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Brownie Bottom Cheesecake (Gluten Free)


Most cheesecakes are full of white flour, white sugar, and cream cheese. These ingredients are devoid of nutrients and have a hard impact on blood sugar and digestion. Enjoy this healthier version of a Shavuot staple. You will leave the table with a smile on your face and a light feeling in your body. Watch Rorie bring this cheesecake to life here!

For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.


For the Crust


Preheat oven to 350 degrees Fahrenheit.


In a large bowl or the bowl of a standing mixer, combine dry ingredients.


Add wet ingredients and mix until a smooth batter forms (use a hand mixer if you’re not using a standing mixer). The batter will be a little thicker than a typical brownie batter.


Spray an eight- or nine-inch round springform pan with oil. Pour in batter and spread with a spatula or back of a spoon.


Parbake for 15 minutes on the center rack.

For the Filling


With a hand blender, blend farmer cheese and yogurt. Add remaining ingredients and mix until a thin batter forms.


Pour batter on top of cooled brownie layer. Bake for 50 minutes.


For a sweeter cheesecake, adjust honey to 1⁄2 cup. If you have a “Full ‘N Free palette,” decrease honey to 1/4 cup.

To Serve


Allow the cake to cool completely, then cover and refrigerate overnight before serving. Top with fresh berries or as desired.