Gluten Free Chocolate Brownie Pie with Peanut Butter Cheesecake

Someone in our family had a birthday over the weekend and I figured why not Gluten Free Chocolate Brownie Pie with Peanut Butter Cheesecake?  I know there’s quite a gap between “birthday cake” and “chocolate brownie pie.” Let’s just suffice it to say I feel a kindred spirit with Robert Frost; there were two divergent roads before me, and I took the one less traveled…and it made all the difference!

A gluten free pie layered with chocolate brownie and peanut butter cream cheese filling

I don’t often wax poetic about a recipe, but sometimes a recipe is more than a thought in your head; words on a page; ingredients on the counter.

To me, this recipe was symbolism of life. Why? Because it was messy. In fact, it was so messy I hesitated to even to share it with you. I thought I would scrap it and start over. This one was not going to work.

My family urged me to reconsider…because it tasted so good.

Isn’t that the goal of a good recipe?

Gluten-free Chocolate Brown Pie with Peanut Butter Cheesecake

Yes, but it’s still hard to deny our desire for things to look a certain way.

This dilemma reminds me of the song, “Leave it Like it Is” by one of my favorite artists, David Wilcox.

Most folks suffer in sorrow, thinking they’re just no good. They don’t match the magazine model as close as they think they should. They live just like the “paint by numbers.” The teacher would be impressed. A life-time of follow the lines…so it’s just like all of the rest.” — David Wilcox

Maybe it’s ok to paint outside the lines? Bake outside of the pan? Live a little larger than life!

Things got messy with this pie, but the results were definitely worth it!

Why I Love This Gluten Free Chocolate Brownie Pie with Peanut Butter Cheesecake Filling

Shawn and I were walking the dogs this morning; the remnants of tree buds were littered throughout the streets after a late night rain shower. The theme of today’s recipe heavy on my mind I said, “Spring is messy.” He responded, “Fall is messy too.”

Two of our favorite seasons.

And it made me think, maybe we need a little messiness in life in order to achieve real beauty.

So, that’s one of the reasons I love this Chocolate Brownie Pie. I also love the fact that it has layers of delicious flavors, all of them vegan and gluten-free! What’s not to love about that!

Gluten Free Chocolate Brownie Pie3

And just like life, this pie does dress up nicely. Add a little bit of vegan whipped cream to cover up the cracks and there is a certain rugged beauty to it.

Speaking of beauty, don’t forget to head over to the Arrowhead Pinterest board, Gluten-free Living, and Pin to Win $100 in Arrowhead Mills products. You’ll find all the details about the program right there on the Pinterest board!

It will be messy, but it will be good!

5 from 1 vote
Things got messy with this pie, but the results were definitely worth it!
Gluten-free Brownie Pie with Peanut Butter Cream Cheese Filling
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
Wow your friends with this Gluten Free Chocolate Brownie Pie with Peanut Butter Cream Cheese Filling. Vegan and Gluten-free never tasted so good!
Course: Dessert
Cuisine: American
Servings: 8
Calories: 457 kcal
Author: Namely Marly
  • 1 ¼ cups Arrowhead Mills Gluten-Free Baking Mix 12 1/2 ounces
  • ½ teaspoon table salt
  • 6 tablespoons cold margarine cut into slices
  • 4 tablespoons cold vegetable shortening cut into slices
  • 1/8 cup cold vodka
  • 1/8 cup cold water
Peanut Butter Cheesecake Filling
Brownie Layer
To make the crust:
  1. Place 1 cup of gluten-free baking mix and salt in a food processor and pulse until mixed. Add the sliced margarine and shortening and process until the dough begins to collect in uneven clumps (about 15 seconds). Add the remaining cup of flour and pulse until the dough is evenly distributed (4 to 6 quick pulses). Place the the pie dough mix in a medium bowl.
  2. You can place the vodka and water on ice to chill them. Remember, it’s for the crust, not your afternoon drink! Pour cold vodka and water over the pie dough mixture and stir until it is well incorporated. Press the dough into a ball, wrap in plastic wrap and refrigerate for an hour. If you’re in a hurry, you can place it in the freezer for 20 – 30 minutes while you prepare the filling.
To make the peanut butter cream cheese filling:
  1. Place dairy-free cream cheese, peanut butter, sugar, corn starch, banana (optional) and water in your food processor bowl. Note: I didn’t even wash it out from the pie crust recipe above because I figured the ingredients there wouldn’t hurt the filling…and it saves a step and some water to boot. Pulse for several seconds until the ingredients are nice and smooth. Set aside.
To make the fudge brownie layer:
  1. Pour the gluten-free brownie mix, vegetable oil, water, ground flax seed, and corn starch in a medium-size mixing bowl and stir until just combined.
To make the pie:
  1. Heat your oven to 350F.
  2. Tear off two pieces of large plastic wrap and spray one side of each with vegetable spray. Place the ball of pie crust dough on the sprayed side of the plastic wrap. Top with the other plastic wrap, sprayed side down. Now use a rolling pin to roll out the dough so it just larger than a 9″ pie pan. Place the dough in the pie pan and crimp the edges.
  3. Spread some of the brownie mixture over the bottom of the pie crust, reserving the majority of the brownie mixture for the top layer.
  4. Next, carefully spoon the cream cheese layer over the brownie mixture, spreading it evenly across the pie.
  5. Now, layer the remaining brownie mixture on top of the cream cheese layer, being careful to spread it evenly. You may need to wet the spoon from time to time to get the thick brownie mixture to spread.
  6. Place in the heated oven and bake for 45 – 50 minutes. Remove from oven and allow it to cool completely before refrigerating. Chill for at least one hour before serving.
Nutrition Facts
Gluten-free Brownie Pie with Peanut Butter Cream Cheese Filling
Amount Per Serving
Calories 457 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 12g 60%
Cholesterol 0mg 0%
Sodium 614mg 26%
Potassium 206mg 6%
Total Carbohydrates 25g 8%
Dietary Fiber 3g 12%
Sugars 9g
Protein 7g 14%
Vitamin A 7.7%
Vitamin C 1.6%
Calcium 5.7%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

