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Lemon Cheesecake Swirl Blondies

  • Prep 20 min
  • Total 4 hr 0 min
  • Servings 12
  • Pinterest
    3K
  • Print
    7K
  • Save
    2K
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If you like lemon bars, you'll love these quick-fix blondies made with Betty Crocker™ sugar cookie mix. The combination of tangy lemon curd and creamy cheesecake makes for one incredible treat! MORE + LESS -

Cindy Ensley
April 1, 2015

Ingredients

1
pouch Betty Crocker™ sugar cookie mix
1/2
cup unsalted butter, softened
1/4
cup sour cream
2
eggs
1
package (8 oz) cream cheese, softened
2
tablespoons granulated sugar
1
jar (10 oz) lemon curd
Powdered sugar

Steps

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  • 1
    Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving a few inches overhanging on each side. Spray with cooking spray; set aside.
  • 2
    In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan.
  • 3
    In small bowl, beat cream cheese with remaining egg, the granulated sugar and 2 tablespoons of the lemon curd. Spread mixture evenly over cookie layer. Drop remaining lemon curd by dollops over cream cheese mixture; swirl with a knife. Drop remaining cookie dough by dollops on top.
  • 4
    Bake 35 to 40 minutes or until edges are golden and center is set. Cool completely. Cover with plastic wrap; refrigerate at least 2 hours before cutting and serving. Can be made ahead and refrigerated overnight. Serve sprinkled with powdered sugar.

Expert Tips

Using parchment with an overhang makes for easy removal of the bars. I like to secure the extra parchment with metal binder clips. You can use foil instead of parchment if you prefer.

Nutrition Information

No nutrition information available for this recipe

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