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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
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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!