  • 1/2 Tablespoon Vanilla
  • 2 Eggs, Room Temperature

Instructions, Brownie layer:

  1. Pre heat the oven to 350 degrees.
  2. Mix dry ingredients together.
  3. Add eggs one at a time until combined.
  4. Add the melted coconut oil and vanilla extract.
  5. Mix well and pour into a greased 8×8 inch pan.
  6. Bake brownies for 15-20 minutes or until a tooth pick inserted into the middle of the brownies comes out clean.

Instructions, Cheesecake layer:

  1. Beat all the ingredients together until smooth.
  2. It is important that the cream cheese is room temp or it will chunk up. You can use a stick blender to smooth out the mixture if your cream cheese isn’t soft enough.
  3. Pour cheesecake mix over baked and slightly cooled brownie layer.
  4. Return to the oven and bake 25-30 minutes, or until the cheesecake layer is lightly brown.
  5. Allow to cool for several hours before serving.
  6. Cut into squares and serve.
Print

Brownie Cheesecake Bars (Grain Free)

★★★★★

4.5 from 2 reviews

  • Author: The Coconut Mama

Ingredients

Brownie Layer

  • 4 eggs
  • 1 cup unsweetened Cocoa Powder
  • 1 cup Coconut Sugar
  • 6 Tablespoons Coconut Oil, Melted
  • 4 Teaspoons Vanilla Extract
  • Pinch of Salt

Cheesecake Layer

  • 8 Ounces Cream Cheese, Room Temperature
  • 1/3 Cup Cream
  • 1/3 Cup Sour Cream
  • 1/3 Cup Plus 2 Tablespoons Coconut Sugar
  • 1/2 Tablespoon Vanilla
  • 2 Eggs, Room Temperature

Instructions

Brownie Layer

  1. Pre heat the oven to 350 degrees.
  2. Mix dry ingredients together.
  3. Add eggs one at a time until combined.
  4. Add the melted coconut oil and vanilla extract.
  5. Mix well and pour into a greased 8×8 inch pan.
  6. Bake brownies for 15-20 minutes or until a tooth pick inserted into the middle of the brownies comes out clean.

Cheesecake Layer

  1. Beat all the ingredients together until smooth.
  2. It is important that the cream cheese is room temp or it will chunk up. You can use a stick blender to smooth out the mixture if your cream cheese isn’t soft enough.
  3. Pour cheesecake mix over baked and slightly cooled brownie layer.
  4. Return to the oven and bake 25-30 minutes, or until the cheesecake layer is lightly brown.
  5. Allow to cool for several hours before serving.
  6. Cut into squares and serve.

 

Tiffany - The Coconut Mama

https://thecoconutmama.com/

I’m a mama of three beautiful coconuts and they are the reason I named my website, The Coconut Mama. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. I share my tutorials and recipes on my site with the hope of helping others to live healthier lives – with coconut!

Whether you have been following my website since 2010 or you’ve stumbled on some of my more recent content, I am excited for you and hope we can share this coconut passion together! You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!

See author's posts

Last Updated on

You May Also Like These Posts

Coconut Milk Pumpkin Ice Cream2 Ingredient Banana and Egg Pancakes from The Coconut Mama2 Ingredient Banana and Egg PancakesCoconut Butter Buttons from The Coconut MamaCoconut Butter Buttons

Reader Interactions

103 Comments

  2. KC

    February 27, 2017 at 8:06 am

    I made these this weekend. For the brownie I subbed half Swerve and other half turbinado for the sweetner. For the cheese cake I used turbinado for the sweetener, my own heavy crème made with butter and milk (because I didn’t have it on hand), and subbed plain greek yogurt for the sour cream. They turned out slightly sweet and yummy. I can’t believe you were able to get such a pretty picture though because I had a hard time getting them out in one solid piece from the pan.

    reply to comment

  4. JC

    February 19, 2017 at 7:35 pm

    My daughter and I also are dairy (cow) free. What substitutions for dairy (cow) would you suggest? Would goat cheese work? (I’m thinking the coffee goat cheese might taste good) Thanks!

    reply to comment

  8. Rita

    February 16, 2014 at 7:58 pm

    Thank you – these were delicious! I did not have the cream or the sour cream in my house, so I used the cream off the top of a refrigerated can of coconut milk in place of both of them. (I had just under 2/3 cup – close enough.) Except for a big crack across the top while baking, once it cooled and settled, it was fine.

