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Strawberry cheesecake blondies recipe

18 ratings

Combine the flavours of a strawberry cheesecake with blondies for an epic summer bake! A simple blondie is studded with white chocolate chunks and crumbled biscuits for the base, then loaded with a strawberries and cream cheesecake topping – wow! See method

Makes 16 blondies
Takes 45 mins plus at least 4 hrs chilling
355 calories / serving
Vegetarian

Ingredients

200g unsalted butter
200g light brown soft sugar
100g golden caster sugar
1 tsp vanilla extract
2 large eggs, beaten
200g plain flour
pinch of sea salt
4 (50g) digestive biscuits, broken up into bite-sized pieces
100g white chocolate, chopped into small chunks

For the cheesecake topping

200g pack soft cheese
30g icing sugar
100ml double cream
1 tsp vanilla extract
227g pack strawberries, sliced

Each serving contains

Energy
1485kj
355kcal 18%
Fat
21g 29%
Saturates
13g 64%
Sugars
27g 30%
Salt
0.2g 4%

of the reference intake
Carbohydrate 37.9g Protein 3.8g Fibre 1.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20 x 20cm brownie tin with baking paper.
In a large pan, melt the butter and both sugars together over a low heat, stirring regularly. Remove from the heat and set aside to cool for 5 mins.
Stir through the vanilla extract and eggs until smooth. Sift over the flour in 3 additions, folding through gently each time. Fold in the pinch of salt, along with the biscuits and white chocolate, then transfer the batter to the prepared baking tin.
Bake for 25-30 mins until just set with a light golden, crisp topping. Leave to cool completely.
To make the topping, put the soft cheese into a mixing bowl and sift over the icing sugar. Beat until well combined, then pour in the cream and vanilla extract and whisk until the mixture has thickened and is stiff enough to hold a spoon upright. Spoon onto the blondie base and smooth into an even layer with the back of a spoon. Chill in the fridge for at least 4 hrs, or overnight.
When ready to serve, lay the sliced strawberries over the cheesecake and cut into 16 slices to serve.

Tip: The blondie base can be frozen ahead of time for up to 1 month. Defrost overnight before adding the cheesecake layer.

See more Fruity bakes recipes