Gingerbread Cheesecake Swirl Blondies

closeup of gingerbread cheesecake swirl blondie on a wire rack lined with parchment.

Gingerbread cheesecake swirl blondies are a delicious holiday dessert. Gooey spiced gingerbread blondies made with fresh ginger are extra spicy and swirled with a cream cheese topping - they taste like Christmas in a dessert! (vegetarian, nut-free)


  • 1/2 cup (1 stick) butter, melted
  • 1 large egg
  • 2/3 cup brown sugar
  • 1/4 cup molasses
  • 1 tsp vanilla
  • 1 tsp fresh grated ginger or ginger paste
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 cup white whole wheat flour (add 1 tbsp for all-purpose flour)
  • 1/4 tsp salt
  • 1/4 tsp baking soda

For the cheesecake swirl:

  • 6 oz cream cheese, room temperature (I use Neufchatel style cream cheese)
  • 3 tbsp granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla


  1. Preheat oven to 350° F. Line a square 8"x 8" baking dish with parchment or lightly grease.
  2. In a large bowl, combine melted butter, brown sugar, molasses, egg, vanilla and ginger. Whisk until well mixed.
  3. Add dry ingredients and stir just until combined. Spread into prepared pan.
  4. In another bowl, use a hand mixer or whisk to beat cream cheese, sugar, egg and vanilla until smooth.
  5. Pour onto gingerbread batter and then use a spatula to make swirls in the two batters.
  6. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.
  7. Cool completely before cutting into squares.


  • Because the cheesecake batter isn't super stiff, it's helpful to use your spatula to scoop some of the gingerbread batter toward the top when creating swirls.
  • Make sure the cream cheese is softened to room temperature to ensure it becomes smooth when you mix the cheesecake layer. To soften quickly, you can pop it in the microwave at 50% power (or use the defrost setting) for 5-10 seconds.
  • If you like your blondies to be more dense, you can omit the baking soda.
  • I always use a metal pan when baking blondies and brownies because it bakes more evenly than a glass or ceramic pan.
  • You can substitute 1/2 tsp ground ginger for the fresh ginger.
  • Always make sure to scoop and level flour for accurate measuring.
  • Store blondies at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Keywords: gingerbread cheesecake swirl blondies, gingerbread blondies, gingerbread blondies with cream cheese swirl