Soft, creamy and perfectly indulgent, these Carrot Cake Cheesecake Swirl Blondies bring together the best of both worlds. A rich, melt-in-your-mouth texture, cozy spices and a decadent cheesecake swirl that turns every bite into a little sweet moment.
Prep time: 15 to 20 minutes
Cook time: 35 to 45 minutes
Total time: 50 to 65 minutes
Servings: 9
Ingredients
For the carrot cake batter
- ½ cup (120 ml) Perfect Oil from Maison Orphée
- ¾ cup (180 ml) milk
- 2 eggs
- 1 Carrot Cake Mix from Maison Orphée
For the cheesecake mixture
- 1 package (250 g) cream cheese, softened
- ¼ cup (60 ml) Greek yogurt
- 1 egg
- ¼ cup (60 ml) sugar
- 1 tbsp (15 ml) vanilla
Instructions
- Preheat the oven to 180 °C (350 °F) and line a square baking pan with parchment paper.
- In a bowl, combine the carrot cake mix with the oil, milk and eggs. Set aside.
- In another bowl, beat the cream cheese and Greek yogurt until smooth. Add the egg, sugar and vanilla, then mix well.
- Pour one third of the carrot cake batter into the pan. Add one third of the cheesecake mixture. Repeat the process, alternating layers until both mixtures are used up.
- Using a knife, gently swirl the two mixtures together to create a marbled effect.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before removing from the pan and cutting into squares.