The pretzel and cookie crust is a salty contrast to the sweet blueberries and cheesecake filling in this tasty treat.
Lemon-Blueberry Pretzel Cheesecake Squares
- Prep Time 20 min
- Total 3 hr 30 min
- Ingredients 9
- Servings 24
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 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
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
-
Step2In 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.
-
Step3In 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.
-
Step4Bake 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.
-
Step5Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.
Nutrition
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 1/2Tips from the
Pillsbury Kitchens
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