Go Back
Homemade Nutella Swirl Cheesecake Blondies photo
Print Recipe Save it for later

Nutella Swirl Cheesecake Blondies

These Nutella Swirl Cheesecake Blondies are a luscious blend of creamy cheesecake, hazelnut Nutella, and melty chocolate chips in a soft, buttery blondie base.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Keyword: Blondies, Cheesecake, Chocolate Chips, Easy, Nutella
Servings: 12 servings

Ingredients

Blondie Batter

  • 1 cup Unsalted Butter melted
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 3 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All-Purpose Flour sifted
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Chocolate Chips semi-sweet or milk

Cheesecake Swirl

  • 8 oz Cream Cheese full-fat, softened
  • 1/4 cup Granulated Sugar optional
  • 1/2 cup Nutella

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it to prevent sticking.

Make Blondie Batter

  • In a large mixing bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Whisk until well blended and smooth.
  • Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
  • In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  • Fold in the chocolate chips for melty chocolate bites throughout the blondie base.

Prepare Cheesecake Swirl

  • Beat the cream cheese until smooth and creamy using an electric mixer or whisk. Add 1/4 cup of granulated sugar (optional) and beat until well combined. Set aside.

Assemble Blondies

  • Pour half of the blondie batter into the prepared pan and spread it evenly. Dollop half of the cream cheese mixture over the batter, then drop spoonfuls of Nutella over the cream cheese layer.
  • Repeat with the remaining blondie batter, cream cheese, and Nutella dollops.

Create Swirl and Bake

  • Using a toothpick or butter knife, gently swirl the layers together by dragging it through the batter in a figure-eight or circular motion to create Nutella and cheesecake ribbons.
  • Bake in the preheated oven for 35-40 minutes, or until edges are golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Cool and Serve

  • Allow the blondies to cool completely in the pan on a wire rack. Lift out using the parchment paper and cut into squares. Serve as is or with vanilla ice cream.

Equipment

  • 9x13-inch baking pan
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Spatula
  • Measuring cups and spoons
  • Toothpick or Knife
  • Parchment Paper

Notes

  • Don’t over-swirl to keep distinct ribbons of Nutella and cheesecake.
  • Use full-fat cream cheese softened to room temperature for best texture.
  • Substitute Nutella with any hazelnut spread if desired.
  • Try white chocolate chips or mixed chocolate chips for variation.
  • Store blondies in an airtight container at room temperature up to 3 days or freeze for up to 3 months.