When I’m craving something sweet, comforting, and ridiculously simple to pull together, these Cheesecake Crescent Rolls are the move. They hit that perfect dessert trifecta: creamy, flaky, and just the right amount of sweet. Think of them like a mashup between a cheesecake and a buttery cinnamon pastry—all wrapped in golden crescent roll dough.
I love making these for brunch, potlucks, or honestly just a lazy night when I want a warm, crowd-pleasing dessert. They’re quick to whip up, easy to dress up, and taste like way more effort than they actually take. Plus, they smell incredible while baking.
Here’s how I make them and how you can put your own twist on this addictive classic.
Why These Bars Work
- Crescent dough = built-in flaky pastry layers
- Cream cheese filling is rich but not overly sweet
- Cinnamon sugar on top adds crunch and warmth
- Only 7 ingredients + no fancy tools
- Perfect served warm, chilled, or even next-day from the fridge
Ingredients You’ll Need
(Serves 12 | Prep Time: 10 mins | Bake Time: 25–30 mins | Total Time: 40 mins)
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 package (8 oz) cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 2 tbsp melted butter
- 2 tbsp cinnamon sugar (2 tbsp sugar + ½ tsp cinnamon)
- Powdered sugar, for dusting (optional)
Step-by-Step: How I Make Them
1. Preheat and Prep
I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. A little baking spray or a swipe of butter does the trick.
2. Roll Out the Base
I unroll one can of crescent roll dough and gently press it into the bottom of the baking dish, pinching the seams together to form a smooth layer. It doesn’t have to be perfect—just try to get an even coverage.
3. Make the Cheesecake Filling
In a mixing bowl, I beat together the softened cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy. This is the luscious layer that makes every bite taste like cheesecake.
Then I spread the mixture evenly over the dough base, using a spatula to smooth it all the way to the edges.
4. Top with More Dough
I unroll the second can of crescent dough and lay it gently over the top of the cream cheese filling. Again, I pinch the seams and edges so everything is sealed in.
5. Add the Buttery Cinnamon Topping
Next, I brush the entire top layer with melted butter, then sprinkle generously with cinnamon sugar. This is what gives that slightly crisp, golden-brown finish with a hint of spice.
6. Bake to Golden Perfection
Into the oven it goes for 25–30 minutes, until the top is beautifully golden and the center is set. I usually start checking around 25 minutes—if it jiggles in the middle, give it a few more.
7. Cool and Dust
Once out of the oven, I let it cool for at least 15–20 minutes so the cream cheese layer can firm up. You can chill it for cleaner slices, but I honestly love it warm.
A final dusting of powdered sugar before serving gives it that classic bakery touch.
How I Serve It
These bars are a dream just as they are, but I love to pair them with:
- Fresh berries for a little brightness
- A drizzle of caramel or honey for an extra indulgent touch
- A hot cup of coffee or tea
- A scoop of vanilla ice cream if I want to turn it into a plated dessert
Variations I’ve Tried and Loved
- Add a layer of jam (raspberry, strawberry, or apricot) under the cream cheese
- Stir lemon zest into the filling for a citrusy twist
- Use flavored cream cheese (like honey or cinnamon swirl)
- Top with chopped pecans or walnuts for a little crunch
- Swap in chocolate chips or a Nutella swirl for a different vibe
FAQs From My Kitchen to Yours
Q: Can I make these ahead of time?
A: Absolutely. They’re great warm, but they also slice beautifully when chilled. Just cover and refrigerate, then bring to room temp or rewarm slightly before serving.
Q: Can I use puff pastry instead of crescent dough?
A: You can! Puff pastry will make them flakier and more bakery-style, but it may need a few extra minutes in the oven.
Q: Do I have to use the egg yolk in the filling?
A: It adds richness and helps the filling set, but you can leave it out if you need to—just bake slightly longer.
Q: How should I store leftovers?
A: Keep them covered in the fridge for up to 4 days. They’re great cold or reheated for 10–15 seconds in the microwave.
Final Thoughts
These Cheesecake Crescent Rolls are the kind of no-fuss dessert that always comes through. They’re sweet but not too sweet, simple but completely satisfying—and the kind of treat that disappears fast, whether it’s at a party or on a random Tuesday night.
I’ve made them a dozen different ways, and they never fail to bring that perfect mix of flaky, creamy, and comforting. So if you’ve got a couple cans of crescent dough and some cream cheese on hand, you know what to do. Just try not to eat the whole pan yourself—I speak from experience.
Golden, Buttery, and Stuffed with Cream Cheese—This Dessert Is Dangerously Easy to Love
Ingredients
- 8 oz refrigerated crescent roll dough
- 1 (8 oz) package cream cheese, softened
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 2 tbsp cinnamon sugar (2 tbsp sugar + ½ tsp cinnamon)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, beat the softened cream cheese with the vanilla extract until smooth.
- Unroll the crescent roll dough and separate it into triangles.
- Spoon a small amount of the cream cheese mixture onto the wide end of each triangle.
- Roll the dough around the filling, starting from the wide end, and place on a baking sheet lined with parchment paper.
- Brush the tops with melted butter and sprinkle with cinnamon sugar.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly before serving.
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