Easy Crescent Roll Cheesecake Recipes

This is my ridiculous, slightly genius take on cheesecake that starts with a tube of crescent rolls and ends with everyone licking the pan. It’s flaky, pillowy crust meets creamy, dreamy cheesecake filling — no springform pan, no fancy equipment, just pantry-friendly magic. If you want dessert that feels a little homey and a little show-off, this is it.

My husband calls this “the showstopper that cheats.” He will schedule his whole afternoon around the possibility of a warm slice, and our kid eats it cold straight from the fridge with no shame. It started as a late-night experiment when I had one block of cream cheese and a lonely can of crescent rolls. Now it’s our go-to for potlucks, emergency guests, or when I need to convince the family dinner to end on a high note.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Easy Russian Tea Cakes Recipe

DESSERT

Almond Cracker Candy Delights

DESSERT

Easy Amish Apple Fritter Bread Recipe

DESSERT

Cookie Croissant Delights

This one has earned its battle scars. I once tried to be clever and layer jam under the filling — beautiful idea, disaster: the jam bubbled and made a soggy disaster zone. What worked better was a quick swirl on top after cooling. Also, I used to panic about overmixing the cream cheese; don’t. A few lumps are forgiven by the oven and by the people eating it. If your crescent dough peels apart, embrace the patchwork; pinch the seams and the oven will do the rest.

Shopping Tips

– Dairy: Pick full-fat cream cheese for richness; low-fat versions can make the filling watery or grainy.
– Cheese: If you see “whipped” cream cheese, skip it — the texture matters here, go for block-style.
– Baking Basics (Flour/Sugar/Leaveners): Granulated sugar is the easy choice; superfine or caster will dissolve faster if you’re mixing by hand.
– Sweeteners: Vanilla extract elevates the whole thing — use real vanilla if you have it, it’s worth the small splurge.
– Fruit: Fresh berries are great for topping; if using canned pie filling, drain any extra syrup so the crust stays crisp.

Prep Ahead Ideas

– You can mix the cheesecake filling the day before and store it covered in the fridge; give it a quick stir before assembling.
– Unroll the crescent dough and press into your pan, then cover with plastic wrap and chill until assembly — it helps keep the edges neat.
– Store prepped filling in an airtight container and the unbaked crust wrapped in the pan; assemble and bake on the day you want it fresh.
– Use shallow, oven-safe dishes for easier storage in single-serve containers if you want to portion ahead.

✔Time-Saving Tricks

– Use room-temperature cream cheese so you don’t spend ages softening it — microwave for 10 seconds if you forgot.
– Pre-shred or buy pre-shredded zest (kidding, don’t do that — zest fresh, it matters).
– Swap a hand mixer for a sturdy spoon and some elbow grease if you’re short on gadgets; the bake fixes minor lumps.
– Don’t rush the cool-down entirely — a 20-minute rest before chilling reduces cracking.

✔Common Mistakes

– Overmixing the filling: I did this once — it got too airy and cracked. Mix until smooth, not soufflé-like.
– Putting the filling on a dripping jam layer: remember the jam trick — keep fruit toppings on top after baking, or they’ll sink.
– Baking at too high a temp: edges will brown before the center sets; lower and slower is more forgiving.
– Trying to unmold immediately: give it a decent cool so the filling firms up; patience saves you from a crumbled mess.

What to Serve It With

– Bright mixed berry compote or sliced strawberries for contrast.
– A scoop of vanilla ice cream or whipped cream for extra decadence.
– Quick lemony arugula salad if you want to balance the richness with something peppery and fresh.

✔Tips & Mistakes

– Use room-temp ingredients — they come together smoother and bake more evenly.
– If the top cracks a little, press a fresh berry or sprinkle powdered sugar and call it rustic.
– If it’s jiggly in the very center, it will continue to set as it cools — don’t panic and overbake.

✔Storage Tips

Store leftovers covered in the fridge for up to 4 days. It’s perfectly fine cold — some of us prefer it straight from the fridge at breakfast with coffee, no judgment here. If you want it warm again, a quick 10–15 seconds in the microwave softens it without wrecking the crust, but crispness suffers.

✔Variations and Substitutions

– Berry swirl: spoon jam or berry compote on top after baking instead of under the filling.
– Lemon: a tablespoon of lemon zest and a splash of juice turns this into a bright lemon cheesecake.
– Chocolate: fold in mini chips or spread a thin layer of chocolate ganache after cooling.
– Crust swap: if you don’t have crescent rolls, a simple graham cracker crumb crust works too, but you lose the buttery flaky edge.

Frequently Asked Questions

Easy Crescent Roll Cheesecake Recipes

Buttery crescent dough hugs a creamy vanilla cheesecake filling, then bakes under a cinnamon-sugar crust. Simple prep, bakery-sweet results.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 43 minutes minutes

Servings: 12

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 16 oz refrigerated crescent roll dough two 8-oz tubes
• ▢ 16 oz cream cheese, softened room temperature
• ▢ 0.66 cup granulated sugar for the filling
• ▢ 2 tsp vanilla extract
• ▢ 0.13 tsp fine salt
• ▢ 0.5 cup granulated sugar for the cinnamon-sugar topping
• ▢ 1.5 tsp ground cinnamon
• ▢ 5 tbsp unsalted butter, melted
• ▢ 1 tsp finely grated lemon zest optional, brightens the filling

Instructions

Preparation Steps

• Heat oven to 350°F. Line a 9x13-inch pan with parchment, leaving an overhang.
• Stir 1/2 cup sugar with cinnamon in a small bowl; set aside for topping.
• Beat cream cheese with 2/3 cup sugar, vanilla, salt, and lemon zest until smooth and fluffy.
• Unroll one crescent dough sheet. Press seams to seal and fit into the prepared pan.
• Spread the cheesecake filling evenly over the dough, reaching the corners.
• Unroll the second dough sheet, seal seams, and gently lay it over the filling.
• Brush the top with melted butter, then shower evenly with the cinnamon-sugar mixture.
• Bake until puffed and deep golden, 25 to 30 minutes. Cool 20 minutes, then chill 30 minutes.
• Lift out by the parchment. Slice into bars and serve slightly warm or chilled.

Notes

Try swapping vanilla for 1 teaspoon almond extract and add sliced almonds on top for a bakery-style twist. For clean cuts, chill fully and wipe the knife between slices. Store airtight in the fridge up to 4 days; freeze individually wrapped bars for up to 2 months.

This recipe is an original creation inspired by classic Easy Crescent Roll Cheesecake Recipes flavors. All ingredient ratios and instructions are independently developed.