    reply to comment

  9. Jen V

    January 18, 2014 at 9:15 pm

    I made just the brownies with no cheesecake and I only used 2 whole eggs plus 2 egg whites and they turned out AWESOME!!! They’re moist chocolatey goodness!! ^_^

    reply to comment

  10. cheryl goedecke

    January 15, 2014 at 10:11 am

    made this last night. used the half stevia/half c&h sugar & real butter instead of coconut oil. its all i had. works great… oh, my gosh this is wonderful and delicious and it looked like the pic. bownie and cheese cake part are the bomb. will i make again you better believe it., thanks for the recipe.

    reply to comment

  16. Kathryn Masood Campbell

    December 24, 2013 at 5:09 pm

    I just made the brownie half. I used half splenda/half regular sugar instead of coconut sugar and half butter/half coconut oil instead of just coconut oil. I WAS lazy and added all 4 eggs at one time, but it was super dry, even after I put the oil/butter and vanilla in. At that point, it was a dry, crumbly mess that I couldn’t get to combine, wighmy mixer or by hand with a fork. Cement clumps made me fear for the motor in my stand mixer! So I thought…I added about a tablespoon of honey. Still not mixing. I then broke down and added water, roughly 1/4 a cup before all was said and mixed. I lubed my 8X8 glass dish with coconut oil and scraped the goo into it. I baked 20 minutes and the toothpick was still not close to clean, but I decided to take them out anyway, let ’em cool, and then judge if they needed more baking. SO- they were done, a toothpick came out clean once they were cooler.They taste pretty good, but not BETTER than the flour-befouled variety. The texture is a lil’ bit crumbly and dry. Without something to drink, they are hard to get down! If I hadn’t added the H20, the extra moisture which the honey should have helped the batter retain, I imagine the texture being awful. Next time I’ll add 1/4 dry mix, then 1 egg, repeat…any suggestions? I was really hoping these would bemy new go-to brownies! 🙁

    reply to comment

  19. Jessica Kirk

    November 27, 2013 at 2:11 pm

    I tried to use stevia as was suggested by another post, and they were HORRIBLE!!! I had to send my husband to the store immediately to get me sugar…. so disappointed… hopefully the next batch will come out better!!

    reply to comment

    • spanther27

      December 9, 2013 at 1:14 pm

      There’s 4 eggs and an entire cup of cocoa powder, truly it’s not that odd. Basically a flourless chocolate cake, many restaurants serve these (even non GF establishments)

      reply to comment

  25. kelly

    July 31, 2013 at 12:17 am

    Excellent Coconut Mamma, except I avoid using coconut sugar. The use of sap from coconut flowers etc makes the coconuts sterile, and they no longer produce coconuts. LOVE YOUR RECIPE though! <3

    reply to comment

  26. Joan Scherry

    June 27, 2013 at 1:47 pm

    Mmmm! This is wonderful! Not too sweet, and I could eat the cream cheese topping all by itself! I don’t have a 8×8 inch pan, I had to use a 9inch one. This is most likely why everyone’s brownie is not coming out very thick. Mine barely covered the bottom of the pan, so I’ll just double the brownie layer next time!

    reply to comment

  27. Amelia

    June 17, 2013 at 12:25 pm

    Like others have experienced, my brownies were less than half the height of the cheesecake! I’ll probably double the brownie layer and halve the cheesecake next time, or keep the cheesecake the same and double the brownie.

    reply to comment

  28. Cindy Smothermon Klingbeil

    June 14, 2013 at 1:32 pm

    Hi Tiffany! These look yummy and I am going to try them… but reading the recipe and reading some of the post, I am wondering… there is no gluten free flour or coconut flour used in the Brownie layer? Is that why their layers were thinner? Just a thought as it seems like there is something missing in the recipe?

    reply to comment

  31. stacia boggs

    June 12, 2013 at 4:42 pm

    Being recently diagnosed with celiac disease, gluten free has seemed like a punishment, but these brownies have made life soooo much better..thank you

    reply to comment

  32. Annie W

    June 11, 2013 at 7:49 pm

    looks yummy!! I’m confused about the timing of the first baking (brownie layer). The-toothpick-coming-out-clean part seems to be unmatched with the pour-cheesecake-mix-over-baked-and-slightly-cooked-brownie-layer part. What do you mean by “slightly cooked”? Is the total baking time approximately 45 minutes? As usual, I’m confused.

    reply to comment

  33. Monica

    May 23, 2013 at 5:12 pm

    omg these look heavenly! And sound simple to do! I haven’t had alot of time to make any “wholesome” treats lately. Can’t wait to do this one. Thanks for sharing.

