I love making this cheesecake crescent rolls casserole when I want a comforting dessert that feels homemade but doesn’t take much effort. It combines flaky crescent rolls with a creamy cheesecake filling and a sweet, buttery topping that bakes into something warm, soft, and irresistible. I usually make it for gatherings, but I also enjoy baking it just for my family when I want an easy treat.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients I usually already have on hand. I enjoy how quickly it comes together without needing any special equipment. The contrast between the soft crescent rolls and the creamy cheesecake layer always makes it feel extra special, even though it’s very easy to prepare. I also appreciate how versatile it is, since I can adjust the sweetness or add flavors when I want something a little different.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cans refrigerated crescent roll dough
16 oz cream cheese, softened
1½ cups granulated sugar, divided
1 tsp vanilla extract
½ cup unsalted butter, melted
1 tsp ground cinnamon
Directions
I start by preheating my oven to 350°F (175°C) and lightly greasing a baking dish. I unroll one can of crescent roll dough and press it into the bottom of the dish, sealing the seams as best as I can.
In a mixing bowl, I beat the softened cream cheese with 1 cup of the granulated sugar and the vanilla extract until smooth and creamy. I spread this mixture evenly over the crescent roll layer.
Next, I unroll the second can of crescent roll dough and place it gently over the cream cheese layer, again pressing the seams together.
I pour the melted butter evenly over the top. In a small bowl, I mix the remaining ½ cup sugar with the cinnamon, then sprinkle it evenly over the buttered dough.
I bake the casserole for about 30 to 35 minutes, until the top is golden brown and set. Once it’s done, I let it cool slightly before slicing.
Servings And Timing
I usually get about 12 servings from this casserole.
Preparation time: about 10 minutes
Baking time: 30–35 minutes
Total time: around 45 minutes
Variations
I sometimes add a fruit layer, like cherry or blueberry pie filling, spread over the cream cheese before adding the top crescent layer. When I want extra flavor, I mix lemon zest into the cream cheese filling. I also like sprinkling chopped nuts on top for added crunch.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I want to reheat a slice, I warm it in the microwave for about 20–30 seconds. I also enjoy it cold straight from the fridge.
FAQs
Can I make this casserole ahead of time?
I often prepare it a day in advance and store it covered in the refrigerator. I bake it fresh when I’m ready to serve for the best texture.
Can I use low-fat cream cheese?
I’ve tried using low-fat cream cheese, and it works, but the filling is slightly less rich and creamy.
Do I need to let it cool before slicing?
I like letting it cool for at least 10–15 minutes so the layers set and slice more cleanly.
Can I freeze this casserole?
I can freeze it after baking and cooling completely. I wrap it tightly and freeze it for up to 2 months, then thaw it in the refrigerator overnight.
Is this dessert very sweet?
I find it moderately sweet, but if I want it less sweet, I slightly reduce the sugar in the cream cheese filling.
Conclusion
I enjoy this cheesecake crescent rolls casserole because it’s easy, comforting, and always a crowd-pleaser. It’s one of those desserts I can rely on when I want something simple that still feels special. Whether I serve it warm or chilled, it never lasts long in my kitchen.
This Cheesecake Crescent Rolls Casserole is a warm, flaky, and creamy dessert that combines crescent dough with a sweet cheesecake filling and cinnamon-sugar topping. It’s an easy, crowd-pleasing treat perfect for gatherings or casual family nights.
Ingredients
2 cans refrigerated crescent roll dough
16 oz cream cheese, softened
1½ cups granulated sugar, divided
1 tsp vanilla extract
½ cup unsalted butter, melted
1 tsp ground cinnamon
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
Unroll one can of crescent roll dough and press it into the bottom of the dish, sealing the seams.
In a bowl, beat the cream cheese with 1 cup of sugar and vanilla extract until smooth.
Spread the cream cheese mixture evenly over the crescent roll layer.
Unroll the second can of dough and lay it on top of the cream cheese layer, pressing the seams together.
Pour the melted butter evenly over the top layer.
In a small bowl, mix the remaining ½ cup sugar with the cinnamon, and sprinkle it over the buttered dough.
Bake for 30–35 minutes, until golden brown and set.
Let it cool slightly before slicing and serving.
Notes
Add a fruit filling like cherry or blueberry over the cream cheese layer for variation.
Lemon zest in the filling can brighten the flavor.
Chopped nuts on top add texture and crunch.
Letting it cool before slicing helps the layers set.
