Raspberry Cheesecake Swirl Blondies

Raspberry Blondie

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.

Get our lovely Healthy Bites newsletter each week!

Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.

Raspberry Cheesecake Swirl Blondies

5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Course Baking, Snacks & Treats
Servings 9 portions
Suitable for Special Diet (or adaptable) Dairy-free, Gluten-free, Grain-free, Vegetarian


Raspberry Swirl

Cheesecake Swirl


  • 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.


  1. If you don’t have coconut sugar, you can substitute with golden caster sugar or light soft brown sugar.
  2. Strawberries make a great alternative if you prefer them to raspberries.
  3. Nut-Free – swap the almond butter and flour for tahini (sesame paste)
  4. Dairy-free – swap the soft cheese for a plant-based alternative.
  5. Egg-free – swap the egg for aquafaba or ground chia seeds in water.
  6. 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!


Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 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.

  1. 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!

    1. 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

    1. 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.