Flag

Raspberry Cheesecake Blondie

about 12 - 16 Portions
Easy
60 minutes
Discover our Raspberry Cheesecake Blondie recipe! This delightful treat captures the essence of both fruity sweetness and creamy indulgence.
Enjoy the lusciousness of raspberries combines with white chocolate and vanilla blondies and a velvety cheesecake mixture for an explosion of flavours.
Recipe Ingredients
How to Prepare
Tips
Your cheesecake blondie should keep for up to 5 days stored at room temperature in an airtight container. 
Tips
Why not try switching the raspberries for blueberries for a fruity twist. 
Tips
Loved this dessert? Check our Terrific Traybakes recipes and discover your favourite one today!
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

RELATED RECIPES

More delicious ideas for you

Picture - Hero image

Recipe Ingredients

For the Raspberry Puree
75 gRaspberries
15 gCaster Sugar
For the Blondie
130 gUnsalted butter
100 gCaster Sugar
100 gLight Brown Sugar
150 gDr. Oetker 26% White Chocolate (chopped into small chunks)
2Medium Eggs (beaten)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
150 gPlain Flour
100 gDr. Oetker White Chocolate Chunks
75 gRaspberries
For the Cheesecake
150 gFull Fat Cream Cheese
60 gSoured Cream
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
15 gCaster Sugar
9 gCornflour (1 tbsp)

Buy the Products

Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker White Chocolate Chunks
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
1

For the Raspberry Puree

First up it’s time to make the raspberry puree, pop the  raspberries into a small saucepan with the sugar and 1tsp water and allow to simmer for 10 minutes until the raspberries begin to break down. Pop the raspberry mixture through a sieve to catch the seeds  and set aside to cool.

2

For the Blondie

Preheat the oven to 200°C/180°C Fan/Gas Mark 4 and grease and line a 10x8” baking tin. Pop the butter in a pan over a low heat to melt, once it starts to bubble remove from the heat and pop in the White Chocolate and the sugars. Stir until the chocolate is melted, if you need to place the pan back over a very low heat and stir until the chocolate is melted. – if the mixture looks like it is beginning to separate don’t worry it’ll come back together once you add the eggs. 

3

Pour the chocolate mixture into a bowl and leave to cool for 5 minutes. Pop in the eggs and Vanilla Extract and whisk the mixture on a high speed for 2-3 minutes – this will help create the smooth shiny top on your blondie. It’s easiest to do this with an electric hand whisk or freestanding mixture with the whisk attachment.

4

Fold in the flour until just combined. Finally pop the remaining Chocolate Chunks and raspberries and gently fold through trying not to break up the raspberries. 

5

For the Cheesecake

Now for the cheesecake mixture; pop all the ingredients into a large bowl and whisk together until mixed together. 

6

Pour the blondie mixture into your prepared tin and dollop cheesecake mixture through the blondie mixture, you can swirl though with a cocktail stick or spoon if needed. Finally drizzle over the raspberry puree and swirl through the mixture with a cocktail stick to create a lovely pattern. Pop in the oven and bake for 40-45 minutes until the edge of the blondie is set and the centre slightly wobbly, this will firm up as it cools.

7

Leave to cool in the tin and then you’re ready to serve up your delicious raspberry cheesecake blondie - if you blondie is a bit too gooey pop in the fridge to firm up and remove an hour before serving!  

Tips

  • Your cheesecake blondie should keep for up to 5 days stored at room temperature in an airtight container. 
  • Why not try switching the raspberries for blueberries for a fruity twist. 
  • Loved this dessert? Check our Terrific Traybakes recipes and discover your favourite one today!