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Pineapple Cheesecake Blondies

  • Prep 30 min
  • Total 3 hr 20 min
  • Servings 24

Pineapple meets cheesecake in these irresistible blondie bars. With the bright colors and tropical flavor—not to mention the sugar cookie crust—these bars are perfect for parties. MORE + LESS -

Annalise Sandberg Annalise Sandberg
April 17, 2017

Ingredients

Blondie Crust

1
pouch Betty Crocker™ Cookie Mix Sugar
1/2
cup butter, softened
1
egg

Cheesecake Layer

1
package (8 oz) cream cheese, softened
1/2
cup sugar
1
teaspoon vanilla
1 1/2
cups heavy whipping cream

Pineapple Topping

1
box (4-serving size) Jell-O™ gelatin pineapple-flavored
1/2
cup boiling water
1
can (20 oz) crushed pineapple, undrained

Steps

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  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2
    In large bowl, beat Blondie Crust ingredients with electric mixer on high speed to a crumbly dough. Press in bottom of baking dish. Bake 20 to 25 minutes or until edges are lightly golden brown and center appears dry. Cool completely on cooling rack, about 30 minutes.
  • 3
    In medium bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Set aside. In small bowl, beat whipping cream on high speed to soft peaks, then fold in to cream cheese mixture. Spread on top of cooled blondie crust.
  • 4
    In medium bowl, mix gelatin and boiling water with whisk until gelatin is dissolved. Add pineapple. Spoon mixture evenly on top of cheesecake layer. Refrigerate at least 2 hours until completely set. Cut into 6 rows by 4 rows, and serve.

Expert Tips

  • To remove bars from pan for easy cutting, line baking dish with parchment paper with overhanging sides.
  • For even more tropical flavor, mix 1/2 cup chopped macadamia nuts and 1/2 cup shredded sweetened coconut into the blondie crust before baking.

Nutrition Information

No nutrition information available for this recipe
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© 2017 ®/TM General Mills All Rights Reserved

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