This is a sponsored post. From time-to-time I share about brands I have tried and enjoy. I feel this is a service to my readers who may be wanting to try different products but are reluctant without knowing more about them. I am grateful to work with high-quality brands, such as Arrowhead Mills, and to share about them with you. The many opinions I have on a variety of topics, including today’s post, are completely and entirely my own.


Updated by Marly · Permalink

19 Responses to Gluten Free Chocolate Brownie Pie with Peanut Butter Cheesecake

  1. I’ve never seen a pie crust recipe with vodka in it! (Bookmarked…) Your “messy” photo was what initially appealed to me, but your thoughts and writing drove it home. Wonderful post! (and “birthday pie” — who needs cake?!)

    • Thanks, Kim! Using vodka in the pie crust gives you enough moisture to work the dough, but since the alcohol cooks out during baking, it leaves a nice flaky crust. That’s what I call perfect for any pie! Thank you for your sweet words – you made my day!

  2. ZOMG. Anything with peanut butter is ‘TO DIE FOR.’ But when you add chocolate brownie and turn it into a cheesecake, i’m done. Question though: why wouldn’t peanut butter be gluten-free in the first place? Just wondering…
    But yeah, thanks so much for this fun recipe!

    • Hi Becca. I’m so glad you liked this recipe. It really was delicious – from the crust to the chocolate brownie topping! Regarding your question, I’m not aware if other peanut butters are gluten free or not, but Arrowhead Mills has a category of gluten-free nut butters and that’s what I used to create this recipe. I hope this is helpful.

  3. Brownie cheesecake was my birthday cake. I would totally opt for this pie instead of a cake again and again!
    Thanks for sharing and thank you for the lovely comment left on my guest post (Meyer Lemon Tart) left on Sommer’s (A Spicy Perspective) blog

  4. I shared this on my Facebook page! LOVE

  5. love this post… from the crackle-topped brownie photo to the david wilcox to the delicious gluten-free recipe. love. and such a smart use of the vodka in the crust… who knew?!

  6. This looks delicious! And messy is sometimes beautiful! 🙂

    • Why is that? Oh, I don’t know…but we’ll go with it, right!

  7. Wow! This cheesecake looks insane! I want a slice asap.

  8. I’m really interested in trying out this recipe. It looks relish! When you say “1container vegan cream cheese” is that like 8 oz usually? Or do you know, thanks!

    • Hi Kristen – Yes, most containers of vegan cream cheese are the 8 oz variety. I try to remember to put that on my recipes, but every now and then one slips by. Thanks!

  9. Is there any alternative to using vodka? Thanks!

    • The vodka cooks out in the baking process, but I understand if you don’t want to use it. Just use the water as directed and instead of the vodka add 1 – 2 tablespoons of water until the dough is workable (no more than 3 tablespoons should do it). You want to use as little water as possible to keep the crust flaky. Let me know how that goes!

  10. This looks amazing! Chocolate and PB is a combination made in heaven!
    Do you have a suggestion for replacing the cornstarch? Corn allergy so I tend to avoid recipes that call for anything with corn…but this is just calling my name!!!!

    • Thanks, Eryn! This recipe calls my name a lot too! You could use tapioca starch or even potato starch, if those work better for you with your allergies. I hope that’s helpful. Let me know how it goes!

  11. Looks fabulous! Pinned 🙂 So many great things in one pie!

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