This easy-to-make dessert is a sweet and zesty treat that’s perfect for any occasion.

With a buttery, flaky crust and a smooth, tangy cream cheese filling, these Lemon Cream Cheese Bars are the ultimate balance of citrus and sweetness.

The best part? They come together in just a couple of hours, making them the perfect snack to satisfy your lemon cravings.

Refreshing, creamy, and irresistible—what’s not to love?

For Lemon Cream Cheese Bars

Cooking Spray – To prevent sticking and ensure easy removal from the pan.

Crescent Roll Dough – Two packages, to form the flaky crust for the bars.

Lemons – Zested and juiced, they provide the refreshing citrus flavor for the filling.

Cream Cheese – Softened to create the creamy, tangy filling.

White Sugar – Adds sweetness to balance the tartness of the lemons in the filling.

Butter – Melted for brushing on top of the dough to enhance the flavor and texture.

Additional Sugar – Used to top the bars, giving them a sweet, caramelized finish.

Lemon Cream Cheese Bars Recipe

Craving a sweet, refreshing treat with a burst of citrus? These Lemon Cream Cheese Bars are the perfect balance of tangy lemon and creamy goodness, all wrapped in a buttery, flaky crust.

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Course: Dessert

Cuisine: American

Keyword: Lemon Cream Cheese Bars Recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Notes

Ingredients:

Cooking spray
2 (8 oz) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons (zested and juiced), divided
2 (8 oz) packages cream cheese, softened
½ cup white sugar
2 tbsp butter, melted
3 tbsp white sugar

Directions:

Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line the bottom of a 9x13-inch baking dish with aluminum foil and lightly coat with cooking spray.
Prepare the Crescent Roll Dough:
- Unroll one package of crescent roll dough and press it into the bottom of the prepared baking dish, stretching it to fit the edges.
Make the Lemon Cream Cheese Mixture:
- In a large bowl, combine lemon juice and ¾ of the lemon zest.
- Beat the softened cream cheese and ½ cup sugar into the lemon mixture using an electric mixer until smooth and creamy.
- Spread the mixture evenly over the crescent roll dough in the baking dish.
Add the Second Layer of Crescent Roll Dough:
- Unroll the second package of crescent roll dough and place it over the cream cheese mixture, stretching it to the edges.
- Brush melted butter over the dough.
Add the Sugar and Lemon Zest Topping:
- In a small bowl, mix together the remaining 3 tbsp sugar and the remaining lemon zest.
- Sprinkle this mixture over the melted butter on top.
Bake:
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
- Let it cool for about 20 minutes.
Cut and Chill:
- Lift the dessert from the baking dish using the aluminum foil, then transfer it to a cutting board.
- Cut into squares, leaving them on the foil.
- Return the dessert to the baking dish and refrigerate until chilled for at least 1 hour.

Recipe Tip: You can substitute Splenda and use low-fat cream cheese for a lighter version of this dessert.

Nutrition

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Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese as a substitute for regular cream cheese. It will still work well and cut down on some of the richness.
How do I prevent the dough from sticking to the pan?
To keep the dough from sticking, line your baking dish with aluminum foil and lightly coat it with cooking spray. This will make removing the bars much easier!
Can I substitute fresh lemons with bottled lemon juice?
For the best flavor, fresh lemons are preferred, especially for the zest. However, you can use bottled lemon juice in place of the fresh juice if necessary, but it may lack the fresh, zesty kick.
Is it necessary to chill the bars after baking?
Yes, chilling the bars for at least 1 hour after baking allows them to set properly, making them easier to cut into neat squares and enhancing the texture.
Can I freeze these bars?
Absolutely! You can freeze the bars once they’ve cooled completely. Just wrap them tightly in plastic wrap and foil and store them in the freezer for up to 3 months. Let them thaw before serving.