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This easy crescent roll cheesecake layers flaky crescent rolls around a sweet, creamy cheesecake filling, all under a buttery cinnamon-sugar topping. It takes just a handful of ingredients and one pan, and it feeds a crowd — no water bath, no springform, no fuss.
For more crescent roll recipes, try these Sopapilla Cheesecake Bars and Sausage Cream Cheese Crescent Rolls.
Why you’ll love this crescent roll cheesecake bar recipe!
These Crescent Roll Cheesecake Bars are one of the easiest cheesecake desserts you’ll ever make! Flaky crescent roll dough is layered around a sweet cream cheese filling, then topped with buttery cinnamon sugar for a simple dessert everyone loves.
If you’re looking for an easy cheesecake recipe that doesn’t require a springform pan or water bath, this is it. The buttery crescent roll crust bakes up perfectly golden while the creamy cheesecake filling stays rich and smooth. They’re easy to slice, easy to serve, and always disappear fast!
- Super Easy to Make: Refrigerated crescent roll dough creates the crust, so there’s no need to make one from scratch.
- Rich and Creamy Filling: Sweetened cream cheese creates a smooth cheesecake layer that’s perfectly balanced by the flaky pastry.
- Buttery Cinnamon Sugar Topping: Melted butter, cinnamon, and sugar bake into a crisp, sweet topping that’s completely irresistible.
- Perfect for Sharing: These bars slice beautifully, making them ideal for parties, potlucks, and holiday dessert trays.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Cream cheese – Use full-fat, softened cream cheese for the richest flavor and smoothest filling.
- Granulated sugar – Sweetens both the cheesecake filling and the cinnamon sugar topping.
- Vanilla extract – Adds classic cheesecake flavor.
- Refrigerated crescent roll dough – Two cans create both the bottom and top layers.
- Unsalted butter – Melted butter helps create a golden, buttery topping.
- Ground cinnamon – Adds warm flavor to the sweet topping.
Variations
- Use 1 ½ cups of brown sugar in place of the regular sugar for a rich, molasses taste.
- Replace the vanilla extract with almond extract to give the cheesecake a nutty taste.
- Stir ½ cup chocolate chips into the cheesecake batter to make chocolate crescent roll cheesecake.
How to Make Crescent Roll Cheesecake
- Make the filling: Beat the softened cream cheese with 1 cup of sugar until light and fluffy. Mix in the vanilla extract until smooth.
- Prepare the dough: Unroll one can of crescent roll dough and gently press the seams together to form one large sheet.
- Assemble: Lay the dough in the bottom of the prepared baking dish. Spread the cream cheese filling evenly over the dough. Top with the second sheet of crescent roll dough, pressing the seams together if needed.
- Add the topping: Stir together the remaining sugar, melted butter, and cinnamon. Brush or spread the butter over the dough, then sprinkle the cinnamon sugar evenly across the top. Bake for about 30 minutes, or until the top is golden brown and the cheesecake is set.
How to Store
- To Store: Keep the cheesecake crescent roll casserole covered in the refrigerator for up to 5 days.
- To Freeze: Wrap individual bars or the entire pan tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Try using flour tortillas in place of crescent rolls. Layer tortillas in the bottom of the pan and then again on top of the cheesecake filling. Tortillas aren’t quite as buttery as crescent rolls for a dessert but they work well in a pinch.
Crescent rolls and croissants may look the same but they are quite different. Croissants are made by layering dough and butter which makes them very flaky and crisp. Crescent rolls are more bread-like and dense. Both are buttery and delicious, but one is more flaky and light while the other is rich and heavy.
Yes! Raspberry jam, strawberry preserves, blueberry pie filling, or fresh berries all make delicious additions.
Yes. Because of the cream cheese filling, they should always be stored in the refrigerator.
Absolutely! They’re even better after chilling for several hours, making them a great make-ahead dessert.
