Raspberry Chocolate Chip Cheesecake Bars

These cheesecake bars are flaky and sweet with raspberry filling and chocolate on top!

I love when I come across a breakfast recipe like this one that uses crescent rolls. I particularly love sweets made with crescent rolls and raspberry and chocolate are a match made in heaven. So this is seriously a great recipe. It's fairly simple for a breakfast recipe and I appreciate that because I am NOT a morning person. Not one bit. I used the Kroger's Private Selection brand pie filling. I think the quality is a little better than the generic pie filling in a can. I can't recommend this breakfast enough.

(Print)
What you need:

• 3 pkg. Pillsbury crescent rolls
• 1 pkg. (8 oz.) cream cheese, softened
• 1 egg
• 1/4 cup granulated sugar
• 1/4 cup mini chocolate chips
• 1 1/2 cups raspberry pie filling
• 1/2 cup white chocolate chips
• 1 tsp. shortening

Directions:

1. In a mixing bowl, beat together cream cheese and sugar until smooth and creamy.
2. Add egg and beat again until combined. Then stir in chocolate chips.
3. Open a can of crescent rolls and lay out the dough. Separate into 4 rectangles and press the seams together.
4. Spread a spoonful of cheesecake filling down the center of each rectangle followed by a spoonful of pie filling down the center of each rectangle. 
5. Fold edges over and press together to seal. Then seal the ends by pressing together. Turn upside down (seam side down) and place on a parchment paper or silicone mat lined baking sheet.
6. Repeat with remaining 2 cans of crescent rolls.
7. Bake in a preheated 375 degree oven for 10 to 11 minutes or until golden brown. Let cool.
8. In a small microwave-safe bowl, heat white chocolate chips and shortening together for 30 seconds. Then stir until melted. Drizzle over the top of the bars (you can use a candy drizzle spoon or place into a plastic baggie and snip the corner). Let set. 
9. Store in refrigerator.

Recipe from Inside BruCrew Life

Refrigerated crescent rolls are so versatile. I think my favorite recipe to use them in is this one for Peach Dumplings. Another raspberry breakfast pastry that is a must to make is this Raspberry Danish Braid from Sally's Baking Addiction.

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