• 1 box Better Batter Fudge Brownie Mix, using water, eggs, and cooking oil according to package instructions (or use the vegan instructions)
  • 3 (8oz) bricks cream cheese, softened (we haven't found a good df cheese for this, but goat cheese worked well)
  • 3/4 cup sugar
  • 2 eggs (or 1/2 c aquafaba)
  • 1 Tbl vanilla extract
  • 36 store-bought, gluten-free, chocolate sandwich cookies, such as Ktoos


Preheat and prepare. Preheat oven to 325 degrees and line a 9×13 baking pan with criss-crossing layers of parchment paper, leaving enough paper to overhang for handles. Set aside. Prepare the brownie layer. In a large bowl, prepare the brownie mix according the the package instructions. Spread the brownie batter in an even layer on the bottom of the prepared pan. Add 24 sandwich cookies in a single layer on top of the brownie batter. Cut 4-6 additional cookies in half to fill in gaps along the edges. Mix the cream cheese layer. Using a handheld mixer and a large mixing bowl, beat together the cream cheese and sugar until smooth. Add the eggs and vanilla, mixig thoroughly.Pour the cheesecake batter on top of the cookies and spread evenly. Remaining cookies. Crush remaining cookies and sprinkle evenly on top of the cheesecake layer. Bake. Bake the cheesecake for 45-50 minutes, rotating the pan halfway through baking time, or until the edges are lightly golden brown and the middle barely jiggles when shaken. I ended up loosely tenting mine with foil at the 30 minute mark so the cheesecake layer didn't brown too much. Remove from oven and cool completely at room temperature before chilling at least 2 hours in the refrigerator. Slice into 24 bars and serve. Adapted from Tasty