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 ( 10 )

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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

Gwendi17

report Posted May. 18, 2013 3:55 AM

I'M GOING TO TRY IT....HERE GOES!

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!