I’m sharing a straightforward Cheesecake Bars recipe that’s incredibly versatile for afternoon snacks, brunch spreads or gatherings, built from simple pastry, a cream cheese filling and a sweet crust.

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I first made these Crescent Cheesecake Bars on a whim and never looked back. They’re a kind of Crescent Roll Dessert that fools people into thinking you spent hours, when really it starts with simple crescent roll dough and cream cheese.

The contrast between flaky pastry, silky filling and sweet crust is oddly addictive and every bite shifts depending on what you add on top. I bring them to brunch late afternoon slump or potlucks because they vanish fast.

If you like Cheesecake Bars that are easy but still feel a bit fancy, this is the thing you want to try, trust me.

Ingredients

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Cream cheese adds rich, tangy creaminess, some protein, and higher fat content
Crescent roll dough flaky, buttery wrappers mostly carbs, quick rise when baked not wholegrain
Granulated sugar pure sweetener, adds sweetness and structure, zero fiber simple carbohydrates
Egg binds filling, gives protein and moisture, helps browning and its richer flavor
Vanilla extract tiny amount mostly aroma, makes filling taste warmer and less flat
Fruit preserves adds sweet tart notes, brings fruit flavor, some fiber and extra sugar
Powdered sugar light dusting for sweetness, mainly simple carbs, melts into pastry
Fresh berries bright acidity, vitamins and fiber, balances sweetness and looks pretty

Ingredient Quantities

2 (8 oz) cans refrigerated crescent roll dough

1 (8 oz) package cream cheese softened

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Pinch of salt

Powdered sugar for dusting optional

Fruit preserves or jam optional (apricot, raspberry or your favorite)

Fresh berries optional for serving

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment or spray it lightly with cooking spray so the bars come out easy.

2. Unroll one can of crescent roll dough and press it into the bottom of the pan, pinching seams together to form an even crust that covers the whole bottom.

3. In a medium bowl beat the softened cream cheese with the granulated sugar, the large egg, vanilla extract and a pinch of salt until completely smooth and lump free. Dont overbeat or you’ll get air pockets.

4. Spread the cream cheese mixture evenly over the crescent crust with a spatula, leaving the edges clear so the top dough can seal.

5. If using jam, warm a few tablespoons in the microwave for 10-15 seconds so it’s easier to dollop. Drop small spoonfuls of jam over the cream cheese layer and use a butter knife or skewer to swirl it gently into the filling.

6. Unroll the second can of crescent dough and either lay the pieces out to cover the filling, pinching seams to seal, or separate into triangles and arrange them overlapping for a rustic top. It’s ok if it looks imperfect, that adds character.

7. Bake for 20 to 25 minutes until the top is golden and the filling is set in the center. If the edges brown too fast, tent loosely with foil for the last few minutes.

8. Let the bars cool to room temperature on a wire rack, then chill in the refrigerator at least 1 to 2 hours so they firm up and slice cleanly.

9. Dust with powdered sugar if you like, slice into squares and serve with fresh berries or extra jam. Store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. 9×13 inch baking pan (line with parchment or spray with cooking spray so bars lift out easy)
2. Parchment paper or nonstick cooking spray (parchment = less mess, trust me)
3. Medium mixing bowl (for beating the cream cheese, dont overfill it)
4. Electric hand mixer or a sturdy whisk (mixer is faster, whisk works if you got the muscles)
5. Rubber spatula or offset spatula (for spreading the filling, leave edges clear so top seals)
6. Measuring cups and spoons (for sugar, egg, vanilla etc)
7. Small spoon plus a butter knife or skewer (to dollop and gently swirl the jam)
8. Wire cooling rack and a sharp knife (cool on the rack then chill so you can slice clean squares)

FAQ

Q: How long and at what temperature do I bake these? A: Bake at 350°F (175°C) for about 20 to 25 minutes, until the edges are light golden and the filling is mostly set but a little jiggly in the center. Let them cool so they finish setting, then chill for cleaner slices.

Q: Can I prebake the crescent dough so the bottom isnt soggy? A: Yes, prebake the bottom layer for 5 to 7 minutes before adding the filling to firm it up a bit. Dont overbake though or the crust will get too crisp.

Q: Can I make these ahead or freeze them? A: Absolutely. Chill fully, then store in the fridge up to 3 days. For longer storage, freeze cut bars up to 1 month wrapped tight; thaw in the fridge overnight before serving.

Q: Any tips for smooth, lump free filling? A: Use room temp cream cheese and beat it until silky before adding sugar and the egg. Scrape the bowl well so no little lumps remain. A quick scrape and extra 20 seconds of mixing fixes most issues.

