Nothing screams spring has arrived more than lemon cheesecake bars with fresh berries.
I love making Spring dessert recipes that include lemon curd and fresh berries.
There is something about those two sweet and tart flavors that makes me think of Spring.
You can make amazing dessert bars with a can of crescent rolls.
Celebrate Spring with easy dessert recipes
Spring inspired dessert recipes like crescent bars filled with homemade lemon curd, cheesecake filling and fresh berries are perfect for celebrating 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 recipe will impress your guests.
Crescent Rolls Recipes
Did you know crescent rolls can be used to make perfect dessert recipes? You can use a sheet of crescent rolls to make all kinds of delicious dessert recipes.
It is the perfect canvas for many types of fillings. You can tuck just about anything between two sheets of Crescent Rolls and bake a gorgeous and delicious dessert recipe that is sure to have your guests begging for the recipe.
I love making dessert bars filled with a sweet cheesecake filling. And my 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.
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 dessert screams you are special!
Ingredients to make lemon curd cheesecake bars
Scroll down to the printable recipe card for the dessert bar ingredient amounts.
- cheesecake filling: softened cream cheese, softened butter, one large egg, sifted powdered sugar, also called icing sugar.
- flavoring: pure vanilla extract (I used my homemade vanilla extract)
- dessert bar filling: lemon curd you can use store bought but my homemade lemon curd recipe is very easy to make and tastes so much better. You could substitute orange curd or lime curd.
- crescent bar crust: a 2 roll package of original Pillsbury crescent rolls
- fresh fruit: blueberries and fresh raspberries
- garnish: powdered sugar, lemon curd and berries for garnish
Directions to make filled crescent dessert bars
Below you will find the step by step directions to make the filled dessert bars. Always follow the directions in the recipe card below.
Preheating the oven
Step 1: Preheat the oven to 375 F. degrees before starting the recipe. The oven should be at the exact baking temperature when you bake the bars.
Making the cheesecake filling
Step 2: In a large bowl beat the cream cheese until smooth. Add the butter to the bowl and beat until combined with the cream cheese.
Add the pure vanilla extract and the large egg to the bowl. Beat on high for 1 minute.
Scrape the bowl with a plastic spatula and add half of the sifted powdered sugar to the bowl.
Beat on low until the powdered sugar is mostly combined, scrape the bowl again then add the remaining powdered sugar to the bowl.
Again begin beating on a low setting until the powdered sugar has been mixed in with the wet ingredients.
Increase the speed to high and beat until the cheese cake filling is light and fluffy, about 2 minutes.
Set cheesecake filling aside while preparing the baking pan.
Prep the baking pan
Step 3: Prep a quarter sheet rimmed baking sheet/baking pan by lining it with parchment paper leaving an inch or two hanging over the long sides of the pan.
Remove one roll of the crescent rolls from the refrigerator.
Open the package and carefully begin to unroll the sheet of crescent rolls keeping it intact as you lay it into the bottom of the baking pan.
Press the center seam together and arrange it so it forms a rectangle lining the bottom of the pan.
Filling the bars.
Step 4: Spread the cheese cake filling to within a ¼ inch of the edges of the crescent dough.
With a spoon gently spread the lemon curd over the cheesecake filling.
Arrange fresh berries over the filling.
The dessert bars top crust.
Step 5: 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.
Bake 22-25 minutes in the preheated oven, rotating the pan once.
Garnishing the lemon dessert bars.
Step 6: Remove the pan from the oven and allow the dessert bars to cool to room temperature before chilling in the refrigerator at least one hour.
Before serving sift powdered sugar over the top then cut into bars.
Garnish each serving with a dollop of lemon curd in the center and top with fresh berries.
Makes 8-12 servings.
Recipe FAQS
Lemon curd is traditionally served on scones or biscuits at breakfast or brunch. There are many other uses for lemon curd. It also makes a delicious dessert bar filling.
Puff pastry can be used in place of crescent rolls for dessert bars. Follow the directions on the box for baking with puff pastry.
Yes, crescent rolls can be frozen baked or unbaked. Wrap the baked crescent rolls individually in plastic wrap and place inside a freezer bag to protect from freezer burn and ice crystals. Thaw on the counter before serving.
Expert recipe tips for baking success
- Preheat the oven at least 30 minutes before baking the dessert bars.
- I used a quart sheet (9x13 inch) rimmed baking sheet for this recipe. Buy some! they are the perfect sized pan and have many uses.
- Keep the crescent rolls refrigerated until the minute you need them. Soft and warm dough is difficult to handle.
- Always use a low setting on the electric mixer when first combining dry ingredients like powdered sugar to wet ingredients. This will keep the powdered sugar from flying all over the place.
More dessert bar recipes you'll love
How to print, share or save the recipe
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Cheesecake Lemon Curd Berry Crescent Bars
Ingredients
- 8 oz 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)
- ½ cup lemon curd (I used my easy homemade lemon curd recipe)
- 2 Cans roll package of Original Pillsbury Crescent Rolls (Refrigerated Crescent Rolls)
- ½ Cup fresh blueberries
- ½ cup fresh raspberries
- ¼ cup powdered sugar (lemon curd and berries for garnish)
Instructions
- Preheat oven to 375 F.
- In a large bowl beat the cream cheese until smooth.
- Add the butter and beat until combined with the cream cheese.
- Add the vanilla extract and egg to the bowl. Beat on high for 1 minute.
- 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.
- Increase the speed to high and beat until the cheese cake filling is light and fluffy, about 2 minutes.
- Set filling aside while preparing the baking pan by lining it with parchment paper.
- Remove one roll of the Pillsbury Crescent rolls from the refrigerator.
- 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.
- Press the center seam together and arrange it so it forms a rectangle.
- Spread the cheese cake filling to within a ¼ inch of the edges.
- Gently spread the lemon curd over the cheesecake filling.
- Arrange fresh berries over the filling.
- 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.
- Bake 22-25 minutes in the preheated oven, turning the pan once.
- Remove from the oven and allow to come to room temperature. Chill in the refrigerator at least one hour.
- Before cutting sift powdered sugar over the top then cut into bars.
- For each serving place a dollop of lemon curd in the center and top with fresh berries.
- Makes 8-12 servings.
Recipe Expert Tips
- Lemon Curd: Homemade lemon curd is very easy to make and tastes so much better than store bought. You can find my easy lemon curd recipe here.
- Preheat the oven at least 30 minutes before baking the dessert bars.
- I used a quart sheet (9x13 inch) rimmed baking sheet for this recipe. Buy some! they are the perfect sized pan and have many uses.
- Keep the crescent rolls refrigerated until the minute you need them. Soft and warm dough is difficult to handle.
- Always use a low setting on the electric mixer when first combining dry ingredients like powdered sugar to wet ingredients. This will keep the powdered sugar from flying all over the place.
Nutrition
Cranberry Orange Cheesecake Crescent Bars recipe: These Cranberry Orange Cheese Cake Crescent Roll Bars are filled with a cranberry and cheesecake layer with a hint of orange flavor. They are perfect for dessert or with a cup of coffee.
Karly
Delicious! Thanks for linkin' up with What's Cookin' Wednesday!
Arlene Mobley
Karly
You're welcome! Have a great week!
Victoria @DazzleWhileFrazzled
This looks great and perfect for a spring/summer dinner or to bring to a potluck. Pinned. Visiting from Funtastic Friday party.
Arlene Mobley
Victoria
Thanks so much for stopping by!