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Raspberry Gluten Free Cheesecake Brownie Recipe (dairy free & low FODMAP)


For the brownie layer

  • 90g gluten free plain flour
  • 50g cocoa powder
  • 200g dairy free hard margarine
  • 200g dairy free dark chocolate
  • 3 eggs
  • 280g golden caster sugar

For the cheesecake layer

  • 225g of dairy free cream cheese I use Tofutti
  • 55g of granulated sugar
  • 1 large egg white
  • 1/2 tsp vanilla extract

For the raspberry coolis

  • 225g raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Last but not least

  • 2 handfuls of raspberries


  • Melt together your dairy free hard margarine and dairy free dark chocolate over a bain marie until completely melted. Mix together and leave out to cool down to room temp.
  • Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side.
  • In another bowl, crack 3 eggs and pour in your golden caster sugar. Beat together (I use an electric hand whisk) until pale in colour and almost a little frothy.
  • Once the chocolate and margarine mixture is cooled to room temp, pour it into your egg/sugar mixture. Fold it in, it will initially marble and then turn super chocolatey.
  • Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it's fully folded in.
  • Pour/spoon your brownie mixture into a prepared tin, smooth it over so it's even and level. (I used a 9" square loose bottom tin with a little parchment/baking paper in the bottom)
  • In a separate bowl, add all your cheesecake layer ingredients and whisk together until well combined and fluffy. Put this to one side while you make your coolis.
  • Add your raspberry coolis ingredients to a blender and blend until consistent. Then strain the mixture through a sieve into a bowl.
  • Start to dollop your cheesecake mixture on top of your brownies in heaped tablespoons (I managed about 9 even dollops). Then add multiple teaspoons of raspberry coolis on top too (about 9 teaspoons).
  • Lastly, swirl the mixture around using a chopstick or a knife into a beautiful pattern. Then add your fresh raspberries as a finishing touch.
  • Bake for about 40 mins at 175C. Cooking for this amount of time at this temp should create incredibly fudgy brownies.
  • Important!! Allow to cool completely before touching them!! Slice them up and enjoy!


Make sure it's a loose bottom tin or you won't be able to get your brownies out without destroying them!