Gingerbread cheesecake swirl blondies are a delicious holiday dessert. Dense, gooey gingerbread blondies with an easy cheesecake swirl topping tastes like Christmas in a dessert! (vegetarian, nut-free)
I have such a yummy Christmas treat for you today – gingerbread cheesecake swirl blondies.
Gingerbread is a classic holiday flavor (my favorite!), and cheesecake is my all-time favorite dessert, so why not combine the two into one amazing Christmas dessert?!
Since my husband loves blondies, I thought I would make some that were extra festive with a gingerbread base and a delicious cheesecake swirl topping! And these did not disappoint!
The gingerbread blondie base is dense, gooey, and full of spice! It’s made with fresh ginger (I use the paste to make it super easy), so you know it’s good. Then the gingerbread layer is topped with a rich cheesecake layer made with cream cheese and greek yogurt. So good.
These gingerbread cheesecake swirl blondies go perfect with hot cocoa or cider. Or a glass of my Apple Cider Sangria, if your feeling very festive! They aren’t overly sweet, which I prefer, but if you like a very sweet dessert, you may add more brown sugar to suit your taste.
Gingerbread Cheesecake Swirl Blondies
Gingerbread cheesecake swirl blondies are a delicious holiday dessert. Dense, gooey gingerbread blondies with an easy cheesecake swirl topping tastes like Christmas in a dessert! (vegetarian, nut-free)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 blondies 1x
- Category: dessert
- Cuisine: American
Ingredients
- 1/2 cup (1 stick) butter, melted
- 1 large egg
- 1/2 cup brown sugar
- 1/3 cup molasses
- 1 tsp vanilla
- 1 tsp fresh grated ginger
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 cup white whole wheat flour (add 1 tbsp for all-purpose flour)
- 1/4 tsp salt
For the cream cheese swirl:
- 3 oz reduced fat cream cheese, softened
- 1/3 cup low fat greek yogurt
- 3 tbsp granulated sugar
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350° F. Line a square 8″x 8″ baking dish with parchment or lightly grease.
- In a large bowl, combine butter, sugar, molasses, egg, vanilla and ginger. Stir until well mixed.
- Add dry ingredients and stir just until combined. Pour into prepared pan.
- In another bowl, blend cream cheese, yogurt, sugar, and vanilla until smooth. Drop by spoonfuls onto gingerbread batter and then use a knife to make swirls in the two batters.
- Bake 25-30 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool before cutting into squares.
Keywords: gingerbread blondies, cheesecake swirl blondies, gingerbread cheesecake
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I just made these and I’m delighted but i added a 1/2 teaspoon of baking soda as there is no leavening. It is called for with other blondie recipes. Just wondering what led you to not include. I chose soda because of the acid in the molasses. I also found that blobs of cream cheese lead to quite a bit moving to the middle. As I look at your photos it seems like you might have spread, then swirled. I will do this the next time and there will be a next time. thanks!
Hi Marla,
So glad you enjoyed the recipe! I found that when I added leavening, they were a little too fluffy, and I wanted a dense, brownie-like texture. The extra rising in the oven may have caused the cream cheese to shift for you, too. Thanks for the feedback, and please consider leaving a star rating! 🙂