Ingredients
Scale
- 2 (8-ounce) tubes crescent rolls
- 2 (8-ounce) blocks cream cheese, softened to room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract (or lemon extract)
- 3 tablespoons granulated sugar
- 2 tablespoons salted butter, melted
- 2 tablespoons light brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and prepare the baking dish with parchment paper or nonstick spray.
- Stretch one pack of crescent rolls over the bottom of the baking dish and press seams together to form a layer.
- Mix cream cheese, lemon juice, lemon zest, powdered sugar, and vanilla extract until smooth.
- Spread the cheesecake filling evenly over the crescent roll base.
- Unroll the second pack of crescent rolls on top of the filling and press seams together.
- Brush melted butter over the top and sprinkle with granulated and brown sugar.
- Bake for approximately 30 minutes until golden brown.
- Allow to cool, then slice into bars.
Notes
Make sure the cream cheese is at room temperature for easy mixing.
Let the bars cool completely before slicing for neat cuts.
Monitor baking time to avoid burning the edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 12
- Sodium: 270
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 0
- Protein: 3
- Cholesterol: 30