Description
Delicious lemon-raspberry cream cheese bars with a flaky crust.
Ingredients
Scale
- 2 packages (8 oz / 225 g each) cream cheese, softened
- 3 tbsp unsalted butter, melted
- 1 medium lemon (zested and juiced)
- ¾ cup granulated sugar, divided
- 2 cans (8 oz / 225 g each) refrigerated crescent roll dough
- All-purpose flour, for rolling
- 1 pint fresh raspberries (about 2 cups)
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking dish with parchment paper or foil, leaving overhang on the long sides.
- Drizzle 1 tablespoon of melted butter into the baking dish and brush to coat the bottom and sides.
- In a large bowl, combine lemon zest, lemon juice, softened cream cheese, and ½ cup granulated sugar. Beat until smooth and creamy.
- Unroll one can of crescent dough onto a lightly floured surface and roll it into a 9×13-inch rectangle. Transfer to the baking dish and press evenly into the bottom.
- Spread the cream cheese mixture evenly over the dough. Sprinkle raspberries evenly on top and gently press them into the filling.
- Roll out the second can of crescent dough into a 9×13-inch rectangle and place it over the raspberries.
- Brush the top with the remaining melted butter and sprinkle with the remaining ¼ cup sugar.
- Bake for 30–35 minutes, rotating the pan halfway through, until golden brown.
- Cool at room temperature for 20 minutes, then refrigerate for 1 hour. Lift out using parchment overhang and cut into 24 bars.
Notes
- For extra lemon flavor, dust with powdered sugar mixed with lemon zest.
- Keep refrigerated in an airtight container for up to 3 days.
- Swap raspberries for blueberries or blackberries if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Lemon-Raspberry Cream Cheese Bars