Raspberry Cheesecake Blondies
By Makinze Gore
Approved by the Delish Test Kitchen

Yields:
20
Prep Time:
10 mins
Total Time:
1 hr
Sorry, brownies—blondies will always be at the top of my dessert roster. I turn to this dessert bar time and time again not only because of how versatile and satisfying they are, but primarily because they're so easy to make. The batter comes together quickly, but results in a chewy, rich bar that is difficult to beat. While I love a classic blondie, I decided to give them a summer twist in this recipe with a cheesecake and raspberry jam swirl. Don’t worry, it doesn’t make these blondies any more difficult, just even prettier (and tastier). Tangy cheesecake and tart raspberry are in every bite, adding pockets of extra chewiness to the bars. When you need an easy dessert for the summer that doesn’t take much forethought, turn to these blondies.
Recipe tips:
To make this dessert even easier, here are my top two tips: First, make the cheesecake portion before the blondie batter. Since the blondies use melted butter, as the dough sits, it starts to get more and more firm. You’ll be able to swirl the cheesecake and jam into the dough more easily the looser it is.
Second, don’t overbake these blondies. If overcooked, the blondies will get dry and more cake-like. The middle will still feel pretty soft when gently pressed, but a toothpick will always come out clean, so don’t rely on that to indicate when they’re baked. Instead, check that the edges are firm and lightly golden. The middle will firm up more as they cool.
Storage & make ahead:
If you have any leftovers (or make them ahead), these blondies can be kept in an airtight container for up to 3 days and refrigerated.
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
Cooking spray
- 4 oz.
cream cheese, softened
- 1/2 cup
(100 g.) plus 2 Tbsp. granulated sugar, divided
- 1 cup
(2 sticks) unsalted butter, melted
- 1 cup
(213 g.) packed light brown sugar
- 2
large eggs
- 1
large egg yolk
- 1/2 tsp.
almond extract
- 2 1/4 cups
(270 g.) all-purpose flour
- 1/2 tsp.
kosher salt
- 6 Tbsp.
raspberry jam
Directions
- Step 1Arrange a rack in center of oven; preheat to 350°. Grease a 13" x 9" baking dish with cooking spray. In a small bowl, combine cream cheese and 2 Tbsp. granulated sugar until smooth.
- Step 2In a large bowl, whisk butter, brown sugar, and remaining 1/2 cup granulated sugar until combined. Add eggs, egg yolk, and almond extract and whisk until smooth. Add flour and salt and mix with a rubber spatula until dough comes together.
- Step 3Pour batter into prepared pan; smooth in an even layer. Dollop cream cheese mixture in small spoonfuls over batter, then dollop jam over batter. Using a knife or offset spatula, gently swirl top together, not going too deep into batter.
- Step 4Bake blondies until edges are golden and center is still a little soft, 25 to 30 minutes. Let cool slightly before slicing into bars.
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