Lemon-Blueberry Cheesecake Bars

Lemon-Blueberry Cheesecake Bars


These cheesecake bars are begging for spring.
  • Cooking spray
  • 2 (8-oz) bars cream cheese, softened
  • ⅔ c. sugar
  • 2 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 2 large eggs
  • ¼ c. sour cream
  • ½ tsp. pure vanilla extract
  • Pinch of kosher salt
  • 2 (8-oz) tubes crescent dough
  • 1 c. blueberries
  • 2 tbsp. powdered sugar
  1. Preheat oven to 375° and spray a 9"-x-13" baking dish with cooking spray. In a large bowl, combine cream cheese, sugar, lemon juice, lemon zest, eggs, sour cream, vanilla, and salt. Using a hand mixer, mix all ingredients together until smooth.
  2. Press 1 sheet of crescent dough into prepared baking dish, making sure to stretch to reach all edges of baking dish. If dough is perforated, pinch all perforations closed.
  3. Spread cheesecake mixture in an even layer and top evenly with blueberries, then top with another layer of crescent dough.
  4. Bake until crescent dough is golden and cooked through, 30 to 35 minutes.
  5. Let cool and slice into squares. Sprinkle with powdered sugar and serve.

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