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Easy Cherry Cheesecake Bars Recipe with Crescent Roll Crust

Easy Cherry Cheesecake Bars

Tender crescent-roll dough surrounds a smooth vanilla cheesecake layer and glossy cherry pie filling. This simple 24-bar dessert is baked in a 13 x 9-inch pan and tastes best after chilling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Crescent Dough
  • 2 cans (8 ounces each), divided Refrigerated crescent-roll dough
Cheesecake Filling
  • 2 packages (8 ounces each) Full-fat cream cheese, softened
  • 1/2 cup Granulated sugar
  • 1 large Large egg
  • 1 teaspoon Vanilla extract
Cherry Layer
  • 1 can (21 ounces) Cherry pie filling

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Lightly grease a 13 x 9-inch baking pan, or line it with parchment paper and leave an overhang on two sides for lifting the cooled bars.
  2. Unroll one can of crescent-roll dough and press it across the bottom of the prepared pan. Pinch together the seams and perforations so the dough forms one even base.
  3. Beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth. Stop mixing once the ingredients are combined to avoid excessive beating.
  4. Spread the cream-cheese mixture evenly over the crescent dough. Spoon the cherry pie filling over the cheesecake layer, distributing it gently from edge to edge.
  5. Unroll the second can of crescent dough and carefully place it over the cherries. Pinch or lightly press the seams together, taking care not to push the cherry filling toward the edges.
  6. Bake for 30–35 minutes, until the top is lightly golden and the cheesecake layer is set. Place the pan on a cooling rack and let the bars cool completely before cutting.
  7. For firmer, cleaner-cut bars, refrigerate the cooled dessert for several hours. Use the parchment overhang to lift the slab from the pan, then cut it into 24 bars.

Notes

Room-temperature cream cheese produces the smoothest filling. Do not spread the top dough aggressively over the cherries. Cool for at least 1 hour, and chill longer when possible for neat slices.