If you have refrigerated crescent roll dough. vegan cream cheese, sugar and cinnamon, you are ready to make an amazing dessert. These Cheesecake Bars are simple to make and so delicious.

Prep Time: 15 minutes
Cooking Time: 30 minutes (+ 10 minutes to cool)
Servings: 10-12

Ingredients:

2 cans refrigerated crescent roll dough
2 8oz containers vegan cream cheese
1 1/2 tsp vanilla extract
1 1/4 cups + 2 TBL granulated sugar, divided
2 tsp cinnamon
2 TBL vegan butter, melted

Directions:

1. Preheat oven to 350F. Lightly grease the bottom of a 9X13 baking dish.

2. Unroll one can of dough and place in the prepared baking dish. Pinch all the perforations together to make sure there are no gaps or holes. Gently stretch the dough to completely cover the bottom of the dish.

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bottom layer of crescent roll dough

 

3. In a medium bowl, or in a stand mixer, add the cream cheese and 1 1/4 cups of sugar. Beat until smooth. Add the vanilla extract and beat to fully incorporate.

4. Carefully spread the cream cheese mixture over the dough in the baking dish.

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Cream cheese spread all over.

5. Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together. Try to cover the cream cheese layer completely.

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Topped with more crescent roll dough. If you cannot completely cover the top, it is ok.

6. Pour melted butter evenly over top.

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Covered in melted butter

7. In a small bowl, combine the remaining 2 TBL sugar and cinnamon. Mix well and sprinkle evenly over the butter.

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Sprinkled with Cinnamon Sugar

8. Bake about 30 minutes or until center is set. Cool slightly, about 10 minutes. It will collapse as it cools, so don’t worry when it is suddenly less than half the height it was when it came out of the oven.

baked and ready for eating!

baked and ready for eating!

9. Slice and serve.

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YUMMY!!!

 

Note:Cover and refrigerate any remaining bars. To serve left overs, simply microwave the pieces for 30 seconds before serving.