Cheesecake Crescent Rolls solve that late night dessert craving when you want something sweet, creamy, and fast. If you love buttery pastry and silky cheesecake filling, this is the shortcut treat you can whip up without stress. I make these when friends stop by or when I want a quick win after dinner. The best part is how simple it feels, even if you are new to baking. You get bakery level flavor with very little work. Ready to make a pan that disappears in minutes?
The Story Behind This Recipe
Hey, I’m Alexandraa! This Cheesecake Crescent Rolls was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Cheesecake Crescent Rolls solve that late night dessert craving when you want something sweet, creamy, and fast. If you love buttery pastry and silky cheesecake filling,…
Crescent Roll Cheesecake Recipe
Think of this as your low effort, high reward dessert. We take store bought crescent dough, spread a quick cream cheese filling, seal it up, sprinkle with cinnamon sugar, and bake until golden. The result is that magical mix of flaky layers and lush cheesecake inside. It hits all the right notes without being fussy.
Why this recipe works
The secret is balance. Crescent dough bakes up crisp at the edges and soft in the middle. The filling stays creamy because we use room temperature cream cheese and just enough sugar. A little vanilla and lemon zest brighten everything. If you want a citrusy twist, try these delightful lemon cheesecake crescent rolls for a sunny, tangy version.
What you’ll need
You only need a mixing bowl, a hand mixer or whisk, and a 9×13 baking pan. Line the pan with parchment for easy cleanup. A small offset spatula helps spread the filling evenly, but a spoon works too. This is a chill recipe. No fancy gear required.
Quick note: Let your cream cheese soften on the counter for 30 minutes. This step keeps the filling smooth and prevents lumps.
Time saver: Mix the filling ahead of time and keep it chilled for up to 24 hours. When you are ready, assemble and bake.
How to Make Crescent Roll Cheesecake
Step by step
1. Preheat your oven to 350°F. Line a 9×13 pan with parchment.
2. Open one can of crescent rolls and press the seams together on the bottom of the pan to make a solid layer. Press it slightly up the sides so filling does not spill.
3. In a bowl, beat 2 blocks of cream cheese with 3/4 cup sugar until smooth. Add 1 tablespoon vanilla and a pinch of salt. For brightness, add 1 teaspoon lemon zest. The filling should be creamy and spreadable.
4. Spread the filling over the dough in an even layer. Be gentle so the bottom crust stays put.
5. Unroll the second can of dough on a sheet of parchment. Press seams to seal, then flip it onto the filling to cover. If some areas do not meet perfectly, pinch with fingers. It will bake up fine.
6. Brush the top with melted butter. Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top.
7. Bake 22 to 28 minutes, until the top is puffed and golden. The center should look set, not jiggly.
8. Cool at least 20 minutes before slicing for warm, gooey squares. For clean edges, chill 1 hour, then cut with a sharp knife.
Pro tip: If you like a cherry twist, spoon a few streaks of pie filling over the cheesecake layer before topping with dough. Or try these crispy, fun air fryer cherry cheesecake egg rolls when you want a handheld party snack.
“I made this on a weeknight after work and my kids thought I grabbed it from a bakery. It was still warm when we cut it and the middle was perfectly creamy.”
Ingredients for Crescent Roll Cheesecake
- 2 cans refrigerated crescent roll dough
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest (optional but lovely)
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 2 tablespoons sugar + 1 teaspoon cinnamon for topping
Ingredient tips: Use full fat cream cheese for the best texture. Low fat works, but the filling will be less rich. If you love extra caramel vibes, drizzle a thin line of caramel sauce over the filling before adding the top dough. Want a fancier dessert for a special occasion? This cozy caramel apple cheesecake cake is a showstopper too.
Out of vanilla? Use almond extract for a bakery style twist. A little goes a long way, so start with 1/2 teaspoon.
Storage Options
These bars keep beautifully. If you like them chilled, store in the fridge. If you prefer them a bit soft, enjoy at room temp the day you bake them.
- Room temp: Up to 6 hours on the day you bake. Cover loosely with foil.
- Fridge: 3 to 4 days in an airtight container. They firm up nicely and slice clean.
- Freezer: Wrap individual squares in plastic, then place in a freezer bag for up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm a piece for 10 to 15 seconds in the microwave for that just baked feel.
Prevent soggy bottoms: Let the bars cool on a wire rack so steam escapes. This keeps the crust crisp.
Variations and Substitutions
Flavor ideas
Fruit swirls: Add thin streaks of raspberry, blueberry, or strawberry jam over the cheesecake layer before topping with dough. For a fresh blueberry vibe on the side, serve with a simple blueberry cheesecake parfait.
Chocolate lovers: Sprinkle mini chocolate chips over the filling or dust cocoa on top before baking. A drizzle of melted chocolate after baking makes it bakery cute.
Nutty crunch: Add a handful of chopped pecans or walnuts on top of the cinnamon sugar before baking. The texture contrast is so good.
Citrus twist: Replace vanilla with lemon extract and add more zest for a bright, tangy pan. If you are in a zesty mood later, you might also love a cold spoonful of lemon cheesecake mousse.
Gluten free: Use gluten free crescent style dough if available. The filling is naturally gluten free.
Make it mini: Cut the dough into squares, add a spoonful of filling, fold into little pockets, and bake. Perfect for parties and snack tables.
Common Questions
Q: Can I make Cheesecake Crescent Rolls ahead of time?
A: Yes. Assemble, cover, and chill up to 24 hours. Bake when ready. Or bake, chill, and slice the next day for clean pieces.
Q: Do I have to use cinnamon sugar on top?
A: No. You can use plain sugar, coarse sugar for crunch, or skip it and dust with powdered sugar after baking.
Q: How do I avoid leaks from the bottom layer?
A: Press the seams of the bottom dough together really well and push the dough slightly up the sides. That little border keeps the filling inside.
Q: Can I use flavored cream cheese?
A: Plain works best for texture, but you can use a flavored one if you reduce the sugar a touch. Taste the filling and adjust.
Q: What if I want something similar but different?
A: Try these fun handhelds when you are craving a spin on the theme: air fryer cherry cheesecake egg rolls. Or keep it cozy with tender condensed milk dinner rolls and make a sweet brunch spread.
Sweet, Simple, and Totally Worth It
When you want a dessert that hits quickly and tastes like comfort, Cheesecake Crescent Rolls are your new go to. They are easy enough for a weeknight and special enough to serve guests. If you are browsing for more ideas or want to compare styles, these takes are helpful and trustworthy: the classic approach in Cheesecake Crescent Rolls at 12 Tomatoes, and a family friendly method in Easy Crescent Roll Cheesecake Recipe at All Things Mamma. Give this a try, then come back and tell me how fast your pan disappeared. Happy baking and enjoy every flaky, creamy bite.
Crescent Roll Cheesecake
Ingredients
Method
- Preheat your oven to 350°F. Line a 9×13 pan with parchment.
- Open one can of crescent rolls and press the seams together on the bottom of the pan to make a solid layer. Press it slightly up the sides so filling does not spill.
- In a bowl, beat the cream cheese with sugar until smooth. Add vanilla, salt, and lemon zest. The filling should be creamy and spreadable.
- Spread the filling over the dough in an even layer.
- Unroll the second can of dough on a sheet of parchment. Press seams to seal, then flip it onto the filling to cover and pinch any gaps.
- Brush the top with melted butter and sprinkle with cinnamon sugar.
- Bake for 22 to 28 minutes until the top is puffed and golden.
- Cool for at least 20 minutes before slicing for warm squares or chill for 1 hour for clean edges.
