Chocolate Chip Cheesecake Blondies are the decadent dessert bar of your dreams! Layers of chewy chocolate chip blondies are filled with a layer of silky cheesecake batter that all bakes up to blondie perfect. 

A stack of 3 Chocolate Chip Cheesecake Blondies on a white plate. There are glasses of milk in the background.

I love chocolate and vanilla equally. Sometimes I want the rich chocolate fudge of a brownie, but sometimes I just want a simple chewy blondie with its crackly top surrounding a mostly baked but super moist center.

Recently, however, I decided to up the stakes and add a sweet cheesecake filling to the center of a batch of chocolate chip blondies. And that was definitely the right thing to do!

Rows of Chocolate Chip Cheesecake Blondies are cut into pieces ready to serve.

The cheesecake layer is so fluffy nestled between layers of the chewy blondies!

They’re a great make-ahead dessert, too, for all kinds of parties, date nights in, bake sales, or just as a special weeknight dessert.

Blondies vs Brownies

If you’re not all that familiar with blondies are, let’s take a small step back. What is a blondie dessert bar, and what makes it different from a brownie?

Some of the Chocolate Chip Cheesecake Blondies are standing up to show the layers of blondie bar and cheesecake filling.

Simply put, brownies and blondies are both dessert bars with different flavors! Just like chocolate cake vs vanilla cake.

In the battle of blondies vs brownies, blondies are made with brown sugar and without cocoa powder. They tend to have a tried and true vanilla flavor are usually light brown in color. And they are usually a little shorter in height than brownies are.

Brownies are made with white sugar and cocoa powder or sometimes even melted chocolate in place of cocoa powder! This makes them super rich and indulgent. 

RELATED: How to Make Brown Sugar in a Pinch

Blondies Variations

Like brownies, blondies can be made a million ways, too. You can keep them plain or add mix-ins like whoppers, chopped nuts, M&Ms, or peanut butter.

A row of Whoppers Blondies are ready to serve.

I love my espresso chocolate chip blondies so so much because they are packed with chocolate and a kick of caffeine.

And then there are blondie recipes like my Cinnamon Roll Blondies, that let you pretend you’re eating a gooey cinnamon roll for dessert!

A close up photo of a hand holding a Cinnamon Roll Blondie with a bite taken out of the corner.

Some recipes also add butterscotch chips like in my Pumpkin Butterscotch Blondies, but I decided to keep these cheesecake blondies simple with just some mini semi-sweet chocolate chips.  

Ingredients

This is a basic grocery list for the best Chocolate Chip Cheesecake Blondies! I definitely recommend buying full-fat ingredients to ensure super flavorful blondie bars. Be sure to keep scrolling down to the recipe card for the full printable Ingredients list!

Ingredients for Chocolate Chip Cheesecake Blondies are laid out in bowls on a white marble counter.

For the blondies:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Light brown sugar
  • Large eggs
  • Pure vanilla extract
  • Mini chocolate chips

For the cheesecake filling:

  • Cream cheese
  • Sugar
  • Pure vanilla extract
  • Large eggs

How to Make Cheesecake Blondies

Here are some tips and tricks to make the perfect blondies. You’ll find the full list of Instructions in the printable recipe card below so be sure to keep scrolling down!

STEP 1: First, whisk the dry ingredients together in one bowl. In a second mixing bowl, whisk the melted butter and sugar together until well-combined and fluffy.

STEP 2: Now, whisk the eggs into the butter and sugar mixture along with the vanilla extract. Stir the dry ingredients into the wet ingredients until just combined and then stir in the mini chocolate chips. Don’t over mix the batter here!

STEP 3: Spread some of the blondie batter into a baking pan lined with parchment paper. Make the top nice and smooth. Par bake the bottom blondies layer for a few minutes to help it set and then cool almost completely on a wire rack.

STEP 4: While the bottom layer par bakes, make the cheesecake batter. Beat the cream cheese and sugar together with an electric mixer before adding the vanilla. Keep mixing until you don’t see any streaks. Now, add the eggs one at a time.

The bottom layer of the Chocolate Chip Cheesecake Blondies has been par baked to prevent it from not baking fully with the cheesecake layer on top.

STEP 5: Carefully pour the cheesecake batter over the just set blondie batter in the pan and smooth the top with an offset spatula. Dollop the remaining blondie batter over the top of the cheesecake batter and sprinkle the remaining mini chocolate chips on top.

STEP 6: Bake until the edges are completely set and golden brown but the center is just a tiny bit wobbly. Let the cheesecake blondies cool completely before refrigerating for at least 2 hours. If they don’t cool first, they won’t cut cleanly.

The top layer of blondie batter has been dolloped into the cheesecake layer.

Why Are My Blondies Cakey?

When it comes to blondies, brownies, and most dessert bars, you want a smooth, chewy bar. For me, cakey bars do not make the cut.

