Creating egg free dessert options has been an ongoing challenge for me since our son was diagnosed with an egg and peanut allergy four years ago. This recipe is great because the most challenging thing is remembering to take the cream cheese out to soften in time. I can’t be the only one to struggle with that novel concept. Anyways, all cream cheese aside, these bars are very simple to make and provide cheesecake goodness to go. Few things are better than cheesecake. 

Ingredients

• 2 cans Pillsbury seamless rolls
• 2, 8oz packages cream cheese, softened
• 1 cup sugar
• 2 tsp vanilla extract
• ¼ cup butter, melted
• ¼ cup sugar + 1 tbsp cinnamon (mixed together)

Before you begin to assemble the bars, preheat your oven to 350. 

If you can find the seamless rolls, definitely go with that option. If you are having a hard time finding the seamless rolls, original crescent rolls will work just fine. I do recommend buying the Pillsbury brand as the store brands I have used don’t tend to hold as well together when you transfer them to the pan prior to baking. If you end up buying the crescent rolls, just gently press the seams together once the dough is in the baking dish. 

Okay, let’s get started. First you will spread one can of seamless rolls on the bottom on an ungreased 9×13” baking dish. If you are using crescent roll dough, use your fingers to pinch the seams together. 

Using a stand or hand mixer, combine the cream cheese, 1 cup sugar, and the vanilla. Mix until it is well combined. Then spread the mixture over the bottom layer of dough in your pan. 

Open up the second can of dough and place it over the top of the cream cheese mixture. This step is a bit trickier as it can get very messy really quickly. If you use the crescent roll dough, again gently pinch the seams together. It will not be perfect, it does not have to be. They taste just the same. 

Melt ¼ cup (half stick) of butter. Pour it over the top of the bars prior to baking. Then sprinkle with the cinnamon sugar mixture. 

Bake at 350 for 25 minutes. If you are unsure if they are done, gently shake the baking dish, if the middle is ‘jiggly’ still give the bars a few more minutes, but watch them closely. 

Let the bars cool completely at room temperature before cutting. After the bars have cooled, store them in the refrigerator.