Raspberry Swirl Cheesecake Blondies Recipe!

Hello lovelies,

I can’t believe looking back on my posts that it’s been over a year (yes a YEAR) since I shared a blondie recipe with you all and quite frankly, that’s criminal behaviour. I can only apologies from the bottom of my heart for making you wait that long.

So, guess what I’m back with today?… yup, that’s right my loves, I’m back today with a unbelievably delicious blondie recipe. Boy, does it feel good to be back.

I’ve actually had these blondies on my list to bake for a while now, why it’s taken me so long I’ll never know but let’s just say, it was well worth the wait as these blondies are next level goodness.

Brown butter blondie mixture with raspberry jam and cream cheese swirls, honestly, if that doesn’t scream deliciousness to you, I don’t really know what does.

The addition of the swirl is what tops this recipe for me. The basic brown butter blondie base (that was quite the mouthful haha) is good but the addition of raspberry jam and cream cheese takes this from good, to god damn amazing.

I can go on and on and on about these blondies and how good they are but in reality, the only way you’ll know for sure is if you give them a bake yourself. And I do highly recommend that, as I think you’ll be as obsessed as me!

So, if these blondies have caught your eye and got those saliva glands producing, you know the drill. Keep on scrolling below and you’ll find the recipe.

Category: Sweet Treat

Servings: 9-12

Prep Time: 25 Minutes

Bake Time: 20-25 Minutes

Chill Time: 1-3 Hours

Overall Time: 3+ Hours

Ingredients You Need For The Brown Butter Blondies:

  • 115g Of Unsalted Butter
  • 200g Of Light Brown Sugar
  • 1 Egg
  • 2tsp Of Vanilla Bean Paste / Extract
  • 125g Of Plain Flour

Ingredients You Need For The Raspberry Swirl:

  • 3tbsp Of Raspberry Jam

Ingredients You Need For The Cheesecake Layer:

  • 113g Of Cream Cheese
  • 55g Of White Granulated Sugar
  • 1 Egg Yolk
  • 1tsp Of Vanilla Bean Paste / Extract

How To Make The Cheesecake Layer:

  • Firstly, gather together your equipment and ingredients, line a 8’ loose-bottomed square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
  • Secondly, in a medium sized mixing bowl, beat together the 113g of cream cheese and 55g of granulated sugar until smooth and no lumps remain.
  • Now, beat in the 1 egg yolk and 1tsp of vanilla bean paste until combined, making sure you scrap down the sides of the bowl to get every last bit.
  • Set to one side.

How To Make The Brown Butter Blondies:

  • In small saucepan over a medium heat, add 115g of unsalted butter.
  • Allow the butter to melt completely whilst stirring occasionally until the butter begins to foam, this will roughly take between 5-10 minutes depending on the heat of your hob.
  • Once the butter has turned a golden brown colour and has a nutty aroma, remove from the heat.
  • Transfer the brown butter into a large mixing bowl and mix with the 200g of light brown sugar until combined.
  • Leave the butter and sugar mixture to sit for 5 minutes to allow it time to cool.
  • Then, beat in the 1 egg and 2tsp of vanilla bean paste until combined.
  • Stir in the 125g of plain flour until everything is fully combined then set to one side.

How To Make The Raspberry Swirl:

  • In a small microwavable bowl, add 3tbsp of raspberry jam. Place into the microwave and blast for 10 seconds until loosened, remove from the microwave and stir until smooth.

How To Assemble The Blondies:

  • Now that everything has been made, it’s time to assemble.
  • Pour 2/3 of the blondie batter into the prepared baking tin.
  • Add dollops of the cheesecake mixture randomly over the blondie base.
  • Add teaspoons of loosened raspberry jam randomly over the blondie base.
  • Spread the remaining blondie batter over the cheesecake and raspberry jam dollops and using a skewer or a knife, swirl the mixture together to create a marbling effect.
  • Place the blondie batter into the oven and bake for 20-25 minutes until the centre is set and there’s no jiggling.
  • Once baked, remove from the oven and allow to cool right down in the tin then place into the fridge for 1-3 hours to chill the blondie.
  • Finally, once chilled, remove from the baking tin and slice into bars.

That’s your Raspberry Swirl Cheesecake Blondies prepared, baked and chilled, ready for you to enjoy!


  • Allow these blondies to cool and chill completely before storing in an airtight container for up to 5 days in the fridge.
  • Due to the cream cheese, I wouldn’t recommend storing at room temperature as it will go off quicker.

There’s just something about a blondie that hits the spot, am I right or am I right? And these blondies do exactly that!

The mixture of cheesecake, raspberry and brown butter just works so beautifully with one another to create the most sensational taste for those taste buds of yours.

Even family members who don’t usually like blondies found a great love for these ones I’m sharing with you today, so let that be the telling sign of how much you need to make these.

Let me know in the comments below if you make these blondies yourself and if you do, what your thoughts are on them. Are you a blondie lover? Did these satisfy your blondie needs?

Sending you tons of love & hugs as always,

Elle xo



  1. April 26, 2024 / 12:12 pm

    I don’t eat blondies very often, but when I do, I think they always have to have raspberries in them! My husband is a fan of cheesecake, so this is a perfect blended recipe to try out for us!

  2. April 27, 2024 / 8:57 pm

    These look delicious! I’m more of a brownie person, than blondie but I do think this sounds lovely x

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