Cheesecake Lemon Curd Berry Crescent Bars

Cheesecake Lemon Curd Berry Crescent Bars

Disclosure: This Cheesecake Lemon Curd Berry Crescent Bars recipe has been sponsored by Pillsbury. All opinions are my own.

Nothing screams spring has arrived more than this easy Cheesecake Lemon Curd Berry Crescent Bars recipe.

I love dessert recipes that include lemon curd and fresh berries. There is something about those two sweet and tart dessert ingredients that makes me think of Spring.

Celebrate Spring with easy dessert recipes

Spring inspired dessert recipes like this Cheesecake Lemon Curb Berry Crescent Bars are perfect for celebrating the start of Spring, Easter, Mother’s Day, brunch or garden tea parties.

Spring is packed full of fun occasions and events where this easy to make and very delicious Cheesecake Lemon Curd Berry Crescent Bars recipe will impress.

Pillsbury Crescent Rolls Recipes

Did you know Pillsbury Crescent Rolls are perfect for dessert recipes? You can use a sheet of Crescent Rolls to make all kinds of delicious dessert recipes.

It is the perfect canvas for all type of fillings. You can tuck just about anything between two sheets of Crescent Rolls and make a gorgeous and delicious dessert recipe that is sure to have your guests begging for the recipe.

I love making a crescent rolls dessert recipe with a sweet cream cheese filling. Homemade cheesecake filling is so easy to make.

My easy homemade lemon curd filling adds a tangy sweetness when it is combined with the cheesecake filling, fresh raspberries and blueberries.

Cheesecake Lemon Curd Berry Crescent Bars How To Video

Want to see just how easy it is to make this perfect Mother’s Day Dessert recipe? Check out the How To Make Cheesecake Lemon Curd Berry Crescent Bars video below.

Then head over to Walmart and buy a 2 count package of Pillsbury™ Refrigerated Original Crescent Rolls and all the ingredients to make these easy dessert crescent bars.

Easter or Mother’s Day Dessert Recipes

When I celebrate Easter or Mother’s Day I like to make a special dessert recipe for the family. On Mother’s Day I always try to make something extra special for all the Mamma’s in the family.

Something that shows them they deserve something extra special on the one day out of the year we get to celebrate the hardest job in the world – Motherhood.

I think you’ll agree this Cheesecake Lemon Curd Berry Crescent Bars jumps up and screams you are special!

How to make Cheesecake Lemon Curd Berry Crescent Bars

Ingredients

• 8 oz block cream cheese, room temp
• 4 tablespoons butter, room temp
• 1 teaspoons vanilla extract (I used my homemade vanilla extract)
• 1 large egg
• 1 cup powdered sugar, sifted
• 1/2 cup lemon curd (I used my easy homemade lemon curd recipe)
• 2 roll package of Original Pillsbury Crescent Rolls (available at Walmart)
• fresh blueberries
• fresh raspberries
• powdered sugar, lemon curd and berries for garnish

Directions

1. Preheat oven to 375 F.
2. In a large bowl beat the cream cheese until smooth.
3. Add the butter and beat until combined with the cream cheese.
4. Add the vanilla extract and egg to the bowl. Beat on high for 1 minute.
5. Scrape the bowl and add half of the powdered sugar. Beat on low until the sugar is mostly combined, scrape the bowl then add the remaining powdered sugar. Again begin beating on low until the powdered sugar has been mixed in with the other ingredients.
6. Increase the speed to high and beat until the cheese cake filling is light and fluffy, about 2 minutes.
7. Set filling aside while preparing the baking pan by lining it with parchment paper.
8. Remove one roll of the Pillsbury Crescent rolls from the refrigerator.
9. Open the package and carefully begin to unroll the sheet of crescent rolls keeping it intact as you lay it into the bottom of a baking pan or on a cookie sheet that has been lined with parchment paper.
10. Press the center seam together and arrange it so it forms a rectangle.
11. Spread the cheese cake filling to within a 1/4 inch of the edges.
12. Gently spread the lemon curd over the cheesecake filling.
13. Arrange fresh berries over the filling.
14. Remove the remaining crescent roll from the fridge, open and carefully unroll it over the top of the pan covering the filling. Pull and tuck it over the bottom crescent roll pressing down on the edges.
15. Bake 22-25 minutes in the preheated oven, turning the pan once.
16. Remove from the oven and allow to come to room temperature. Chill in the refrigerator at least one hour.
17. Before cutting sift powdered sugar over the top then cut into bars.
18. For each serving place a dollop of lemon curd in the center and top with fresh berries.
19. Makes 8-12 servings.

