Wednesday, 9 October 2013

Gluten Free Nutella Cheesecake Brownie Bites

My fiance has been begging me to make cheesecake and I finally caved in. Kind of. I had to add a little something to this cheesecake to make it pop and stand out. I decided to do a Gluten Free Nutella Cheesecake Brownie baked in a muffin pan. But, I made these guys miniature, so you can devour them in one big bite! I'd say I just made a lot of people's dreams come true. Your welcome. Enjoy!

*Makes: 24 brownie bites


For brownie batter:

  • 1/2 cup (70g) gluten free plain flour mix
  • 1 tbsp xanthan gum
  • 1/4 cup (70g) cocoa powder
  • 2 eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (8 tbsp) Nutella 
  • 1/2 cup (120g) butter, melted
  • 1 tbsp vanilla

For cheesecake batter:

  • 7 oz (200g) cream cheese, softened
  • 1/4 (4 tbsp) cup Nutella
  • 1/4 cup (50g) granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla


Step 1: Preheat the oven to 350F/175C and line a standard cupcake tin with 12 paper liners or just spray with cooking spray. 

Step 2: To make the brownie batter, in a small bowl whisk your gluten free flour, xanthan gum, and cocoa together and set it aside.

Step 3: In a medium bowl whisk the sugar and eggs together until they’re well combined.  Add the Nutella, melted butter and vanilla then whisk until smooth.

Step 4: Add the flour and cocoa mixture then stir with a rubber spatula or wooden spoon until the dry ingredients are well incorporated into the wet ingredients (a few minutes).

Step 5: Divide the brownie mixture evenly in the muffin tin (if you are making mini cupcakes, use 1 tbsp of batter, if you are making regular sized muffins, 2 tbsp should be about right, maybe a bit more.)

Step 6: To make the cheesecake batter, mix together the cream cheese, sugar, Nutella, egg yolk and vanilla until smooth.

Step 7: Evenly divide the cream cheese batter by placing about 1 tsp (or a tbsp if you are making regular sized muffins) each on top of the divided brownie batter.   

Step 8: Using a toothpick or skewer, swirl the two batters together in each cup, but don’t over swirl or it will just look like a glob of the two. You want to make sure you can see a swirl or some sort!   

Step 9: Bake them for 13-15 minutes (or 23-25 for regular sized muffins).  Cool for five minutes in the pan before removing them from the cupcake tin and letting them cool completely on a wire rack. You may add frosting or any other decorations as you please, or enjoy them as they are! 


  1. Is the brownie mix supposed to be extremely sticky?

    1. Hi, thanks for the comment. The batter definitely isn't supposed to be runny. I sprayed cooking spray on a spoon when transferring it from the bowl to the muffin tin so that it wouldn't stick too much to the spoon. So, that does sound about right :)