Nutella Cheesecake Blondies

Nutella Cheesecake Blondies

This recipe for Nutella Cheesecake Blondies is a combination of the blondie mix from my Jammie Dodger Blondies and the cheesecake mix from my Baileys Cheesecake Chocolate Brownies – except with Nutella in the cheesecake instead of Baileys! I’ve been thinking about it for ages and I was so excited to make it as I love blondies, I love cheesecake and I love Nutella! So all three delicious elements are combined into one totally yummy treat. They are absolutely scrumptious, perfectly gooey and moist, and rather addictive too!

Jump straight to the recipe!

To make the Nutella cheesecake filling I mixed together the full fat cream cheese, caster sugar, egg and Nutella.

For the blondie batter, I started by melting the butter and golden caster sugar together in a pan on a low heat.

Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in. I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla.

 

Next I added the flour, and I poured about two third of the mixture into a lined tray bake tin. Then I poured the cheesecake mixture on top. Then I poured the rest of the blondie mix on top in blobs, and I used a butter knife to swirl the mixture around.

I then baked it on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes. I left it to cool completely before cutting into squares.

Oh my, the Nutella Cheesecake Blondies were absolutely divine!

They did not stick around for long, and no wonder, creamy Nutella cheesecake and moist blondies mmmm…

More Nutella recipes…

Nutella Bueno Cupcakes Nutella Cake
Nutella Bueno Cupcakes Cherry & Nutella Chocolate Cake Nutella Cake

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Zoale and From Lathi’s Kitchen.

5 from 2 votes
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Nutella Cheesecake Blondies

Servings 12

Ingredients

For the Nutella cheesecake

  • 300 g Full fat cream cheese
  • 100 g Nutella
  • 1 Egg large
  • 65 g Caster sugar

For the blondie batter

  • 200 g Butter
  • 300 g Golden caster sugar
  • 150 g White chocolate broken into pieces
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 225 g Plain flour

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. To make the cheesecake filling mix together the full fat cream cheese, caster sugar, egg and Nutella with a hand whisk or electric hand whisk until smooth

  3. Melt the butter with the golden caster sugar in a pan on a low heat

  4. Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes

  5. Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract

  6. Add the flour and whisk it in

  7. Pour about two third of the brownie mixture into the traybake tin, then pour all of the cheesecake mixture on top, then pour the rest of the brownie mix on top in blobs

  8. Using a butter knife, swirl the mixture around a bit, then bake it for 35 minutes

  9. Leave it to cool completely before cutting into squares

  10. Store in the fridge and eat them within 3 days

You can find more of my Traybake recipes by clicking here!

Or check out more of my Nutella recipes…

Nutella Bueno Cupcakes Nutella Cake
Nutella Bueno Cupcakes Cherry & Nutella Chocolate Cake Nutella Cake

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Jammie Dodger Blondies

Jammie Dodger Blondies

Jammie Dodger biscuits are one of my favourites, I remember eating them as a child and always picking them first out of biscuit selection boxes. They have such a fun appearance – with the splash effect on the biscuit and heart shaped hole revealing the jam in the middle. It’s no wonder they are the most popular kid’s biscuit in the UK! I’ve incorporated yummy Jammie Dodger biscuits into these soft gooey Jammie Dodger Blondies, as well as adding some extra strawberry jam (because that’s the best bit!) If you’ve not heard of blondies before, they are the white chocolate version of brownies, and if you enjoy these you’ll love my Raspberry & White Chocolate Blondies too!

Jump straight to the recipe!

I started by melting the butter and golden caster sugar together in a pan on a low heat.

Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in.

I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla.

Then I added the flour, and poured the batter into a lined traybake tin. I placed the Jammie Dodger biscuits in a neat pattern on top, then added blobs of strawberry jam all around the biscuits, once I was happy with the amount of jam I swirled it around using a butter knife.

I baked the Jammie Dodger Blondies on 160C Fan/180C/350F, Gas Mark 4 for 30 minutes until they were golden brown all over. Then I left them to cool completely in the tin before removing and slicing into pieces.

I didn’t want to cut up the biscuits, but if you want to make the pieces smaller I like to cut them diagonally into triangles. Or you could use mini Jammie Dodger biscuits. You can also add more jam if you want to, or a different flavour of jam.

These Jammie Dodger Blondies were an absolute hit with my friends! They are so yummy, the sponge is sweet from the white chocolate, the Jammie Dodger biscuits are delicious of course and the extra bits of jam are definitely the best bit!!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins and Baking Crumbs hosted by Only Crumbs Remain.

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4.73 from 11 votes
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Jammie Dodger Blondies

Servings 12

Ingredients

  • 200 g Butter
  • 300 g Golden caster sugar
  • 150 g White chocolate broken into pieces
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 225 g Plain flour
  • 12 Jammie Dodger biscuits
  • 6 tbsp Strawberry Jam

Instructions

  1. Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

  2. Melt the butter with the golden caster sugar in a pan on a low heat

  3. Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes

  4. Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract

  5. Add the flour and whisk it in, then pour the batter into the lined traybake tin

  6. Place the Jammie Dodger biscuits in rows on top of the batter, then added blobs of strawberry jam all around the biscuits, once you are happy with the amount of jam, swirl it around gently using a butter knife

  7. Bake the blondies for 30 minutes until they are golden brown all over. Leave them to cool completely in the tin before removing and slicing into pieces.

