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Lemon Cream Cheese Bars

BakedClassicColdCreamyDessertsFruitOvenParty FoodPotluckSweetVegetarian
Time :2 hours 5 minutes
Yield :24 servings
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Lemon bars with a buttery crust and creamy lemon filling, garnished with fresh lemon slices, perfect for summer desserts or teatime treats.

The Scoop

Lemon bars, but make them creamy, buttery, and dangerously easy to keep “just trying one more” of.
 These Lemon Cream Cheese Bars sandwich a tangy lemon-cream cheese filling between flaky crescent-roll layers, then get finished with a crackly lemon-sugar topping.
Delicious, rich, and wonderfully simple, they’re basically sunshine in dessert-bar form!
Hack it:
Swap the lemon for lime or orange for a different citrus twist.
Add fresh blueberries, raspberries, or sliced strawberries to the cream cheese layer.
Stir shredded coconut into the lemon-sugar topping for a tropical upgrade.
Sprinkle chopped pistachios, almonds, or pecans over the top before baking.
Leftovers:
Cut the chilled bars into bite-sized pieces for an easy dessert platter.
Crumble them over vanilla ice cream for a lemon cheesecake crunch.
Layer pieces with whipped cream and berries into individual dessert cups.
Turn them into a quick trifle with lemon curd and fresh fruit.

Ingredients

  • 2 (8-ounce) packages refrigerated crescent roll dough, divided
  • 2 lemons, zested, juiced, and divided
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup plus 3 tablespoons white sugar, divided
  • 2 tablespoons butter, melted

Directions

  • Preheat the oven to 350 degrees F.
  • Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  • Open and unroll 1 can of the crescent roll dough.
  • Press the unrolled dough into the bottom of the prepared baking dish, stretching it to the edges.
  • Mix the zest of 1 1/2 lemons and the juice of 2 lemons in a bowl.
  • Beat the cream cheese and 1/2 cup white sugar into the lemon juice mixture with an electric mixer until smooth and creamy.
  • Spread the cream cheese mixture over the crescent roll dough.
  • Open and unroll the remaining can of crescent roll dough.
  • Layer the crescent dough over the cream cheese layer, gently stretching it to the edges.
  • Brush the melted butter over the top of the top crescent dough layer.
  • Mix the remaining lemon zest and white sugar in a bowl.
  • Sprinkle the lemon zest and sugar mixture over the melted butter.
  • Bake until the top is golden brown, about 30 minutes.
  • Allow the dessert to cool for 20 minutes.
  • Lift the dessert from the baking dish and transfer it to a cutting board.
  • Cut the dessert into squares, leaving it on the foil.
  • Return the bars to the baking dish and refrigerate until chilled, about 1 hour.
  • Serve cool.
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