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Lemon Cheesecake Blondie Cups

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.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12
Author: Florence Jackson

Ingredients

For the Blondies

  • 125 g (1 cup) White Chocolate Melted
  • 170 g (¾ cups) Unsalted Butter Melted
  • 75 g (⅓ cups) Light Brown Soft Sugar
  • 125 g (⅔ cups) Granulated Sugar
  • 2 (2) Large Eggs
  • 120 g (1 cup) All Purpose Flour (Plain Flour)
  • 2 tsp (2 tsp) Vanilla Extract
  • Zest of 1/2 Medium Lemon

For the Lemon Cheesecake Layer

  • 200 ml (¾ cups) Heavy Cream
  • 200 ml (¾ cups) Full Fat Cream Cheese
  • 100 g (¾ cups) Powdered Sugar
  • 2 tbsp (2 tbsp) Lemon Juice
  • Zest of 1/2 Medium Lemon

Instructions

For the Blondie

  • Pre-heat your oven to 180℃/370℉. Line a 12 hole muffin pan with muffin/cupcake liners.
  • 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.
  • In a large mixing bowl, whisk together the melted butter and both sugars. Add in the eggs and vanilla extract and mix again.
  • Whisk in the melted white chocolate until fully incorporated. Add the flour and lemon zest and fold to combine. Pour into the lined dish. 
  • 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

  • Once the blondies are totally cooled, make the cheesecake filling.
  • 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.
  • Add the lemon juice and zest and mix again. Spoon this mixture into the cooled blondie cups and refrigerate for an hour before serving!