Peach Cheesecake Blondies Recipe with Cream Cheese Swirl

These blondie bars really do have it all: fresh, juicy peaches, silky vanilla cheesecake, and a soft, chewy blondie base.

As summer winds down, I wanted to make one more seasonal treat that celebrates stone fruit. These Peach Cheesecake Blondies bring together ripe peaches, a creamy vanilla cheesecake layer, and a buttery blondie that stays soft and chewy. They’re also gluten-free thanks to almond and coconut flours, making them a great option for anyone avoiding wheat.

If gluten-free baking has felt intimidating, these bars are a good example of how flavorful and straightforward it can be. Almond and coconut flours produce a tender crumb and rich, nutty flavor that pairs beautifully with the peaches and cheesecake. The recipe is forgiving and yields bars that are easy to slice and serve for gatherings or an indulgent weeknight dessert.

Making Peach Cheesecake Blondies

Preheat oven to 325°F (163°C). Line an 8- or 9-inch square baking pan with parchment paper so you can lift the bars out to slice cleanly.

In a medium bowl, toss the peaches with brown sugar, cinnamon, lemon juice, and cornstarch; set aside to macerate while you prepare the batters. This step draws out peach juices and helps the fruit hold its shape while baking.

For the Blondie

In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Add the eggs and vanilla, mixing until incorporated. Fold in the almond flour, coconut flour, baking powder, and salt until just combined. The batter will be slightly thick from the coconut flour.

For the Cheesecake

In a separate bowl, beat the softened cream cheese with the sugar, sour cream, egg, and vanilla until smooth and creamy. Scrape the sides of the bowl to ensure an even texture.

Preparing Batters for Baking

Spread half of the blondie batter in the prepared pan, smoothing it to cover the bottom. Drop spoonfuls of the cheesecake mixture over the blondie layer (don’t spread it). Scatter half of the macerated peaches across the pan. Drop spoonfuls of the remaining blondie batter around and over the cheesecake dollops, then top with the remaining peaches. Gently smooth the top so it is mostly even, taking care not to fully swirl the cheesecake—distinct layers are delicious here.

Bake at 325°F (163°C) for 40–50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The top should be a light golden brown. Allow the pan to cool to room temperature, then refrigerate until chilled—overnight is best for clean slices, but at least 1–2 hours will firm the cheesecake layer. Cut into 16 squares and serve. Fresh chopped peaches on top are a lovely finishing touch.

Storing These Cheesecake Blondies

Store the bars in an airtight container in the refrigerator for up to three days. For longer storage, wrap individual bars in plastic wrap and aluminum foil or place them in a freezer-safe container; they keep well in the freezer for up to one month. Thaw in the refrigerator before serving.

Variations of This Recipe

These blondies are versatile—swap the peaches for other fruits in season or to suit your taste. Good alternatives include:

• Blueberries
• Strawberries
• Raspberries
• Apples (thinly sliced)
• Plums

Recipe

Ingredients

• 1 cup peaches, pitted and chopped (about 2–3 medium peaches)
• ¼ cup brown sugar
• ½ tsp cinnamon
• Juice of half a lemon
• 2 tbsp cornstarch

Blondie

• 12 tbsp (1½ sticks) unsalted butter, softened
• ½ cup granulated sugar
• ¾ cup light brown sugar
• 2 large eggs
• ½ tsp pure vanilla extract
• 1¼ cup almond flour
• ½ cup coconut flour
• 1½ tsp baking powder
• ½ tsp salt

Cheesecake

• 8 oz cream cheese, softened
• 2 tbsp sugar
• 1 tbsp sour cream
• 1 large egg
• ½ tsp pure vanilla extract

Instructions

1. Preheat oven to 325°F (163°C). Line an 8- or 9-inch square pan with parchment paper.
2. In a medium bowl, toss peaches with brown sugar, cinnamon, lemon juice, and cornstarch. Set aside.
3. For the blondie: cream together butter, granulated sugar, and brown sugar until light. Add eggs and vanilla; mix well. Fold in almond flour, coconut flour, baking powder, and salt until just combined.
4. For the cheesecake: beat together cream cheese, sugar, sour cream, egg, and vanilla until smooth.
5. Spread half the blondie batter into the prepared pan. Drop spoonfuls of cheesecake on top (don’t spread). Scatter half the peaches over the top. Drop remaining blondie batter around the cheesecake and top with remaining peaches. Gently even the top.
6. Bake 40–50 minutes until a toothpick comes out mostly clean. Cool to room temperature, then refrigerate until chilled. Slice into 16 bars.
7. Serve chilled or at cool room temperature. Top with extra fresh peaches if desired.

Notes

• To measure almond and coconut flours, spoon them into the measuring cup and do not pack tightly.
• Chilling the bars overnight improves slicing and texture.
• Use ripe but firm peaches for the best balance of sweetness and shape during baking.

Nutrition (per bar, approximate)

Calories: 226 kcal · Carbohydrates: 19.9 g · Protein: 2.9 g · Fat: 15.8 g · Saturated Fat: 9.1 g · Cholesterol: 70 mg · Sodium: 133 mg · Sugar: 17.4 g