Cannabis-infused cheesecake is one of the tastiest sweet edibles available. The best way to make medicated cheesecake is to use hash oil or honey oil and melt it slowly into the butter that is called for in the recipe. However, it can also be made using the traditional CannaButter recipe.


  • 1 � cups finely crushed graham crackers
  • � cup finely chopped walnuts or pecans
  • � tsp cinnamon
  • � cup melted butter
  • 4 – 6 grams hash oil or honey oil (BHO)


3 8 oz. bags of softened cream cheese

  • 1 cup fine granulated sugar
  • 2 tbsp flour
  • 1 tsp vanilla extract
  • � tsp finely shredded lemon peel
  • 2 medium-sized eggs
  • 1 egg yolk
  • � cup milk



Slowly melt honey oil or hash oil into the � cup of butter just as you would when making regular CannaButter. Next, add the cinnamon, nuts and graham crackers together in a large mixing bowl. Now, mix in the BHO butter. Once this is thoroughly mixed, press it into a non-greased 8-inch spring form pan and set it aside for the time being.


Preheat oven to 375 degrees. Whip the cream cheese, flour, sugar, vanilla and lemon peel in a mixing bowl with an electric mixer. For the next step, ensure that the mixer is on the lowest or second lowest setting. Add in the 2 eggs and the egg yolk together and wait while it is steadily mixed in. Now, slowly mix in the milk. Pour this mixture into the crust and place in a shallow baking pan. Once the oven is preheated, put the pan in the oven. Bake at 375 for 45 to 50 minutes. When it is properly done, the middle should not really move when lightly shaken. Let cool on a wire rack for 15 to 20 minutes, loosening the sides of the spring form pan after this time. Let it cool for an additional 30 minutes. After this, completely remove the sides of the pan and let cool for another hour. Lastly, cover and let chill in the freezer for 4 hours. Serve and enjoy around a dozen servings.

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