Cream Cheese Lemon Bars

A lemony cream cheese filling is baked between sheets of crescent roll dough in this easy recipe for divine-tasting lemon cheesecake bars.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 171 Calories

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 3 tablespoons white sugar
• 2 tablespoons unsalted butter, melted
• cooking spray
• 2 medium lemons, zested and juiced, divided
• 0.5 cup white sugar
• 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe

Recipe Instructions

Step 1

Bake in the preheated oven until top is golden brown, about 30 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch dish with aluminum foil and spray with cooking spray.

Step 3

Mix 3 tablespoons sugar with 1/4 of the lemon zest; set aside.

Step 4

Unroll one piece of crescent dough and press in the bottom of the prepared dish, stretching dough to the edges.

Step 5

Mix lemon juice and remaining lemon zest in a large bowl. Add cream cheese and 1/2 cup white sugar; beat with an electric mixer until smooth and creamy. Spread over the crescent dough in the pan.

Step 6

Unroll the second piece of crescent dough and layer over the cream cheese mixture, gently stretching dough to the edges. Brush melted butter on top and sprinkle with reserved sugar-lemon zest mixture.

Step 7

Remove from the oven and cool on a wire rack for 20 minutes. Lift lemon bars from the baking dish using the foil; transfer to a cutting board. Cut into 24 squares, leaving bars on the foil. Lift the foil and transfer the bars back into the baking dish. Refrigerate until chilled, at least 1 hour.