Easy Cream Cheese Bars

    45 min

    A simple, yet incredibly delicious snack or dessert. A sweetened cream cheese layer is baked between two layers of ready-made croissant dough.

    87 people made this

    Makes: 12 bars

    • 450g cream cheese, softened
    • 200g caster sugar
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 2 (250g) cans refrigerated croissant dough, such as Jus-Rol
    • 4 tablespoons caster sugar
    • 1 teaspoon ground cinnamon

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 20x30cm baking tin.
    2. In a medium bowl, cream together the cream cheese and 200g sugar until smooth. Stir in the egg yolk and vanilla.
    3. Unwrap one can of croisant dough and cover the bottom of the prepared tin, pressing to seal the seams together.
    4. Spread the cream cheese mixture over the base. Unwrap the second can of croissant dough and lay them over the top of the cream cheese layer, pressing seams together to form a solid layer.
    5. Combine the remaining 4 tablespoons sugar and cinnamon, sprinkle over the top. Bake for 30 to 35 minutes in the preheated oven, until the top begins to brown. Cool and cut into bars.

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    Reviews in English (73)


    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 white until frothy, spread that froth over the top layer of crescent dough, and then mixed 1/2 cup chopped nuts with 1/4 cup sugar and sprinkled that on top. The nuts really addto this (and also help to hide the seams if your dough doesn't cover completely as some reviewers stated). I made them yesterday for a PTO meeting and got several requests for the recipe (with the nuts). Great recipe!  -  07 Feb 2006  (Review from Allrecipes US | Canada)


    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 recipe to the ingredients I had. It turned out great. I used an 8x8" square pan and trimmed the dough slightly to fit the pan. I used 1/2 an egg yolk and filled a half cup measuring cup to about 3/4 of the way with sugar. It was perfect. I wouldn't want the cream cheese layer to be any thicker. It took about 25 minutes to bake. They definitely tasted better once they cooled. I tried them about 2 hours after making them and they were still a little warm and the cream cheese didn't taste as good like that, so I refrigerated them overnight, and then took them out about an hour before serving. Fabulous. I can't wait to make them again so I can experiment by adding things like cherry pie filling on top of the cream cheese layer and before the top dough layer. YUMMY.  -  27 Feb 2003  (Review from Allrecipes US | Canada)


    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 Number One suggestion is to wait for the bars to cool completely before cutting. You will get cleaner bars and no oozing. Love this recipe!  -  19 Jun 2006  (Review from Allrecipes US | Canada)