Cherry Cheesecake Filled Blondies


Apparently it is national cherry month, or so my man friend tells me. Cherries are my favorite food. Said man friend keeps bringing me dried cherries. And I keep baking them into things that I’ve been giving away. Last week I had intended to make chocolate chip cherry blondies for the market, but I didn’t have cherries. So yesterday, for dinner with my former roommates, I decided to take the leap. However, a little Pinterest inspiration, had me thinking that I should do cherry cheesecake filled blondies. While I was at it, I figured I’d bake them into my heart-shaped molds for a little Valentine festivities. My girls voted that they were pretty tasty. They sure smelled good and I base a lot on smell.

Cherry Cheesecake Filled Blondies

  • 1 1/3 almond meal
  • 1 1/4 cup coconut sugar
  • 1/2 tsp sea salt
  • pinch of baking soda
  • 8 tbsp coconut oil
  • 3 eggs
  • 2 tsp vanilla

Cheesecake Layer

  • 8 oz. cream cheese, at room temp
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup coconut sugar
  • pinch of salt
  • 1/2 cup dried cherries

Let’s Make it Happen: Mix the dry ingredients in a bowl: flour, salt and baking soda. In a separate bowl cream coconut oil, sugar, eggs, and vanilla. Combine the two. Pour half of the bowl into a greased square pan. Bake at 325 for 15 minutes (since I baked mine into smaller molds, it took less time). While it’s baking mix the cream cheese filling. Fold in cherries. Pour over the blondie layer. Now carefully layer the remaining blondie batter on top. Bake at 300 for 40 minutes. Tip for the cheesecake, is to fill a little foil pan with water and place in the oven as well (we did this when I worked at the Pie Company). Allow to cool and set up. Slice, eat and enjoy with your honey!


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