You can find more of my Traybake recipes by clicking here!

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Golden Oreo Blondies

Golden Oreo Blondies
I’ve just got back from a weekend away in West Wales. The occasion was our friend’s 30th birthday, and 14 of us rented out a large house in a little village called Aberdovey. It was such a beautiful place full of lambs frolicking in the fields, quaint houses painted in bright colours and gardens filled with wild flowers. I’m such a city girl and sometimes I find the countryside quite daunting as I don’t really understand it. I’m so used to convenience, modern technology and city life. But I really enjoyed myself and would definitely go back! I wanted to take along some treats for everyone and I found a blondie recipe in Olive Magazine, that used custard creams which I made a few weeks ago. This time I went for Golden Oreo Blondies and they didn’t stick around for long!

Jump straight to the recipe!

I started by melting butter, light brown sugar, golden caster sugar and custard powder on a low heat.

I let it cool for 5 minutes then whisked in eggs and vanilla extract.

By hand, I broke up 18 Golden Oreo biscuits.

I added a pinch of salt, self raising flour, white chocolate broken into chunks and a third of the biscuits.

I poured the mixture into a lined baking pan and sprinkled the rest of the biscuits on top.

They bake on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I left them to cool in the tin.

Golden Oreo Blondies

I removed them and sliced them up. The Golden Oreo Blondies were so sweet and gooey, and every other bite you come across a chunk of white chocolate or a piece of golden oreo. They went down really well with everyone this weekend!

Golden Oreo Blondies

Servings 12

Ingredients

  • 175 g Butter
  • 200 g Light brown sugar
  • 125 g Golden caster sugar
  • 4 tbsp Custard powder
  • 2 Eggs large
  • 2 tsp Vanilla extract
  • 18 Golden Oreos
  • 150 g White chocolate broken into chunks
  • A pinch of Salt
  • 250 g Self raising flour

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the butter, light brown sugar, golden caster sugar and custard powder in a  pan on a low heat

  3. Let it cool for 5 minutes. Meanwhile, break up the golden oreos into chunks and set aside

  4. Then whisk the eggs and vanilla extract into the melted butter and sugar mixture

  5. Then add the salt, self raising flour, white chocolate and a third of the broken up Oreos

  6. Pour the mixture into the tin and sprinkle the rest of the Oreos on top

  7. Bake for 30 minutes. Leave them to cool in the tin, then slice and serve

You can find more of my Traybake and Blondie recipes by clicking here!

Raspberry & White Chocolate Blondies

Raspberry & White Chocolate Blondies

If you’ve not tried blondies before then this delicious and simple recipe is a great place to start. They are the sisters of brownies, and are made the same way but with white chocolate instead of milk or dark chocolate. The tangy fresh raspberries in this recipe are the perfect compliment to the sweet sponge and white chocolate chips scattered throughout this yummy traybake. It’s super easy to make and great for a lazy Sunday afternoon, it would also be fabulous for a bake sale or party!

Jump straight to the recipe!

First I melted the butter in a pan on a low heat. Once it had all melted, I took it off the heat and added the white chocolate, I left it to melt into the butter then stirred then stirred them together after 5 minutes.

I whisked the eggs with the golden caster sugar sugar until they were frothy, then I poured in the melted butter and white chocolate mixture.

Then I added the plain flour and mixed well before pouring the mixture into the tin.

I placed the raspberries all over the batter and sprinkled on the white chocolate chips.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 40 minutes, it was risen all over and golden on top.

Once the blondies had cooled I melted some more white chocolate and drizzled it all over them, then I sprinkled some red 100s and 1000s on top too.

The blondies were delicious and a big hit with my colleagues! The tangyness of the fresh raspberries along with the sweetness of the chocolate and the sponge was a tasty contrast. They were also so simple, quick and easy to make, so perfect for an easy weekend treat!


5 from 1 vote
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Raspberry & White Chocolate Blondies

Servings 12

Ingredients

For the blondies

  • 200 g Butter
  • 75 g White chocolate Chopped up
  • 300 g Golden caster sugar
  • 3 Eggs large
  • 200 g Plain flour
  • 275 g Fresh raspberries
  • 75 g White chocolate chips

For the decoration

  • 30 g White chocolate melted
  • Red sprinkles Optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a traybake tin

  2. Melt the butter in a pan on a low heat. Once it has melted, take it off the heat and add the white chocolate. Leave it to melt into the butter then stir together after 5 minutes

  3. Whisk the eggs and golden caster sugar together well until frothy

  4. Pour the melted butter and white chocolate mixture into the egg and sugar mixture, whisk together

  5. Add the plain flour and mix well, then pour the mixture into the tin

  6. Place the raspberries all over and sprinkle on the white chocolate chips

  7. Bake on 180C/Fan 160C/Gas Mark 4 for 40 minutes or until risen all over and golden on top

  8. Once fully cool, drizzle over the melted white chocolate and add the sprinkles if desired

Recipe adapted from BBC Good Food

You can find more of my Traybake recipes by clicking here!

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