One of our top winter desserts, our lemon-cranberry cheesecake bars were a verified hit this holiday season. They were so well-loved, we knew we had to create a bright, fresh version worthy of the upcoming season and the warm weather to come. Instead of a cranberry filling, we used blueberries in this recipe to completment our lemony cream cheese mixture. The result is a sweet, creamy, and fruity filling layered between flaky pastry—basically, it’s our ideal spring dessert.
Just like in our other cheesecake bars, we used crescent roll dough to create our layers. It’s easy to use, but results in extra-flaky, buttery layers that honestly taste homemade.
Tip: These cheesecake bars are equally delicious at room temperature or chilled. Serve them right away if you’re looking for a warm, gooey dessert, or make them ahead and chill in the fridge if you want to enjoy them cold later!
Made these bars? Let us know how they came out in the comments below!