These delicious gluten free Brownie Cheesecake Bars are so hard to resist. Each bite you take is full of chocolate moist brownie and creamy cheesecake, chopped Butterfinger candy, and fudge. It is truly an incredible dessert.
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Because of our busy schedule this week, I had to make this recipe over three days. I shopped the first day, baked the recipe the second day, and then finished it with the cheesecake part on the third day. Doing this meant tempting candy would lie around my house longer than usual.
It was like our own special family marshmallow test. How long can they resist a chocolate gluten free dessert? Luckily, they left me enough to make this new recipe because I know you will love these gluten free cheesecake brownies. As I show here, you can make bars or make them into a big cheesecake!
This cheesecake brownie recipe is like two desserts in one! If you are torn on what dessert to make, I can’t recommend this recipe enough!! If you like your brownies really fudgy, I recommend using my Gluten Free Brownies Recipe. If you love chocolate as much as I do, you will want to try all of my gluten free chocolate desserts!
These were absolutely amazing! The only problem I had was getting the brownies done. Done or not, these were SO GOOD! We did not have to worry about saving leftovers because there weren’t any!
joy, blog comment
Allergen Information:
These homemade brownie cheesecake bars are gluten-free, soy-free, nut-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours.
- Xanthan gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Cream cheese – I recommend full fat.
- Sour cream – This helps give a lot of creaminess. You can also use plain Greek yogurt if you prefer.
- Condensed milk – This gives sweetness to the cheesecake.
- Cocoa powder – There are many brands of gluten free cocoa powder. I like to use Rodelle, Anthony’s, and Ghirardelli brands.
This gluten free cheesecake brownie bar recipe is one of my favorites! I love how easy these cheesecake bars are to use that extra candy. If you are in a hurry and want that fudgy brownie dessert ASAP, try my 3-minute Gluten Free Mug Brownie recipe!
Step-By-Step Photos and Directions:
Step 1: Add your dry brownie ingredients to a large bowl and whisk to blend. Add chocolate chips, or leave them out.
Step 2: Add the wet ingredients to a bowl and mix.
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Step 3: Pour the wet ingredients over the dry and mix well.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: This is what the brownie batter looks like. Pour the brownie batter into an 8×8 pan and bake at 350º F for 20 minutes. Remove from the oven.
Step 5: Add the cheesecake ingredients to a stand mixer and whip quickly until fluffy.
Step 6: Pour the cheesecake mixture over the brownies and spread it with a spoon or spatula.
Step 7: Optional: chop the Butterfinger candy and sprinkle it over the cheesecake mixture. Notice I put the baking pan into a larger pan with water in the bottom. This helps keep the cheesecake moist while baking, so it doesn’t crack.
Step 8: Add one inch of water to the bottom pan. This will prevent your cheesecake bars from cracking. Bake at 350º F for 25-30 minutes. Allow the gluten free cheesecake brownies to cool and slice carefully. Slather hot fudge onto the brownies.
Frequently Asked Questions:
Butterfinger candy bars are safe for gluten-free people, making them a great candy bar for baking and holiday treats for the kids. Hello, Butterfinger cheesecake and all sorts of desserts. Read for more on whether Butterfingers are Gluten Free.
You can keep these gluten-free cheesecakes out of the refrigerator for a day, but any longer if you want to keep them in the refrigerator. This recipe should be kept for 4 days. Use a covered container so your bars don’t dry out!
You can definitely use a gluten-free brownie mix to make this recipe quicker. I like Trader Joe’s gluten free brownie mix.
These brownies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
More Gluten Free Chocolate Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Butterfinger Cheesecake Brownie Bars
Equipment
Ingredients
For the Brownies
- ½ cup unsweetened cocoa * see note
- ½ cup gluten free flour (*Note, my flour blend has xanthan gum included. If yours doesn’t, add 1 teaspoon.)
- 1 teaspoon baking powder
- dash of salt
- 1 cup cane sugar
- ½ teaspoon pure vanilla extract
- 2 large eggs
- ½ cup unsalted melted butter
- ¼ cup milk or non-dairy milk
For the Cheesecake
- 2 8 ounce packages of cream cheese softened to room temperature
- ¼ cup sour cream * see note
- 3 large eggs
- 14 ounces condensed milk
- 1 teaspoon pure vanilla extract
- dash salt
- 3 tablespoons gluten free flour
- *optional fudge sauce
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Instructions
- Preheat the oven to 350º F.
- Spray gluten free baking spray in an 8×8 baking dish or line it with parchment paper.
- In a large mixing bowl, add 1/2 cup unsweetened cocoa, 1/2 cup gluten free flour, 1 teaspoon baking powder, 1 cup cane sugar, and dash of salt. Whisk to blend them together.
- In a smaller bowl, combine 1/2 teaspoon pure vanilla extract, 2 large eggs, 1/2 cup unsalted melted butter, and 1/4 cup milk or non-dairy milk. Mix well. Pour the wet ingredients into the dry ingredients and mix well.
- Pour brownie batter into the pan and spread it out with a rubber spatula.
- Bake the brownies for 15 minutes.
- While the brownies are baking, add 2 8 ounce packages of cream cheese (softened), 1/4 cup sour cream, 3 large eggs, 14 ounces condensed milk, dash salt, 3 tablespoons gluten free flour, and 1 teaspoon pure vanilla extract into a mixing bowl of a stand mixer. Add a whisk attachment and whip.
- Mix on medium speed until you have a creamy consistency.
- Remove the brownies from the oven and pour the cheesecake mixture on top.
- Optional: Sprinkle the BUTTERFINGER® pieces on top of the cheesecake mixture.
- Put the 8×8 pan into a larger pan.
- Fill the larger pan with 1 inch of water. This will help prevent your cheesecake topping from cracking.
- Bake for 25 minutes until done. You will know they are finished baking when the cheesecake top is slightly firm and barely jiggly. The cheesecake will set more as it cools.
- Remove the pan from the oven and transfer it to a cooling rack, allowing it to cool to room temperature. When it is room temperature, cover loosely with plastic wrap and put it into the refrigerator.
- Serve when it is cold.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- There are several brands of gluten free cocoa powder. I like Rodelle, Anthony’s, and Ghirardelli.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- You can substitute Greek yogurt for sour cream if you prefer.
- These brownie cheesecake bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
These were absolutely amazing! The only problem I had was getting the brownies done. I increased the cooking time by 20 minutes, and they still were not done. If anyone has any tips, I’m up for them! The brownies were not fully cooked for me, and I could not fit all of the cheesecake mixture into the 8X8 dish. But it was probably my error. Done or not, these were SO GOOD! We did not have to worry about saving leftovers because there weren’t any!
Hi Joy, I am glad they tasted great. As for the brownies, what gluten free flour blend did you use? That will help me troubleshoot. Starchier blends may need more pre-baking.
Hi there!
What size can of condensed milk??
Hi Alexis, the can I have is 14 ounces.
I I don’t think you said what size cream cheese.
They come in 3 oz. or 8 oz.
Hi Cathi, 8 ounces…the one that comes in the block. I will clarify, thank you!
By condensed milk, do you mean sweetened condensed milk? It looks amazing! Butterfingers are my favorite candy!
Hi Ruth, I do mean sweetened condensed milk. You can use regular milk based, or the coconut milk based one in the blue can. Thank you for stopping by 🙂
Sound wonderful but how about the nutrition information?
Hi Pat, I added a nutrition label in. See if that is what you meant. I need to figure out how to space it better as it is almost smushed on the last instruction. Thank you.