Pistachio Cheesecake Swirled Blondies Recipe
These Pistachio Blondies are rich and buttery with a delightful marbled cheesecake swirl and vibrant pistachio flavor. Perfectly baked to achieve a soft, chewy texture with a gorgeous green-hued pistachio and creamy cheesecake swirl, these blondies make an indulgent dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 16 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Blondie Base
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 1/4 cups (250g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cups (220g) all-purpose flour
For the Cheesecake Swirl
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Pistachio Swirl
- 1/3 cup pistachio paste (store-bought or homemade)
- Optional: A drop of green food coloring for vibrant swirls
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out after baking.
- Make the blondie batter: In a large mixing bowl, stir together the melted butter and brown sugar until smooth. Add in the eggs and vanilla extract, mixing until the batter is glossy and well combined. Stir in the salt and flour just until incorporated, being careful not to overmix. Spread the batter evenly into the prepared pan.
- Make the cheesecake layer: In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg yolk and vanilla extract, then mix until fully blended.
- Create the swirls: Drop spoonfuls of the cheesecake mixture and pistachio paste evenly over the blondie batter. Use a skewer or thin knife to gently swirl the mixtures together, creating a marbled effect. Avoid overmixing to keep distinct swirls.
- Bake: Place the pan in the oven and bake for 30 to 35 minutes, or until the edges are golden and the center is just set. A slight jiggle in the center is normal and will firm up as it cools.
- Cool and slice: Allow the blondies to cool completely in the pan on a wire rack. For clean, easy slices, chill the blondies in the refrigerator for at least 1 hour before cutting into squares.
Notes
- Use room temperature ingredients for better mixing.
- To make pistachio paste at home, blend shelled pistachios with a little oil until smooth.
- Adding a drop of green food coloring to the pistachio paste enhances the swirl’s vibrancy.
- Do not overmix the blondie batter to keep them tender.
- Chilling the blondies before slicing ensures clean cuts without crumbling.
- Store leftover blondies in an airtight container in the refrigerator for up to 5 days.
Keywords: pistachio blondies, cheesecake swirl, pistachio paste, dessert blondies, marbled blondies, nutty dessert
