Gluten-Free Peanut Butter Cheesecake Brownies


  • For the Brownies:
  • 1 cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
  • 3/4 cup Hershey's Special Dark Cocoa Powder
  • 1/4 teaspoon Salt
  • 3/4 cup + 2 tablespoons Butter, melted and cooled slightly
  • 1 1/2 cups Coconut Sugar
  • 1 tablespoon Vanilla Extract
  • 3 large Eggs, room temperature
  • For the Cheesecake Filling:
  • 8 ounces Cream Cheese, softened
  • 2 tablespoons Peanut Butter
  • 1 large Egg
  • 1/4 cup Coconut Sugar
  • 2 teaspoons Vanilla Extract
  • 1/4 cup Chocolate Chips

YIELD: 14 brownies

Nutrition Information:

  • Per Brownie
  • Calories - 230cal
  • Total Fat - 6.7g
  • Carbohydrates - 41.7g
  • Dietary Fiber - 0.3g
  • Total Sugars - 38.4g
  • Protein - 3g


Preheat oven to 350 degrees F.

Spray silicone muffin cups with spray oil and set aside.

In a medium mixing bowl, sift together the flour, cocoa powder, and salt. Set aside.

In the bowl of mixer, mix together the melted butter, sugar, and vanilla extract. Once combined, add the eggs one at a time, and mix just until combined.

Add the dry mixture to the wet and mix on low just until fully combined. Do not over mix.

Scoop the batter into 14 muffin cups, I use an ice cream scoop. Leaving about a cup of batter in the bowl.

In a small mixing bowl combine the softened cream cheese and peanut butter, mix well until there are no lumps. Add the egg and vanilla extract, mix well. Fold in the chocolate chips.

Drop large spoonfuls of the cheesecake mixture over each brownie cup.

Drop smaller spoonfuls of the remaining brownie batter over the top and swirl with a toothpick or knife to create a marbling effect.

Bake for 30-35 minutes or until the tops are slightly brown and starting to crack.

Wait until cool to remove from muffin cups to avoid breakage. Store in the refrigerator for up to 5 days.

This recipe was adapted from two different recipes, first the brownie by and second, the peanut butter cheesecake filling by

Chocolate, peanut butter AND cheesecake! All wrapped up in a brownie cup! Whoa, these are so good, rich and fudgy. They came about when my Mother's Day goodies, that I ordered for myself a month in advance, were delayed in shipping. So I set out to bake myself the most decadent, chocolate dessert I could find. I think I really hit the nail on the head with this one. I am sure you could make these in a square baking pan, but I really like the texture the individual cups give, crunchy crust on the outside and gooey on the inside. The peanut butter cheesecake filling/topping is not crazy creamy, but still has that distinct cheesecake flavor. These were a little rich for the hubs, but I am a rich dessert fan so these are a 10/10 in my book. Do yourself a favor and DO NOT over bake these, you want to make sure you get that gooey middle!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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