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Lemon-Blueberry Pretzel Cheesecake Squares

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Lemon-Blueberry Pretzel Cheesecake Squares
  • Prep 20 min
  • Total 3 hr 30 min
  • Ingredients 9
  • Servings 24
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The pretzel and cookie crust is a salty contrast to the sweet blueberries and cheesecake filling in this tasty treat.
Updated Sep 24, 2020

Ingredients

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. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Line pan with foil to make cutting bars easier and cleanup a snap.
  • tip 2
    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

230 Calories, 14g Total Fat, 3g Protein, 22g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
7g
33%
Trans Fat
1 1/2g
Cholesterol
55mg
19%
Sodium
210mg
9%
Potassium
65mg
2%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
14g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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