Go Back
–+ servings
Lemon cream cheese bars topped with a speckled brown butter and sea salt glaze.

Easy Lemon Cream Cheese Bars With Brown Butter Glaze

Rebecca Blumer
These creamy lemon bars combine a tangy cheesecake filling with flaky crescent dough and a unique brown butter finish for a bakery-style treat that is perfect for any gathering.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling and Chilling Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 265 kcal

Equipment

  • 9x13-inch baking dish
  • Aluminum Foil
  • Electric Mixer
  • Small saucepan

Ingredients
 

  • cooking spray
  • 2 packages refrigerated crescent roll dough (8 ounce) divided
  • 2 lemons zested and juiced, divided
  • 2 packages cream cheese (8 ounce) softened
  • 1/2 cup white sugar
  • 2 tablespoons butter melted
  • 3 tablespoons white sugar

Instructions
 

Prep the pan and get the oven ready

  • Heat the oven to 350 degrees F (175 degrees C) so it is fully hot when your pan goes in.
  • Line a 9x13-inch baking dish with aluminum foil, leaving enough overhang to lift the bars later, then coat the foil with cooking spray so the bottom crust releases easily.

Build the bottom crust and add the cheesecake filling

  • Unroll one package of crescent roll dough and press it into the bottom of the dish, stretching it gently to the corners to ensure an even base.
  • In a medium bowl, stir together the fresh lemon juice with approximately 3/4 of the lemon zest until fragrant.
  • Add the softened cream cheese and 1/2 cup of white sugar to the bowl, then beat with an electric mixer until the mixture is glossy, smooth, and lump-free.
  • Spread the cream cheese filling over the dough in a neat, even layer, making sure to reach the corners.

Top layer, brown butter twist, and bake

  • Unroll the remaining package of crescent roll dough and lay it over the filling, stretching it to the edges to seal the center.
  • Warm the 2 tablespoons of butter in a small pan until it turns golden and smells nutty, then brush this browned butter finish over the top dough.
  • Mix the 3 tablespoons of white sugar with the remaining 1/4 lemon zest and sprinkle it evenly over the top for a crackly, citrus-sugar crust.
  • Bake for about 30 minutes, until the top is a deep golden brown and the kitchen smells toasted and bright.

Cool, lift, slice, and chill for clean squares

  • Let the pan cool for 20 minutes to allow the filling to settle before attempting to move it.
  • Lift the dessert out using the foil overhang, move it to a cutting board, and cut into squares while keeping the foil underneath for support.
  • Return the bars to the baking dish and refrigerate for at least 1 hour so the cream cheese firms up for clean, bakery-neat slices.

Notes

Zesting Tip: Always use a microplane and stop once you reach the white pith. Only the yellow skin contains the fragrant oils needed for a bright flavor without bitterness.
Perfect Slices: For the sharpest edges, chill the bars thoroughly for 4 hours. Use a long knife warmed under hot water and wiped dry between every cut.
Storage: These bars must be refrigerated. Store them in an airtight container for 3 to 5 days, or wrap and freeze for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 265kcalCarbohydrates: 24gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 48mgSodium: 295mgPotassium: 65mgFiber: 0.4gSugar: 14gVitamin A: 460IUVitamin C: 5mgCalcium: 38mgIron: 0.7mg
Keyword cheesecake bars, crescent roll dessert, lemon cream cheese bars
Tried this recipe?Let us know how it was!