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|
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They did not stick around for long, and no wonder, creamy Nutella cheesecake and moist blondies mmmm…
More Nutella recipes…
Nutella Cheesecake Blondies
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
- 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
- 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!
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