    reply to comment

  34. Bambi Squires

    May 10, 2013 at 2:33 pm

    What is coconut sugar and how do you make it or where can I buy it? I clicked on the link in the recipe and it took me to the village green website. I clicked on coconut products and there wasn’t any coconut sugar shown.I would greatly appreciate your help with this. Thanks so much!

    reply to comment

  36. marybeth

    May 6, 2013 at 5:57 am

    We baked these and like Lisa said .. the brownie layer was shorter and the cheesecake taller. Disappointed you answered other people and not her as to why this happened. DId you double your brownie recipe for the picture?

    reply to comment

  37. Connie

    May 4, 2013 at 1:33 pm

    This looks amazing! Thanks so much for sharing such a recipe. Question: What non-dairy alternative would work well to replace the cream and sour cream in this recipe? (I’m wondering about using coconut milk and coconut concentrate (coconut manna). Any suggestions on this? Thanks!

    reply to comment

  38. Alexis

    May 4, 2013 at 1:08 pm

    Can I substitute the cream cheese for raw cream cheese from the farm? We dont buy philadelphia cream cheese or any of that stuff so I dont know if the raw, unprocessed stuff will still bake the same way as the store bought stuff…any ideas?

    reply to comment

  39. Olivia

    May 4, 2013 at 6:35 am

    These are so good..however, my brownie layer was like half an inch high, and the cheesecake layer was much taller. What could I have done differently? I thought i followed the recipe exactly. Also, the cheesecake layer was brown! Could have been the Haitian vanilla that I use though, it’s very dark.

    reply to comment

  43. Tracy Mott

    May 3, 2013 at 5:09 pm

    We only made the brownie layer (too impatient), but it was heavenly! Thanks so much. We doubled the batch and substituted half of the coconut sugar with stevia. Our nine kiddos gobbled it down! First time brownies have been in this house in a loooong time.

    reply to comment

  44. T. Edward Price

    May 3, 2013 at 9:17 am

    Tiffany, thanks. These were simple and great. Pecans are a nice touch for those that can have them. I know you don’t use stevia or xylitol, but we’re going to try a batch with birch xylitol, and if it works out, we’ll let you know, for those who can’t have the sugar.

    reply to comment

      • T. Edward Price

        September 16, 2013 at 9:36 pm

        Tiffany, I forgot to let you know how the birch xylitol worked out. If someone can tolerate it, the birch xylitol works great with your recipe. We tried it, and it was the best recipe we’ve ever made with birch xylitol. We still prefer the coconut sugar, but for those who can’t do the sugar, the birch xylitol is definitely a great alternative. If anyone tries it, as you know, they should not use regular xylitol, which most likely will be sourced from GMO corn, and probably from China. I had forgotten about this, until Becky asked about it above. All of a sudden I feel an illness coming on. I think it’s time for my wife to nurse me back to health with another three or four batches!!

        reply to comment

      • T. Edward Price

        September 16, 2013 at 9:28 pm

        Becky, the birch xylitol works great. It appears I can’t have it very often, but it is easier for me to tolerate than typical xylitol (which I now know is probably GMO and from China). We usually use raw honey or coconut sugar, and the coconut sugar is great for baking, but since it and birch xylitol are a bit pricey, we usually just stick with local honey.
        If you can tolerate the birch xylitol, then you will probably like it in this recipe. Good luck with it, and if it works out, let others here know.

        reply to comment

  45. T. Edward Price

    May 3, 2013 at 8:50 am

    This is really, really horrible. I couldn’t eat more than two complete batches, before I had to ask my wife to please, PLEASE not make these ever again…until tomorrow! Then I’ll be willing to suffer through another batch. Oh the lengths a man must go to for the sake of gluten-free culinary science!

    reply to comment

  46. Lisa

    May 3, 2013 at 8:45 am

    I made these and they were soooo good, but my brownie part was not as high as yours and the cheesecake part was taller…I followed the recipe to a tee…any advice?

    reply to comment

  48. Gluten Free Gal

    May 1, 2013 at 6:59 am

    Now this is a brownie recipe i can sink my teeth into no faux sugar or weird flour. Just coconut and chocolate, mmm some pecans sound good with this also.

    reply to comment

We love comments! Comment away!

Enjoy All Your Favorite Comfort Foods – GRAIN FREE!

The Coconut Mama Shop

I’ve pulled together all the products and resources that I love and use most in my home. Everything from coconut products, to baking ingredients, natural beauty products, and favorite e-books.

Visit Shop

Back to Top