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Strawberry cheesecake blondies recipe

Strawberry cheesecake blondies recipe

14 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


  • 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

  • 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


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20 x 20cm brownie tin with baking paper.
  2. 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.
  3. 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.
  4. Bake for 25-30 mins until just set with a light golden, crisp topping. Leave to cool completely.
  5. 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.
  6. 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.

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