Easy Lemon Cream Cheese Bars

These Easy Lemon Cream Cheese Bars are simple to make, rich, buttery and packed with citrus flavor!

These Easy Lemon Cream Cheese Bars are simple to make, rich, buttery and packed with citrus flavor!

Lemon sweets are some of my favorite. And I know I have told you before, but unfortunately no one else in my house has jumped on the citrus train. It’s a double edged sword…I get the entire dessert to myself, AND I get the entire dessert to myself. Let that sink in for a minute.

But luckily for you, today I am throwing calories around like confetti. Get on board.

These Easy Lemon Cream Cheese Bars are simple to make, rich, buttery and packed with citrus flavor!

These bars are actually a twist on my super popular Sopapilla Cheesecake Bars. If you’ve never made those, you need to try those next!

You’re going to need a few lemons. Or limes. You could totally use limes.


I know some of you will want to skip using fresh lemons in this recipe, but trust me, you need fresh. The flavor is so much brighter and zest is not optional!

The filling is simple…it’s just cream cheese, sugar, lemon juice and zest.


And I use a major shortcut in this recipe with crescent roll dough! They make it in full sheets, which is easier, but if you can only find the rolls, just pinch the seams together!

Just place a layer of dough in the bottom of the pan, top it with the cream cheese filling and then place another layer of dough on top!


Then you’re going to need to pour a little butter on top. It’s necessary.

You’ll have a little zest and a little granulated sugar leftover. Make some lemon sugar by mixing them together…


And sprinkle that on top of the melted butter!



Bake them until they are golden brown and then things get tough. You will have to cool the bars completely and then chill them. AHHH I KNOW! IT’S SO HARD!

But worth it. Totally worth it.

These Easy Lemon Cream Cheese Bars are simple to make, rich, buttery and packed with citrus flavor!

The cool, citrus-y cream cheese filling and the buttery, sweet crescent roll dough is an amazing combination!

Share these with your favorite lemon lover!


Easy Lemon Cream Cheese Bars

  • Author: Cookies & Cups
  • Yield: 24 1x


  • 2 (8 ounce) packages cream cheese, room temperature
  • zest of 2 lemons (about 2 tablespoons), divided
  • juice of 2 lemons (about 3 ounces)
  • 3/4 cup granulated sugar, divided
  • 2 (8 ounces) containers crescent rolls
  • 1/4 cup butter, melted


  1. Preheat oven to 350Ā°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese until smooth. Reserve 1 teaspoon of the lemon zest for later and add the remaining zest into the cream cheese along with the lemon juice and 1/2 cup of the granulated sugar. Mix on medium speed for 1-2 minutes until smooth, scraping the sides of the bowl as necessary.
  3. Unroll one can of the crescent roll dough and lay flat in the prepared baking pan. Spread the cream cheese mixture on top and smooth. Unroll the remaining dough and lay on top of the cream cheese mixture.
  4. Pour the melted butter on top of the dough evenly, spreading to coat the dough.
  5. Finally mix the remaining 1/4 cup granulated sugar with the remaining 1 teaspoon lemon zest and sprinkle evenly on top of the butter.
  6. Bake for 25-30 minutes until golden brown.
  7. Allow to cool and refrigerate for at least 2 hours or overnight.


store airtight in the refrigerator for up to 5 days.

Recipe adapted from my Sopapilla Cheesecake Bars

16 Responses

  1. Kay

    Is there an Australian substitute for crescent roll dough. I see so many beautiful recipes using this but don’t know what to substitute

  2. Julie

    YESSSSS!!! Your sopapilla pumpkin cheesecake bars are a staple at our Thanksgiving table. Lemon bars & cake are some of my fave desserts. CAN’T WAIT to try these!

  3. Shannon

    Can’t wait to try. Haven’t made your recipe for sopapilla bars, but have made one a few times that is almost identical. And i love lemon too, so this will be great.

  4. Rosa

    Hi! Just wanted to let you know that i have made the confetti cake in your book twice..in one week….it rocks!!!! šŸ™‚ Can’t wait to make more…if i can get past the awesome cinfetti cake. šŸ˜‰

  5. It makes me sad that no one in your family likes lemon! They are totally missing out! But, like you said, more for you. Good and bad. Love how easy this recipe is. Definitely nothing wrong with shortcuts – esp. in the summer!

  6. I’m on a hunt…for lemony dessert recipes. I just can’t get enough of lemon. I like how lemon tames the richness of cream cheese in a lemon cheesecake. That is why this recipe caught my eye.

    I go for easy recipes which I can quickly do before I leave for work.

    Thanks for sharing, Shelley.

  7. Testing this out for My upcoming Crystals For A Cause Sweet Tea and Sparkles Soiree’!! Couldn’t have stumbled on a more PERFECT compliment to Sweet Tea if I’d have tried!!! Hope these Lemony Gems increase the Donations!!! *Big Smile*

  8. Patti

    I made these and they were so good. I used only one roll of the crescent sheet. I rolled it out a little bigger and cut it in half to use in an 8×8 pan. It is just my husband and I so I did not want to make the bigger size. I used limes and lime zest – thought I had lemons, it was very good. Loved the tanginess of it. Thanks for the recipe.

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