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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Servings 24

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( 32 ) Ratings

32 Ratings

5 Stars

4 Stars 18%

3 Stars 18%

2 Stars 36%

1 Stars

Member Reviews ( 9 )

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ingredients 9
Prep Time 20 min
Total Time 3 hr 30 min

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

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Directions

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.

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.

Review & Comments

Write a Review

mrajotte2

report Posted Apr. 2, 2013 3:14 PM

It was OK, but not something I would serve again. It had very little flavor. I ended up covering it with strawberries, blueberries and whipped cream so that it had some flavor. I would not recommend. =[

Deej563

report Posted Aug. 17, 2012 9:57 AM

I made this dessert for a church pot luck lunch. It was the first dessert to go! Everyone loved it and wanted more. I would definitely make this again, and since I always keep blueberries in my freezer, this will be a holiday dessert this year

sherjohn57

report Posted Jul. 4, 2012 9:00 PM

Made this dessert for our July 4th dessert. Very refreshing and tasty.

Momtryingtodoherbest

report Posted Jul. 2, 2012 5:15 PM

This was awesome! I made cookie dough from scratch and I did bake the crust for a bit and let it cool before I added the filling, my lids love both fresh lemon and blueberrries and was a big hit with them. I froze the left overs last night and my lids had them today, when they were only thawed mid way! They said they were even better frozen! I believe that had something to do with todays heat index!

busymom121

report Posted Jun. 29, 2012 1:31 AM

This was a light refreshing dessert on a VERY hot day! Went over well with friends. I absolutely recommend going with the foil lined pan because it makes it so easy to lift the whole thing out to cut it up into squares. Not an overly sweet dessert. But YUM!