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 incredible 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 is amazing. Honestly, I prefer these to wheat flour 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 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.
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, preferably overnight but at least an hour or two. Cut into 16 squares and enjoy! Top with more fresh peaches if desired.
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 in a freezer back to store in the freer for up to a month.
Try these bars with different fruits such as blueberries, strawberries or apples!
You Will Also Love this Peach and Thyme Galette Recipe!
Peach Cheesecake Blondies
Ingredients
- 1 cup peaches pitted and chopped into small squares, about 2-3 medium peaches
- ¼ cup brown sugar
- ½ tsp cinnamon
- juice of half a lemon
- 2 tbsp corn starch
Blondie
- 12 tbsp 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 and ¼ cup almond flour
- ½ cup coconut flour
- 1 ½ tsp baking powder
- ½ tsp salt
Cheesecake
- 8 ounces cream cheese softened
- 2 tablespoons sugar
- 1 tbsp 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!
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