1:1 THC:CBD Cannabis Infused Blueberry Cheesecake Cookies

1:1 THC:CBD Cannabis Infused Blueberry Cheesecake Ingredients

For the cookie dough:

• 1 cup of 1:1 RSO Infused Butter, softened (view instructions on making RSO butter, whether using 1:1 or full THC RSO, from Katy's Raspberry Thumbprint recipe).

• 1 cup of Granulated Sugar

• 1 cup of Brown Sugar

• 2 Eggs

• 1 ½ tsp of Vanilla Extract

• 1 Zested Lemon

• 2 ½ cups of All Purpose Flour  

• 1 package of Grahm Crackers, crushed

• 1 tsp of Baking Soda

• 1 ½ tsp of Baking Powder  

• Pinch of Salt

• ¼ cup of Powdered Sugar (for cookie dough)

For the Cheesecake Creme:

• 1 ½ cups of Powdered Sugar (for cheesecake cream)  

• 16 oz block of Cream Cheese

• 3.5 oz can of Marshmallow Creme  

• 1 tsp of Vanilla Extract

• 1 small can of Blueberry Pie Filling

1:1 THC:CBD Cannabis Infused Blueberry Cheesecake Steps

1. Preheat oven to 350° F.  

2. In a mixing bowl, cream together RSO butter, granulated sugar, and brown sugar until it is light and fluffy. Add in your eggs one at a time, making sure each egg is well incorporated. Add in your lemon zest and vanilla extract. Mix and set aside.  

3. In a separate bowl, mix your flour, graham cracker crumbs, baking soda, baking powder, powdered sugar, and salt together.  

4. Slowly incorporate wet and dry ingredients until dough is firm.  

5. Using a spoon, scoop the dough and form it into small balls. Wet your fingers with water and gently press dough balls down into discs.  

6. Bake at 350° F for 12-15 minutes until golden brown. Allow cookies to cool completely before moving on to the next step.

7. In a mixing bowl, beat the cream cheese until smooth. Add in your marshmallow creme, powdered sugar, and vanilla extract. Carefully mix until smooth and soft peaks form. Transfer cheesecake creme to a pipping bag.  

8. Once your cookies are completely cool, pipe a generous amount of cheesecake creme onto each cookie, and top with a dollop of blueberry pie filling. Serve and enjoy!  

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