When I first started experimenting with gluten-free baking, I was nervous about sacrificing that melt-in-your-mouth, indulgent texture. But one rainy weekend, as my kids complained about the lack of treats at home, I decided to merge two crowd favorites: cheesecake and blondies.
The result?
Magic!
These blondies became the go-to snack in my house, and nobody even guesses they’re gluten-free. This recipe is about indulgence without compromise—perfect for picky eaters and anyone who loves dessert.
Tips:
- Cheesecake Swirl Perfection: For the best marbling, don’t over-swirl. A few figure-eights will give you that dreamy look.
- Chocolate Chips: Mix in dark chocolate chunks or white chocolate chips for a fun twist.
- Butter Substitute: Use coconut oil if you prefer a dairy-free option for the blondie base.
- Add Some Crunch: Stir in 1/4 cup chopped pecans or walnuts for added texture.
Serving Suggestions:
Cut into squares and serve as-is, or warm them slightly and pair with a scoop of vanilla ice cream. For a decorative touch, dust the tops with a little powdered sugar before serving.
Gluten-Free Chocolate Chip Cheesecake Blondies
- Total Time: 45 minutes
- Yield: 12 blondies 1x
- Diet: Gluten Free
Description
These blondies combine gooey chocolate chip cookie dough with creamy cheesecake swirls, delivering a dessert everyone loves—gluten-free and delicious!
Ingredients
For the Blondie Base:
- 1 cup gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- 1/2 teaspoon xanthan gum (skip if your flour mix already has it)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
For the Cheesecake Swirl:
- 6 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, and salt.
- Cream the Sugars and Butter: In a large bowl, combine the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, whisking until creamy.
- Combine and Fold: Gradually stir the dry ingredients into the wet ingredients. Fold in the chocolate chips.
- Make the Cheesecake Swirl: In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth.
- Assemble: Spread about 2/3 of the blondie batter into the prepared pan. Dollop spoonfuls of the cheesecake mixture on top, then drop the remaining blondie batter in between. Use a knife to gently swirl the layers together for a marbled effect.
- Bake: Bake for 28–32 minutes or until the edges are golden and a toothpick inserted into the center comes out with moist crumbs. Cool completely in the pan before lifting out and slicing.
Notes
Keep refrigerated if storing for more than two days. Warm slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
