Layered Peach Caramel Blondie Cheesecake You Need to Try

This Peach Caramel Blondie Cheesecake brings together three dreamy layers: a chewy blondie base, creamy cheesecake filling, and juicy caramelized peaches on top. It’s a show-stopping dessert that feels indulgent, yet it’s made with lighter ingredients for a balanced, guilt-free treat perfect for summer gatherings or cozy evenings in.

Why You’ll Love This Recipe

Triple-Layer Delight: Blondie, cheesecake, and caramel peach topping in every bite.
Made Lighter: Uses simple, smart ingredient swaps to cut down on sugar and fat.
Seasonal & Sweet: Perfect use for fresh or canned peaches.
Crowd Pleaser: Beautiful, flavorful, and easy to slice and serve at any event.

Ingredients

For the Blondie Base:

• 1/2 cup almond flour
• 1/4 cup oat flour (or additional almond flour)
• 1/4 cup light butter or coconut oil, melted
• 1/4 cup brown sugar substitute (like monk fruit blend)
• 1 egg
• 1/2 tsp vanilla extract
• Pinch of salt

For the Cheesecake Layer:

• 8 oz light cream cheese, softened
• 1/4 cup plain nonfat Greek yogurt
• 1 egg
• 2 tbsp powdered sweetener
• 1/2 tsp vanilla extract

For the Peach Caramel Topping:

• 1 cup diced peaches (fresh or canned in juice, drained)
• 1 tbsp light butter
• 1 tbsp brown sugar substitute
• Pinch of cinnamon
• Optional: 1 tsp cornstarch mixed with 1 tbsp water (to thicken)

Instructions

Prepare the Blondie Base:

• Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
• In a bowl, whisk together melted butter, brown sugar substitute, egg, and vanilla.
• Stir in almond flour, oat flour, and a pinch of salt until a thick dough forms.
• Spread evenly into the prepared dish and set aside.

Make the Cheesecake Layer:

• In another bowl, beat cream cheese until smooth.
• Add Greek yogurt, egg, powdered sweetener, and vanilla. Mix until creamy.
• Pour the cheesecake mixture over the blondie base and spread evenly.

Prepare the Peach Caramel Topping:

• In a nonstick pan over medium heat, melt butter and add diced peaches, brown sugar substitute, and cinnamon.
• Cook for 3–5 minutes until peaches soften and release juices.
• If needed, add the cornstarch slurry and cook until slightly thickened.
• Spoon the peach caramel mixture over the cheesecake layer.

Bake and Chill:

• Bake for 32–35 minutes, until the center is just set.
• Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Nutritional Information (Per Square, Approximate)

• Calories: 170
• Carbs: 12g
• Protein: 6g
• Fat: 11g
• Fiber: 2g
• Sugar: 5g

Tips for Success

• Room Temp Ingredients: Make sure cream cheese and yogurt are softened for a smooth filling.
• Don’t Overbake: The cheesecake should still have a slight jiggle in the center when removed from the oven.
• Cool Before Cutting: Chill thoroughly for clean slices and the best texture.
• Use Ripe Peaches: For the most natural sweetness and juicy flavor.

Why This Recipe Works

• Luscious Texture Layers: Soft blondie, rich cheesecake, and warm fruit topping create a perfect harmony.
• Seasonal Flavors: Peaches bring brightness and freshness to every bite.
• Health-Conscious Swaps: Lower sugar and healthier fats make it lighter but still deeply satisfying.
• Versatile for Variations: Try swapping peaches for apples, berries, or plums depending on the season.

Peach Caramel Blondie Cheesecake is a true celebration dessert—gorgeous, flavorful, and secretly lighter than it looks. With every bite of blondie crust, creamy cheesecake, and juicy caramel peaches, you’ll be hooked. Whether for a special occasion or just because, this dessert is worth the chill time and will leave everyone asking for seconds.