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Raise the Bar: Lemon Cheesecake Swirl Blondies

Lemon bar lovers, this sweet-tart blondie recipe will be your new obsession.
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No doubt about it, baking can be intimidating, especially when you’re tasked with bringing a sweet to a potluck or party. One of my favorite flavor combinations for satisfying any group is lemon and cheesecake. And what do you know, these layered blondies contain both! Plus they start with Betty Crocker sugar cookie mix, which will save you a little time. The resulting bars strike the perfect balance of bright and decadent. Here’s how they’re made!

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To start, gather your ingredients: Betty Crocker sugar cookie mix, eggs, butter, sour cream, cream cheese, sugar and store-bought lemon curd. Or if you feel like making your own lemon curd, this recipe’s a winner! (You’ll find the complete list of ingredients and measurements in the recipe at the end of this post.)

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Preheat the oven to 350 degrees. Then whip up the cookie mix following the instructions on the pouch. The only addition to the dough not called for on the package is a ¼ cup of sour cream, which gives the sugar cookie dough a bit of tenderness and tang.

Spread two-thirds of the mixture into a parchment-lined 8 x 8-inch pan. Next, add the cheesecake layer, and then swirl in some of that tangy lemon curd. Dollop the remaining cookie dough over the cheesecake-curd layer and then pop it in the oven. When the edges turn golden, about 35 to 40 minutes later, it’s done!

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For the best flavor and easy slicing, cool these bars in the fridge for at least two hours. (You can also make these ahead of time and refrigerate them overnight!) A dusting of powdered sugar serves as a beautiful finishing touch to these tart, chewy, tangy bars. Slice, serve and get ready to rake in the compliments!

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