Easy Lemon Cream Cheese Pastry Squares

Easy Lemon Cream Cheese Pastry Squares

Lemon Cream Cheese Pastry Squares
My daughter-in-law sent me a recipe for a cheese pastry using refrigerated crescent dough and cream cheese, it was delicious.  We make it all the time.  Today I decided to change it up a bit and added some fresh lemon juice, it was delicious!
This recipe is so easy to whip up and used just 4 ingredients!
Ingredients:
Lemon Cream Cheese Pastry Squares
2 cans refrigerated crescent dough
2 packages cream cheese softened to room temperature
2 lemons – juiced and zested
1 1/2 cups sugar
Baking spray
Directions:
Reserve about 1 tbls. of lemon zest and place in small bowl.  Set aside.
Spray the bottom and sides of 9 x 12 baking pan with baking spray.
Press 1 can of crescent dough on the pan bottom.  Try to get it as close to the sides as possible.  Press seam together to form a large piece of dough.
Lemon Cream Cheese Pastry Squares
Place remaining lemon zest and lemon juice in a mixing bowl.
Lemon Cream Cheese Pastry Squares
Add cream cheese and 1 cup of sugar to the lemon juice.  Mix with an electric mixer until smooth.
Lemon Cream Cheese Pastry Squares
Spread cream cheese mixture evenly on the dough.
Lemon Cream Cheese Pastry Squares
Place remaining can of crescent dough over the cream cheese mixture.  Place the dough as close to the sides as possible.
Lemon Cream Cheese Pastry Squares
Mix remaining sugar with the reserved lemon zest.
Lemon Cream Cheese Pastry Squares
Evenly sprinkle the sugar mixture over the dough.
Lemon Cream Cheese Pastry Squares
Bake in 350 degree oven for 28 minutes or until the dough turns golden brown.
Lemon Cream Cheese Pastry Squares
Cool on counter for at least 30 minutes, then place in the refrigerator to cool completely.
Cut into squares and enjoy!
Easy Lemon Cream Cheese Pastry Squares
Print Recipe
Servings Prep Time
12 Squares 25 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 Squares 25 Minutes
Cook Time
30 Minutes
Easy Lemon Cream Cheese Pastry Squares
Print Recipe
Servings Prep Time
12 Squares 25 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 Squares 25 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Squares
Instructions
  1. Reserve about 1 tbls. of lemon zest and place in small bowl. Set aside.
  2. Spray the bottom and sides of 9 x 12 baking pan with baking spray. Press 1 can of crescent dough on the pan bottom. Try to get it as close to the sides as possible. Press seam together to form a large piece of dough.
  3. Place remaining lemon zest and lemon juice in a mixing bowl.
  4. Add cream cheese and 1 cup of sugar to the lemon juice. Mix with an electric mixer until smooth.
  5. Spread cream cheese mixture evenly on the dough.
  6. Place remaining can of crescent dough over the cream cheese mixture. Place the dough as close to the sides as possible.
  7. Mix remaining sugar with the reserved lemon zest.
  8. Evenly sprinkle the sugar mixture over the dough.
  9. Bake in 350 degree oven for 28 minutes or until the dough turns golden brown.
  10. Cool on counter for at least 30 minutes, then place in the refrigerator to cool completely.
  11. Cut into squares and enjoy!
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Mango Cream Cheese Dessert

Mango Cream Cheese Dessert

Mango Cream Cheese Dessert

Mango, the king of fruit as it’s known in many parts of the world, is not high in calories and is an excellent source of beta carotene, vitamin A, and potassium.  It’s also very delicious!

Now that we are in peak mango season my husband has been bringing home loads of this sweet juicy fruit.  We love them fresh but also love to make them into different desserts.  This year’s bumper crop has allowed me to whip up all the recipes my family loves and create a few new ones.

This Mango Cream Cheese Dessert is a long time family fave!  I got the recipe years ago from a cookbook my aunt gave me.  It’s one of those loosely bound cookbooks the local churches publish every so often to sell in a fund raiser, it contained a compilation of their members’ favorite recipes.  This cookbook was published in 1985.  My cherished copy is in poor condition, missing it’s covers, grease stained, fading, and taped up; it’s moved with me from Hawaii to Texas and back twice!  Old as it is the recipes are still our favorites.

