Mini Nutella Brownie Cheesecakes
Combine two great healthy dessert recipes into one indulgent treat with this healthy baking idea by Anne Colagioia. Featuring the rich flavors of chocolate and Nutella, these Mini Nutella Brownie Cheesecakes are one of the best gluten free baking options around. Best of all, these reduced fat treats are easily portion-controlled for you.
Notes
If you are not following a gluten free diet you can substitute the gluten free Bisquick with 1/2 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon 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 Bisquick with an equal measure of gluten free all purpose flour that contains xanthan gum but doesn’t contain leavening agents.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this dessert recipe, watch this food video tutorial:
Preparation Time15 min
Cooking Time25 min
Ingredients
- FOR THE BROWNIE BATTER:
- 1/2 cup gluten free Bisquick
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 1/4 cup granulated sugar
- 1/2 cup Nutella hazelnut spread
- 1/2 cup applesauce
- 1 teaspoon vanilla
- FOR THE CHEESECAKE BATTER:
- 6 ounces low fat cream cheese, softened
- 1/4 cup Nutella
- 1/2 cup granulated sugar
- 1 egg yolk
Instructions
-
Preheat the oven to 350 degrees F (or 175 degrees C) and line a standard cupcake tin with 12 paper liners.
-
To make the brownie batter, in a small bowl whisk the Bisquick and cocoa together and set it aside.
-
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.
-
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.
-
Divide the brownie mixture evenly between the cupcake liners.
-
To make the cheesecake batter, mix together the cream cheese, sugar, Nutella, egg yolk and vanilla until smooth.
-
Evenly divide the batter by placing about 1 tablespoonful on top of the divided brownie batter.
-
Using a toothpick or skewer, swirl the two batters together in each cup, but don't over swirl.
-
Bake them for 23 to 25 minutes. Cool for five minutes in the pan before removing them from the cupcake tin. Chill before serving.
Read NextFrozen Blackberry Cheesecake
