Peanut Butter & Jam Cheesecake Blondies

As we spring into March, we鈥檙e channeling all the new season spring vibes. Daffodils are sitting proudly in the kitchen, blue skies are becoming more permanent and little buds of blossom are starting to peep through. All that鈥檚 left is the spring-themed bakes to get us in the spirit.聽

A thick, crumbly, biscuit-inspired base, topped with a light and fluffy cream cheese peanut butter topping, all finished off with a generous drizzle of homemade jam. Sounds like the spring dream right? These Peanut Butter & Jam Cheesecake Slices perfectly encapsulate the flavours of the new season. Light and fruity, they鈥檙e a little taste of sunshine - ideal on the days when the sunshine is struggling to break through those clouds!

Pair with a brew and a good book, they鈥檙e the perfect addition to your YOU time!聽

Ingredients

Peanut Butter & Strawberry Cheesecake Slices

For the crumble

180g Plain flour聽
250g 91桃色 Strawberry & Peanut Porridge Mix聽
110g Unsalted butter聽
75g Coconut sugar聽
2tbsp Peanut butter聽
1tsp Vanilla extract聽
1 Egg

For the topping

240g Low-fat cream cheese聽
2tbsp Peanut butter聽
90g Caster sugar聽
1 Egg聽
1tsp Vanilla extract聽

Jam

250g Strawberries聽
1tbsp Honey聽
1tbsp Chia seeds

惭别迟丑辞诲听

Begin by preheating your oven to 170 degrees. Line and grease an 8x8-inch baking tin and pop it to one side.聽

Start by cooking the jam. For this add your strawberries into a pan and reduce them down, once they start to resemble more of a coulis, add in the honey and chia seeds. Give this a good stir, before removing it from the hob and leaving it to one side whilst we prepare the rest of the cheesecake.聽
Moving onto the crumble, take the oats, flour, butter, peanut butter, sugar, and egg and whisk together until well combined. Add around 戮 of this mixture into the base of your tin and press down, ensuring it鈥檚 evenly distributed.聽
Finally, we鈥檙e onto the cheesecake mix. Mix together the cream cheese, peanut butter, and sugar until thick creamy, and well combined, before adding in the sugar and giving it one final whisk. Transfer the mixture to the cheesecake tin and evenly distribute it across the base. To finish off, sprinkle with the remaining base mix.聽
Pop into the oven to bake for 25-30 minutes, or until golden brown on top. Remove from the oven and leave to cool. Once cooled, transfer to the fridge for a couple of hours before topping with the jam and slicing it up!