Crescent Cheesecake Bars
A delightful mix of creaminess and crunch, these Crescent Cheesecake Bars are quick to make, perfect for busy families and meal-prep planners, providing a sweet and healthy dessert option.
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese, softened Adds rich, creamy texture and flavor.
- 1 cup granulated sugar Sweetens the cheesecake filling (can use coconut sugar for a healthier option).
- 1 teaspoon vanilla extract Enhances the overall flavor; use pure for best results.
- 1 large egg Binds the filling; substitutes like a flax egg work for a vegan version.
For the Base
- 2 cans refrigerated crescent roll dough Creates a flaky, buttery base.
- 1 cup powdered sugar Optional for dusting on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a baking dish lined with parchment paper to prevent sticking.
- In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Beat in the egg until well incorporated and creamy.
- Unroll one can of crescent roll dough gently, maintaining its shape as a single sheet.
Cook/Assemble
- Place the unrolled crescent dough in the greased baking dish, pressing it down evenly.
- Spread the cream cheese mixture over the dough, ensuring it covers evenly to the edges.
- Unroll the second can of crescent dough and layer it on top of the cream cheese mixture, sealing the edges.
- Bake in the preheated oven for 25–30 minutes or until the top is golden brown.
- Remove from the oven and allow to cool in the dish for about 30 minutes.
Serve
- Cut into squares with a sharp knife.
- Dust with powdered sugar if desired for a sweet finishing touch.
- Serve warm or chilled; both are equally delicious!
- Store any leftovers in an airtight container in the fridge for up to one week.
Notes
For the best results, ensure the cream cheese is fully softened for a smoother filling and allow the bars to cool completely before slicing for cleaner cuts. Store in the refrigerator for a refreshing treat.