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Combine a delicious gluten-free brownie crust with a creamy, dairy-free cheesecake filling for your next treat.

Brownie Bottom Cheesecake


Vanilla filling:
  • 1 (8 oz.) package dairy-free cream cheese
  • 1 egg substitute
  • 2 tsp vanilla
  • 1/2 cup sugar
Chocolate filling:


  1. Preheat oven to 350°F. Lightly spray a 9” tart pan with removable bottom.
  1. Mix cookie crumbs with brown rice flour, cocoa powder and tapioca flour.
  2. With a fork, cut in butter until mixed well.
  3. Press crumbs into bottom and on the sides.
  4. Bake for 6 minutes to set the crust.
Vanilla filling:
  1. beat cream cheese, sugar, egg and vanilla until smooth.
Chocolate filling:
  1. Beat cream cheese, sugar, egg, cocoa powder and vanilla until smooth.
  2. Add chocolate chips for an even chocolatier flavor (optional).
  3. Spoon dollops of chocolate and vanilla filling over the baked crust. With a knife, gently swirl the dollops for a marbled appearance.
  4. Bake at 350°F for 45-50 minutes or until knife inserted comes out clean. Let cool. Cover and refrigerate 6 hours or overnight.