More Crescent Roll Recipes
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Chicken Pot Pie With Crescent Rolls
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Crescent Roll Cheesecake
Ingredients
- 1 pound cream cheese, softened
- 1 ¾ cup sugar, divided
- 2 teaspoons vanilla extract
- 2 8 ounce cans refrigerated crescent rolls
- ½ cup butter
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees F and lightly grease a 9×13 baking dish.
- Add the cream cheese and 1 cup of sugar to a large mixing bowl and beat with an electric mixer until light and fluffy. Be sure to scrape down the sides of the bowl as you mix to ensure all the cream cheese is well blended and there are no large pieces.
- Add the vanilla to the cream cheese and mix.
- Dust a flat work surface with a little flour then open one can of crescent roll dough and lay it flat. Use a rolling pin to make the dough into a 9×13” rectangle. Press the crescent roll dough sheet into the bottom of the greased baking dish.
- Spread the cream cheese mix on top of the crescent roll dough in the pan using a small offset spatula or the back of a spoon, making it an even layer.
- Open the second can of crescent roll dough and roll it flat into a 9×13 rectangle just like you did for the first container. Place this layer on top of the cream cheese mix, covering it completely.
- In a small bowl, mix the butter, remaining ¾ cup of sugar and cinnamon together. Dot the butter mix on top of the crescent roll dough in the pan, spacing it across the whole pan.
- Bake the crescent roll cheesecake for about 30 minutes. The top will be golden brown.
- Let the cheesecake cool before slicing and serving.
Video
Notes
- Soften the cream cheese fully for a smooth, lump-free filling.
- Press the seams on the bottom layer so the filling doesn’t leak through.
- Chill before cutting for the cleanest squares.
I just made this today. Everyone loved them.
I use one cressant roll and use brownie pan, I use 1 1/2. Cream cheese with 1 1/2 tsp vanilla, approx 1 cup sugar, cut the butter and cinnamon sugar for this 1/2 recipe.
– more cream cheese, less bread. Knocks it out of the park. I refrigerate completely before I cut into squares
Been making this for years, family loves it. Just wondering if I could make crescent cream cheese layers the day before? Then add butter sugar mixture before baking next day?
I have been making this recipe for a couple years now the only difference is I don’t mix the butter and cinnamon and sugar. I pour the butter over the top layer and then sprinkle the cinnamon and sugar. Otherwise it’s made exactly the way I make it and everybody loves it.
I made this and added my homemade cranberry jam. OOOOh was fantastic
What a great idea!
I have made this multiple times. Easy and everyone loves it.
We’re so glad! Thank you for trying it out, Kim!
I have made it. Taking it to Bible study. I am a bit worried that there is no egg in it ?
The crescent rolls hold everything together! We hope you enjoyed it, Susan!
I think I egg yolk elevates the recipe…makes a more flavorful and fluffy filling
My ladies small group were saying how good these were. I made them ( added chopped pecans) it was delicious and didn’t last long. Do you think adding a fruit marmelade or jam layer on top of cream cheese work? Thanks 😊
We’re so glad they were a hit! We think a topping would taste amazing. 😊
Not only is this one of my favorite recipes, my hubby is constantly begging me to make it for him. And he now has friends from work wanting to pay me to make each of them one.
With most things I make, I usually tweak each recipe in my own way.
We’re so glad this recipe is such a hit for you!
How do I get on your recipe email list
Hi Michael, You can sign up here!
Can I use canned pie crust in place of the crescent rolls?
We haven’t tested it, but it should work! You’ll likely need to adjust the baking time. We do have lots of other cheesecake recipes you might enjoy instead!
Yes i made it and it’s delicious. I had to make myself stop eating it. I ate 3 squares. Oh my goodness it’s really really good.
Thank you
Fantastic!!! I made one for a Memorial Day cookout and my husband and I ate the entire thing, I would like to make again to freeze.
Can I freeze the cheesecake?