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Super Easy Lemon Cream Cheese Bars
Here’s another super easy dessert that starts with a convenience product. Our lemon cream cheese bars are very similar to our sopapilla cheesecake, just more refreshing. If you’ve been around here long enough, you know we aren’t opposed to taking shortcuts. We truly believe that anything semi-homemade will always be better than something you picked up at the mega mart.
This one starts turning up heavily in rotation in the spring when we are all ready for something that feels a little lighter than all those heavy holiday desserts. Don’t get us wrong, this one also deserves a place in your spring holiday menus like Easter and Mother’s Day!
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Lemon Cream Cheese Bars
Ingredients
- 2 cans crescent rolls or crescent dough sheets
- 16 ounces cream cheese softened
- 1 1/2 cups granulated sugar divided
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- ¼ cup butter melted
Instructions
- Preheat the oven to 350℉.
- Prepare a 9 X 13 cake by spraying with baking spray.
- Layer one can of crescent roll dough in the bottom of the cake pan. Pinch the perforated seals.2 cans crescent rolls
- Combine the softened cream cheese, 1 cup of the granulated sugar, lemon zest, and lemon juice.16 ounces cream cheese softened, 1 1/2 cups granulated sugar, 1 tablespoon lemon zest, 1/2 cup lemon juice
- Spread over the crescent dough in the pan.
- Place the second unrolled can of crescent dough over the filling.
- Brush with the melted butter.¼ cup butter
- Top with remaining 1/2 cup of sugar.
- Bake for 15 to 17 minutes or until the top is golden brown.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Pro Tips
We don’t mind a shortcut, but we draw a line at flavor. You could use bottled lemon juice here, but since you need the fresh zest for the topping anyway, you’ve already got the lemon. Just squeeze it. That little bit of brightness is the difference between a good bar and one you’ll make again and again.
You can swap this out for lime, by the way. A key lime version is a serious contender for the best summer dessert.
The only way to know when they’re done is by the color. Since the top is covered in dough, you’re looking for the crescent dough to turn deep golden brown. That means the dough is cooked and the cream cheese layer underneath is set.
Let these bars cool completely before trying to cut them. It takes some time for the cream cheese “cheesecake” middle to set up. You can let them cool at room temperature, they will be fine for a day. But we like them best after they have been in the fridge for at least 4 hours.
Storage Tips
Lemon cheesecake bars are full of sugar and acid from the lemon that they can handle being left out. Go ahead and put them out for a party or keep them on the counter for a day. They’ll be fine.
If you want them to last longer or if you prefer more of a cheesecake texture, you’ll leave them in the refrigerator for up to 7 days. The quality will decline long before it spoils.
We don’t suggest freezing, the crispy layer on top and the crescent rolls get soggy.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger