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Brownie Cheesecake

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This Brownie Cheesecake will be a recipe which you will always enjoy no matter how many times to make it.


Cheesecake is a sweet dessert consisting of one or more layers. 

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Brownie Cheesecake with strawberries as topping

Brownie Cheesecake

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  • Author:
  • Prep Time: 30 minutes
  • Additional Time: 0 hours
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 1 cheesecake – 12 slices 1x


A perfect mix of chocolate cake and cheesecake with no sugar or gluten but with several different tastes thanks to the topping. Here comes the recipe for the cake and 3 ideas for different toppings.


Units Scale
  • 1 egg
  • 90ml of almond milk (you can also use any other kind of milk)
  • 30g of coconut flour
  • 0,5 tsp. of baking powder
  • 5g of cocoa powder
  • 30g of dark chocolate (I used 85% of cocoa)
  • 25g of coconut oil
  • 50g of xylitol (or another sweetener)
  • Ingredients for cheesecake layer:
  • 500g of cream cheese
  • 40g of potato starch (or corn starch)
  • 2 eggs
  • 100g of xylitol
  • 3 tbs of lemon juice
  • lemon zest from 1 lemon
  • 3 drops of lemon essence (optional)


  1. Preheat the oven to 180 degrees C (356 F).
  2. Divide yolks and egg whites.
  3. Add milk to the yolks and stir well.
  4. Melt chocolate and coconut oil, cool down a little, and then slowly pour on the batter (we don't want scrambled eggs).
  5. Add flour, cocoa, and baking powder.
  6. Whisk egg whites with xylitol and add them slowly to the batter.
  7. Grease baking mold (I used 21 cm diameter) and pour the batter into it.
  8. Bake for 10 min.
  9. The inside of the cake should be still soft like jelly. Cool down.
  10. In the meantime, mix all the ingredients for the cheesecake.
  11. Pour cheesecake batter on the cooled-down brownie.
  12. If you decide on strawberry-almond topping put strawberries on the top of the batter and sprinkle with some almond flakes.
  13. Bake at 180 degrees C (356F) for 60min.
  14. If you decide on raspberry jam topping, then “melt” on the pan 2 tbs of raspberry jam (if the jam is very thick you can add some water).
  15. If the jam has some little raspberry seeds filter them out with a strainer.
  16. Pour melted jam on the cooled-down cake.
  17. If you decide on chocolate topping melt 20g of dark chocolate with a ts of coconut oil and spread on the cooled down cake.


  1. Prepared, tried, and tested Ahmed from The Recipe Hunter: Tried and Tested Recipes from Home Chefs 

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  • Serving Size: 1
  • Calories: 314
  • Sugar: 7
  • Sodium: 404
  • Fat: 21
  • Saturated Fat: 12
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 26
  • Fiber: 2
  • Protein: 6
  • Cholesterol: 95
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