I am a two-in-one (sometime three-in-one) dessert kind of girl! I’ve had this Vanilla Bean Blondie Cheesecake in the back of my mind for awhile! I decided to give it a go on Easter, and it was so lovely that I needed to add it to the blog!
This Vanilla Bean Blondie Cheesecake is a creamy, no-bake vanilla bean cheesecake with a funfetti blondie crust, topped with homemade whipped cream! This recipe is for everyone who thinks that vanilla is a plain flavor. This recipe will certainly change your mind!
As you’re looking over the recipe, you’ll see dried milk powder in the blondie crust. I know this isn’t a typical blondie ingredient, but the results it produces are so good! The texture and richness that it provides just can’t be beat! Just make sure that you’re using dried milk powder and NOT malted milk powder, which is a different animal. If you can’t find dried milk powder, I use this brand here.
I used a 9″ springform pan for this cheesecake (like this one here). It’s much easier to release when done than trying to pry the cheesecake out of a regular cake pan! Just make sure that you place it on a baking sheet in the oven to catch any butter that may leak out while baking!
Keep in mind when you’re gathering your ingredients that the vanilla you use will be the dominant flavoring for the cheesecake. This means the better the quality of your vanilla, the better tasting the cheesecake!
So, OF COURSE I used vanilla bean paste! I enjoy the flavor and love the little black flecks that it leaves in the cheesecake! <3 If you’d like to get some vanilla bean paste for yourself, you can find some here. If you’d rather substitute, you can use an equal measure of vanilla extract.
So, definitely no need to choose between cheesecake and blondies for dessert when you can have both! If you’re interested in my favorite three-in-one dessert, check out the recipe for my Cookie Dough Brownie Cheesecake!
Other posts you may like:
Funfetti blondie recipe adapted from Mel’s Kitchen Cafe.
Vanilla Bean Blondie Cheesecake
Funfetti Blondie Crust:
- 6 Tbsp unsalted butter, melted and slightly cooled
- 1 cup flour
- ¼ cup dry milk powder (see note)
- ½ tsp baking soda
- ⅛ tsp salt
- ¼ cup rainbow sprinkles
- ½ cup sugar
- ¼ cup brown sugar, packed
- 1 egg
- ½ Tbsp vanilla bean paste (see note)
Vanilla Bean Cheesecake:
- 2 tsp unflavored powdered gelatin
- ¼ cup water
- 16 oz cream cheese, at room temperature
- ½ cup sugar
- 1 tsp vanilla bean paste (see note)
- ⅔ cup heavy (whipping) cream
- ½ cup powdered sugar, sifted
- 1 cup heavy (whipping) cream, cold
- 3 Tbsp powdered sugar
- Preheat oven to 325° F. Melt butter and let cool slightly. Grease a 9" springform pan (see note) and set aside.
- In a medium bowl, combine the dry ingredients (flour, milk powder [see note], baking soda, salt, and sprinkles). Set aside.
- In the bowl of a stand mixer, combine butter, sugar, and brown sugar. Mix well.
- Add egg and vanilla bean paste (see note), and mix until light and creamy, 2-3 minutes.
- Add the dry ingredients and gently mix with a spatula or wooden spoon just until incorporated, taking care not to break the sprinkles.
- Press the dough into the bottom of the prepared pan. Place the pan on a baking sheet and bake 23-25 minutes, or until the crust is set and slightly golden at the edges.
- The crust will fall a bit in the center as it cools, which is just what you want as it will hold the cheesecake filling better! Let the crust cool completely in the pan on a wire rack.
- In a small bowl, sprinkle gelatin in an even layer over the top of the water. Allow to set 5 minutes to soften.
- Once softened, place the gelatin mixture in the microwave for 10-20 seconds to warm, and stir until the gelatin is dissolved and the mixture is smooth. Set aside to cool to room temperature.
- In the bowl of a stand mixer, combine cream cheese and sugar. Beat until combined and smooth. Scrape down the sides of the bowl. Add melted gelatin mixture and mix to combine. Scrape down the sides of the bowl again. Once fully incorporated, set aside.
- In another mixer bowl, use the whisk attachment to beat the cream and powdered sugar to soft peaks. Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the mixture.
- Spread the cheesecake onto the cooled blondie crust. Chill in the refrigerator at least 2 hours.
For Whipped Cream:
- Place cold heavy cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
- Spread or pipe whipped cream on top of chilled cheesecake. Garnish with additional rainbow sprinkles, if desired.Enjoy!
Did you make this recipe?
I’d love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!