Description
Lemony Cream Cheese Dessert Bars combine buttery crescent roll dough with a tangy, creamy lemon-infused cream cheese filling, making them the perfect treat for any occasion.
Ingredients
8 ounces cream cheese, full fat and softened
1 tube of crescent roll dough
2 lemons, juiced and zested
½ cup + 1 tbsp granulated sugar
2 tbsp butter, unsalted and melted
1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan with nonstick spray.
- Divide the crescent roll dough into two halves. Place one half into the pan and press the seams together to form a crust.
- In a bowl, combine the softened cream cheese, lemon juice, lemon zest, ½ cup sugar, and vanilla extract. Mix until smooth.
- Spread the cream cheese mixture evenly over the dough in the pan.
- Take the second half of the dough and place it on top of the cream cheese filling. Press the seams together and stretch it to fit if necessary.
- Bake for 25 to 30 minutes, or until the dough turns golden brown.
- Drizzle the melted butter over the top, brush it to cover, and sprinkle with the remaining sugar.
- Allow the bars to cool down, then refrigerate for at least 6 hours.
- Slice and enjoy your Lemony Cream Cheese Dessert Bars!
Notes
- You can add fresh berries like blueberries or raspberries into the cream cheese mixture for a fruity twist.
- For a gluten-free option, substitute the crescent roll dough with gluten-free puff pastry or crescent roll dough.
- Add chopped nuts (like walnuts or almonds) or chocolate chips to the filling for a different texture and flavor.
- These bars can be made ahead and stored in the refrigerator for up to 4-5 days. Freezing is also an option for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
