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!
How to make Nutella Cheesecake Blondies…
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 for 35 minutes. I left it to cool completely before cutting into squares.
How do you know when the blondies are baked?
I bake them in my oven on 160C Fan for 30 minutes until they are golden brown all over like in the photos. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin.
What white chocolate should I use?
I have made this recipe using both supermarket own brand white chocolate and Callebaut callets. If you use a better quality chocolate, it will improve the flavour. But of course supermarket own brands are great for keeping costs down. I would advise avoiding cooking or baking chocolate, and also I don’t recommend using Milky Bar.
Oh my, the Nutella Cheesecake Blondies were absolutely divine!
Recommended equipment & ingredients*
| Traybake tin | Mixing bowls | Cooling rack |
| Kitchen scales | Nutella spread |
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
They did not stick around for long, and no wonder, creamy Nutella cheesecake and moist blondies mmmm…
More Nutella recipes…
Nutella Cheesecake Blondies
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
- Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
- 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
- Melt the butter with the golden caster sugar in a pan on a low heat
- 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
- 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
- Add the flour and whisk it in
- 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
- Using a butter knife, swirl the mixture around a bit, then bake it for 35 minutes
- Bake for 35 minutes, or until they are golden brown all over. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin and slice into pieces
- Leave it to cool completely before cutting into squares
- Store in the fridge and eat them within 3 days
Notes
- 135g Butter
- 200g Golden caster sugar
- 100g White chocolate
- 2 Eggs
- 3/4 tsp Vanilla
- 150g Plain flour
NB. This post is NOT sponsored by Nutella – I just love their product!
If you like this, check out more of my Blondie recipes!
Pin for later!
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.
You always make such tempting desserts, and this one is no exception. I actually never buy nutella as I know for a fact I’d try to eat it all behind my children’s back! Which would make me a bad parent and a really bad healthy food blogger!
Haha yes it’s not very healthy, although I think there are healthier versions of it available!
Wow, what an awesome dessert! I love the combo of cheesecake, nutella, and blondies! Thank you for bringing your decadent and delicious treat to the party, Kat! Happy Fiesta Friday!
Thank you!
Saved instantly!!!!! Can’t wait to try it out, although can’t see them lasting long!!!
Yay! I hope you enjoy them!
Oh my gosh, Kat, another winner! These look so incredibly scrumptious and the flavors – so perfect!!
Mollie
Thank you so much!
These look scrumptious! My family loves nutella and I know these wouldn’t last long either. They will definitely be on my baking list! Thanks so much for sharing 🙂
Thanks Lisa, I hope your family likes my blondies!
Always have loved Blondies and Nutella separately, bet they would be delicious together! Thanks for joining us at last week’s Reader Tip Tuesday! This week’s party is up and live all week long. We hope to see you there…
They are perfect partners!
Hi
I added full fat cheeses Nutella and egg plus sugar but My mixture was sooo runny is there something I’m doing wrong
The blondie was perfect and amamzing so I just put nuttla instead of making above as the mixture didn’t look right…
🙂
It could be the brand of cream cheese? I use Philadelphia which always creates a thicker mixture than cheaper brands. I’m glad you enjoyed them anyway!
I cooked mine for nearly an hour but they still look slightly uncooked in the middle ?
Any suggestions?
Check your oven temperature using an oven thermometer, make sure you’ve followed the recipe exactly, and also as they are blondies they won’t be fully cooked as you want them to be fudgey and moist. Once they’re cool they’ll set a bit more. I hope that helps!
This was very tasty. Thank you. Your recipes are so easy to follow and so accurate with timings. These where a success in our house.
Would highly recommend.
You should put the recipe advice at the top, for the white choc blondies, about the square tin! My goodness they came out wrong and a waste of my time 😩 might try these again some other time with the right ingredients amounts! So frustrating!
Hi Natasha, I’m not sure what you mean, did you use the wrong sized tin? I’m sorry that you feel frustrated, I understand it does feel this way when things go wrong in the kitchen. It happens to all of us. I hope you’ll give the recipe another try with the right sized tin 🙂