Cream Cheese Bars II

Cream Cheese Bars II


"These are an easy, fast and delicious bar. Great for showers, parties or just a good snack for home. My husband loves these!"
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45 m servings 364 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
  2. In a medium bowl, cream together the cream cheese and 1 cup sugar until smooth. Stir in the egg yolk and vanilla. Unwrap one package of crescent rolls and cover the bottom of the prepared pan with the unrolled crescents, pressing the seams together to seal. Spread the cream cheese mixture over the crescents. Unwrap the second package of rolls and lay them over the top of the cream cheese layer, pressing seams together to form a solid layer. Combine the remaining 1/4 cup of sugar and cinnamon, sprinkle over the top.
  3. Bake for 30 to 35 minutes in the preheated oven, until the top begins to brown. Cool and cut into bars.


Read all reviews 70
  1. 87 Ratings

Most helpful positive review

These were pretty good when I made them last year from the website, but a friend made them last week and they were FANTASTIC! Her recipe is exactly the same EXCEPT she beat the leftover egg whi...

Most helpful critical review

I reduced sugar in the cream cheese and drizzled honey very lightly over topping when done. Much too sweet for me and extremely rich. Disappointed, as I was pretty excited over trying this eas...

Most helpful
Most positive
Least positive

These were pretty good when I made them last year from the website, but a friend made them last week and they were FANTASTIC! Her recipe is exactly the same EXCEPT she beat the leftover egg whi...

If you like cheese danishes or even cheese cake, I think you'll love this. I had 1 package of Pillsbury French Croissants and 3/4 package of light cream cheese and figured I could adapt this rec...

My Mom has been making these for a long time, and I have since been coming up with ways to reinvent. They truly are wonderful. I omit the egg yolk because I think it tastes better without it. My...

Try adding fresh blueberries or raspberries over the top of cream cheese mixture before adding the final crescent roll. It makes it even more awesome!!

Very good. I also cooked only 25 minutes since it browned quickly in my oven. I also used the unused egg white and beat until frothy and spread over the top layer of creasant rolls before spri...

This recipe is terrific... the only reason it doesn't rate 5 stars is that the cooking time needs a little adjusting - mine was still gooey, so I baked it for 15 minutes extra. Also, I added a ...

This recipe is sooooo good. I had a copy of this exact recipe years ago and lost it. I am so thankful to find it again!! Every time I made it people asked for the recipe. I can't wait to shar...

These are wonderful!! One thing is I used the Crescent Roll sheets - much easier...

This was really good cold. I might try using the egg white on the top to glaze. Also I overcooked at 35 minutes. Next time I will go maybe 25.

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