Raspberry Cheesecake Blondies

5 from 1 vote

Raspberry Cheesecake Blondies

These raspberry cheesecake blondies are rich, buttery, and perfectly sweet with a creamy swirl of vanilla cheesecake and juicy fresh raspberries on top of a soft blondie crust. Pure dessert magic.

Course Dessert

Cuisine American

Keyword Cheesecake Blondies bars, Raspberry Cheesecake Blondies, Raspberry Cheesecake recipes

Prep Time 20

Cook Time 45

Chill time 1

Total Time 2 5

Servings

Calories 437

Author Erren Hart

Ingredients

Blondie Crust:

½ cup unsalted butter room temperature
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
½ cup brown sugar packed
1 large egg room temperature
1 teaspoon vanilla extract

Cheesecake Layer:

16 oz cream cheese room temperature (2 cups, brick-style)
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs room temperature
1 cup fresh raspberries

US Customary - Metric

Instructions

Preheat your oven to 325°F (slightly lower to keep that cheesecake silky). Grease or line a 9-inch square pan with parchment.
Melt the butter in a small saucepan over medium heat until golden and nutty (about 5 minutes). Let it cool slightly.
In a bowl, whisk together flour, baking powder, and salt. In another bowl, mix the browned butter, brown sugar, egg, and vanilla. Stir in the dry ingredients just until combined. Spread the batter into your pan — it’ll be a thin layer, just enough to cradle the cheesecake.
Beat the cream cheese with sugar and vanilla until super smooth. Add eggs one at a time, mixing just until blended. Pour this dreamy mix over the blondie crust.
Dot the top with raspberries. Use a butter knife or toothpick to swirl them into the cheesecake. It’ll look rustic and delicious.
Bake for 45 to 50 minutes, until the edges are set and the center has just a slight jiggle. Cool completely, then chill for at least 2 hours before slicing.

Notes

Erren’s Top Tips

Let the ingredients come to room temp.
This is the not-so-secret secret to ultra-smooth cheesecake. Cold cream cheese = lumps. Cold eggs = overmixing. Let everything hang out on the counter for about 30 minutes.

Don’t skip browning the butter.
That golden, nutty richness takes these blondies from basic to bakery-level. Keep an eye on it—once it smells like toffee, pull it off the heat!

Swirl gently.
For that pretty marbled top, just a few light swirls with a toothpick or knife will do. Overdoing it can muddy the look and blend the layers too much.

Watch for the jiggle.
You want the edges set and the center with a slight wiggle when you shake the pan. It’ll firm up as it cools.

Chill before slicing.
This is key! Chill for at least 2 hours, or even overnight, for clean slices and the best texture. Don’t skip this step—it makes a huge difference.

Use a sharp knife and wipe between cuts.
For those perfect bakery-style squares, use a sharp knife and wipe it clean after each slice.

Storage & Freezing Instructions

To Store:
Keep your raspberry cheesecake blondies in an airtight container in the fridge. They’ll stay fresh and delicious for up to 5 days.

To Freeze:
Yes, you can freeze them! Once chilled and fully set, slice them and wrap each piece individually in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw in the fridge overnight before serving.

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