These cheesecake crescent rolls are little bites of heaven! They’re so easy to make but taste like you spent hours in the kitchen.
Flaky, buttery crescent roll dough forms the perfect crust, and inside is a rich, creamy cheesecake filling. Topped with cinnamon sugar, each bite is pure bliss!
These are dangerous to have around since it’s impossible to eat just one. But hey, life’s too short not to indulge sometimes, right?
Trust me, you need these treats in your life ASAP.
Why You’ll Love These Cheesecake Crescent Rolls
There are so many reasons to love these tasty cheesecake rolls!
- Incredibly Easy: They require minimal ingredients and prep time. They’re the perfect quick and easy dessert.
- Endlessly Customizable: Experiment with different fruit fillings like strawberries, blueberries, or apples.
- Portable Treat: They’re perfect for packing in lunches, serving at parties, or enjoying on the go.
- Make-Ahead Magic: Prepare the rolls in advance and refrigerate until ready to bake. They’re ideal for busy schedules!
Ingredients
Here’s a list of what you need to make these rolls:
- Crescent Roll Dough: It bakes up golden brown and forms the perfect crust for the cheesecake filling.
- Cream Cheese: Rich, tangy, and creamy, it’s the key ingredient!
- Granulated Sugar: It sweetens the cream cheese filling just the right amount.
- Vanilla Extract: It adds a subtle, aromatic flavor.
- Butter: Brush it on top for a shiny finish and buttery taste.
- Ground Cinnamon: It adds a warm, sweet spice that complements the creamy filling.
How to Make Cheesecake Crescent Rolls
These rolls are so easy to put together!
- Prep the oven and dish. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the dough layer. Unroll one can of crescent roll dough. Spread in the bottom of the prepared baking dish. Press the seams together to seal.
- Make the cream filling. In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and well combined.
- Add the filling layer. Spread the cream cheese mixture evenly over the layer of crescent roll dough.
- Top with more dough. Unroll the second can of crescent roll dough. Carefully place it on top of the cream cheese layer. Press the seams together again.
- Brush with butter. Brush the melted butter evenly over the top layer of crescent dough.
- Sprinkle the cinnamon sugar. In a small bowl, mix the cinnamon and 2 tbsp sugar. Sprinkle this mixture generously over the melted butter on top of the crescent rolls.
- Bake and serve. Bake for 30 minutes in the preheated oven, until the top is crisp and golden brown. Allow to cool for at least 20 minutes, then slice into squares and serve.
Tips For the Best Cheesecake Crescent Rolls
These tricks will make your cheesecake rolls the very best!
- Soften things up. Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Be firm! When laying the crescent roll dough in the baking dish, press it firmly. Seal the seams well to prevent the filling from leaking through.
- Switch up the flavor. Try replacing the vanilla extract with almond extract for a nutty flavor. Or stir in chocolate chips for a chocolate version.
- Give it a rest. Allow the cheesecake to cool completely before slicing. You can also refrigerate to make slicing easier and neater.
- Avoid sticky situations. When rolling out the crescent dough, dust your work surface with a little flour to prevent sticking.
- Try a tortilla twist. For a different twist, use flour tortillas instead of crescent rolls for the crust layers.
- Jam it up. Spread a layer of raspberry jam over the cheesecake filling before adding the top crust.
- Sweeten the pot. After baking, drizzle a little honey over the top of the cheesecake for added sweetness.
How to Store
Here’s how to keep these cheesecake treats fresh:
To Store: After the cheesecake rolls cool completely, wrap them in plastic wrap. Store in an air-tight container in the refrigerator. The rolls will stay fresh for 3-5 days when refrigerated.
To Freeze: Wrap the baked and cooled cheesecake rolls tightly in plastic wrap. Place in a freezer-safe bag or container. Freeze for up to 2-3 months, then thaw overnight in the refrigerator before reheating.
To Reheat: Place the rolls in a preheated oven or toaster oven at 300°F (150°C) for 5-10 minutes. Check frequently to avoid burning the crescent dough. Microwaving is not recommended, as it will make the dough soggy.
Cheesecake Crescent Rolls
12
servings15
minutes30
373
kcalYou’ll fall in love with these easy cheesecake crescent rolls! Between the creamy filling and buttery crust, they’re simply irresistible.
Ingredients
2 cans refrigerated crescent roll dough
2 (8 ounce) blocks cream cheese, softened to room temperature
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup butter, melted
1 tbsp ground cinnamon
2 tbsp granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Unroll one can of crescent roll dough and spread in the bottom of the prepared baking dish. Press the seams together to seal.
- In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and well combined.
- Spread the cream cheese mixture evenly over the layer of crescent roll dough in the baking dish.
- Unroll the second can of crescent roll dough and carefully place on top of the cream cheese layer. Press the seams together again.
- Brush the melted butter evenly over the top layer of crescent dough.
- In a small bowl, mix the cinnamon and 2 tbsp sugar. Sprinkle this mixture generously over the melted butter on top of the crescent rolls.
- Bake for 30 minutes in the preheated oven, until the top is crisp and golden brown.
- Allow to cool for at least 20 minutes, then slice into squares and serve. You can drizzle with a little honey if desired.
Notes
- Ensure the cream cheese is very soft to avoid lumps in the filling.
- Press the crescent roll dough firmly into the dish. Seal the seams well to prevent filling from leaking through.
- For a variation, try adding lemon juice and zest to the cream cheese filling.
- Leftovers can be stored covered in the refrigerator for 3-4 days.
