Raspberry Cheesecake Blondies

RASPBERRY SWIRL CHEESECAKE BLONDIES

There aren’t many recipe that get easier than this one. It’s too easy. My mom used to make these every holiday for our entire family, and boy did they go quickly. It’s what she was known for to bring to the table, and she delivered!

This version has a little spin on it though. I added fresh crushed raspberries to the mix. And it’s not difficult. Just has some swirly twirly wrist action and a toothpick involved. You don’t need to be an Art major to get this one right. No judgement here.

It’s even better to have with some Cajun Iced Coffee Milk!

There’s never enough raspberry to swirl.

RASPBERRY SWIRL CHEESECAKE BLONDIES RECIPE

Ingredients

• 1 stick of unsalted butter

• 1 box of yellow cake mix

• 13” by 9” pan

• 3 eggs 

• 1 8oz pack of cream cheese

• 2 cups of powdered sugar

• 3/4 cup fresh raspberries

• 1/4 cup of granulated sugar

Instructions

Melt 1 stick of unsalted butter. Mix with 1 box of yellow cake mix. Lightly whip 1 egg and stir into yellow cake mix batter. Press the mixture into a greased 13” by 9” pan. In another bowl, mix 2 eggs and 1 8oz pack of cream cheese with 2 cups of powdered sugar. Mix until there are no lumps. Pour over the pressed yellow cake crust in pan. Puree 3/4 cup of fresh raspberries and strain through cheese cloth or strainer. Mix with 1/4 cup of granulated sugar. Drizzle over the pan of cheesecake, then take toothpick and swirl into desired pattern. Place pan in preheated oven to 350°F. Bake for 40-45 minutes. Let cool for an hour, it will need to set. These are gooey delicious squares.