Love elegant cheesecake recipes? Try my biscoff cheesecake, coconut cheesecake, raspberry cheesecake, and baklava cheesecake next. I’m not going to lie; I came up with this recipe after a rather heated debate on whether we should make brownies or cheesecake. I figured, what could be better than combining the two into the ultimate dessert pairing? Well, the results speak for themselves. The balance of chocolate flavor and cream cheese is addictive, and the glistening ganache on top ties the whole dessert together.
Why I love this recipe
The best texture. The flourless brownies are dense and rich, while the cheesecake is light and tangy, creating a unique balance of textures everyone will love. Two recipes in one. I give you the base recipe for our flourless brownies AND how to take them up a notch with this addictive duo. Surprisingly easy. This cheesecake is deceptively simple for how decadent it’ll look on your dining room table.
Ingredients needed
The ingredient list for this recipe may look lengthy, but that’s just because we’re baking the brownies from scratch. Here’s what you will need for the flourless brownies:
Coconut oil. Use refined coconut oil for no coconut flavor, or swap it for unsalted butter. Chocolate. I’d recommend using a good quality chocolate bar or baker’s chocolate, as I find they melt better than chocolate chips. Sugar. I used white sugar, but brown sugar or coconut sugar can also be used. Eggs. Room-temperature eggs are best. Cocoa powder. I used Dutch-processed unsweetened cocoa powder which has a more mellow flavor, but any good-quality cocoa powder will work. Cornstarch. To give stability to the brownie since there’s no baking powder or baking soda. Feel free to swap it for arrowroot powder or tapioca starch.
For the cheesecake:
Heavy cream. Either standard heavy cream or heavy whipping cream will work. Cream cheese. I used softened, full-fat cream cheese. Sugar. Preferably white granulated sugar. Powdered sugar. To add sweetness without changing the texture. Sour cream. To thin out the cream cheese and give it a fluffier texture. Lemon juice. For subtle acidity. Vanilla extract. A must for any good cheesecake recipe! Ganache topping. A mix of semi-sweet chocolate chips and room-temperature cream.
How to make a brownie cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the brownie layer. In a microwave-safe bowl or stovetop, melt the chopped chocolate with coconut oil. Once melted, remove from the heat and whisk in the sugar. Then, add the eggs one at a time, whisking to combine. Add the cocoa powder and cornstarch, whisking until the batter is completely smooth. Step 2- Bake. Transfer the brownie batter to a prepared pan and bake for 20-25 minutes. Remove them from the oven and let them cool in the pan completely. Step 3- Make the cheesecake. While the brownies cool, make the cheesecake batter. In a large bowl, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese and sugar until creamy. Add the remaining ingredients to the cream cheese mixture and beat until no lumps remain. Slowly and carefully beat the whipped cream into the cream cheese mixture until combined. Step 4- Chill. Transfer the cheesecake mixture onto the cooled brownie base and refrigerate overnight. Step 5- Add ganache. In a small saucepan, melt the chocolate with cream until combined. Pour the ganache over the cheesecake and let it sit at room temperature until set.
Arman’s recipe tips
Use a box mix. Depending on how much time I have, I’ll sometimes swap the homemade brownies for a boxed brownie mix. Don’t skip the chill. I know it seems unnecessary, but trust me, chilling the cheesecake layer is essential to prevent it from separating. Make a chewy (or soft) brownie crust. If you prefer chewy brownies, bake them for 32-35 minutes. If you like your brownies softer and gooey, check them at the 25-minute mark, and if the edges are done, remove them from the oven. Use room-temperature ingredients. Trust me, it makes all the difference when it comes to building a smooth, cohesive batter.
Storage instructions
To store: Any leftover cheesecake should be stored in the refrigerator in an airtight container for up to 1 week. To freeze: Freeze any leftover cheesecake in a freezer-safe container for up to 3 months and let it thaw overnight in the fridge before enjoying.
More elegant desserts to try
Lemon blueberry cake Death by chocolate cake Clafoutis Chocolate creme brulee
