Lemon-Blueberry Pretzel Cheesecake Squares

The pretzel and cookie crust is a salty contrast to the sweet blueberries and cheesecake filling in this tasty treat.

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  • prep time 20 min
  • total time 3 hr 30 min
  • ingredients 9
  • servings 24
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/2
cups coarsely crushed pretzels
1
pint (2 cups) blueberries
3
packages (8 oz each) cream cheese, softened
1/2
cup sugar
2
teaspoons vanilla
2
tablespoons grated lemon peel
3
eggs
Additional 2 cups blueberries for garnish, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2 In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust.
  • 3 In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.
  • 4 Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows.
  • 5 Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.
  • 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2 In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust.
  • 3 In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.
  • 4 Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows.
  • 5 Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.

EXPERT TIPS

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Expert Tips

Line pan with foil to make cutting bars easier and cleanup a snap.

To quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on Medium (50%) 30 seconds; let stand 1 to 2 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
55mg
55%;
Sodium
210mg
210%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
14g
14%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.