These cannabis cheesecake bars start with a shortcut: refrigerated peanut butter cookie dough as the crust. A tangy cheesecake layer, pretzels and chocolate chips go on top, and the infusion lives in one place, a canna-coconut oil chocolate drizzle.
Dosing cannabis cheesecake bars: one drizzle, nine bars
Divide the THC in your canna-coconut oil by nine. With oil at about 36 mg per tablespoon, 1 tablespoon gives roughly 4 mg per bar at most. Score a 3-by-3 grid before you drizzle, pipe the same zigzag onto every square, and empty the bag. Have half a bar first and wait 2 hours; our THC dosage guide explains starting amounts.
Ingredients and method
Press the cookie dough into a lined 8-inch pan and bake it briefly to set. Beat cream cheese with sugar, an egg, vanilla and salt until smooth, spread it over the crust, and scatter pretzel pieces and chocolate chips on top. Bake until the center barely wobbles, then cool, chill and pipe on the infused chocolate. Our canna oil guide shows how to infuse oil, coconut included, and you can order flower ahead for pickup from your local store.
Storage and labeling
Keep the bars in the fridge, in a container labeled "infused" with the date and mg per bar, apart from plain desserts. Eat them within about 4 days. Poison control is 1-800-222-1222.
Variations
Swap in another cookie dough, go gluten-free with gluten-free dough, pretzels and chocolate chips, or double the pretzels for crunch. For more easy edible dessert ideas, try our pot brownies or no-bake oatmeal cookies.
For adults 21 and older. Enjoy them responsibly.
