Raspberry Cheesecake Blondies

These Raspberry Cheesecake Blondies brownies are a decadent dessert that will really hit the spot! I you’re a fan of brownies, you will love this blondies recipe! Save it now! 

Whether you call them blondies brownies or cookie bars, these Raspberry Cheesecake Blondies won’t disappoint your sweet tooth! They’re buttery and smooth and come packed with a ton of flavor from just a few simple ingredients. This recipe is fairly simple too. No fancy equipment needed. So let’s dig in.

What are blondies brownies?

If you’ve never heard of blondies brownies before or had them, then you should know they’re almost exactly like regular brownies. However, instead of being chocolate based with cocoa powder, that ingredient is left out and they’re made with vanilla and brown sugar. The result is vanilla tasting blondies brownie recipe that is just as sweet and delicious as the chocolate counterparts.

Like brownies, you will notice that brownies have a texture that’s similar to a cookie. Sometimes these are also called cookie bars. Due to that, you might get some areas of the blondies that are a little softer than others – just like in a brownie. The edges will usually be a little more “done” with the center pieces being a little softer and chewier.

Ingredients in the Raspberry Cheesecake Blondies brownies

Instead of making a plain blondies brownie recipe that’s just a straight cookie bar, I’ve made mine with an easy, homemade Raspberry Jam and Cheesecake mix.

To make the homemade Raspberry jam all you have to do is combine frozen raspberries over a medium flame with sugar. I’ll give you full instructions below in the printable recipe, but I promise, it is easy and fast! You just have to wait for this mix to completely cool before using it. I like to make it the day before due to this and store it in a canning jar {HERE} with a reusable top {HERE} in the refrigerator. My recipe will make enough for 2 jam jars full and you won’t need that much for the blondies so enjoy it on some toast!

The cheesecake component of this blondies brownies recipe is also easy. You need an extra bowl for it, but other than that all you need is softened cream cheese, sugar, vanilla extract and an egg. You will only need about half if this, but it’s difficult to use half an egg so it kind of is what it is. Or you can make two pans of the blondies. You can certainly use it up on other things too! Like some baked french toast. 🙂

Add ons for the recipe!

Here’s a few things you can try to plus up this Raspberry Cheesecake Blondies brownie recipe!

• Fold in some white chocolate chips to this batter! So good for the chocolate lover!
• You can add in chopped nuts too.
• Don’t like raspberry? Try it with Strawberry Jam, or leave the jam out completely! You can also use a store bought jam if you don’t want to make your own. Find my strawberry jam recipe {HERE}.
• Don’t want the cheesecake in there? Okay, leave it out!

Really these blondies brownie bars are so versatile when it comes to flavor that you can truly make them your own.

Tips for making the Raspberry Cheesecake Blondies

• When it comes to baking these, you need a 9×9 pan. That’s my hard and fast rule for these. I’ve tried to double this recipe and use a larger pan and it failed. I bought these {HERE} so I would have them for this and other brownies recipes. I love that they come with tops too!
• While you want to make the raspberry jam in advance, you want to make the cheesecake mix fresh. Don’t try to make that a day ahead of time or the egg might separate. You can make it a few hours in advance if you like and then refrigerate it, but I find it’s just easiest to make it when I need it.
• This batter will be THICK. It’s thicker than cake batter, it’s thicker than cookie batter, it’s thicker than bread batter. To get it into all the corners of the pan, you need to use your hands and press it down into the pan. Make sure it’s even since it will be the base for the Raspberry Cheesecake Blondies brownies.
• Cook time on these will be between 30-35 minutes. Check them around 30. I found mine were done (meaning my toothpick was clean) around 33 minutes.
• To save these, cover them (those 9×9 pans above make it so easy!) and store them in the refrigerator. Because there is a the cheesecake mix in these, you want them stored in the fridge versus the counter. If you decide to leave the cheesecake out, you can leave them on the counter.

Looking for more dessert recipes? Try these!

Here’s a few more dessert recipes that we love!

• No Bake Chocolate Lasagna {HERE}
• Bailey’s Chocolate Cake {HERE}
• Made from Scratch Chocolate Mousse {HERE}
• Homemade Chocolate Chip Cookies {HERE}

Thank you so much for stopping by today, friends! I hope you love these Raspberry Cheesecake Blondies brownies and that you come back again. You can find a full printable recipe below!

Raspberry Cheesecake Blondies brownies recipe

These Raspberry Cheesecake Blondies brownies are a decadent dessert that will really hit the spot! I you're a fan of brownies, you will love this blondies recipe! Save it now! 

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: blondie brownies, blondies brownies, cookie bars, Raspberry Cheesecake Blondies brownies

Prep Time: 15 minutes

Cook Time: 35 minutes

Cooling: 1 hour

Servings: 10 -12 bars

Author: Rachel

Equipment

• 1 9x9 baking pan
• Hand mixer
• Parchment paper
• Mixing bowls
• sauce pan for the raspberry jam

Ingredients

Ingredients for the blondies brownies

• 2 cups flour
• 2 eggs
• 2 sticks of butter, unsalted
• 1 cup sugar
• 1/2 cup packed brown sugar, light
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 Tbsp. vanilla extract

For the cheesecake mix

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 Tbsp. vanilla extract

For the raspberry jam

• 1 12 oz bag of frozen raspberries
• 2 cups sugar
• Optional: 2 teaspoons lemon juice This will act as a natural preservative and you can save it longer.

Instructions

Instructions for making the raspberry jam

• Combine the raspberries and sugar in a sauce pan over medium heat and stir regularly.
• Once the sugar is completely dissolved and mixing with the raspberries turn the flame to simmer and let it simmer for 10 minutes. Add the lemon juice just before.
• Let cool completely and then cover will and add to the refrigerator to chill.

Instructions for the cheesecake mix

• Combine the softened cream cheese and the sugar and mix with a hand mixer until well combined.
• Add the egg and add the vanilla. Mix well until there are no lumps. Set aside until you're ready for it.

Instructions for the blondies

• Preheat oven to 350.
• In a bowl, whip together the sugar, brown sugar and butter with a hand mixer until well combined.
• Add the eggs and vanilla and mix until well combined.
• In a separate bowl combined the flour, salt and baking powder. Whisk well to combine.
• Little by little, add the flour mix to the wet ingredients and mix well. This batter will be thick!
• Line a 9x9 pan with parchment paper and use 3/4 of the blondie batter. Press it into the pan so it is in all the corners and even. You will want a little extra flour for your hands here because the batter will be sticky!
• Now, top this with spoonfuls of the cheesecake mix and the raspberry mix. Add about 8-9 spoonfuls of each and then add the rest of the blondie batter on top of that.
• Use a knife or a fork, and swirl the batter on top with the cheesecake mix and the raspberry mix. Try not to dig into the original layer on the bottom. Confession: I found it easiest to use my finger because that blondie batter fights against the swirling.
• Bake for 30-35 minutes. Check for doneness with a toothpick. My took 33 minutes.
• Let cool for an hour and then serve!