Cheesecake Cookie Brownies

wire rack with squares of grain-free brownie-cheesecake-cookies. Brownie layer is on bottom, cheesecake layer is in middle, and cookie layer is on top.

Grain-Free Cheesecake Cookie Brownies

Gluten-Free, Grain-Free, Nut-Free

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We LOVE the smooth, creamy tanginess of a good slice of cheesecake. With a classic (grain-free graham crust), we thought things couldn't get much better than this. Turns out... it totally can!

Have you ever thought about fusing some of your favorite desserts together? Well we've perfected that process for you with these tri-layer cheesecake-cookie-brownies! Chewy gooey brownie base, creamy cheesecake center, and chewy crunchy cookie top. This is the dream dessert for the little ones, but it's the dream dessert for our inner child as well! No glutens, grains, or nuts in this version, meaning anyone can enjoy without worry! Have a second piece... or have a third! There are no limitations with Otto's!


Brownie Layer:

  • 1 bag Otto's Naturals Grain-Free Brownie Mix (Paleo or Classic)
  • ½ cup avocado oil
  • 2 eggs
  • 1 teaspoon vanilla extract

Cookie Layer:

  • 4 Tablespoons softened butter
  • ⅓ cup coconut sugar
  • ¼ cup cane sugar 
  • ¼ teaspoon sea salt 
  • 1 teaspoon vanilla extract 
  • 2 Tablespoons milk 
  • ½ cup + 1 Tablespoon Otto’s Naturals Cassava Flour
  • ½ cup mini chocolate chips

Cheesecake Layer:

  • 2 8-oz. packages of cream cheese, room temperature 
  • ½ cup cane sugar 
  • 2 large eggs
  • 2 Tablespoons Otto’s Naturals Cassava Flour
  • ¼ teaspoon sea salt 


  1. Line an 8x8-inch baking pan with parchment paper. Preheat the oven to 350°F. 
  2. Make brownie: Prepare the brownie mix as directed on the bag using the ½ cup of oil, 2 eggs, and vanilla extract. Stir until the batter is smooth. 
  3. Spread the batter evenly into the baking pan. Bake for 15-18 minutes. Let the brownies cool while you prepare the cookie dough layer and cream cheese layer. Lower the oven to 325°F. 
  4. Make the cookie layer: Combine the softened butter and sugars in a large mixing bowl. Beat until light and fluffy. Add the rest of the cookie dough ingredients. Stir until everything is well incorporated. 
  5. Line another 8x8-inch baking pan with parchment paper and spread the cookie dough in an even layer into the pan. Let the cookie dough chill in the fridge.
  6. Make the cheesecake batter: Beat the cream cheese and cane sugar together until they are smooth and creamy. Add the eggs, flour, and salt. Beat until the mixture is smooth.
  7. Spread the cream cheese mixture over the brownies. Place the chilled cookie dough layer on top of the cream cheese layer. 
  8. Bake the brownies for 45-50 minutes or until the cream cheese layer is set and the cookie dough is lightly browned. 
  9. Chill the brownies in the fridge for at least 2 hours before slicing and serving. Enjoy! 

Note: If you don’t have two 8x8-inch baking pans, you can make the cookie layer first. Once it’s chilled enough, remove it from the baking pan and continue to refrigerate the dough in the parchment. Line the baking pan again with new parchment and make the brownie layer.

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