Description
This Blondie Cheesecake with Chocolate & Coconut is a rich and indulgent dessert that combines a chewy blondie base with a creamy cheesecake layer. Topped with toasted coconut and drizzled with melted chocolate, this treat is the perfect balance of sweet, nutty, and chocolatey goodness.
Ingredients
For the Blondie Base:
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½ cup (1 stick) unsalted butter, melted
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¾ cup brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1 cup all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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½ cup chocolate chips
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½ cup shredded coconut
For the Cheesecake Layer:
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8 oz (225g) cream cheese, softened
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¼ cup granulated sugar
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1 large egg
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½ tsp vanilla extract
For Topping:
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¼ cup chocolate chips, melted
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¼ cup toasted shredded coconut
Instructions
Step 1: Prepare the Blondie Base
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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In a bowl, whisk melted butter and brown sugar until smooth. Add egg and vanilla, mixing until combined.
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Stir in flour, baking powder, and salt until just combined. Fold in chocolate chips and shredded coconut.
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Spread the batter evenly into the prepared pan.
Step 2: Make the Cheesecake Layer
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In a separate bowl, beat cream cheese and sugar until smooth.
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Add the egg and vanilla, mixing until fully incorporated.
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Pour the cheesecake mixture over the blondie base and spread evenly.
Step 3: Bake & Cool
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Bake for 25-30 minutes, or until the cheesecake layer is set and slightly golden.
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Let cool completely, then refrigerate for at least 2 hours before serving.
Step 4: Add Toppings
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Drizzle melted chocolate over the chilled cheesecake bars.
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Sprinkle toasted coconut on top.
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Slice into squares and serve!
Notes
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For extra coconut flavor, toast the coconut before adding it to the blondie batter.
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Use dark chocolate for a richer taste or white chocolate for extra sweetness.
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Store in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American