Estimated reading time: 8 minutes

Discover the perfect combination of classic Cherry Bakewell and Cheesecake in the form of creamy Blondies—an ideal treat for Canadians missing traditional sweets.

Cherry Bakewell tartlets are popular in the UK, so I wanted to switch it up and create my version of the Cherry Bakewell Cheesecake Blondie.

Traditional British Dessert With A Canadian Twist

When I created this fantastic recipe, I wasn’t sure what to expect, and like most homebakers, I hoped for the best.

Some recipes fail, many taste tremendous, and others like these Cherry Bakewell Cheesecake Blondies will send your tastebuds into overdrive.

Once the Cherry Bakewell Cheesecake Blondies cooled down and I took a bite, I instantly knew they reminded me of a Cherry Bakewell Tartlet.

I’ve had the tartlet and the Cherry Bakewell Cake, which I’ve tried to combine into this recipe to produce these blondie bars.

Back in England, everyone knows what a Cherry Bakewell is, and since moving to Canada, I miss some of the traditional sweets my mum used to make, which I can’t buy here.

I am honored to share this flavourful treat you can have as a snack or dessert after a meal.

What Is A Cherry Bakewell Tart?

You’re probably wondering what a Cherry Bakewell is.

A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds.- Wikipedia

I remember going to the supermarket with my mum, and there would always be a stop at the bakery where my favorite Cherry Bakewell Tarts would call out to me.

My mum didn’t believe me, but I got one bought for me every time.

The tart is closely associated with the town of Bakewell in Derbyshire, but there is no evidence it originated there.

The tart is available in cake shops and supermarkets throughout the United Kingdom.- Wikipedia

A Cherry Bakewell is a small cake covered with a top layer of icing and a single central half glacè cherry, also known as a Bakewell Cake.

Homemade Cherry Pie Filling

Although I didn’t use ground or flaked almonds in my recipe, you will taste the almond flavor as I used the almond extract to bring out the homemade cherry pie filling.

My father-in-law gave us another huge box of organic cherries this year.

I cleaned and pitted them once we got them home and needed to do something with them.

One of the greatest inspirations for this recipe came from the Happy Birthday Cherry Cream Cheese Bars over at Inspired by Charm.

My recipe turned out more like a brownie bar, hence the blondie attribution with a thick cream cheese filling topped with a sweet homemade organic cherry pie filling.

Related: Cherry Cheesecake

Last year, I made a coconut cherry pie bar, similar to the Inspired by Charm recipe, although they share unique qualities.

Like the coconut cherry pie bars, I combined condensed milk into the Cherry Bakewell Cheesecake Blondies for a depth of flavor.

Shortbread Base Cherry Bakewell Blondies

I made some changes, including a shortbread base homemade organic cherry pie filling. Almond extract, one can of condensed milk, and whipping cream.

Related: Dundurn Castle Shortbread Cookies- The Best

The condensed milk replicates the frangipane. My wife has no idea what a Cherry Bakewell tastes like, and since she’s not a sweet treat lover, she told me I better stop eating them before I eat them all.

Over the top, I made a simple glaze, which I use on almost anything I bake that requires glaze, by mixing almond extract, vanilla extract, confectioners sugar, and whipping cream.

How To Make Cherry Bakewell Cheesecake Blondies

Cherry Bakewell Cheesecake Blondies

• Recipe Type: Dessert
• Author: Mr.CBB
• Prep time: 20 mins
• Cook time: 40 mins
• Total time: 1 hour
• Serves: 12

Classic Cherry Bakewell tarts have been a favorite in the UK for many years, and now I’ve created that same great taste but in the form of a blondie bar.

Ingredients

• Cheesecake Layer
• One can condensed milk.
• One pkg softened Cream Cheese 250g
• 1 large egg
• 1/3 cup of granulated sugar
• Blondie Base and Topping
• 5 1/2 cups of homemade organic cherry pie filling or store-bought Cherry Pie Filling (2 x 540ml cans)
• 5 large eggs
• 1 teaspoon whipping cream
• 1.5 cups granulated sugar
• 1 cup butter
• 3 cups of all-purpose flour
• 1 tbsp baking powder
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract
• 1 teaspoon almond extract
• Almond Glaze
• 1 cup confectioner sugar
• 1 teaspoon whipping cream
• 2-3 tablespoons 2% milk (If you don’t have whipping cream, you can double the milk)
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. Pre-heat your oven to 350 degrees

Blondie Base

1. Make the base by adding butter, sugar, and whipping cream to a stand mixer and blend until whipped.
2. Add the vanilla and almond extract and mix.
3. Sift the dry ingredients, flour, salt, and baking powder in a bowl.
4. Crack the eggs into a bowl and add them to the mixer individually.
5. Add the dry ingredients and mix just until combined and set aside.

Cherry Pie Filling

1. Homemade or store-bought cherry pie filling.

Cheesecake Layer

1. Line the sides of a 9x13x1 cake pan with parchment paper.
2. Take 3 cups of the blondie base and spread it on the bottom of the pan with an offset spatula or greased spatula.
3. Add the softened cream cheese, egg, and sugar to your stand mixer for the cheesecake layer, then mix until fluffy.
4. Add the entire cheesecake mixture to the blondie base and spread evenly. On top of this, add the can of condensed milk, followed by the cherry pie filling.
5. The remainder of the blondie base is used on the top layer. It’s easier to drop than spread it, but using your offset spatula again, you can even out the top layer, as seen in my photos. Don’t get too worried about perfection here.
6. Bake in the oven for 35-40 minutes or until golden brown. My pan started to brown fairly quickly, so I put a sheet of aluminum foil over the top for the last 10 minutes until it was golden, then set aside to cool.

Almond Glaze

1. Add the almond glaze ingredients in a small bowl, then combine.
2. Drizzle it over the cooled Cherry Bakewell Blondie Bars using a spoon.
3. Cover with foil and put in the freezer for 1 hour until chilled.
4. Remove the entire blondie from the pan using the ends of the parchment paper.
5. Cut your Cherry Bakewell Blondie Bars into 12 or 24 even squares using a sharp knife. Serve at room temp or cold, depending on what you like.
6. Store in your freezer for up to 2 months.

Milk And Cherry Bakewell Cheesecake Blondies

When I served myself one of these Cherry Bakewell Cheesecake Blondies, I washed it with a cold, tall glass of milk.

Note: I used a cake pan for this recipe; however, if you have a large baking sheet with a 1-inch depth, you can make the bars thinner and cut more in the batch.

Please share this recipe with your friends if you think they like it, and please leave a review and tell me what you think.

Thanks,

Mr. CBB

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