This Strawberry Cheesecake Blondie combines the richness of a classic blondie with the fresh, creamy notes of cheesecake and strawberry. A soft, buttery base delivers a moist and indulgent texture, while strawberry cheesecake inclusions bring bursts of sweetness and a smooth, tangy contrast throughout. The balance of creamy cheesecake flavor and bright strawberry notes lifts the richness of the blondie, creating a dessert that feels both comforting and fresh. The result is a visually appealing, easy‑to‑produce product that works perfectly for display, takeaway, and everyday indulgence

Level:: Easy
Makes:: 20 bars (50 g bars)
Shelf life:: 5 days
Conservation:: Room temp

113 g

Butter
426 g

Light brown sugar
5 g

Salt
150 g

Whole eggs
5 g

Vanilla
5 g

Baking powder
180 g

All purpose flour
17 g

Gertrude hawk Strawberry Cheesecake Micro Truffles

Melt the butter, brown sugar and salt in the microwave.
Beat in the cold eggs, one at a time, mixing until each egg is absorbed before adding the vanilla
Combine the flour and baking powder and add it to the mixture. Stir until the batter is smooth.
Add in Strawberry cheesecake micro truffle
Bake the blondie at 350F for 30 to 35 minutes until the top crust is shiny but the middle is still goey.