What if you could make an easy-to-prepare treat that tastes like a pastry you just brought home in a pink box from the bakery? Sound too good to be true? Perfect for any occasion, these simple-to-make dessert bars fit the bill.
With three jars of Homemade Lemon Thyme Curd in the fridge, something cheesecakey was starting to sound pretty yummy. One of my favorite fruits to pair with lemon is raspberries. Not wanting to make a full-blown cheesecake, I recalled some delicious Cream Cheese Bars I made last Spring that were quite memorable. Taking off on something similar, I mixed together a pan of these sweet Lemon Raspberry Cheesecake Bars.
These goodies are truly quite easy to put together. Anyone who savors the first bite will think you spent hours making them.
No one will know you used crescent dough from the dairy case. This stuff is becoming a regular in my fridge. There are so many things you can create using it, from appetizers to drooling delights like these creamy, dreamy, fruity cheesecake bars.
It all starts by pressing one sheet into a lightly greased baking pan. I like to use an oven-proof glass pan so I can see through it. Pans like these take the guesswork out of wondering if the crust is done on the bottom and sides.
After mixing together cream cheese, sugar, some flavored extract, and the lemon curd, the mixture is spread in an even layer over the dough.
On top of that, raspberry preserves are dolloped over the cream cheese layer and spread randomly. I personally like to have a bite here and there that bursts with an extra amount of fruit flavor. Like this.
For this particular dish, I had a can of crescent rolls that I needed to use, so I unrolled and placed them over the top. They accidentally worked out quite well, giving a rustic look and providing open seams for the fruit to bubble through. A nice thing to happen.
Finishing the top with melted butter and coarse sugar, the result was a golden work of heaven in a pan.
See what I mean about having those nice breaks in the dough for the fruit to peek through? Hubs started circling the table like an animal stalks prey. He wanted to know what I was baking. And of course, he was anxious to give it a taste test.
After it all cooled down to room temperature, I cut a slice and drizzled just a tad of dark chocolate syrup to give it a finishing touch. He took one bite. Silence. As in long silence as he rolled it around in his mouth. I was perplexed, and a bit uneasy. I’m thinking to myself, uh oh.
Finally, he blurted out “It’s phenomenal!”
Gasp. Whew. Wipe beads off of forehead.
Knowing the drill, Tom said it was a perfect “10” and a “5” on the 1-5 scale. I’ll take both, thank you very much.
A pastry-like splurge you can re-create in your own kitchen that won’t take up a huge chunk of time to make. Especially if you purchase a jar of prepared lemon curd to take the pressure off. Lately I’ve run in to several people who have never heard of lemon curd. If you’re one that has not been introduced to this puckery tart custard-in-a-jar, do yourself a favor and get some off the shelf at your local market. You should be able to find it with the jams and jellies.
Here’s the way I made these Lemon Raspberry Cheesecake Bars. I hope you give them a try!
- 2 cans rolled crescent pastry sheets or rolls (I like to use one of each)
- 2 8-ounce packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup prepared lemon curd
- ½ cup seedless raspberry jam
- ¼ cup (half stick) butter, melted
- 1 tablespoon coarse sparkling sugar or 2 teaspoons granulated sugar
- Preheat oven to 350 degrees. Lightly grease a 9" x 15" baking pan.
- In a large mixing bowl, beat together the cream cheese and sugar until completely smooth.
- Add extract and beat on low speed until mixed thoroughly.
- Fold in the lemon curd. Do not completely stir together with cream cheese mixture. Set aside.
- Unroll pastry sheet and line bottom of prepared pan, pressing out with fingers to cover.
- Spread cream cheese mixture evenly over dough.
- Drop jam by small spoonfuls randomly over cream cheese layer, then spread gently to cover.
- Place remaining crescent dough or rolls over top, pinching lightly around edges to seal.
- Brush top of dough with melted butter and sprinkle with sugar.
- Bake at 350 for 25-30 minutes, until golden brown.
- Allow to cool on rack until room temperature.
- Serve immediately or place in refrigerator to chill.
- Keep unused portion refrigerated.
Easy, simple, and quick to make. A special finish to any meal, or just as a special indulgence, these cheesecake bars are a real winner. With Super Bowl Sunday coming up, they would be a lovely addition to the buffet table for your hungry fans. They’ll definitely score the compliments.
I hope you’re all having a terrific week! Thanks for stopping by.