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.
Loaded Cheesecake Blondies:
- 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
- 8 oz room temp cream cheese
- ½ cup sugar
- juice from ½ a lemon
- 1 egg
- ½ teaspoon vanilla
- 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.
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