Raspberry Cheesecake Swirl Blondies
This is what happens when a healthy treat meets total decadence! Naturally gluten-free and grain-free, these almond blondies have a delicious raspberry and cheesecake swirl and are super easy to pull together. Delicious as an afternoon snack or as a pudding with a spoonful of natural yoghurt.
The sweetness comes from the coconut sugar and the berries, and this recipe is packed with protein and healthy fats, so they should keep your blood sugars nice and well balanced. It’s also rich in calcium.
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Raspberry Cheesecake Swirl Blondies
Ingredients
Blondies
- 250 g Almond Butter
- 2 Eggs
- 1 tsp Vanilla Extract
- 100 g Coconut Sugar
- 1 tbsp Coconut oil (melted)
- 1 tbsp Ground Almonds
- 0.5 tsp Baking Powder
- Sea Salt
Raspberry Swirl
- 100 g Raspberries
Cheesecake Swirl
- 100 g Soft Cheese (ideally full fat cream cheese)
- 1 tbsp Vanilla Extract
Instructions
- Preheat the oven to 160°C (fan) and line a 20cm square baking tin with greaseproof paper.
- Begin by making the Raspberry Swirl and the Cheesecake Swirl. Set a sieve over a bowl and press the raspberries through the sieve to create a puree. Set aside.
- In a separate small bowl, mix the soft cheese and vanilla extract. Set this aside too!
- In a large mixing bowl, mix the almond butter, eggs, vanilla extract, coconut sugar and melted coconut oil to create a smooth batter. Add the ground almonds, baking powder and a pinch of sea salt, and mix again.
- Pour the blondie batter into the prepared baking tin.
- Blob spoonfuls of the Cheesecake Swirl mix and the Raspberry Swirl mix onto the batter, then very gently run the end of a spoon through the mixture to create a very gentle swirl. Don’t over mix at this stage.
- Bake in the preheated oven for 20-25 minutes until golden. Let the blondies cool for 20-30 minutes before cutting into 9 squares.
Notes
- If you don’t have coconut sugar, you can substitute with golden caster sugar or light soft brown sugar.
- Strawberries make a great alternative if you prefer them to raspberries.
- Nut-Free – swap the almond butter and flour for tahini (sesame paste)
- Dairy-free – swap the soft cheese for a plant-based alternative.
- Egg-free – swap the egg for aquafaba or ground chia seeds in water.
- Store these blondies in the fridge and eat within 3 days. They can also be frozen. Cut them up and freeze them on a tray with space between each one. Once frozen put them in a container and back into the freezer. Take out individual portions at least 30 minutes before you want to eat them.
Tried this recipe?Let everyone know how it was!
These look great ! Can I ask what type of soft cheese works best please ? Thank you.
Cream cheese is best – ideally carrageenan free to keep this tummy friendly. You can use Greek yoghurt, mild soft goat cheese, ricotta or mascarpone. Coconut yoghurt or cashew/almond cheese would work too.
Hi, these looks really nice. May I just ask if the quantity of almond flour is correct? It seem very little to hold it all together. Thank you!
Yes you only need a little of the ground almonds, the almond butter and eggs are the key ingredients to bind everything together and bake beautifully – these blondies are quite squidgy
I have never come across almond butter before.
Can I make it myself or where can I get some?
Thank you
Hi Maria – Almond butter is sold in all the main supermarkets now in jars and you usually find it next to the peanut butter and jams. You can make it yourself by lightly toasting some almonds and then putting the almonds in a food processor for around 10 minutes to blend up.
These are incredible!! Not sure I’m going to give any to the kids….