Loaded Cheesecake Blondies

Loaded cheesecake blondies are my new go to dessert when I want something homemade.

Every once in awhile my sweet tooth kicks into gear. This is my copycat version of a favorite seasonal treat from a major coffee house chain. During Christmas they sell a “Cranberry Bliss Bar,” and it’s heavenly. It has a dense cake loaded with white chocolate chunks, dried cranberries, and a thick white frosting. Only bummer for me, I had to go gluten free several months ago, and my coffee house treat is gluten-full.

So, I finally cracked the code and started with a good blondie base. This recipe is actually from a scratch brownie without the cocoa powder and adjusted the other ingredients to get it just right. Next, I wanted a cheesecake topping versus frosting so when the oven timer goes, I’m done! I haven’t had anything like them before, so I am especially proud to share them with you.

These are great treat to take along to an event or bake sale. They travel well in individual portions and I bet whatever crowd you share them with will be delighted to have a new treat.

Print Recipe

4.67 from 3 votes

Loaded Cheesecake Blondies:

White chocolate and cranberry blondies with a cheesecake topping.

Prep Time15 minutes mins

Cook Time35 minutes mins

Course: Dessert

Cuisine: American

Keyword: blondie, cheesecake, white chocolate

Servings: 16

Ingredients

• 1 ¼ cups flour I use King Arthur Gluten Free
• 1 ½ sticks unsalted butter
• 2 large eggs
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon vanilla
• ⅓ cup dried cranberries
• ⅓ cup white chocolate chips

Filling

• 8 oz room temp cream cheese
• ½ cup sugar
• juice from ½ a lemon
• 1 egg
• ½ teaspoon vanilla

Instructions

• Preheat oven to 350 F.
• In a mixer with paddle attachment, cream together butter and sugar.
• Add eggs, vanilla, and salt and mix.
• In a separate bowl, mix ¼ cup of flour with chopped craisins and white chocolate chips. Add 1 cup of flour to mixer and combine.
• Remove paddle attachment, scrape down the sides, and fold in craisins and white chocolate chips.
• Line an 8x8 glass baking dish with two pieces of parchment and spray with non-stick spray. This will make it easier to pull the blondies out and cut after they have baked.
• Spoon the ¾ of the blondie dough into your baking dish and set aside remaining ¼ in a separate bowl.
• Clean your mixing bowl and prepare cheesecake filling.
• Switch to whisk attachment on mixer. Whip softened cream cheese. Add sugar and mix. Add eggs, vanilla, and lemon juice and mix.
• Drop dollops of remaining blondie dough on top and swirl with a toothpick.
  
• Bake at 350 for 35-40 minutes. After they have baked, let them cool completely before cutting. Also good served chilled.