Go Back
Lemon Cheesecake Blondie Cups
Florence Jackson

Lemon Cheesecake Blondie Cups

These 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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Blondies
  • 125 g White Chocolate Melted
  • 170 g Unsalted Butter Melted
  • 75 g Light Brown Soft Sugar
  • 125 g Granulated Sugar
  • 2 Large Eggs
  • 120 g All Purpose Flour (Plain Flour)
  • 2 tsp Vanilla Extract
  • Zest of 1/2 Medium Lemon
For the Lemon Cheesecake Layer
  • 200 ml Heavy Cream
  • 200 ml Full Fat Cream Cheese
  • 100 g Powdered Sugar
  • 2 tbsp Lemon Juice
  • Zest of 1/2 Medium Lemon

Method
 

For the Blondie
  1. Pre-heat your oven to 180℃/370℉. Line a 12 hole muffin pan with muffin/cupcake liners.
  2. In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn. Alternatively do this using a double boiler: Place the chocolate in a heat proof bowl resting on a small saucepan with simmering water. Stir until melted.
  3. In a large mixing bowl, whisk together the melted butter and both sugars. Add in the eggs and vanilla extract and mix again.
  4. Whisk in the melted white chocolate until fully incorporated. Add the flour and lemon zest and fold to combine. Pour into the lined dish. 
  5. Bake 20 minutes. Remove from the oven, and after letting cool off just for a few minutes, use a tablespoon measure/end of a wooden spoon to create the indent - create lots of room to fill with cheesecake!
For the Cheesecake
  1. Once the blondies are totally cooled, make the cheesecake filling.
  2. Whisk the cream on a high speed with an electric mixer until soft peaks form. Add the cream cheese and powdered sugar and whisk until everything is fully combined.
  3. Add the lemon juice and zest and mix again. Spoon this mixture into the cooled blondie cups and refrigerate for an hour before serving!