This dessert takes a bit longer to make as it is made in 3 layers and can take all day, you have to wait for the crust too cool and the layers to set.  I tweaked it a bit to make it a bit simpler.  It is definitely worth the effort!  You end up with a refreshing creamy dessert on a cookie crust that is perfect for summer barbecues or any other time!

I make it in a 9″ x 13″ pan, the number of servings will depend on the size you cut it, in my house that means it will barely serve 6.  Whenever I make this it never stays in the fridge for more than a day or two, it’s that good!

If you can’t find fresh mango you can use peaches or your favorite fruit, just change the jello flavor to compliment the fruit.

Mango Cream Cheese Dessert

Ingredients:

3/4 butter – softened

1/4 cup brown sugar

1 1/2 cups flour

3 boxes (3 oz. size) lemon jello

4  cups boiling water (divided into 1 cup & 3 cups)

1  8oz. cream cheese – softened

1 cup sugar

1  8oz. container cool whip – thawed

1 envelope Knox unflavored gelatin

1/4 cup water at room temp.

4 cups sliced mangoes (about 3 medium sized mangoes)

Directions:

Mango Cream Cheese Dessert

Crust:

1.  Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.

2.  Press into 9″ x 13″ baking pan.  Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess.  (It will still take great, but will look unappetizing)

3.  Bake at 350 degrees for 15 – 20 minutes or until golden brown.  Cool completely before proceeding to the 1st. layer.

Mango Cream Cheese Dessert

1st. Layer:

Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water.  Let cool completely to room temperature.  Stir every so often to keep it from hardening.

1.  Beat cream cheese with sugar.  Fold in Cool Whip.

2.  Slowly pour COOLED jello into the cream cheese mixture.

3.  Gently stir the jello/cream cheese mixture.  It will be a bit loose with a few clumps but that’s ok.

4.  Pour into the crust.  Refrigerate until firm, at least 2 -3 hours.

Mango Cream Cheese Dessert

2nd. Layer:

Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved.  Let cool completely to room temperature.  Stir occasionally to keep the bottom from setting.

1.  Arrange sliced mangoes on top of 1st. layer.  It doesn’t have to look neat as the fruit may float when you pour the jello over it.

2.  Pour COOLED jello mixture over mangoes.  BE SURE your jello is completely COOLED before pouring over the mangoes!!  If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands.   Refrigerate until firm, I usually leave it overnight.

Cut into desired size and serve.  Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out.
My first piece usually falls apart so I use it to “taste” the dessert.  Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.

This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it.  At my house this dessert rarely lasts more than a day!

Mango Cream Cheese Dessert
Print Recipe
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Mango Cream Cheese Dessert
Print Recipe
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Ingredients
Servings: Squares
Instructions
Crust
  1. Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.
    Mango Cream Cheese
  2. Press into 9" x 13" baking pan. Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess. (It will still take great, but will look unappetizing)
  3. Bake at 350 degrees for 15 - 20 minutes or until golden brown. Cool completely before proceeding to the 1st. layer.
    Mango Cream Cheese
1st. Layer
  1. Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water. Let cool completely to room temperature. Stir every so often to keep it from hardening.
  2. Beat cream cheese with sugar. Fold in Cool Whip.
    Mango Cream Cheese
  3. Slowly pour COOLED jello into the cream cheese mixture.
    Mango Cream Cheese
  4. Gently stir the jello/cream cheese mixture. It will be a bit loose with a few clumps but that's ok.
  5. Pour into the crust. Refrigerate until firm, at least 2 -3 hours.
2nd. Layer
  1. Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved. Let cool completely to room temperature. Stir occasionally to keep the bottom from setting.
  2. Arrange sliced mangoes on top of 1st. layer. It doesn't have to look neat as the fruit may float when you pour the jello over it.
    Mango Cream Cheese
  3. Pour COOLED jello mixture over mangoes. BE SURE your jello is completely COOLED before pouring over the mangoes!! If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands. Refrigerate until firm, I usually leave it overnight.
  4. Cut into desired size and serve. Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out. My first piece usually falls apart so I use it to "taste" the dessert. Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.
Recipe Notes

This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it. At my house this dessert rarely lasts more than a day!

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