Q: Can I swap the jam or add fruit? A: Yes, swap to your fav preserves or dot with fresh berries on top. If you warm and thin the jam a little it spreads easier and gives a glossy look, but dont add too much liquid or the filling will get soft.

Q: How do I get neat slices? A: Chill the bars well, then use a sharp knife wiped clean and dipped in hot water between cuts. That keeps edges tidy and stops crumbs from dragging.

Crescent Cheesecake Bars Recipe Substitutions and Variations

Swap the crescent roll dough: use one sheet of thawed store bought puff pastry rolled to fit the pan. It bakes a bit flakier and richer, so keep an eye on browning cause it can brown faster.
Swap the cream cheese: try 8 oz mascarpone for a silkier, richer filling, or 8 oz part skim ricotta for a lighter result. If you use ricotta, blitz it briefly in a blender so its smoother.
Swap the granulated sugar: use light brown sugar at a one to one ratio for a subtle caramel note, or use about three quarters cup honey instead for floral sweetness but reduce any extra liquid a tad and watch for extra browning.
Swap the fruit preserves: spread about a third to a half cup of chocolate hazelnut spread for a chocolatey twist, or spoon on half a cup of fresh berry compote cooked down with a little sugar for bright, fresh flavor.

Pro Tips

1) Soften the cream cheese right, not mushy. Leave it out an hour if you can, or zap in 5 second bursts in the microwave and stir between blasts. If its still cold you’ll get lumps, if it’s too warm the filling will be runny.

2) Prevent a soggy middle by using a metal pan and baking on the lower rack so the bottom gets good heat. If you still worry, bake the crust alone for 4-6 minutes before adding filling, then cool a bit and continue — it makes a big difference.

3) For clean pretty slices heat a sharp knife under hot water, dry it, slice, wipe the blade and repeat. You can also use unflavored dental floss for each cut, just press down and pull, works great for sticky fillings.

4) Boost flavor and texture: brush the top lightly with beaten egg and sprinkle coarse sugar before baking for shine and crunch, or add a teaspoon of lemon zest to the filling to brighten things up. Small tweaks like that make these taste homemade not store bought.

Crescent Cheesecake Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

170

kcal

Equipment: 1. 9×13 inch baking pan (line with parchment or spray with cooking spray so bars lift out easy)
2. Parchment paper or nonstick cooking spray (parchment = less mess, trust me)
3. Medium mixing bowl (for beating the cream cheese, dont overfill it)
4. Electric hand mixer or a sturdy whisk (mixer is faster, whisk works if you got the muscles)
5. Rubber spatula or offset spatula (for spreading the filling, leave edges clear so top seals)
6. Measuring cups and spoons (for sugar, egg, vanilla etc)
7. Small spoon plus a butter knife or skewer (to dollop and gently swirl the jam)
8. Wire cooling rack and a sharp knife (cool on the rack then chill so you can slice clean squares)

Ingredients

2 (8 oz) cans refrigerated crescent roll dough
1 (8 oz) package cream cheese softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar for dusting optional
Fruit preserves or jam optional (apricot, raspberry or your favorite)
Fresh berries optional for serving

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment or spray it lightly with cooking spray so the bars come out easy.
Unroll one can of crescent roll dough and press it into the bottom of the pan, pinching seams together to form an even crust that covers the whole bottom.
In a medium bowl beat the softened cream cheese with the granulated sugar, the large egg, vanilla extract and a pinch of salt until completely smooth and lump free. Dont overbeat or you'll get air pockets.
Spread the cream cheese mixture evenly over the crescent crust with a spatula, leaving the edges clear so the top dough can seal.
If using jam, warm a few tablespoons in the microwave for 10-15 seconds so it's easier to dollop. Drop small spoonfuls of jam over the cream cheese layer and use a butter knife or skewer to swirl it gently into the filling.
Unroll the second can of crescent dough and either lay the pieces out to cover the filling, pinching seams to seal, or separate into triangles and arrange them overlapping for a rustic top. It's ok if it looks imperfect, that adds character.
Bake for 20 to 25 minutes until the top is golden and the filling is set in the center. If the edges brown too fast, tent loosely with foil for the last few minutes.
Let the bars cool to room temperature on a wire rack, then chill in the refrigerator at least 1 to 2 hours so they firm up and slice cleanly.
Dust with powdered sugar if you like, slice into squares and serve with fresh berries or extra jam. Store leftovers covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.