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!
Ingredient Tips & Equipment Information
- You can use either butter or a baking spread for the blondies.
- Avoid using cooking or baking chocolate for the blondies, and also I don't recommend using Milky Bar or any white chocolate with low milk solids.
- If you don't have golden caster sugar, you can use regular caster sugar.
- For the best flavour, make sure to use a good quality vanilla extract and not an essence.
- I use Philadelphia cream cheese for the cheesecake swirl, it is the thickest cream cheese you can get in the UK where I am based. Cheaper cream cheeses and other brands can make the mixture runny.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Nutella Cheesecake Blondies
To make the Nutella cheesecake filling mix together the full fat cream cheese, caster sugar, egg and Nutella. For the blondie batter, melt the butter and golden caster sugar together in a pan on a low heat.
Once the butter is melted, take the pan off the heat and add the white chocolate. Leave it to stand for a couple of minutes, then stir. Add the eggs, whisking as you pour them in, to make sure the mixture doesn't cook the eggs. Then stir in the vanilla.
Next add the flour, and pour the blondie mixture into a lined traybake tin. Then add the cheesecake mixture on top in spoonfuls, use a butter knife to swirl the mixture around. Bake it for 30-35 minutes. Leave it to cool completely before cutting into squares.
What is a blondie?
Blondies are essentially the white chocolate version of brownies. They are fudgey traybake treats with white chocolate melted into the mixture for extra gooeyness. I've also added vanilla extract for extra yummy flavour.
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. It is better to use a cocktail stick, it should have several moist crumbs on it but not be wet. 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 fully cool to remove them from the tin. These blondies also benefit from being put in the fridge to chill before being sliced up.
What white chocolate should you 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.
Do you need an electric mixer to make the blondies?
No, in fact I recommend making the blondies by hand with a whisk and spatula. It's so easy to do and you can mix it all together in one pan. I do usually use an electric whisk to make the cheesecake mix, but it can also be done very easily by hand too.
Can these blondies be made gluten or dairy free?
Making these blondies gluten free is easy! All you need to do is replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xantham gum for better texture. Unfortunately this recipe is not suitable for being made dairy free.
How long do the blondies last for and how should they be stored?
They will last for 3 days and they should be stored in the fridge because of the cheesecake swirl.
Can the blondies be frozen?
Yes, wrap them well in cling film or store in an airtight container, and freeze for up to 3 months.
More tips for making the Nutella Cheesecake Blondies:
- If you like, you can mix 100g white chocolate chips into the blondie batter for extra nuggets of tasty white chocolate when enjoying these blondies!
- I love to heat a slice up in the microwave for 30 seconds and top it with ice cream before tucking in - it's a super indulgent dessert option!
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
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More Nutella recipes...
- Nutella Bueno Loaf Cake
- Nutella Meringue Roulade
- Nutella, Banana & Marshmallow Tart
- Nutella Baked Donuts
- Raspberry & Nutella Bread Rolls
- Nutella Bueno Cheesecake (No Bake)
- Nutella Kinder Bueno Brownies
- Nutella Bueno Cupcakes
- Nutella Stuffed Cookies
- Cherry & Nutella Chocolate Cake
- Nutella Popcorn
- Nutella Cake
- Nutella Popsicles
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 unsalted
- 300 g Golden caster sugar or regular 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 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. Set aside
- 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 the blondie mixture into the traybake tin, then add the cheesecake mixture on top in spoonfuls all over
- Using a butter knife, swirl the mixture around to create the swirl
- Bake for 30-35 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. It is better to use a cocktail stick, it should have several moist crumbs on it but not be wet. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down
- 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
- ¾ tsp Vanilla
- 150g Plain flour
If you like this, check out more of my Blondie recipes!
NB. This post is NOT sponsored by Nutella – I just love their product!
I'm linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie.