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 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 about two third of the blondie mixture into a lined traybake tin. Then pour the cheesecake mixture on top. Then pour the rest of the blondie mix on top in spoonfuls and use a butter knife to swirl the mixture around.
Bake it for 30-35 minutes. Leave 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. 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.
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.
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
- 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 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 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, 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
- 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.