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This delicious ( and gluten free) PASSOVER dessert tastes as good as it looks! I finally set out to pick up some kosher for Passover/Pesach ingredients so I could experiment with some recipes and ideas, and get cracking on my menus. These cheesecake brownies, original recipe from one of my favorite kosher sites, Joy of Kosher, were fairly easy to make and absolutely delectable. I am not what you would call a chocolate lover, but I literally sucked the chocolate off my fingers when I finished my second brownie. If you are planning any dairy meals this Pesach, Hello Matzah pizza!, I definitely recommend making this dessert. It is sure to be a hit!

You will need:

(Brownie layer)

1/2 cup semisweet chocolate chips ( to melt)

4 tbs butter

2 large eggs

3/4 cup sugar

1/4 cup potato starch

1/4 cup unsweetened cocoa powder

1/4 tsp salt

1 tsp vanilla extract

1/2 cup semisweet chocolate chips

(Cheesecake layer)

8 oz temp Tee whipped cream cheese

1/4 cup sugar

1 large egg

1 tsp vanilla extract

Place 1/2 cup of semisweet chocolate and butter in a microwave-safe bowl and microwave on medium for 1 minute or until melted. Stir until well-combined and set aside to cool.Spray an 8 x 8 x 2-inch baking pan with non-stick cooking spray.

With a mixer on low speed, or by hand, beat eggs and sugar until combined. Slowly pour in melted chocolate. Add potato starch, cocoa powder, salt and vanilla and mix together. Stir in 1/2 cup chocolate chips. Spread batter into prepared pan.


Preheat oven to 350 degrees. Beat cream cheese with mixer on medium speed until smooth. Add sugar, egg and vanilla, and beat until mixture is creamy.

Pour cream cheese mixture on top of brownie batter. Using a knife, swirl the batter to make a marbled design.


Bake for 35 minutes, until the brownies feel firm and a toothpick inserted into the middle of the brownies comes out clean. Cool completely in the pan. ENJOY!


More Pesach recipes to come!