Gluten Free Nutella Brownie Cheesecakes

Gluten Free Nutella Brownie Cheesecakes

These Nutella Brownie Cheesecakes are not only gluten free they’ve also been lightened up quite a bit for those of us trying to keep off the pounds.  Their portion controlled size makes it easier to keep from overindulging.  I’ve reduced the fat in the brownie recipe by replacing the oil with applesauce.  And in the cheesecake batter, I used low fat cream cheese which has thirty percent fewer calories than its full fat counterpart.    And when these two batters meet you get a dessert that people will be talking about long after they’re gone. 

Ingredients list

•  FOR THE BROWNIE BATTER
• ½ cup gluten free Bisquick
• ¼  cup unsweetened cocoa powder
• 2 eggs
• ¼  cup granulated sugar
• ½ cup Nutella 
• ½  cup applesauce 
• 1 tsp vanilla
• FOR THE CHEESECAKE BATTER
• 6 oz low fat cream cheese, softened
• ¼ cup Nutella
• ¼  cup granulated sugar
• 1 egg yolk
• 1 tsp vanilla

Video Tutorial: 

Instructions

1.    Preheat the oven to 350°F (or 175 °C) and line a standard cupcake tin with 12 paper liners.

2.    To make the brownie batter, in a small bowl whisk the Bisquick and cocoa together and set it aside.

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

4.    Add the Bisquick and cocoa mixture then stir with a rubber spatula until the dry ingredients are well incorporated into the wet ingredients but don’t over mix. 

5.    Divide the brownie mixture evenly between the cupcake liners.

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

7.    Evenly divide the batter by placing about 1 tablespoonful each on top of the divided brownie batter.   

8.    Using a toothpick or skewer, swirl the two batters together in each cup, but don’t over swirl.   

9.    Bake them for 23-25 minutes.  Cool for five minutes in the pan before removing them from the cupcake tin. Chill before serving.   

Notes:  If you are not following a gluten free diet you can substitute (½ cup flour, ½ tsp baking powder and ¼ tsp of baking soda).  The brownies in this recipe have a dense cakelike consistency.  For a fudgier brownie omit the leavening agents (baking soda and powder) from the recipe.  If you are following a gluten free diet and would like a fudgy brownie, swap the gluten free Bisquick with an equal measure of gluten free all purpose flour that contains xanthan gum but doesn’t contain leavening agents.