The Best Blueberry Lemon Canna-Cheesecake Bars
Bursting With Freshness!
Cost: 20-25
Equipment
- Large Mixing Bowl
- Hand Mixer OR Kitchen Mixer
- Oven Safe Cake Pan
- Whisk & Spatula
- Parchment Paper
Ingredients
Crust
- 1/2 cup Cannabis Butter
- 1/2 cup Reg. Butter
- 1/2 cup Granulated Sugar
- 2 1/2 cups Baking Flour
- 1/2 tsp Himalayan Salt
The Filling
- 1 lb cream cheese softened and full fat baby!
- 1/3 cup granulated sugar
- 1/4 tsp Himalayan salt
- 1 egg
- 1/4 cup Sour Cream or Plain Greek Yogurt
- 1 tsp Vanilla extract
- 1 whole lemon juiced. Save the lemon because we'll use the rind later.
- 3 cups fresh blueberries
Crumble
- 1/2 cup Butter - melted
- 1/3 cup Granulated sugar
- 1 cup Baking Flour
- 1 whole lemon - zested! so zesty!
Instructions
- Preheat oven to 350°F/175°C. Line a 9"x13" baking dish with parchment paper.
- 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, and mix.
- Press the crust into the prepared pan & bake for 15-20 minutes or until golden brown. Allow it to cool.
THE DELICIOUS FILLING #drool
- 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 until mixed in.
- Beat in the sour cream, vanilla & lemon juice. Fold in the blueberries.
CRUMBLE TOPPING
- In a small bowl, mix all of the ingredients together until the mixture resembles wet sand. That's how you'll know it's perfect!
ASSEMBLY
- Pour the filling onto the cooled crust. Evenly sprinkle the crumble topping over the filling. Bake until the topping is golden & the center of the filling has set about 40 minutes.
- Remove from the oven, allow to cool for 30 minutes, chill in the fridge before cutting.Stays great in the freezer up to 1 month.Serve with Cannabis Coffee and enjoy!