Cranberry Cheesecake Blondies

These are blondies that are gooey and filled with a cheesecakey goodness that you will love. The cranberries that are speckled through this add a hint of fresh tartness. Make a batch of these today to share!

These deliciously sweet and fudgy bars are great for dessert or just a tasty treat. Perfect for when you feel something a little bit cheesecakey but you don’t want to buy half of the cream cheese in the store! These blondies have only 120g of cream cheese in the topping and can be filled with an assortment of your favourite flavors. I have chosen cranberries and white chocolate for mine.

Ingredients/substitutions

Butter– I have used salted butter for this. If you usually use unsalted butter you can add in a pinch of salt to compensate.

Cornflour– definitely don’t skip the cornflour in this, it helps the blondies come out fudgy instead of crumbly. You could substitute the cornflour for arrowroot if that is what you have on hand.

Vanilla essence – if you are changing the filling flavors for this then feel free to substitute the vanilla essence for any other that you like. Just make sure that you reduce it to 1/2 a teaspoon for stronger essences like almond etc

Fillings– the optional fillings for this are the cranberries and white chocolate. You can very easily swap out these for any of your preferred flavors. Just make sure that you don’t exceed 1 1/2 cups of add ins and it should turn out just as good

Try some of these filling ideas for yourself!

Crushed oreos and white chocolate

M & Ms and peanuts

Dried strawberries, white chocolate and a swirl of strawberry jam

Walnuts and caramels

Apricot, almonds, white chocolate with a little rum essance

Cranberry Cheesecake Blondies

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 pieces

Course: Dessert

Ingredients Method

Ingredients

  

• 1/3 cup dried cranberries
• 1/4 cup hot fruit tea
• 140 g butter melted
• 1 cup sugar
• 2 eggs
• 2 teaspoon vanilla essance
• 1 1/4 cup flour
• 2 Tbs cornflour
• 1/2 tsp baking powder
• 100 g white chocolate roughly chopped

Cheesecake topping

• 120 g cream cheese
• 1 Tbs maple syrup
• 1/4 cup sugar
• 1/4 cup cream
• 1 egg
• 1 Tablespoon flour

Method

 

1. Combine the cranberries and tea in a small cup or bowl and set aside to soak for at least 30 minutes
2. Preheat the oven to 150 degrees an line a square cake/slice pan
3. In a medium sized bowl combine the melted butter with the sugar
4. Add the eggs and essences then mix well
5. Drain the cranberries and add to the egg mixture
6. Add in the remaining ingredients and fold together, mixing until just combined
7. Spread the blondie mixture into your prepared pan making sure to press the mixture all the way into the corners
8. Place the cream cheese, maple syrup and sugar into a bowl and use an electric beater to whisk well until it is smooth
9. Add the cream, egg and flour and whisk well to combine
10. Spread the cheesecake mixture over the blondie base
11. Use the handle of a spoon to make large, deep swirls between the two layers. Smooth out a little before baking.
12. Bake for 35 minutes or until baked through and golden on the edges

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