Cream Cheese Squares in Just 35 Minutes

Imagine biting into a tender, buttery crust that gives way to a luxuriously smooth cream cheese layer—each square melts on your tongue like a sweet, comforting hug. Whether you’re craving a quick afternoon pick-me-up or treating guests to an unforgettable dessert, these Cream Cheese Squares deliver pure, gooey bliss in every bite.

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Servings: 24
A tender, buttery base meets a velvety cream cheese filling in these gooey bars that disappear in seconds.

Ingredients

– 1 (8-ounce) can refrigerated crescent roll dough
– 2 (8-ounce) packages cream cheese, softened
– 1 cup granulated sugar (for filling)
– 1 teaspoon pure vanilla extract
– 1 (8-ounce) can refrigerated crescent roll dough (reserve for topping)
– ¼ cup granulated sugar (for topping)
– ½ cup unsalted butter, melted
– 1 teaspoon ground cinnamon

Step-by-Step Instructions

Stage 1: Gather Ingredients

Unwrap and soften: Remove both cans of crescent roll dough from the fridge and let sit at room temperature for 5 minutes to make shaping easier.

Preheat oven: Set your oven to 350 °F (175 °C) to ensure even baking.

Stage 2: Prepare the Base

3. Press dough: Unroll the first can of crescent dough into the bottom of a greased 9×13-inch baking pan, pressing seams together to form a uniform layer (to prevent leaks).
4. Brush butter: Drizzle ¼ cup of melted butter over the dough, using a pastry brush to coat evenly (to add richness and help the crust brown).

Stage 3: Mix Wet & Dry

5. Beat filling: In a medium bowl, whisk the softened cream cheese, 1 cup granulated sugar, and vanilla extract until smooth and fluffy—this aerates the filling and eliminates lumps.
6. Taste and adjust: Pause to taste; if you prefer extra sweetness, fold in up to 2 tablespoons more sugar.

Stage 4: Assemble Layers

7. Spread filling: Add the cream cheese mixture over the buttery crust and use an offset spatula to smooth into an even layer (to ensure uniform slices).
8. Top with dough: Unroll the second can of crescent dough and gently drape it over the filling, lightly sealing edges by pressing the dough border with your fingertips.

Stage 5: Finish & Flavor

9. Sprinkle topping: Combine the remaining ¼ cup granulated sugar with cinnamon in a small bowl, then evenly dust this mixture over the top dough (to create a sweet, spiced crunch).
10. Drizzle butter: Lightly brush the remaining melted butter over the cinnamon sugar layer for extra gloss and flavor intensity.

Stage 6: Bake & Cool

11. Bake: Transfer the pan to the center rack and bake at 350 °F (175 °C) for 22–25 minutes, or until the top is golden brown and the filling is set (do not open the oven before ¾ of the bake time has passed to prevent sinking).
12. Rest: Allow the bars to cool in the pan for at least 20 minutes (to let the filling firm up for clean slicing).

Quick Tips & Sensory Cues

You’ll know it’s done when the top layer is lightly golden and the edges pull away from the pan.

If the filling jiggles excessively, bake an extra 2 minutes to ensure set.

For a silkier filling, beat the cream cheese on medium speed for 2 minutes until pale.

Pro Tips

Watch the dough edges: If the crust browns too quickly, tent the pan loosely with foil halfway through baking to prevent overbrowning.

Stop whisking when soft peaks form: For a light, airy filling, beat the cream cheese mixture just until it holds soft peaks—overbeating can cause cracking.

Swap flavor boosters: Stir in ½ teaspoon lemon zest or a pinch of nutmeg for a subtle citrusy or warm spice note.

Use the right tool: A silicone spatula scrapes the bowl clean without deflating the filling, ensuring no pockets of unmixed cream cheese.

Make ahead: Prepare through assembly and refrigerate (covered) up to 8 hours before baking; allow the chilled pan to sit at room temperature for 10 minutes before placing it in the oven.

Serving & Storage Suggestions

To serve: Cut into 24 squares once cooled to room temperature. Arrange on a platter and dust lightly with powdered sugar or cinnamon for a professional finish. For an extra touch, top each square with a dollop of whipped cream or a few fresh berries.
– Room-temperature option: Let bars sit out for 30 minutes before serving to bring out the creamy texture.
– Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. Separate layers with parchment paper to prevent sticking.
– Freezing: Individually wrap each square in plastic wrap and place in a freezer–safe bag; freeze for up to 2 months. Thaw overnight in the refrigerator.
– Reheating: For that just-baked warmth, reheat individual squares in a 300 °F (150 °C) oven for 5–7 minutes or microwave for 10–15 seconds—just until the filling softens slightly.

Substitutions & Nutrition Notes

– Dairy-free option: Swap cream cheese for a plant-based “cream cheese” alternative (e.g., soy or almond-based) and use vegan butter.
– Gluten-free crust: Replace crescent roll dough with an equal volume of a gluten-free pie crust or shortbread dough.
– Lower sugar: Use a granular monk fruit or erythritol blend 1:1 for both filling and topping sugars.
– Flavor variants: Fold in ½ cup mashed pumpkin or pureed berries into the cream cheese layer for a seasonal twist (reduce sugar by 2 tablespoons to balance).

Approximate Nutrition per Serving (1 square; yields 24):

Calories: ~200 kcal

Fat: 11 g

Carbohydrates: 20 g (Sugars: 12 g)

Protein: 3 g

Fiber: 0.5 g

(Nutrition values are estimates and will vary based on exact brands and ingredient choices.)

FAQs

Q: Can I make the filling ahead of time?
A: Yes—prepare and beat the cream cheese mixture, then cover and refrigerate for up to 24 hours. Bring it to room temperature and whisk briefly before layering.

Q: Why did my top dough layer sink into the filling?
A: If the dough is too soft or the filling too warm, it can collapse. Chill the assembled pan for 10 minutes before baking to firm up the layers.

Q: How do I get clean slices?
A: Use a sharp knife dipped in hot water and wiped dry between cuts. This prevents dragging and creates neat edges.

Q: Can I halve the recipe?
A: Absolutely—bake in an 8×8-inch pan, reduce bake time by 5–7 minutes, and watch for light golden edges.

Q: What’s the best way to reheat glazed bars?
A: Gently warm individual squares in a 300 °F oven for 5 minutes or microwave for 10–15 seconds to revive that fresh-baked gooeyness

Print

These Cream Cheese Squares are the perfect blend of simplicity and indulgence—crispy crust, velvety filling, and just the right touch of sweetness. Give them a try at your next gathering or cozy afternoon treat, and watch them disappear faster than you can slice a batch. If you loved this recipe, let me know in the comments below, rate it ★★★★★, and share photos of your creations! Don’t forget to explore related recipes like our Lemon Blueberry Loaf or Salted Caramel Cookies for more gooey, crowd-pleasing desserts. Happy baking!