Strawberry Cheesecake Swirl Blondies

Sara Coleman

These decadent blondies feature a rich, buttery vanilla base swirled with a creamy, tangy strawberry cheesecake filling. The result is a stunning, bakery-worthy dessert that's surprisingly easy to make at home.

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Prep Time 20

Cook Time 35

Total Time 55

Servings 12 servings

Calories 380 kcal

Ingredients

1 cup unsalted butter melted and slightly cooled
1.5 cups light brown sugar packed
2 large eggs room temperature
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
0.5 tsp salt
8 oz full-fat cream cheese softened
0.33 cup granulated sugar
1 large egg yolk room temperature
0.25 cup strawberry jam or preserves
1 tbsp all-purpose flour for the cheesecake swirl

Notes

Storage: Store leftover blondies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw overnight in the fridge. Make-Ahead: The blondie batter and cheesecake filling can be made separately and refrigerated for up to 1 day before assembling and baking. Variations: Substitute raspberry, blueberry, or cherry jam for the strawberry. For a more intense strawberry flavor, add 1-2 drops of red food coloring to the cheesecake swirl. Serving Suggestion: Serve slightly chilled with a dusting of powdered sugar or a scoop of vanilla ice cream.