- ½ cup cannabutter
- ½ cup regular butter
- ½ cup sugar
- 2 ½ cups flour
- ½ tsp sea salt
- 1 lb cream cheese, softened
- ⅓ cup sugar
- ¼ tsp sea salt
- 1 egg
- ¼ cup sour cream or plain Greek yogurt
- 1 ½ tsp vanilla extract
- 1 lemon, juiced, reserve zest for topping
- 3 cups fresh blueberries
- Crumble Topping
- ½ cup butter, melted
- ⅓ cup sugar
- 1 cup flour
- 1 lemon, zested
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.
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.
Beat in the sour cream, vanilla & lemon juice. Fold in the blueberries.
In a small bowl, mix all of the ingredients together until the mixture resembles wet sand.
Canna-Cheesecake Bar Assembly
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.
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.