There are a couple of reasons why your blondies are cakey:

  • Too much flour. Be sure to weigh your flour for this recipe. The “scoop and level” flour method often adds unneeded flour to batters so weighing is best practice.
  • Not enough fat. You need a high fat ratio for a chewy bite and crackly top, so steer clear of low-fat ingredients like low-fat cream cheese.

What to Serve with Cheesecake Blondies

I could truly eat these for breakfast with a hot latte or an iced vanilla latte with a book in my other hand before my kiddo gets up. Is there ever a bad time for cheesecake?

The answer is no. No, there isn’t.

Of course, a regular cup of coffee or a tall glass of milk are both perfectly acceptable with these blondies, too.

More Cheesecake Recipes You’ll Flip For

If you love cheesecake as much as I do, try these simple Oreo Cheesecake Bites! They’re a bit less intimidating to make than a whole cheesecake with their dreamy Oreo crust and bites of cookies throughout the dessert bars.

This Samoas no-bake cheesecake tart takes the classic Girl Scout Cookie (also known as Caramel deLites in some parts of the U.S.) and turns it into a whole cheesecake pie with a super smooth cheesecake nestled under layers of caramel, coconut, and ribbons of chocolate drizzle.

The most classic New York Cheesecake has always been my favorite homemade cheesecake. I’ve made it dozens of times over the years and every time, it’s creamy, rich, and lip-smackingly delicious. And with an easy strawberry topping, you’ll take that cheesecake to another level!

A close up photo of a stack of three Chocolate Chip Cheesecake Blondies.
A stack of 3 Chocolate Chip Cheesecake Blondies on a white plate. There are glasses of milk in the background.

Chocolate Chip Cheesecake Blondies

Yield: 2 to 3 dozen
Prep Time: 20 minutes
Bake Time: 37 minutes
Cooling Time: 2 hours
Total Time: 3 hours 2 minutes

Chocolate Chip Cheesecake Blondies are the ultimate dessert bars for cookie fans and cheesecake fans alike. With a layer of sweet cheesecake nestled between two layers of mini chocolate chip blondies, you won't believe how fast these dessert bars will disappear.

Ingredients

For the blondies:

  • 1 ½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp table salt
  • ¾ cup (1 ½ sticks or 170 g) unsalted butter, melted and cooled
  • 1 ½ cups (300 g) lightly packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 tbsp pure vanilla extract
  • 1 ¾ cups (330 g) mini semi-sweet chocolate chips, divided

For the cheesecake filling:

  • 2 packages (8-oz each) full-fat cream cheese, softened
  • ¼ cup (65 g) white sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ tsp table salt

Instructions

  1. Preheat oven to 350° F. Grease and line a 13×9-inch baking pan with parchment paper, making a sling with the paper by leaving a 1-inch overhang over the top of the sides of the pan. You'll need this to lift the blondies out of the pan. If you'll be serving them from the pan, skip the parchment altogether and just grease the pan.
  2. To make the blondie batter: In a medium bowl, whisk the flour, baking powder, and salt together. In a large bowl, whisk the melted butter and sugar together until well-combined. Whisk the eggs in along with the vanilla. Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Fold the chocolate chips into the batter, just until combined. Do not overstir.
  3. Scrape two-thirds of the blondie batter into the prepared pan and work it out to the sides and into the corners of the pan in an even layer. Smooth out the top.
  4. Bake for 5 minutes. Cool on a wire rack almost completely. This should take about 15 or 20 minutes.
  5. To make the cheesecake batter: In the bowl of a stand mixer fitter with the paddle attachment or in a large bowl using a hand mixer, beat the cream cheese and salt at medium-high speed until completely smooth, about 2 minutes. Beat in the sugar for 1 minute. Add the eggs one at a time, beating for about 1 minute after each addition, and scraping down the sides of the bowl as needed. Blend in the vanilla extract.
  6. Pour the cheesecake batter over the almost fully-cooled blondie batter and spread it out into an even layer with an offset spatula. Dollop the remaining uncooked blondie batter over the top of the cheesecake batter, taking care to not press it into the cheesecake batter. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
  7. Bake for 32 to 35 minutes, just until the edges are completely set (and maybe just slightly brown) and the center is almost set (slightly jiggly when the pan is gently jiggled). Cool completely on a wire rack before covering with plastic wrap and transferring to the fridge for at least 2 hours. When you're ready to cut and serve, pull them out of the pan using the parchment sling and transfer to a cutting board. Cut into 24 or 36 squares.

STORAGE OPTIONS:

  1. Store in an airtight container for up to 4 days in the fridge, OR
  2. To freeze, wrap squares in foil and stick the foil packet in a zip-top bag, and squeeze all of the air out of the bag before sealing. Freeze for up to 2 months.

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Leave a Comment

  • Karen
    February 13, 2024 at 3:39 PM

    I also love cheesecake! Your bars look so delicious! All of your recipes look delicious! I going to look at the other cheesecake recipes on your site and make a decision on my favorite I’m making for valentines!

    Thank you so much

    • Tara
      February 13, 2024 at 3:48 PM

      Another cheesecake lover! Yay! Thank you so much for your kind words, Karen. Happy Valentine’s Day!