AuthorMy Edibles ChefCategory, , DifficultyBeginner

The best blueberry lemon canna-cheesecake bars, easy to make, scrumptious & topped with a lemon zest crumble. Perfect for breakfast or dessert!

The Best Blueberry Lemon Canna-Cheesecake Bars

Yields24 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Crust
 ½ cup cannabutter
 ½ cup regular butter
 ½ cup sugar
 2 ½ cups flour
 ½ tsp sea salt
Filling
 1 lb cream cheese, softened
  cup sugar
 ¼ tsp sea salt
 1 egg
 ¼ cup sour cream or plain Greek yogurt
 1 ½ tsp vanilla extract
 1 lemon, juiced, reserve zest for topping
 3 cups fresh blueberries
Crumble Topping
 ½ cup butter, melted
  cup sugar
 1 cup flour
 1 lemon, zested

Crust
1

Preheat oven to 350°F/175°C. Grease an 8"x12" cake frame & place it onto a parchment-lined cookie sheet or line a 9"x13" baking dish with parchment paper.

(An 8"x12" frame will yield a thicker cheesecake bar)

2

In a bowl fitted for a stand mixer or using a hand mixer, beat the cannabutter, regular butter & sugar until fluffy. Add in the flour & salt, mix until just combined.

3

Press the crust into the prepared pan & bake for 15-20 minutes or until golden brown. Allow it to cool while prepping the rest of the recipe.

Filling
4

Using the same bowl, beat the cream cheese & sugar until smooth. Scrape down the sides of the bowl to ensure there are no lumps of cream cheese. Beat in the egg, scrape down the sides, beat again.

5

Beat in the sour cream, vanilla & lemon juice. Fold in the blueberries.

Crumble Topping
6

In a small bowl, mix all of the ingredients together until the mixture resembles wet sand.

Canna-Cheesecake Bar Assembly
7

Pour the filling onto the cooled crust. Evenly sprinkle the crumb topping over the filling. Bake until the topping is golden & the center of the filling has set about 40 minutes.

8

Remove from the oven, allow to cool for 30 minutes, chill in the fridge before cutting. Eat right away or store them in an airtight container in the fridge for 3 days or in the freezer for up to 1 month.

Ingredients

Crust
 ½ cup cannabutter
 ½ cup regular butter
 ½ cup sugar
 2 ½ cups flour
 ½ tsp sea salt
Filling
 1 lb cream cheese, softened
  cup sugar
 ¼ tsp sea salt
 1 egg
 ¼ cup sour cream or plain Greek yogurt
 1 ½ tsp vanilla extract
 1 lemon, juiced, reserve zest for topping
 3 cups fresh blueberries
Crumble Topping
 ½ cup butter, melted
  cup sugar
 1 cup flour
 1 lemon, zested

Directions

Crust
1

Preheat oven to 350°F/175°C. Grease an 8"x12" cake frame & place it onto a parchment-lined cookie sheet or line a 9"x13" baking dish with parchment paper.

(An 8"x12" frame will yield a thicker cheesecake bar)

2

In a bowl fitted for a stand mixer or using a hand mixer, beat the cannabutter, regular butter & sugar until fluffy. Add in the flour & salt, mix until just combined.

3

Press the crust into the prepared pan & bake for 15-20 minutes or until golden brown. Allow it to cool while prepping the rest of the recipe.

Filling
4

Using the same bowl, beat the cream cheese & sugar until smooth. Scrape down the sides of the bowl to ensure there are no lumps of cream cheese. Beat in the egg, scrape down the sides, beat again.

5

Beat in the sour cream, vanilla & lemon juice. Fold in the blueberries.

Crumble Topping
6

In a small bowl, mix all of the ingredients together until the mixture resembles wet sand.

Canna-Cheesecake Bar Assembly
7

Pour the filling onto the cooled crust. Evenly sprinkle the crumb topping over the filling. Bake until the topping is golden & the center of the filling has set about 40 minutes.

8

Remove from the oven, allow to cool for 30 minutes, chill in the fridge before cutting. Eat right away or store them in an airtight container in the fridge for 3 days or in the freezer for up to 1 month.

The Best Blueberry Lemon Canna-Cheesecake Bars

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