Introduction

These 4-Ingredient Raspberry Cream Cheese Bars are a simple and delicious treat that combines a buttery crescent roll crust with a creamy, sweet filling and a fruity raspberry topping. Perfect for dessert or a special snack, they come together quickly with minimal effort.

The image shows nine square pieces of dessert in a clear glass baking dish placed on a white marbled texture. Each piece has three layers: a firm, light golden crust as the base, a thick middle layer of bright red berry filling with visible whole berries, and a top layer of golden crumbly streusel sprinkled with white powdered sugar. The pieces are neatly arranged in a 3 by 3 grid, and the powdered sugar lightly dusts the entire top surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8-ounce) cans refrigerated crescent roll dough
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1 cup raspberry jam or preserves (seedless if preferred)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easier removal and cleanup.
Step 2: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared pan, pinching the seams together to form a solid crust. If using crescent sheets, just press the sheet into an even layer.
Step 3: In a medium bowl, beat the softened cream cheese and granulated sugar together with a hand mixer or a sturdy whisk until smooth, creamy, and no lumps remain.
Step 4: Spread the cream cheese mixture evenly over the crescent dough layer, covering all the way to the edges for balanced flavor.
Step 5: Dollop the raspberry jam over the cream cheese layer in spoonfuls, then gently spread it into an even layer. Swirls and streaks are fine and add a nice visual effect.
Step 6: Unroll the second can of crescent roll dough and carefully lay it over the raspberry layer, pinching seams together or stretching slightly to cover as much filling as possible.
Step 7: Bake for 25–30 minutes, until the top is lightly golden and edges are set. The center may jiggle slightly but will firm up as it cools.
Step 8: Remove from oven and let cool completely at room temperature. Then refrigerate for at least 2 hours to chill and set the bars.
Step 9: When ready to serve, cut into 12 bars or smaller squares. Wipe the knife between cuts for clean edges.

Tips & Variations

Use seedless raspberry jam for a smoother texture and fewer seeds in the bars.
Try other fruit preserves like strawberry or apricot for different flavor variations.
For a decorative finish, swirl some jam lightly on top before baking instead of covering fully.
If crescent sheets are unavailable, you can press crescent roll triangles tightly together and stretch slightly to fit the pan.

Storage

Store leftover bars covered in the refrigerator for up to 4 days. They are best served chilled but can be brought to room temperature before serving if desired. Reheat briefly in a microwave or low oven if you prefer them warm.

How to Serve

The image shows a glass baking dish holding nine square slices of crumb-topped berry bars arranged in three rows. Each square has three visible layers: a light golden-brown crumbly base, a thick middle layer of bright red berry filling with visible seeds and small chunks, and a top layer of golden crumb clusters sprinkled with powdered sugar. The bars have a rough texture on top with uneven crumb pieces, and the berry layer looks juicy and dense. The dish is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crescent dough for this recipe?

Yes, frozen crescent dough works well. Make sure to thaw it according to package instructions before using so it’s easy to spread evenly in the pan.

Can I make these bars ahead of time?

Absolutely! These bars actually benefit from chilling for at least 2 hours to set properly, making them an excellent make-ahead dessert option for gatherings or special occasions.