Lemon Cheesecake Crescent Bars

These Lemon Cheesecake Bars are the perfect blend of creamy citrus filling and buttery pastry, all nestled between layers of sweet crescent roll dough. Whenever I am heading to a potluck or need an easy dessert that wows everyone, this is my go to treat. The bars come together quickly and never fail to brighten up the table.

I started making these lemon cheesecake bars for family gatherings in the spring and it is the only dessert my niece asks for now. One bite and you will see why it is such a crowd pleaser.

Ingredients

• Crescent rolls: two tubes make a sweet layered base and top choose ones that look fresh without tears in the package
• Cream cheese: use full fat bricks for a creamy filling and let it come to room temperature for easy mixing
• Fresh lemon juice: gives the bars real lemony tang always choose bright heavy lemons
• Lemon zest: packs even more citrus punch use a microplane and avoid the bitter white pith
• Powdered sugar: sweetens the filling smoothly sift if yours looks clumpy
• Vanilla extract or lemon extract: deepens the flavor pick pure extracts for best taste
• Granulated sugar: adds crunch to the golden brown top
• Salted butter: gives the topping its rich flavor melted for easy brushing
• Light brown sugar: boosts the caramel notes in the crisp topping

Step-by-Step Instructions

Prepare the Baking Dish:

Press parchment paper into a nine by thirteen inch baking pan making sure it hangs over for easy removal or lightly coat with cooking spray if you do not have parchment

Shape the Crescent Roll Base:

Unroll one can of crescent dough directly over the parchment pressing the seams together to form a single layer with no gaps or holes

Make the Lemon Cheesecake Filling:

In a mixing bowl combine softened cream cheese freshly squeezed lemon juice lemon zest powdered sugar and vanilla extract Beat with a handheld mixer until the mixture is smooth fluffy and free of lumps

Spread the Filling:

Using a spatula evenly layer the cream cheese lemon filling over the first crescent sheet reaching edge to edge for even bites

Add the Top Layer:

Unroll the second crescent dough layer on top of the filling gently stretching and matching the corners pressing seams together again to form a cohesive sheet

Finish the Top and Sprinkle:

With a pastry brush coat the top crescent dough with melted butter Sprinkle evenly with a mix of brown sugar and granulated sugar so the crust caramelizes as it bakes

Bake to Perfection:

Slide the pan into your preheated three hundred fifty degree oven Bake about thirty minutes or until the top is deeply golden brown and the sides are bubbling

Cool and Slice:

Let the bars cool completely right in the pan This helps the filling set Slice carefully into squares You can go with twelve or sixteen depending on how big you want each bar

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The lemon zest is my secret to a perfect bar It really lifts the whole flavor without making things too sour My mom always added extra zest and I think that is why everyone requests her cheesecake bars at every family get together

Storage Tips

Once the bars are completely cool cover them in the pan or place in an airtight container Store in the fridge for up to four days To freeze wrap bars tightly with plastic wrap then foil and freeze for up to one month Thaw overnight in the refrigerator

Ingredient Substitutions

You can swap orange or lime zest for a different citrus twist If you only have unsalted butter just add a tiny pinch of salt to the sugar topping If crescent roll dough is unavailable try using sheets of puff pastry but check early for doneness since puff pastry bakes differently

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Serving Suggestions

Serve these bars chilled for a classic cheesecake vibe or let sit at room temp for a silkier texture Top with dollops of whipped cream or a sprinkle of powdered sugar I often bring them on summer picnics packed with berry slices for an extra festive touch

Cultural Context

While cheesecake bars are a classic American potluck staple this lemon version nods to Southern dessert tables where citrus desserts shine Using crescent rolls is a handy shortcut that has graced many family cookbooks since the convenience foods boom of the 1970s

Frequently Asked Questions

→ Can I use store-bought lemon juice?

Fresh lemon juice is recommended for the brightest flavor, but bottled juice works in a pinch.

→ How do I keep the cheesecake layer smooth?

Soften the cream cheese fully and beat until no lumps remain for a creamy texture.

→ What’s the best way to cut the bars cleanly?

Allow bars to cool fully, then use a sharp knife wiped clean between cuts.

→ Can the bars be made ahead?

Yes, prepare and chill overnight for firmer bars and well-developed flavors.

→ Can I add extra lemon zest?

Absolutely—extra zest boosts both aroma and tangy citrus taste.

→ Are there alternatives to crescent roll dough?

Puff pastry or homemade sweet dough can be used for a different texture.