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Easy Peppermint Brownie Bottom Cheesecake- Gluten Free

Warning!!! Protect those keyboards, this cheesecake is drool worthy, and ridiculously easy to make!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, Gluten free, peppermint brownie
Servings: 12
Calories: 216kcal
Author: Rachael


Brownie Bottom

  • 1 box Krusteaz Gluten Free Double Chocolate Brownie Mix
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/2 cup water

Peppermint Cheesecake

  • 3- 8 ounces bricks of cream cheese softened
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 large eggs
  • 3-4 soft mint candy peppermint sticks crushed or 1/3 cup crushed peppermint


  • Whipped cream
  • More crushed peppermint
  • Gluten free chocolate sauce


  • Preheat oven to 325
  • Mix brownie mix, water, egg, and oil and put in the bottom of a spring form pan
  • Beat cream cheese, sugar, and vanilla with mixer until well blended
  • Add eggs, 1 at a time until just barely blended
  • Crush peppermints in food processor or blender, and gently fold into cheesecake mixture
  • Pour over the brownie mixture
  • Bake for 55 minutes or until center is just set
  • Remove from oven, losen rim of pan, (but leave it on), and refrigerate for at least 4 hours
  • Remove rim, garnish


* To more easily blend cream cheese, warm in microwave for about 10 seconds
*Make sure cream cheese and sugar are completely blended and lump free before adding any other ingredients
*Over beating eggs in cheesecake mixture will cause the top of your cheesecake to crack, avoid this by just encorporating eggs.
*If cheesecake cracks, it will still taste good, so hide the flaw with garnishments and enjoy!


Calories: 216kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 105mg | Potassium: 56mg | Sugar: 14g | Vitamin A: 430IU | Calcium: 34mg | Iron: 0.4mg