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Lemon Brownie Cheesecake

A lemon cheesecake on a brownie crust.
Prep Time15 mins
Cook Time1 hr
Cooling Time2 hrs 30 mins
Total Time3 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: Brownie, Cheesecake
Author: Tiki



  • 1/2 C Coconut Flour
  • 1/4 C Cocoa Powder
  • 1/2 C SPLENDA®
  • 1 Stick of Butter
  • 2 Eggs
  • 1/2 C Coconut Milk
  • 1/2 tsp Vanilla
  • 1/2 C Walnuts coarsely chopped

Lemon Cheesecake Filling

  • 2 8 oz Packages Cream Cheese
  • 2 Eggs
  • 1 C SPLENDA®
  • 1/2 tsp Vanilla
  • 1 1/2 Lemons juiced
  • Zest of 1 Lemon


For Brownie Crust

  • Starting with the brownie base and add ingredients in the order. Preheat oven to 300. You can use a springform pan or a X BY X pan.
  • In a glass bowl or other microwave safe dish, melt the butter for 30- 45 seconds.
  • In a small bowl add the coconut flour, cocoa powder, and SPLENDA®. Whisk until well blended.
  • Add dry mixture to a large mixing bowl blend butter, eggs, coconut milk and vanilla.
  • Slowly added dry ingredients until well blended.
  • Stir in walnuts by hand.
  • Spread evenly at the bottom of a greased pan and bake for 20 minutes. Remove the brownie for the oven and let cool for 30 minutes. While it is cooling, mix filling ingredients.

For Cheesecake Filling

  • In a large mixing bowl, blend cream cheese and eggs.
  • Slowly add in SPLENDA® and blend until smooth. Then begin to add in remaining ingredients.
  • Pour filling over cooled brownie bottom and spread evenly.
  • Bake cheesecake for 30 minutes or until set. Remove the cheesecake from the over and let it cool for 30 minutes.
  • Place in the fridge to set completely for 2 hours or until cool. I prefer to leave in the fridge overnight.
  • Top with your favorite topping and enjoy!


Remove cream cheese and eggs from the fridge a few hours before baking. It's best to work with cream cheese at room temperature.