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Lemon Cheesecake Swirl Blondies


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Rate this recipe 4.6/5 (17 Votes)


  • 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


Servings 12
Preparation time 20mins
Cooking time 180mins
Adapted from


Step 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.

In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan.

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.

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.

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