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Gluten Free Cheesecake Blondies

Gluten Free Cheesecake Blondies

Gluten Free Cheesecake Blondies[pinit] I made slightly more than 2 batches (one was going south in a big way, so I cut my losses) of these gluten free cheesecake blondies in the last few days, and they’re all gone. Not a crumb or a morsel in sight. These are not low-carb, they are not Paleo. They’re not a healthy make-ahead breakfast for your kids (or yourself), and they’re most definitely not diet friendly. They’re an indulgence. Go with it!

Gluten Free Cheesecake Blondies

I am a sucker for New York-style cheesecake. A sucker! But I also really enjoy baking treats that can be stashed in the freezer for when my kids claim they’re about to perish for lack of having had dessert for 2 or 3 days straight. Or, better yet, sent with my husband to his office to share with the troops. These gluten free cheesecake blondies are the answer to this particular non-dilemma dilemma.

Gluten Free Cheesecake Blondies

The ingredients are simple, and relatively few. The process is, likewise, simple. But it does take a bit of time, but most of it is inactive, just waiting for the bars to bake low (300°F) and slow (nearly an hour) in the oven.

Gluten Free Cheesecake BlondiesI leave you with this one warning:

Gluten Free Cheesecake Blondies

Bring them as a hostess gift just once, and you’ll never be able to show up again without these chewy, creamy, blonde babies in tow.

Prep time: Cook time: Yield: 12 to 16 bars, depending upon size


1 1/3 cups (187 g) all purpose gluten free flour

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1/8 teaspoon baking soda

8 tablespoons (112 g) unsalted butter, at room temperature

1 1/4 cups (273 g) packed light brown sugar

2 eggs + 1 egg white (150 g out of shell, total) at room temperature, beaten

2 teaspoons pure vanilla extract

8 ounces cream cheese, at room temperature

1/2 cup (100 g) granulated sugar

1 egg (60 g, out of shell), at room temperature

1/2 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

4 ounces miniature chocolate chips, plus a few more for sprinkling on top of the blondie batter


  • Preheat your oven to 325°F. Line a 9-inch square baking pan with crisscrossed sheets of unbleached parchment paper, with the ends of each sheet overhanging the edges of the pan a bit. Set the pan aside.

  • First, make the blondie layer. In a medium-size bowl, place the flour, xanthan gum, salt and baking soda, and whisk to combine well. Set the bowl aside. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, with a handheld mixer), place the butter. Mix on medium-high speed until the butter is light and fluffy. Add the brown sugar, then the eggs and vanilla, mix after each addition until well-combined. Add the dry ingredients, and mix until just combined. The batter should be smooth and relatively thick, but pourable. Pour about half of the blondie batter into the prepared baking pan, and shake it into an even layer. Place the pan in the center of the preheated oven, and bake for 10 minutes. This bottom layer should be mostly set. Remove from the oven and set aside to cool briefly while you make the cheesecake layer. Reduce the oven temperature to 300°F, and place a pan filled with room temperature tap water on the oven floor.

  • In a clean mixer bowl, place the cream cheese and beat until light and fluffy. Add the granulated sugar, then the egg, vanilla and salt, and beat again until well-combined. The mixture should be smooth and fall off the paddle or beaters in ribbons. Add the chocolate chips, and fold into the cheesecake batter with a separate spatula until the chips are evenly distributed throughout the batter.

  • Pour the cheesecake layer on top of the parbaked blondie layer in the baking pan, and shake into an even layer. Pour the remaining blondie batter on top of the cheesecake layer, taking care to distribute it evenly over the entire top. Shake very gently back and forth to help spread the top layer evenly in the pan. Sprinkle a few more mini chips on the very top.

  • Place the pan in the center of the 300°F oven (with the pan of water on the bottom) and bake until the top is set (45 to 55 minutes). Remove the pan from the oven and allow it cool completely in the pan (to speed cooling, place the partly cooled pan in the refrigerator or freezer). Once cool, remove the blondies from the pan with the overhung pieces of parchment paper and slice into 12 or 16 pieces with a sharp, wet knife. Serve chilled or at room temperature. Wrap tightly and freeze any leftovers.

Comments are closed.

  • Mare Masterson
    September 17, 2013 at 1:13 PM

    Oh, I bet they would be awesome with blueberries in that cheesecake too!

  • Sandi Dunham
    September 17, 2013 at 12:39 PM

    Nicole, I love all the great recipes you have shared with us. I need help.. My daughter has been diagnosed with Dysautonomia.. a condition the make all her autonomic functions not work.. my Daughters dr has put her on a Gluten free diet, which with your help has been easier than I thought it would be. My question to you is this… Di you have a good bread stuffing recipe that I can use for her for Thanksgiving? We are struggling with stuff that needs to be cooked for the whole family(5of us). and I do not want her to have to eat other foods if I cook regular bread stuffing in the turkey… HELP!!!!!

    • Chris
      September 17, 2013 at 12:59 PM

      Would you find a gluten-free cornbread stuffing as a suitable substitute? I’ve been thinking of trying it this year… Chris in Indiana

    • Kendra Mitchell
      September 17, 2013 at 1:09 PM

      Last year, Nicole did about 2 weeks of posts on everything needed for a wonderful GF Turkey day. I think there were a couple of stuffing recipes. A search of the blog should turn them up. I’m sure she will be re-posting and updating all the information for us this year as well. Nicole takes such great care of us!

    • Mare Masterson
      September 17, 2013 at 1:11 PM

      My mom made stuffing with stale hard rolls. I only have to alter my bread source for my stuffing–I do not need a whole new recipe. This year I am going to make the cup 4 cup ciabatta (Nicole’s recipe on this site under bread) and her regular bread recipe to use for my stuffing. We use sausage in our stuffing too. Jones brand is sausage is certified gluten free. Or you could combine regular bread and corn bread (Nicole has a corn bread recipe too) for your stuffing. If you need a recipe, let me know. Mine is so simple.

    • Anneke
      September 17, 2013 at 2:22 PM

      Last year, I used a loaf of Nicole’s sandwich bread and a loaf of her cornbread to make my stuffing. Made sure it was really stale, and it worked great in my mom’s old family recipe. Everyone ate it and couldn’t tell it was GF. Good luck!

    • Sandi Dunham
      September 17, 2013 at 3:56 PM

      I have had no luck making my own bread yet.. I make great rock.. Daughter thinks it is hysterical. we have been buying Udi’s as it is the best tasting so far. Have just purchased GF on a shoestring cookbooks( waiting for the Bread book) Thanks for all the great replies…and will try the sandwich bread…Mare, thanks , I also use sausage and thyme in mine.. she has been stressing, so I asked. and once again you all have come to the rescue…xoxoxo

  • Anneke
    September 17, 2013 at 10:08 AM

    It is important to have a good indulgence every once in awhile. Or every week! I have been super focused on the healthy part of feeding my kids lately, they deserve a treat!

  • Jennifer Sasse
    September 17, 2013 at 9:48 AM

    It’s like winning the lottery every day to come to this blog and see what surprise you have for us. These look divine!!!

    • Jennifer Sasse
      September 17, 2013 at 9:48 AM

      Oh and I promise NOT to feed these to my kids…. for breakfast anyway!

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