Lemon Cream Cheese Bars

Lemon Cream Cheese Bars

PAM29922 24

"Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful."


2 h 5 m servings 171 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  2. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
  3. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
  4. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
  5. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
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  1. 55 Ratings


I will tell a trick I use on this, I cook the bottom crust first, let it cool then layer the rest as stated. It keeps the bottom from being doughy.

Made half a recipe, used an 8x8 baking dish, and cut into 12 squares. I used reduced fat cream cheese and Splenda (cutting back on the amount in the recipe) with good results. This is a really...

This filling works well with Phyllo dough sheets top and bottom for those of you who don't like the cresent dough. Put about 6 sheets on bottom and the same on top. Makes a crispy crust. Another...

These were Terrific!! A lady @ school gave me some Mayer lemons, I wanted to show case such a great piece of fruit, these bars accomplished that goal n then some! I took the bars to school and m...

The filling was excellent, especially when eaten cold. My husband and I enjoyed the perfectly lemony taste. The use of crescent roll dough was awful though. Very messy to work with. Doesn't ho...

This was delicious!

I made this dessert lastnight and I loved it. My husband likes and my co worker loves it as well. I love lemon desserts!!!! I also like how light this dessert is. Plan on using this recipe again...

One word describes this recipe -- Excellent.

I made this dessert for Thanksgiving and it was great. If you like a lemony dessert this is pretty easy and can be made ahead of time. My only suggestion is to watch how much lemon juice you'r...