Print the Cheesecake Lemon Curd Berry Crescent Bars recipe below

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Cheesecake Lemon Curd Berry Crescent Bars #EasterwithPillsbury

• Author: Arlene Mobley
• Prep Time: 15 minutes
• Cook Time: 25 Minutes
• Total Time: 40 minutes
• Yield: 12 Servings
• Category: Dessert Recipes
• Method: Baked
• Cuisine: American

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Description

When I celebrate Easter or Mother’s Day I like to make a special dessert recipe for the family. On Mother’s Day I always try to make something extra special for all the Mamma’s in the family.

I think you’ll agree this Cheesecake Lemon Curd Berry Crescent Bars recipe jumps up and screams you are special!

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Ingredients

• 8 oz block cream cheese, room temp
• 4 tablespoons butter, room temp
• 1 teaspoons vanilla extract (I used my homemade vanilla extract)
• 1 large egg
• 1 cup powdered sugar, sifted
• 1/2 cup lemon curd (I used my easy homemade lemon curd recipe)
• 2 roll package of Original Pillsbury Crescent Rolls (available at Walmart)
• fresh blueberries
• fresh raspberries
• powdered sugar, lemon curd and berries for garnish

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Instructions

1. Preheat oven to 375 F.
2. In a large bowl beat the cream cheese until smooth.
3. Add the butter and beat until combined with the cream cheese.
4. Add the vanilla extract and egg to the bowl. Beat on high for 1 minute.
5. Scrape the bowl and add half of the powdered sugar. Beat on low until the sugar is mostly combined, scrape the bowl then add the remaining powdered sugar. Again begin beating on low until the powdered sugar has been mixed in with the other ingredients.
6. Increase the speed to high and beat until the cheese cake filling is light and fluffy, about 2 minutes.
7. Set filling aside while preparing the baking pan by lining it with parchment paper.
8. Remove one roll of the Pillsbury Crescent rolls from the refrigerator.
9. Open the package and carefully begin to unroll the sheet of crescent rolls keeping it intact as you lay it into the bottom of a baking pan or on a cookie sheet that has been lined with parchment paper.
10. Press the center seam together and arrange it so it forms a rectangle.
11. Spread the cheese cake filling to within a 1/4 inch of the edges.
12. Gently spread the lemon curd over the cheesecake filling.
13. Arrange fresh berries over the filling.
14. Remove the remaining crescent roll from the fridge, open and carefully unroll it over the top of the pan covering the filling. Pull and tuck it over the bottom crescent roll pressing down on the edges.
15. Bake 22-25 minutes in the preheated oven, turning the pan once.
16. Remove from the oven and allow to come to room temperature. Chill in the refrigerator at least one hour.
17. Before cutting sift powdered sugar over the top then cut into bars.
18. For each serving place a dollop of lemon curd in the center and top with fresh berries.
19. Makes 8-12 servings.

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Nutrition

• Serving Size: 1 dessert bar
• Calories: 301

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Love Crescent Roll Dessert Bar recipes? Check out the other crescent roll dessert bars I have made.

Blueberry Cheesecake Bars recipe

Cranberry Orange Cheesecake Crescent Bars recipe