These Lemon Cheesecake Blondie Cups are essentially mini cheesecakes that use blondie to form the base instead of a standard cheesecake crust. The filling doesn’t get baked so these are so easy to put together! The blondies are rich and fudgy, with the lemon zest cutting through for a good balance of flavours. These are a fabulous Summer bake for warmer days and evenings.

These blondies come together really quickly, with minimal hassle! The ingredients should all be easy to find in your local supermarket. The cheesecake topping is a super simple mixture of cream cheese and whipped cream. For best results, make sure the cream is cold before whipping. Add in some powdered sugar and lemon zest then fill the cooled blondie cups!

To make these blondies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny topping, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so I do both. This recipe makes 12 muffin sized cups, and the thickness means this is a perfect serving in my opinion.

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard muffin pan and use muffin cases to line. This makes transporting/storage a lot easier and means they just pop out of the pan without any mess!

Granulated Sugar
Light Brown Soft Sugar
All Purpose Flour (Plain)
Unsalted Butter
Vanilla Extract
Lemon (Juice and Zest)
Heavy Whipping Cream (Double Cream in the UK)
Full Fat Cream Cheese
Powdered Sugar

Why a No-Bake Cheesecake Filling?

No-bake cheesecake has a lot to offer! Here are a few reasons why it’s so great:

Simplicity: It’s easy to make since it doesn’t require baking, which means fewer steps and less equipment to clean. There is also no need to create a water bath like you would for a baked cheesecake. This can often be an intimidating step!
Texture: The creamy, smooth texture is often lighter and silkier than traditional baked cheesecakes.
Versatility: You can customize it with different flavors, toppings, and crusts, making it easy to cater to different tastes.
Quick to Prepare: You can whip it up in a matter of minutes; just mix, pour, and chill!
No Oven Required: Perfect for hot days when you don’t want to heat up your kitchen, or if you’re short on baking equipment.
Make-Ahead: It stores well in the fridge, so you can prepare it ahead of time for gatherings or special occasions.
No Cracks: Baked Cheesecake has a tendency to get really cracked during baking. With a no bake, there are fewer ways to go wrong!

Overall, it’s a delicious and convenient dessert option, and in all honesty is my absolute favorite kind of cheesecake!

What are Blondies?

Blondies are a type of dessert bar that’s similar to brownies but made without cocoa powder, giving them a lighter color. They are typically made with brown sugar, which gives them a rich, caramel-like flavor. Here are some key features of blondies:

Texture: They have a chewy and fudgy texture, often denser than cake but not as dense as brownies.
Flavor: Blondies are sweet and buttery, with hints of vanilla and caramel from the brown sugar. You can also add ingredients like nuts, chocolate chips, or dried fruit for extra flavor and texture.
Versatility: You can customize blondies with various mix-ins, such as chocolate chips, white chocolate, nuts, or even spices like cinnamon.
Easy to Make: They’re simple to prepare, usually requiring just one bowl and minimal ingredients.

Blondies are a delicious treat that can be enjoyed on their own or with a scoop of ice cream!

TIPS FOR THE BEST Lemon Cheesecake Blondie Cups

Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
Lemon: Definitely use fresh lemon juice and zest when called for in this bake. The lemon is the superstar, so we want the flavor to shine through! You could get away with just one lemon for the entire bake, keeping it super affordable!
Melted White Chocolate: This gives the bake its richness and sweetness. Be really careful melting the white chocolate as it is prone to burning!
Cheesecake filling: This is a classic mix of cream cheese, powdered sugar and whipped cream. This is really easy and sets up perfectly for a smooth and light texture.

For my Lemon Cheesecake Blondie Cups, I use a basic 12 hole muffin pan. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Nutella Buttercream Brownie Cups. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE FOR Lemon Cheesecake Blondie Cups

Because the frosting is made using lots of dairy, you need to store these blondie cups in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the blondie cups by themselves before they get filled with the frosting. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before making the cheesecake filling and serving!