This Cheesecake Crescent Rolls Casserole is a rich and creamy dessert that’s incredibly easy to prepare. With layers of buttery crescent dough and a smooth cheesecake filling, it’s baked to golden perfection and finished with a cinnamon-sugar topping. It’s the kind of treat that disappears fast at any gathering.

Cheesecake Crescent Rolls Casserole

Why You’ll Love This Recipe

I love this recipe because it only takes a handful of ingredients and minimal prep time. It gives me all the flavors of cheesecake without the need for a water bath or long chill time. The crispy top, creamy center, and touch of cinnamon make it an instant favorite at potlucks, holidays, or lazy weekends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cans refrigerated crescent roll dough
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
¼ cup melted butter
1 tablespoon ground cinnamon
2 tablespoons granulated sugar (for topping)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
I unroll one can of crescent dough and press it into the bottom of the dish, sealing any seams.
In a bowl, I beat together the cream cheese, sugar, and vanilla until smooth.
I spread the cream cheese mixture evenly over the dough layer.
I unroll the second can of dough and lay it on top of the cream cheese layer, sealing the seams again.
I brush the top with melted butter and sprinkle the cinnamon-sugar mixture evenly over it.
I bake the casserole for about 30 minutes, until golden brown and slightly crisp on top.
I let it cool for at least 20 minutes before cutting into squares.

Servings and timing

Servings: 12
Prep time: 15 minutes
Bake time: 30 minutes
Total time: 45 minutes

Variations

Berry layer: I like to spread raspberry or strawberry jam over the cream cheese for a fruity version.
Chocolate chip: Adding mini chocolate chips into the filling gives it a dessert twist my family loves.
Nut crunch: Chopped pecans or walnuts sprinkled over the cream cheese add great texture.
Lemon zest: I sometimes mix in a bit of lemon zest to brighten the flavor.
Pumpkin spice: For fall, I replace the cinnamon with pumpkin pie spice.

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I pop a piece in the microwave for 15–20 seconds or warm it in a low oven until heated through. It also freezes well — I wrap slices individually and freeze them for up to a month. Thaw in the fridge overnight before reheating.

FAQs

Can I prepare this the night before?

Yes, I often assemble it the night before and bake it fresh the next day. Just wait to add the butter and cinnamon-sugar topping until right before baking.

What can I use instead of crescent roll dough?

If I’m out of crescent rolls, I sometimes use puff pastry. It gives a flakier finish, though the texture is a bit different.

Can I add fruit to the filling?

Definitely. I’ve added fresh blueberries or thinly sliced strawberries over the cream cheese layer for a fruity twist.

Why is my bottom layer soggy?

This usually happens if the dough isn’t fully baked or if the cream cheese mixture was too runny. I make sure the oven is fully preheated and that I let it cool before slicing.

Is this best served warm or chilled?

I like it warm for a gooey texture, but it’s also delicious chilled once it’s firmed up a bit. Either way works depending on the mood.

Conclusion

This Cheesecake Crescent Rolls Casserole has become a go-to dessert for me when I want something quick and crowd-pleasing. The flaky layers and sweet, creamy filling make it a hit every time. Whether I serve it warm or cold, plain or with fruit, it always brings smiles.