Bright, buttery and irresistibly simple, these lemon cream cheese bars marry store-bought crescent dough with a tangy lemon filling for a treat that works as dessert, snack, or breakfast. The recipe relies on a few pantry staples and minimal hands-on time, so you can have a tray of glossy, lemon-scented squares on the table without a long bake day.
Why this lemon cream cheese bar recipe works so well
The charm is in the contrast: a soft, slightly cakey dough on top and bottom, and a silky, citrus-spiked cream cheese layer in the middle. Using refrigerated crescent roll dough speeds things up without sacrificing texture. Perfect for warm days when you don’t want to heat the kitchen for hours, this recipe is both approachable and impressive.
Ingredients to prepare
- 2 (8 oz) packages refrigerated crescent roll dough
- 2 (8 oz) packages cream cheese, softened
- Juice and zest of 2 medium lemons
- 1/2 cup granulated sugar for the filling
- 1/4 cup granulated sugar for the topping
- 3 tablespoons unsalted butter, melted and slightly cooled
Step-by-step baking method
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with foil and spray or grease the foil.
- Unroll one tube of crescent dough and press it into the bottom of the pan, sealing seams to form an even base.
- Beat the softened cream cheese with 1/2 cup sugar, the lemon juice, and most of the lemon zest until smooth. Reserve a bit of zest for the top.
- Spread the lemon cream cheese mixture evenly over the dough base.
- Carefully unroll the second tube of crescent dough and drape it over the filling. Gently stretch to the pan edges so it covers the filling.
- Brush the top dough with the melted butter. Mix the remaining zest with 1/4 cup sugar and sprinkle over the buttered layer.
- Bake until the top is golden and set, about 25–30 minutes. Let cool about 20 minutes in the pan.
- Use the foil to lift the slab out onto a cutting board. Slice into squares, return to the pan, then refrigerate until chilled, at least 1 hour.
Timing and serving notes
- Prep time: about 5 minutes
- Cook time: 25–30 minutes
- Total time: roughly 1 hour 30 minutes including chilling
- Best served: chilled or at cool room temperature
Baker’s tips and quick variations
- If you find crescent seams tricky, use a crescent dough sheet or a rolled-out sheet for easier coverage.
- Puff pastry will work but creates a flakier result; crescent dough yields a slightly cakier texture.
- For cleaner slices, chill thoroughly before cutting. Warm knives give messy edges.
- Add a light lemon glaze or a dusting of powdered sugar for extra shine.
- Top with fresh berries for color and a seasonal twist.
- Store bars covered in the fridge for up to 4 days.
More lemon-forward recipes to explore
- No-Bake Lemon Cheesecake Bars — a creamy, chilled option for hot weather.
- Lemon Custard Cake — soft, custardy, and bright with citrus flavor.
- Lemon Cheesecake Muffins and Lemon Coffee Cake — great for breakfast or brunch.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.