Lemon Cheesecake Brownie Pie

by Lauren | Celiac Teen on February 23, 2010

On the night Canada received the first gold medal on home soil (or snow, as my brother quickly corrected) ever, it was also Valentine’s Day.  Speaking of Valentine’s, you should read Tea’s post.  It’s beautiful.  There are so many types of love, as we too often forget.  This pie, has many types of love.  First off, it’s a pie.  A just tough enough shell that holds everything else together.


Lemon zest brings out the soft and creamy tones of the cream cheese.  Not over powering, but refreshing.  Then, a lightly placed layer of sliced almonds adds just a touch of texture.  As it bakes, they soften up giving a barely noticable separation between the cheesecake and brownie layers.  The final layer of brownie completes the pleasing dessert.  Or breakfast if you really want – it does have cheese and nuts and fruit after all!

So, here I present to you the ultimate dessert of indecision.  Not deciding is the best part of it =D.  Of course, if you wanted to add a topping, that opens up the realms of possibilities: a compote, whipped cream, ganache, buttercream, all of the above?  Its up to you.

This post is linked to Slightly Indulgent Tuesdays.

Lemon Cheesecake Brownie Pie
An original recipe by Lauren of Celiac Teen.
8 oz block of cream cheese, room temperature
1 egg white
1/4 cup sugar
1/8 tsp vanilla
3/4 tsp lemon zest
1 pre-baked gluten-free pie shell
2 tbsp sliced almonds
150 grams semisweet chocolate
1 stick butter
2 eggs
1/2 cup sugar
1 tsp vanilla
1/4 cup tapioca starch/flour
1/2 cup rice flour

Preheat oven to 350 degrees Fahrenheit.

Blend together first five ingredients until uniform and spreadable.  Spread into pie shell.  Sprinkle almonds on top.

Melt butter and chocolate together, in 30-second increments in the microwave, stirring between each.  Let cool a bit.  Whip eggs and sugar in a bowl, until thick and light in colour.  Add vanilla to egg mixture.  Gradually add chocolate mixture to egg mixture, ensuring that the eggs don’t scramble by adding the chocolate slowly and at the same time, whisking the mixtures together quickly.

Once chocolate is incorporated, whisk in the tapioca and rice flours.  Pour brownie mixture on top of nuts and bake for 40 minutes, or until a toothpick inserted into the centre of the brownie comes out clean.

Note: If you don’t do nuts, you can leave them out.


The brownie-less pie.  

CheesecakeBrownie Pie

Layers of lusciousness.  Brownie yumminess.  Cream cheese smoothness.  Pie crust flakiness.  All awesomeness.
CheesecakeBrownie Pie Fork
Do I really need to say anything more?  Its got everything.  And can become anything.
In other news, the Haiti Ebook is still for sale.  Thank you to all that have purchased a copy – we’ve raised (including all of the matching) nearly $5000 for the Canadian Red Cross, under Haiti relief.  If you haven’t bought one yet, I highly recommend that you do – its a minimum of $10, and totals over 80 recipes, with 90 pages.  Best of all, all proceeds go to the Red Cross.
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{ 23 comments… read them below or add one }

Maria February 23, 2010 at 12:26 am

I've never put lemon and brownies together. Love it!

Aubree Cherie February 23, 2010 at 1:02 am

This is so creative! And looks amazingly tasty. Your photos are beautiful too :)

Amy I. February 23, 2010 at 2:21 am

When you first tweeted about this, I couldn't quite wrap my head around it. I love, love, love lemon desserts and brownie-ish desserts and cheesecake-y things separately, but couldn't imagine the lemon and the chocolate together. Now that I see your photos and read your post, though, I totally get how they play together. One more victory point for you over my skepticism :)

Barbara Bakes February 23, 2010 at 3:11 am

I love the combination of brownie and cheesecake. This version looks rich and delicious!

Iris February 23, 2010 at 4:22 am

Wow Lauren, you know how to do dessert right!

Anncoo February 23, 2010 at 7:46 am

Love the combo, sounds great!

Fabi February 23, 2010 at 8:02 am

Hi Lauren,
You should add another label to this recipe, something like: "Oh My God!" or "Sweet Mother of all that is good an pure!"
Seriously, you're a genius. It looks so good that it makes me cry.

Jenn February 23, 2010 at 8:18 am

Ha I love it! Totally unique, but the flavors would fit just perfectly. This looks like a very rich dessert, one I should probably make in small portions b/c it would be hard not to eat it all in one night :) I'm curious what recipe you use for your pie shell…

SnoWhite February 23, 2010 at 1:05 pm

minus the almonds… this looks like something I'd totally try! Nice work.

Heather February 23, 2010 at 2:49 pm

that dessert sounds too good to be true! delicious!

Valérie February 23, 2010 at 3:34 pm

Wow, does this ever sound decadent! And tempting!

Trish February 23, 2010 at 5:25 pm

I am impressed! I am so making it. Forwarding your site to a niece of mine too….she has a weekly meeting of sorts with some women from church I think wherein two attendees are celiac…your recipes will 'fit the bill' for sure!!!

Can't resist….Go Canada Go!!! Grin!

Juliana February 23, 2010 at 8:24 pm

Lauren, how interesting, brownie and lemon…must taste nice, the sweetness of the brownies and the tartness of the lemon…i'd definitely try :-)

gfe--gluten free easily February 23, 2010 at 8:28 pm

Lemon, cheesecake, and brownies? You just send a girl right over the moon! Oh my, these photos are fabulous. The sliced almonds on the crust is a very neat touch. I'm weak for sliced almonds. Brilliant dessert, Lauren!


Betsy February 23, 2010 at 8:41 pm

I'm drooling! I've gotta make this!!!

Tasty Eats At Home February 23, 2010 at 8:58 pm

Great photos – and this pie sounds awesome. I mean…really awesome. Congrats on raising so much already for the e-book!

Brisbane Baker February 24, 2010 at 1:48 am

Beautiful pics. I might give this a go!

Follow me!


Chelsey February 24, 2010 at 3:27 am

What I wouldn't do for a taste of that pie right now. It's quite the original, I have never seen anything like it. The textures and tastes it must deliver look out of this world in my imagination. By the way, I just got a copy of blog aid for Haiti. It was very cool to see you in there, published. You are going places girl! And a big pat on the back for all the proceeds you've rallied for Haiti.

Leesh February 25, 2010 at 3:19 am

hey friend!
can i call you friend?
i hope so because you've given me so much hope and encouragement along the way and in my mind, that's what friends do.

so…hey friend?

i love the idea of this pie, but any recommendations for a GF pie crust? i'm thinking that my office staff would LOVE this and that I could win their hearts (and minds?)

comfycook February 25, 2010 at 12:02 pm

What a delightful dessert. It is pretty too. I would like to make it with orange rather than lemon since I love orange and chocolate. Thanks so much.

Rochelle February 27, 2010 at 3:53 pm

Lovely photos! I wish I had had the time to do this challenge, but after looking at these pictures I want to make sure I do my own :)

Oh and sooo glad that the E-book for Haiti is getting tons of donations! Glad that I was able to be apart of it!

Emmit February 28, 2010 at 12:35 am

OMG. Delish. Just made a gfcf version using dairy-free cream cheese, carob chips, etc.

The best. Sooo good

cuppy August 2, 2010 at 2:51 pm

I did it! (Sans lemon) And it was wonderful! The brownie layer was rich and lovely. ^_^ What a great idea, so glad you shared it!

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