Lemon Cream Cheese Bars with crescent roll bottom and top layers, filled with a bright and refreshing lemon cream cheese mixture, buttery and crispy lemon sugar topping is the easiest dessert, breakfast, or snack. You won’t be able to eat just one!
If you love lemon dessert as much as I do, make sure to check my No-bake Lemon Cheesecake Bars, Lemon Custard Cake, or Lemon Cheesecake Brownies. If you want lemon-infused breakfast, then try my Lemon Cheesecake Muffins or Lemon Coffee Cake.
Lemon Cream Cheese Bars
These Lemon Cream Cheese Bars are the easiest recipe that you simply can’t mess up even if you are not an experienced baker. It’s an easy recipe but tastes divine. Lemon cheesecake bars recipe use only 5 simple ingredients: refrigerated crescent rolls, cream cheese, sugar, lemon, and butter.
Yes, I used refrigerated crescent rolls again…My last recipe was Cherry Cheesecake Crescent Muffins, made with store-bought crescents, too.
When the weather is hot you want to enjoy other summer activities rather than spending too much time in the kitchen. However, you can satisfy your cravings for delicious baked goods using some shortcuts like store-bought dough.
With 5 simple ingredients and just 5 minutes of prep time, you can make these amazing lemon bars with delicious cheesecake filling.
Lemon Cream Cheese Bars like these ones is not a brand-new recipe. I’m sure you have probably seen them many times so far. I made them for years, too. But I also love them so much, so I wanted to add them to my blog to a collection of my favorite recipes. Also, if you haven’t tried them yet, you must bake them as soon as possible.
How To Make Lemon Cream Cheese Bars
Lemon Cream Cheese Bars with crescent rolls is the easiest recipe ever. You’ll need 2 blocks of cream cheese, sugar for the filling and topping, 2 medium lemons to squeeze the juice and grate the zest, melted butter to brush the top layer, and 2 (8 oz.) tubes of refrigerated crescent rolls.
I used refrigerated crescent rolls, but you can use crescent dough sheets since it’s easier to put together. If you don’t have crescent rolls, you could use puff pastry, but it will be a bit flaky. That’s why I prefer using crescent roll dough rather than puff pastry since it’s a little cakier, and it goes perfectly with the lemon cream cheese filling.
As I said you’ll need 5 ingredients and 5 minutes to prep the whole thing. All you need to do is unroll your crescent roll package and place it onto the bottom of a 13 x 9 inches pan.
Then beat softened cream cheese with ½ cup of sugar, freshly squeezed lemon juice, and grated lemon zest. Spread the filling over the dough.
Next, unroll the second tube of crescent roll dough and place it over the filling gently stretching the dough to the edges.
Finally, brush melted butter over crescent roll dough layer. Mix remaining lemon zest and ¼ cup of sugar together in a bowl and sprinkle over butter and you’re done.
Then comes the hardest part, waiting about 25 minutes till the bars are baking and then about an hour or so to cool.
Enjoy!
Check for more lemon recipes:
No Bake Lemon Cheesecake Bars are delicious, light and lemony dessert, perfect for warmer weather.
Lemon Custard Cake is a quick and easy dessert recipe, perfect for summer. This cake is soft and creamy, with refreshing lemon flavor. It’s melt-in-your-mouth good!
Lemon Cream Cheese Bars
Prep Time: 5 minutes- Cook Time: 25 minutes
- Total Time: 30 minutes
Category: dessert/beakfast
Method: bake
Cuisine: American
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Description
Lemon Cream Cheese Bars with crescent roll bottom and top layers, filled with a bright and refreshing lemon cream cheese mixture, buttery and crispy lemon sugar topping is the easiest dessert, breakfast, or snack. You won’t be able to eat just one!
Ingredients
- 2 (8 oz.) packages refrigerated crescent roll dough
- Juice and zest from 2 lemons
- 2 (8 oz.) packages cream cheese-softened
- ½ cup sugar
- 3 Tablespoons unsalted butter-melted and slightly cooled
- ¼ cup sugar (for topping)
Instructions
- Preheat oven to 350 F and line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
- Unroll 1 tube of crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
- Beat softened cream cheese with ½ cup of sugar, juice from 2 lemons and about ¾ of the lemon zest (reserve about ¼ of the zest for topping) until smooth and creamy, then spread over crescent roll dough layer.
- Unroll the second tube of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges.
- Brush melted butter over the crescent roll dough layer. Mix remaining lemon zest and ¼ cup of sugar together in a bowl and sprinkle over butter.
- Bake in the preheated oven until the top is golden brown, about 25-30 minutes. Cool for about 20 minutes, then lift dessert from baking dish using foil and transfer to a cutting board. Cut into squares leaving on foil. Then return to the baking dish and refrigerate until chilled, at least 1 hour.
9 comments
Delicious! I’m assuming they must be stored in the refrigerator but any suggestions on how to not make the crust hard and chewy when you want to eat them the next day?
The last picture says cinnamon sugar, but the recipe doesn’t list cinnamon for the topping. Do I sprinkle cinnamon over the lemon zest and sugar?
No, it’s the mistake on the photo. But if you like cinnamon lemon combo, you can add it.
They were ok, a little too much dough for me. More like a Danish than a “bar”
Made this wonderful recipe
It is perfect in taste as well as how it looks
Thanks so much Viktoria!
Do the crescent rolls on the bottom cook or is it better to pre-bake it?
Hi Theresa, you can prebake it. I didn’t. It will bake but not rise as the one on the top.
Help! Making these for tonight. Want to make sure, is the sugar granulated or confectioners? Thank you!!