Description
These Lemon Cranberry Cheesecake Bars feature a luscious lemon-infused cream cheese layer topped with a tangy homemade cranberry filling, all encased in buttery crescent roll dough. Perfect for holiday gatherings or any festive occasion, this dessert combines bright citrus flavors with the tartness of cranberries in an easy-to-make bar format.
Ingredients
Scale
Cranberry Filling
- 2 3/4 cups (285 g) frozen cranberries (1 [10-oz.] bag)
- 1/2 cup (100 g) granulated sugar
- 1 Tbsp. cornstarch
- 1 tsp. finely grated orange zest
- 3 Tbsp. fresh orange juice
- 3/4 tsp. pumpkin pie spice mix
- 1/4 tsp. kosher salt
Cheesecake Bars
- 2 (8-oz.) packages cream cheese, softened
- 1 tsp. finely grated lemon zest
- 3 Tbsp. fresh lemon juice
- 1 tsp. pure vanilla extract
- 3/4 cup (150 g) granulated sugar, divided
- Cooking spray
- 2 (8-oz.) packages refrigerated crescent roll dough
- 2 Tbsp. unsalted butter, melted
Instructions
- Prepare Cranberry Filling: In a medium saucepan over medium-high heat, combine frozen cranberries, granulated sugar, cornstarch, orange zest and juice, pumpkin pie spice mix, and kosher salt. Bring mixture to a boil, stirring occasionally to prevent sticking. Boil while stirring frequently until cranberries burst and the sauce thickens to a jammy consistency, about 5 minutes. Remove from heat and allow to cool to room temperature.
- Preheat Oven and Make Cheesecake Mixture: Preheat your oven to 350ºF (175ºC). In a large bowl, using an electric mixer at medium-high speed, beat softened cream cheese, lemon zest, lemon juice, vanilla extract, and 1/2 cup of granulated sugar until smooth and well combined.
- Prepare Baking Pan: Grease a 13″ x 9″ baking pan with cooking spray and line the bottom with parchment paper, leaving a 2-inch overhang on both long sides for easy removal later. Spray the parchment paper lightly with cooking spray.
- Assemble Bottom Layer: Unroll one can of refrigerated crescent roll dough and press evenly into the bottom of the prepared pan, pinching seams closed and stretching the dough to cover the edges fully. Spread the cream cheese mixture evenly over the dough layer. Dollop the cooled cranberry filling over the cream cheese layer in spoonfuls.
- Assemble Top Layer: Unroll the second can of crescent roll dough and pinch seams together. Carefully place it over the cranberry and cream cheese filling, stretching it to cover the entire surface and edges of the pan. Brush the top dough layer with melted unsalted butter and sprinkle evenly with the remaining 1/4 cup granulated sugar.
- Bake: Bake in the preheated oven until the top is golden brown, about 28 to 32 minutes. Once baked, transfer the pan to a wire rack and let it cool completely.
- Serve: Using the parchment paper overhang, lift the bars out of the pan. Cut into 12 bars and serve at room temperature, or refrigerate and serve chilled as desired.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing without lumps.
- Allow the cranberry filling to cool completely before assembling to prevent the dough from becoming soggy.
- Use fresh citrus zest and juice for the best bright and fresh flavor.
- Bars can be stored in the refrigerator for up to 3 days in an airtight container.
- For extra decorative touch, sprinkle coarse sugar on top before baking.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
