This Brownie Bottom Cheesecake combines all of my favorite things: chocolate, cheesecake, and fresh, juicy berries! It is April 11 (my littlest is 5 months old today!) and we are supposed to get a dump of snow. SNOW. Mama’s not happy about it. Last week I was on the hunt for fresh strawberries and I stopped at 3 different grocery stores before I could find a single container. I did, however, find a pile of the most gorgeous raspberries and it’s got my mind on this cheesecake, friends. The base for this cheesecake is the best, fudgiest brownies ever and they also happen to be naturally gluten free. Since my brother-in-law has Celiac disease, I love having a few easily gluten free desserts in my back pocket! The brownie recipe is from the cookbook Flourless by Nicole Spiridakis and I think it’s the best I’ve ever had. You are going to need a giant pile of chocolate to make it though, but we’re okay with that 😉 For the cheesecake, I doubled up on the chocolate and added some melted white chocolate in the cheesecake layer. When it firms up, it gives the cheesecake a luscious feel and helps it to set, and gives the most subtle white chocolate flavor (if you have people who don’t like white chocolate, they will probably never know it’s there! If you want, you could easily swap out for dark). Add on some fresh berries: raspberries, strawberries, blueberries, or if you’re opposed to fresh fruit you can switch things up and add a drizzle of caramel and some toasted pecans for a Turtle version. I can just imagine how crazy good that would be! But with Spring upon us (it’s coming, right?!?) I just had to top it with fresh fruit. I am so ready for all the fresh produce! This recipe has been updated from November 21, 2016 Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
