{Dairy & Gluten Free} Brownie Swirl Cheesecake

Mother’s Day is around the corner, and now is a good time to start thinking about what to make for the “moms” in your life.

Whether this person is your own mother or grandmother, or a neighbor, friend or coworker…..there are ladies in our lives that need to be celebrated! For those with food restrictions and allergies, here is a way to give them something special and feed their sweet tooth.

Say hello to Dairy Free {and Gluten Free} Brownie Swirl Cheesecake.

Although the words dairy-free and cheesecake are contradictory, and may bring confusing thoughts to your mind, I am here to tell you that dairy-free + cheesecake can indeed come together to make a wonderful dessert.

I have made a dairy free cheesecake before, but this time I wanted to go above and beyond. I wanted something to really knock the socks off those moms out there.

So here it is. Brownies and Cheesecake together, in all its glory.

You start by pouring half of the brownie batter into the springform pan. Then layer on top of that the cheesecake filling.

Dollop the remaining brownie batter on top of the cheesecake filling, then drag a knife through it all.


Lovely swirls.

In the world of desserts, brownies are a pretty big fan-favorite. An easy win, you might say.  Combining brownies and cheesecake, well thats just crazy talk. The only thing crazier, would be to add a chocolate fudge topping.

No one’s counting calories on Mother’s Day.

Recipe: Brownie Swirl Cheesecake {Dairy Free, Gluten Free}


For Brownie:

  • 5 tablespoon Spectrum Shortening
  • 1 cup dairy free chocolate chips
  • 2 eggs
  • 1 teaspoon vanilla
  • 4 tablespoon dairy free Milk
  • 2/3 cup Gluten Free Flour {such as Millet, Quinoa, Teff, etc. You can use a combination of these}
  • 1/3 cup Brown Rice Flour
  • 1/2 teaspoon salt
  • 1/2 cup sugar

For Cheesecake:

  • 3 (8 ounce) packages vegan {dairy free} cream cheese
  • 3/4 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

For Chocolate Fudge Topping – optional

  • 3/4 cups dairy free chocolate chips
  • 1/4 cup coconut milk (canned)
  • 1 teaspoon vanilla extract


To make the brownie layer:

  1. Preheat oven to 350º. Lightly grease a 8″ or 9″ springform pan.
  2. Combine shortening and chocolate chips in a microwave proof bowl.  Heat for 30 seconds. Stir, heat in 15 second intervals, stirring, until the chocolate has melted. Do not overheat.
  3. Beat the eggs in a mixing bowl.
  4. Add the melted chocolate mixture, vanilla, and milk to the eggs.
  5. Add in the flours, salt and sugar and combine well.
  6. Reserve 1/2 of this brownie mixture and set aside.
  7. Scrape the remaining brownie batter into the prepared springform pan.

To make the cheesecake layer:

  1. In the bowl of your mixer, beat cream cheese and 3/4 cup of sugar until smooth.
  2. Add the eggs and beat until just blended.
  3. Stir in 1 teaspoon vanilla.
  4. Pour this cheesecake mixture on top of the brownie layer.
  5. Drop the reserved brownie batter in large dollops over the cheesecake filling.  Drag a clean knife through the layers to create a swirl.
  6. Bake at 350º for 45 to 50 minutes,  until center is just set.
  7. Turn off the oven and let the cheesecake rest in the oven to cool.  {DO NOT FORGET IT IN THERE!)
To Make a Chocolate Fudge Topping (optional)
  1. In a bowl, heat 1/4 cup coconut milk and the vanilla in the microwave until very warm.
  2. Pour the chocolate chips into the mixture and mix until melted.
  3. Pour the chocolate mixture over the top of the cooled cheesecake.
  4. Place the cheesecake in the refrigerator until ready to serve. Wait at least 30mins for the chocolate to harden.

Copyright ©2012 The Mixing Bowl Diary. All Rights Reserved.

Happy Mother’s Day to all the ladies out there.
Thanks for all you do!!!


16 Comments Add yours

  1. That looks utterly fantastic – particularly that delicious swirly photo. Lovely stuff.

    1. Becky says:

      thanks @frugalfeeding. glad i could do the dessert some justice with the photo. it is amazingly delicious

  2. Reblogged this on fingerpricker and commented:
    This looks Fabulous!!

    1. Becky says:

      wow, thanks~

  3. bakeanything says:

    So heavenly delicious!

  4. Brandae says:

    This is cooling in the oven right now for my son’s birthday tomorrow. It smells wonderful! How long do you leave it in there to cool? How cool must it be before adding the fudge topping? Also, it didn’t need any starches or gums, right? Thank you so much!

    1. Becky says:

      @Brandae, I can’t wait to hear what you think of them!!! I let mine cool for about an hour. You can wait and put the chocolate topping on tomorrow a bit before you serve it, or pour it on tonight after it has cooled down. ENJOY and happy birthday to your son!!!

      1. Brandae says:

        It’s delicious and about half gone already. 🙂

  5. Stacy says:

    Hi! Since I don’t need it to be gluten free, could I just sub all purpose flour? Would I need to adjust the amount? Also, do you think I could use honey in place of the sugar? This looks great and I can’t wait to try it!!! 🙂

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