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winter desserts, our lemon-cranberry cheesecake bars were a verified hit this holiday season. They were so well-loved, we knew we had to create a bright, fresh version worthy of the upcoming season and the warm weather to come. Instead of a cranberry filling, we used blueberries in this recipe to completment our lemony cream cheese mixture. The result is a sweet, creamy, and fruity filling layered between flaky pastry—basically, it’s our ideal spring dessert.
Ingredients
- Cooking spray
- 2(8-oz) bars cream cheese, softened
- 2/3 c.sugar
- 2 tbsp.lemon juice
- 1 tsp.lemon zest
- 2large eggs
- 1/4 c.sour cream
- 1/2 tsp.pure vanilla extract
- Pinch of kosher salt
- 2(8-oz) tubes crescent dough
- 2 c.blueberries
- 2 tbsp.powdered sugar
Directions
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- Step 1
Preheat oven to 375° and spray a 9″-x-13″ baking dish with cooking spray. In a large bowl, combine cream cheese, sugar, lemon juice, lemon zest, eggs, sour cream, vanilla, and salt. Using a hand mixer, mix all ingredients together until smooth.
- Step 2Press 1 sheet of crescent dough into prepared baking dish, making sure to stretch to reach all edges of baking dish. If dough is perforated, pinch all perforations closed.
- Step 3Spread cheesecake mixture in an even layer and top evenly with blueberries, then top with another layer of crescent dough.
- Step 4Bake until crescent dough is golden and cooked through, 30 to 35 minutes.
- Step 5Let cool and slice into 12 squares. Sprinkle with powdered sugar and serve.
- Step 1