Gluten and Dairy Free Spiced Pumpkin Cheesecake Brownies


serves / makes 8
10 prep time
25 mins cooking time


For the brownies:

  • 170g dairy free chocolate, melted
  • 115g dairy free spread
  • 225g light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 170g gluten free plain flour

For the pumpkin spiced cheesecake swirl:

  • 55g pumpkin puree
  • 2 tablespoons dairy free cream cheese
  • 2 tablespoons caster sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg


  1. Preheat the oven to 180ºC
  2. Line a 6” by 6” tray bake tin
  3. Cream together the dairy free spread and sugar
  4. Stir in the melted chocolate
  5. Beat in the eggs
  6. Stir in the flour and vanilla extract
  7. Pour into the cake tin
  8. Make the cheesecake by beating together the pumpkin puree, dairy free cream cheese, caster sugar, cinnamon, ginger and nutmeg
  9. Pour the spiced pumpkin cheesecake on top of the cake batter and smooth with a knife
  10. Bake in the oven for 25 minutes
  11. Allow to cool in the tin before cutting into slices