Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easier removal and cleanup
Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared pan, pinching the seams together to form a solid crust. If using crescent sheets, just press the sheet into an even layer.
In a medium bowl, beat the softened cream cheese and granulated sugar together with a hand mixer (or a sturdy whisk) until smooth, creamy, and no lumps remain.
Spread the cream cheese mixture evenly over the crescent dough layer, taking it all the way to the edges so every bite gets some filling.
Dollop the raspberry jam over the cream cheese layer in spoonfuls, then gently spread it out into an even layer. It doesn’t have to be perfect—swirls and streaks are totally fine and actually look pretty when baked.
Unroll the second can of crescent roll dough and carefully lay it over the raspberry layer. You can place it in sections and gently pinch the seams together, or stretch it slightly to cover the surface. Try to cover as much of the filling as you can.
Bake in the preheated oven for 25–30 minutes, or until the top is lightly golden and the edges are set. The center may still have a slight jiggle from the cream cheese, but it will firm up as it cools.
Remove the pan from the oven and let the bars cool completely at room temperature. Once cooled, transfer the pan to the refrigerator for at least 2 hours to chill. This helps the bars set and makes them much easier to cut.
When ready to serve, use a sharp knife to cut into 12 bars (or smaller squares if you’re serving a crowd). Wipe the knife between cuts for cleaner edges. Store any leftovers covered in the refrigerator for up to 4 days.
Variations & Tips
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