Lemon-Blueberry Pretzel Cheesecake Squares

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

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


  1. 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  2. 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. 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. 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. 5 Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.




Nutrition Information

Recipe Step Photos

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