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    Pink Owl Kitchen » Desserts » Peach Cheesecake Blondies

    Peach Cheesecake Blondies

    Published: Aug 13, 2020 · Modified: Sep 10, 2021 by Ashley · This post may contain affiliate links

    JUMP TO RECIPE

    These blondie bars really do have it all with fresh, juicy peaches, silky smooth vanilla cheesecake, and a soft, chewy blondie layer!

    side angle close up shot of 3 peach cheesecake blondies stacked on top of each other.

    It's hard to believe that summer is already nearing its end! This summer has certainly been much different than anyone would have imagined - however, I'm sad to see it go all the same. I've decided to take full advantage of every ounce of summer that's left and that means more stone fruit desserts like these Peach Cheesecake Blondies!

    This is a dessert that really has it all - with fresh juicy peaches, silky smooth vanilla cheesecake, and an incredibly soft and chewy blondie layer. Would you believe it if I told you that these bars are gluten-free? That's right! Thanks to the use of almond flour and coconut flour in the blondie element, these bars are totally gluten-free!

    I'll be the first to admit that gluten-free baking intimidated the heck out of me for quite some time. We all know that different gluten-free flour varieties behave differently than regular wheat flour and this can be scary when baking.

    These blondie bars prove that gluten-free baking is not only simple but insanely delicious! The texture and flavor that the almond and coconut flours lend to these bars are amazing. Honestly, I prefer these to wheat flour blondies!

    Jump to:
    • Making Peach Cheesecake Blondies
    • Storing These Cheesecake Blondies
    • Variations of This Recipe
    • You Will Also Love this Peach and Thyme Galette Recipe!
    • 📖 Recipe
    peach cheesecake blondies

    Making Peach Cheesecake Blondies

    Preheat oven to 325 degrees. Line an 8 or 9-inch square baking pan with parchment paper.

    In a medium bowl, toss peaches with brown sugar, cinnamon, lemon juice, and corn starch and set aside.

    For the Blondie:

    In a large bowl, cream together the butter, sugar, and brown sugar with an electric handheld mixer until light and fluffy. Add in the eggs and vanilla and mix well. Add the flours, baking powder, and salt and mix until just combined.

    For the Cheesecake:

    In a second bowl, beat together the cream cheese, sugar, sour cream, egg, and vanilla until smooth and creamy.

    Preparing Batters for Baking

    Place half of the blondie batter into the prepared pan and smooth out to cover the bottom of the pan. Place spoonfuls of the cheesecake batter on top of the blondie batter but do not spread out.

    Spread half of the peaches over top of the blondie and cheesecake batter. Place spoonfuls of the remaining blondie batter around the cheesecake batter, then top with remaining peaches. Spread the batter out gently if needed to get it mostly even.

    peach cheesecake blondies

    Bake at 325 degrees for 40-50 minutes or until a toothpick inserted into the middle comes out mostly clean, or with just a few moist crumbs. The top will be a light golden brown color.

    Allow to cool to room temperature and refrigerate until chilled, preferably overnight but at least an hour or two. Cut into 16 squares and enjoy! Top with more fresh peaches if desired.

    Storing These Cheesecake Blondies

    These bars can be stored in an air-tight container in the fridge for up to three days.

    You can also wrap them in plastic wrap, then foil and place them in a freezer back to store in the freer for up to a month.

    Variations of This Recipe

    Try these bars with different fruits such as:

    • Blueberries
    • Strawberries
    • Raspberries
    • Apples
    • Plums
    close up shot of peach cheesecake blondie on a small white plate with a bite taken out of it.

    You Will Also Love this Peach and Thyme Galette Recipe!

    📖 Recipe

    peach cheesecake blondies

    Peach Cheesecake Blondies

    Ashley Boyd
    These blondie bars really do have it all with fresh, juicy peaches, silky smooth vanilla cheesecake and a soft, chewy blondie layer!
    4.09 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Prevent your screen from going dark
    Servings 16 bars
    Calories 226 kcal

    Ingredients
      

    • 1 cup peaches pitted and chopped into small squares, about 2-3 medium peaches
    • ¼ cup brown sugar
    • ½ teaspoon cinnamon
    • juice of half a lemon
    • 2 tbsp corn starch

    Blondie

    • 12 tablespoon 1 ½ sticks unsalted butter, softened
    • ½ cup granulated white sugar
    • ¾ cup light brown sugar
    • 2 large eggs
    • ½ teaspoon pure vanilla extract
    • 1 ¼ cup almond flour
    • ½ cup coconut flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon salt

    Cheesecake

    • 8 ounces cream cheese softened
    • 2 tablespoons sugar
    • 1 tablespoon sour cream
    • 1 large egg
    • ½ teaspoon pure vanilla extract

    Instructions
     

    • Preheat oven to 325 degrees. Line an 8 or 9 inch square baking pan with parchment paper.
    • In a medium bowl, toss peaches with brown sugar, cinnamon, lemon juice and corn starch and set aside.

    Blondie

    • In a large bowl, cream together the butter, sugar and brown sugar until light and fluffy. Add in the eggs and vanilla and mix well. Add the flours, baking powder and salt and mix until just combined.

    Cheesecake

    • In a second bowl, beat together the cream cheese, sugar, sour cream, egg and vanilla until smooth and creamy.
    • Place half of the blondie batter into the prepared pan and smooth out to cover the bottom of the pan. Place spoonfuls of the cheesecake batter on top of the blondie batter, but do not spread out. Spread half of the peaches over top.
    • Place spoonfuls of the remaining blondie batter around the cheesecake batter and spread remaining peaches over top.
    • Smooth out the top of batters if needed to make it mostly even.
    • Bake at 325 degrees for 40-50 minutes or until a toothpick inserted into the middle comes out mostly clean, or with just a few moist crumbs. The top will be a light golden brown color.
    • Allow to cool to room temperature and the refrigerate until chilled. Slice into 16 squares.
    • Top with more fresh chopped peaches if desired!

    Notes

    • To measure almond and coconut flour, spoon into a measuring cup and DO NOT tightly pack.
    • See the blog post above for other important tips and suggestions.

    Nutrition

    Serving: 1barCalories: 226kcalCarbohydrates: 19.9gProtein: 2.9gFat: 15.8gSaturated Fat: 9.1gCholesterol: 70mgSodium: 133mgPotassium: 111mgFiber: 0.6gSugar: 17.4gCalcium: 53mgIron: 1mg
    Keyword cheesecake bars, peach blondies, peach cheesecake bars, peach desserts
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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    Reader Interactions

    Comments

    1. Karen Howell

      September 09, 2021 at 12:51 am

      Can this be frozen to eat later?

      Reply
      • Ashley Boyd

        September 09, 2021 at 1:27 pm

        Hi Karen! Yes, it sure can. Wrap leftovers tightly in plastic wrap, then in tin foil, and place in a freezer bag. It will keep for up to 3 months in the freezer.

        Reply
    2. Irene Christodoulou

      March 15, 2023 at 6:17 am

      Hey,

      Can we substitute the flours with AP flour?

      Reply
      • Ashley Boyd

        March 16, 2023 at 12:10 am

        Hi Irene. Yes, you can replace both flours with all-purpose flour. Please let me know how they turn out for you.

        Reply

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    HI! I'M ASHLEY.

    Southern girl, wife, mom, and creator of all you see here at Pink Owl Kitchen - that's me! My love for creating comforting home-cooked meals for my family blossomed into an online resource for home cooks like you. I am passionate about sharing the Southern flavors I grew up eating and I hope your family enjoys them for years to come!

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