Cream Cheese Crescent Bars 🥐🧀✨
These Cream Cheese Crescent Bars are rich, buttery, and filled with a creamy vanilla cheesecake layer. Perfect for breakfast, dessert, or a snack, this recipe is quick, easy, and absolutely delicious!
🛒 Ingredients
For the Bars:
- 2 cans refrigerated crescent rolls
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white (for brushing on top)
For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
🔥 Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with butter or nonstick spray.
Step 2: Create the Bottom Layer
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking pan.
- Pinch together any seams to form a solid crust.
Step 3: Make the Cream Cheese Filling
- In a bowl, beat together cream cheese, sugar, vanilla extract, and egg until smooth and creamy.
- Spread the cream cheese mixture evenly over the crescent roll layer.
Step 4: Add the Top Layer
- Unroll the second can of crescent roll dough and carefully place it over the filling.
- Gently pinch the edges together to seal.
- Brush the top with the beaten egg white for a golden, glossy finish.
Step 5: Bake
- Bake for 35-45 minutes or until the top is golden brown.
Step 6: Make the Glaze
- While the bars are cooling, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Step 7: Cool & Glaze
- Let the bars cool for at least 20 minutes before drizzling with glaze.
- Slice into squares and enjoy! 😋
⏳ Cooking Time & Servings
- Prep Time: 10 minutes
- Bake Time: 35-45 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12-16 bars
30 Popular Questions & Answers
1. Can I use puff pastry instead of crescent rolls?
Yes! Puff pastry will make it flakier but just as delicious.
2. Can I make these ahead of time?
Yes! These bars taste even better the next day after chilling in the fridge.
3. Can I add fruit to the filling?
Absolutely! Strawberries, blueberries, or peaches work well.
4. Can I make this with low-fat cream cheese?
Yes, but full-fat cream cheese gives the creamiest texture.
5. How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days.
6. Can I freeze these bars?
Yes! Wrap individual pieces and freeze for up to 2 months.
7. Can I use flavored cream cheese?
Yes! Try strawberry, honey vanilla, or cinnamon cream cheese.
8. Can I use crescent roll sheets instead of individual rolls?
Yes! Crescent roll sheets make it easier since they have no perforations.
9. Can I make this into a smaller batch?
Yes, halve the recipe and bake in an 8×8-inch dish.
10. How do I prevent the bottom from getting soggy?
Make sure to bake long enough and use room temperature cream cheese for even baking.
11. Can I add nuts to this recipe?
Yes! Chopped pecans, walnuts, or almonds add crunch.
12. What’s the best way to cut these bars cleanly?
Use a sharp knife and wipe it clean between cuts.
13. Can I add cinnamon sugar on top?
Yes! Sprinkle cinnamon sugar over the egg-washed top before baking.
14. How do I make a chocolate version?
Mix in ½ cup melted chocolate into the cream cheese filling.
15. Can I add lemon zest to the glaze?
Yes! It adds a bright citrus flavor.
16. Can I use almond or coconut milk for the glaze?
Yes! It works just as well.
17. Can I use honey or maple syrup instead of sugar?
Yes! Use ¾ cup honey or maple syrup instead of sugar.
18. How can I make this more like a cheesecake?
Add 1 extra egg and let it bake a bit longer.
19. Can I use pre-made frosting instead of the glaze?
Yes! Vanilla or cream cheese frosting works great.
20. Can I serve this warm or cold?
Both! Warm is gooey, and cold has a cheesecake texture.
21. Can I turn this into mini crescent cheesecake bites?
Yes! Bake them in a muffin tin for individual portions.
22. Can I use sugar substitutes?
Yes! Use monk fruit, stevia, or erythritol.
23. Can I add peanut butter to the filling?
Yes! Mix in ½ cup peanut butter for a peanut butter cheesecake twist.
24. Can I make these gluten-free?
Yes, use gluten-free crescent dough.
25. How do I make a caramel version?
Drizzle caramel sauce over the top before serving.
26. Can I turn these into a pumpkin spice version?
Yes! Add ½ cup pumpkin puree and 1 tsp pumpkin spice to the filling.
27. Can I bake this in a pie dish?
Yes! It will be thicker and more like a pie.
28. How do I keep the glaze from soaking in too much?
Let the bars cool completely before adding glaze.
29. Can I use flavored extracts instead of vanilla?
Yes! Almond, coconut, or lemon extract taste great.
30. Can I add white chocolate chips?
Yes! Stir in ½ cup white chocolate chips into the filling.
30 Pro Tips for the Best Cream Cheese Crescent Bars
✅ Use full-fat cream cheese for the creamiest texture.
✅ Soften cream cheese completely to avoid lumps.
✅ Mix the filling well to ensure even sweetness.
✅ Use crescent roll sheets to avoid sealing individual seams.
✅ Brush the top with egg white for a glossy, golden finish.
✅ Bake until deep golden brown to avoid soggy layers.
✅ Let them cool before slicing for cleaner cuts.
✅ Chill overnight for a firmer, cheesecake-like texture.
✅ Dust with powdered sugar for extra sweetness.
✅ Add a pinch of salt to balance the flavors.
✅ Use a serrated knife for clean cuts.
✅ Add orange or lemon zest for a citrusy twist.
✅ Sprinkle chopped nuts on top before baking for crunch.
✅ Mix cinnamon into the sugar for a warm spice flavor.
✅ Swap the glaze for cream cheese frosting for extra richness.
✅ Serve with fresh fruit like strawberries or raspberries.
✅ Store in the fridge to keep them fresh longer.
✅ Pair with coffee or tea for a perfect breakfast treat.
🔥 Enjoy your Cream Cheese Crescent Bars! 🥐😋