Lemony Cream Cheese Dessert Bars


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


Preheat the oven to 350*

Spray the baking pan with nonstick spray

Open the tube of crescent rolls and divide it in half.

Put half of the roll on the bottom of the baking pan, squeezing the perforated sections together

If necessary, stretch the dough to fit the bottom of the pan

In a large mixing bowl combine the softened cream cheese, lemon juice, lemon zest, vanilla and ½ cup sugar. Beat this all together until smooth

Spread this mix on top of the crescent dough in the pan

With the other half of the roll of crescent dough, follow the same directions, squeeze the perforations together, stretch the dough to fit the pan.

Lay the dough on top of the cheesecake filling

Bake for 25 to 30 minutes

Drizzle the melted butter on the top and brush to cover the entire crust

Sprinkle with the remaining sugar

Set to the side to cool, then place in the refrigerator for 6 hours to chill

Slice and serve