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overhead shot of brown butter raspberry swirl cheesecake blondie on gray background
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5 from 13 votes

Brown Butter Raspberry Swirl Cheesecake Blondies

The blondies that will blow your mind: brown butter raspberry swirl cheesecake blondies! With tangy cheesecake and tart and sweet raspberry jam swirled into crinkly brown sugar blondies.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 191kcal


Cream Cheese Layer

  • 4 oz cream cheese (113 g; at room temperature)
  • ¼ cup sugar (52 g)
  • 1 egg yolk
  • ½ teaspoon vanilla


  • ½ cup unsalted butter (57 g)
  • 1 cup light brown sugar (200 g; packed)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all purpose flour (125 g, fluffed, spooned & levelled)

Raspberry Swirl

  • ¼ cup seedless raspberry jam


Cream Cheese Layer

  • In a medium bowl, beat cream cheese and sugar until smooth and no lumps remain.
  • Beat in the egg and vanilla, scraping down sides of bowl occasionally.
  • Set aside.


  • Line a 9X9 inch pan with aluminum foil, and grease with spray oil.
  • Pre-heat oven to 350°F.
  • Melt the butter over medium heat, stirring occasionally.
  • Allow the butter to simmer gently for 5 or so minutes to brown it. Keep an eye on the butter, as it can go from golden to burned very quickly. As the butter browns, stir frequently, and you will see small brown bits coming off the bottom of the pan.
  • Pour the browned butter into a large bowl and add the sugar, mixing completely. Allow it to sit 5 minutes or so to cool, before stirring in the egg and vanilla.
  • Stir in the flour until completely combined.

Raspberry Swirl

  • Heat the jam in the microwave for 10 seconds, then stir until smooth.

Assembly + Baking

  • Spread ⅔ of the blondie batter over the bottom of the prepared pan.
  • Add dollops of the cream cheese mixture randomly over the blondie base.
  • Add teaspoons of the raspberry jam randomly over the blondie base.
  • Spread (as best as you can) remaining blondie over the cream cheese and raspberry jam.
  • Gently run a knife along the length of the pan to swirl the mixture. As you can see from my photos they won't look very pretty at this point, however they will be much prettier when they come out of the oven!
  • Bake for 20-25 minutes until center is set (it shouldn't jiggle). Mine was perfect in 23 minutes.
  • Allow to cool completely in the pan before cutting into bars. If you want them chewy, place the pan into the fridge to get cold before slicing.
  • Store in the fridge for up to 5 days.


Bars may be cut into 16 small blondies or 12 larger ones; nutritional information is for a small bar.
  • I recommend baking in a metal baking dish rather than glass if possible
  • Blondies may look (slightly) soft when they come out of the oven, but as they set up in the fridge, they get nice and chewy.
  • cool completely, then store in an air tight container in the fridge
  • due to the cream cheese I do not advise storing at room temperature
  • refrigerate for up to 5 days
  • while I haven’t tried, I believe they would freeze well: wrap in plastic or parchment paper and store in a freezer bag or meal prep container for up to 3 months


Serving: 1/16 of batch | Calories: 191kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 34mg | Potassium: 44mg | Fiber: 1g | Sugar: 19g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg