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These Raspberry Cheesecake Blondies are pure dessert magic—rich, golden blondies meet luscious, velvety cheesecake, all swirled with the bright, juicy burst of fresh raspberries. A treat so simple to make, yet so unbelievably delicious, you’ll keep coming back for more!
Know Before You Scroll
Buttery blondies meet creamy vanilla cheesecake with bursts of tart, juicy raspberries in every bite. It’s rich, fruity, and a little tangy-sweet — the perfect summer treat.
Easy to intermediate. Nothing wild here, but you’ll want to pay attention to that cheesecake swirl and low-and-slow bake time.
Unsalted butter, all-purpose flour, baking powder, kosher salt, brown sugar, eggs, vanilla extract, cream cheese, granulated sugar, fresh raspberries.
9-inch square baking pan, parchment paper, saucepan, mixing bowls, whisk, hand mixer or stand mixer, spatula, butter knife or toothpick.
Let everything come to room temp! Especially the cream cheese — it blends way smoother and gives you that ultra-creamy cheesecake layer.
Skip the raspberry swirl and just scatter the berries on top — still pretty, still delicious, and one less step.
No fresh raspberries? Frozen works too—just don’t thaw them first or they’ll get watery.
Creating Raspberry Cheesecake Blondies
These Raspberry Cheesecake Blondies were born out of one of those “let’s mash up two desserts and see what happens” kind of moments. I started with the idea of cheesecake bars, but the graham cracker crust felt… predictable. Then I tried a shortbread base—too crumbly. A cookie base—too sweet. But a blondie? Buttery, chewy, and rich? Yes. That was the winner. The balance of the creamy vanilla cheesecake with the sweet-tart pop of fresh raspberries sitting on that golden brown, nutty blondie crust—this combo just works. It’s simple, it’s beautiful, and it’s everything I want in a summer dessert bar.
Ingredient Notes
Full-fat, brick-style cream cheese gives you that rich, thick cheesecake layer.
You can use Neufchâtel cheese for a lighter option, but it won’t be as rich.
Use fresh firm, bright berries—avoid any that are mushy or overly ripe.
Frozen raspberries can be used straight from the freezer (don’t thaw).
Go for high-quality unsalted butter to let the browned, nutty flavor shine.
Salted butter works in a pinch—just reduce added salt slightly.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Brown the Butter
Let’s start by preheating the oven to 325°F. We want a slow, gentle bake for that silky cheesecake. Line a 9-inch square pan with parchment paper—or grease it well if that’s more your style.
Melt your butter in a small pan over medium heat until it smells nutty and turns golden—this takes about 5 minutes. Let it cool slightly while you prep the rest.
Mix the Blondie Batter
In one bowl, whisk together your flour, baking powder, and salt. In another, stir together the browned butter, brown sugar, one egg, and vanilla. Fold in the dry ingredients just until it comes together. The batter’s thick—spread it evenly into the bottom of your pan. It doesn’t look like much, but trust the process!
Make the Cheesecake Layer
Now for the creamy goodness. Beat your room-temp cream cheese with sugar and vanilla until it’s totally smooth. Add the eggs one at a time, mixing gently—just until blended.
Swirl in the Raspberries
Spread the blondie batter evenly into the bottom of your pan, then pour the creamy cheesecake mixture right over the top and smooth it out. Now for the fun part—dot the surface with fresh raspberries and use a toothpick or butter knife to gently swirl them in. It doesn’t need to be perfect; a little rustic swirl is exactly what we’re going for.
Bake It Low and Slow
Pop it in the oven for 45 to 50 minutes. You want the edges to be set, and the center to have just a little wiggle. Let it cool completely—then chill it in the fridge for at least 2 hours. Overnight is even better.
Slice and Serve
Cut your Raspberry Cheesecake Blondies into squares and get ready for buttery blondie edges, tangy cheesecake filling, and juicy raspberry bites in every bar. These are rich, creamy, and completely irresistible.
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Serves 9
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Preheat your oven to 325°F (slightly lower to keep that cheesecake silky). Grease or line a 9-inch square pan with parchment.
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Melt the butter in a small saucepan over medium heat until golden and nutty (about 5 minutes). Let it cool slightly.
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In a bowl, whisk together flour, baking powder, and salt. In another bowl, mix the browned butter, brown sugar, egg, and vanilla. Stir in the dry ingredients just until combined. Spread the batter into your pan — it’ll be a thin layer, just enough to cradle the cheesecake.
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Beat the cream cheese with sugar and vanilla until super smooth. Add eggs one at a time, mixing just until blended. Pour this dreamy mix over the blondie crust.
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Dot the top with raspberries. Use a butter knife or toothpick to swirl them into the cheesecake. It’ll look rustic and delicious.
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Bake for 45 to 50 minutes, until the edges are set and the center has just a slight jiggle. Cool completely, then chill for at least 2 hours before slicing.
Erren’s Top Tips
Let the ingredients come to room temp.
This is the not-so-secret secret to ultra-smooth cheesecake. Cold cream cheese = lumps. Cold eggs = overmixing. Let everything hang out on the counter for about 30 minutes.
Don’t skip browning the butter.
That golden, nutty richness takes these blondies from basic to bakery-level. Keep an eye on it—once it smells like toffee, pull it off the heat!
Swirl gently.
For that pretty marbled top, just a few light swirls with a toothpick or knife will do. Overdoing it can muddy the look and blend the layers too much.
Watch for the jiggle.
You want the edges set and the center with a slight wiggle when you shake the pan. It’ll firm up as it cools.
Chill before slicing.
This is key! Chill for at least 2 hours, or even overnight, for clean slices and the best texture. Don’t skip this step—it makes a huge difference.
Use a sharp knife and wipe between cuts.
For those perfect bakery-style squares, use a sharp knife and wipe it clean after each slice.
Storage & Freezing Instructions
To Store:
Keep your raspberry cheesecake blondies in an airtight container in the fridge. They’ll stay fresh and delicious for up to 5 days.
To Freeze:
Yes, you can freeze them! Once chilled and fully set, slice them and wrap each piece individually in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
Yes! Just use them straight from the freezer. No need to thaw—otherwise, they’ll release too much moisture into the cheesecake.
Why did my cheesecake layer crack?
Overbaking or sudden temperature changes can cause cracks. Bake just until the center jiggles slightly, and let it cool slowly at room temp before chilling.
Can I make these gluten-free?
Yes, just swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture might be slightly softer but still delish.
Can I use low-fat cream cheese?
You can, but it might not be quite as rich or creamy. For best results, stick with full-fat brick-style cream cheese.
Do I have to brown the butter?
Technically no, but highly recommended! It adds depth and a rich, nutty flavor that makes the blondie layer extra special.
What’s the best way to get clean cuts?
Chill completely, use a very sharp knife, and wipe it clean between each slice. A little extra effort = stunning results.
