Do you ever feel like a cheesecake but don’t feel like taking the time to make one? These quick and easy Cheesecake Blondies with Strawberries have a delicious light and fluffy vanilla cake layer, a cheesecake swirl and are topped with sliced strawberries! They have all the same cheesecake goodness without all the time and effort! Before I get started, I just want to put a friendly reminder out there that I only go over the most important details in my blog posts, if you would like to see the full recipe, please use the “Jump to Recipe” button above.
Before we begin on the steps of making these Cheesecake Blondies with Strawberries, it’s important to first prepare the ingredients. Make sure that the cream cheese is at room temperature and softened. Then wash, dry and slice the strawberries into even slices. Next, melt the butter and warm the milk. Lastly, we want to prepare the pan by lining an 8 x 8 inch baking pan with aluminum foil, leaving some to hang over the edges to create a way to lift the blondies out. Grease the aluminum foil with nonstick baking spray or melted butter and set aside.
Notes on making the cake layer:
Now that the ingredients and pan are prepared, we can move on to making the cake layer. This recipe is so easy and straight forward: whisk the dry ingredients in one bowl, the wet ingredients in another bowl, mix them together with the milk and voila! Spread the batter into the prepared pan and set aside.
Notes on making the cheesecake layer:
In a clean bowl using an electric mixer, beat the softened cream cheese, granulated sugar and egg together until smooth and creamy, this should only take 3 to 4 minutes. Drop spoonfuls of cheesecake batter into the vanilla cake batter and swirl using a spoon.
The final steps to making these Cheesecake Blondies:
To complete these Cheesecake Blondies with Strawberries, place the sliced strawberries on top of the cheesecake swirl and sprinkle with 2 tablespoons of granulated sugar. Bake the blondies at 375℉ for 30 minutes, then crack the door open 2 to 3 inches and leave the pan with the blondies inside the oven for another 15 minutes. We do this to slowly cook the cheesecake layer all the way through. Remove the pan from the oven and leave the blondies to cool on a wire rack for 15 minutes then place in the refrigerator uncovered to cool completely, cut into squares and serve cold.
How to store these Cheesecake Blondies with Strawberries:
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Cheesecake Blondies with Strawberries
Ingredients
For the Blondie
- 3/4 cup (90g) All-purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup (150g) Granulated Sugar
- 6 tbsp Unsalted Butter – melted and cooled slightly
- 1 1/2 tsp Pure Vanilla Extract
- 1 Large Egg
- 1/4 cup Milk – warmed slightly
- 4 oz Strawberries – washed and dried, then sliced.
- 2 tbsp Granulated Sugar
Cheesecake Swirl
- 8 oz Cream Cheese – softened
- 1/4 cup Granulated Sugar
- 1 Large Egg
Instructions
- Preheat the oven to 375℉. Line an 8 x 8 inch pan with aluminum foil, leaving some to hang over the edge of the pan. Grease the aluminum foil with nonstick baking spray or melted butter. Set aside.
- In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
- In a clean, large bowl, whisk together the sugar, melted butter, pure vanilla extract and egg.
- Pour the dry ingredients into the wet ingredients, along with the milk. Whisk until just combined. Pour into the prepared pan. Set aside.
To make the cheesecake swirl
- In a clean bowl use an electric mixer to beat the cream cheese, sugar and egg until smooth and creamy (about 3 to 4 minutes on medium speed).
- Drop spoonfuls of cream cheese batter into the blondie batter. Swirl using a spoon.
- Place the sliced strawberries on top of the batter and sprinkle with 2 tablespoons of sugar.
- Bake for 30 minutes, turn the oven off and crack the door open 2 to 3 inches. Leave the blondies in the oven, with the door slightly open, for another 15 minutes.
- Remove from oven and allow to cool on a wire rack for 15 minutes, then move to cool, uncovered in the refrigerator.
- Once cooled, cut into bars and serve or store in an airtight container in the refrigerator.
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