The Best Blueberry Lemon Canna-Cheesecake Bars
The best blueberry lemon canna-cheesecake bars, easy to make, scrumptious & topped with a lemon zest crumble.
Crust½ cup cannabutter½ cup regular butter½ cup sugar2 ½ cups flour½ tsp sea saltFilling1 lb cream cheese, softened⅓ cup sugar¼ tsp sea salt1 egg¼ cup sour cream or plain Greek yogurt1 ½ tsp vanilla extract1 lemon, juiced, reserve zest for topping3 cups fresh blueberriesCrumble Topping½ cup butter, melted⅓ cup sugar1 cup flour1 lemon, zested
Crust
1 Preheat oven to 350°F/175°C. Grease an 8″x12″ cake frame & place it onto a parchment-lined cookie sheet or line a 9″x13″ baking dish with parchment paper.
(An 8″x12″ frame will yield a thicker cheesecake bar)
2 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, mix until just combined.
3 Press the crust into the prepared pan & bake for 15-20 minutes or until golden brown. Allow it to cool while prepping the rest of the recipe.
Filling
4 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, scrape down the sides, beat again.
5 Beat in the sour cream, vanilla & lemon juice. Fold in the blueberries.
Crumble Topping
6 In a small bowl, mix all of the ingredients together until the mixture resembles wet sand.
Canna-Cheesecake Bar Assembly
7 Pour the filling onto the cooled crust. Evenly sprinkle the crumb topping over the filling. Bake until the topping is golden & the center of the filling has set about 40 minutes.
8 Remove from the oven, allow to cool for 30 minutes, chill in the fridge before cutting. Eat right away or store them in an airtight container in the fridge for 3 days or in the freezer for up to 1 month.
Read the full article at MyEdibleCHEF
