If you’re anything like me and always looking for a dessert that’s impressive but doesn’t keep you tied to the kitchen for hours, this Crescent Roll Cheesecake Recipe is a total game-changer. It’s a perfect balance of buttery crescent rolls wrapped around a creamy, sweetened cream cheese filling — all swirled with a hint of cinnamon and vanilla. What I love most is that it feels fancy but is deceptively easy to pull off, making it ideal for everything from potlucks to spontaneous Sunday treats.

One time, I brought this to a family gathering, and it disappeared faster than any other dessert on the table. The gooey center and flaky crescent roll crust just hit that comfort-food sweet spot. If you’ve been wondering how to make a cheesecake without the fuss of a water bath or a full day of chilling, you’re going to want to try this Crescent Roll Cheesecake Recipe — trust me, it’s a crowd-pleaser every time.

Ingredients You’ll Need

These ingredients come together so wonderfully because they create layers of flavor and texture without being complicated. I usually shop for the freshest cream cheese and the crescent rolls straight from the refrigerated section — that little bit of freshness makes all the difference for taste and texture.

Cream cheese: Softened cream cheese is key for a smooth and creamy filling — be sure to let it come to room temperature before mixing.
Sugar: The recipe calls for sugar divided — some for the filling and some for sprinkling, which caramelizes beautifully.
Vanilla extract: Adds warmth and depth to the filling.
Refrigerated crescent rolls: These make the crust flaky and buttery without the hassle of making dough from scratch.
Butter: Melted butter enhances the crescent roll crust, giving it a rich finish.
Cinnamon: Sprinkled on top for a cozy, sweet-spicy touch that complements the creaminess.

Variations

I love tweaking this Crescent Roll Cheesecake Recipe depending on the occasion or what I have on hand. It’s really forgiving, so give yourself permission to play around with flavors and add-ins!

Fruit Twist: I’ve added a swirl of raspberry jam or fresh berries inside the cream cheese filling, and it brings a refreshing tang that balances out the richness perfectly.
Chocolate Lovers: Sprinkling mini chocolate chips on the filling before rolling up adds a little melty surprise inside — totally irresistible.
Spiced Up: A pinch of nutmeg or allspice mixed with the cinnamon gives it an autumnal vibe that’s perfect for cooler months.
Diet-Friendly: For a lighter version, you can swap regular cream cheese for a reduced-fat one, but remember it won’t be quite as creamy.

How to Make Crescent Roll Cheesecake Recipe

Step 1: Prep and Blend the Cream Cheese Filling

Start by letting your cream cheese soften — this makes mixing much easier and ensures a silky texture. Beat the cream cheese with about 1 ½ cups of sugar (saving the rest for later), and the vanilla extract until it’s smooth and creamy. I usually use an electric mixer here, but you can do it by hand if you’re up for a little arm workout.

Step 2: Roll Out the Crescent Dough

Unroll both cans of refrigerated crescent dough and press the seams together gently on a greased baking pan to make one solid sheet. I find pressing the dough instead of overlapping helps achieve an even crust. You want a nice base layer that will crisp up just right under the cream cheese filling.

Step 3: Spread the Filling and Roll Up

Spread your cream cheese mixture evenly over the dough. Then, starting from one long edge, carefully roll the dough into a tight log. Don’t rush this because if the roll is too loose, the filling might leak out during baking. When it’s tight and secure, slice the log into evenly sized spirals — these become your sweet little cheesecake rolls.

Step 4: Butter and Cinnamon Sprinkle

After arranging the spirals spaced slightly apart on the pan, brush melted butter over each one and sprinkle with the remaining sugar and cinnamon mixture. This step adds a gorgeous golden color and a touch of caramelized sweetness on top.

Step 5: Bake and Cool

Bake in a preheated oven (about 350°F/175°C) for 25-30 minutes or until the rolls are puffed and golden brown. Keep an eye on them towards the end so they don’t overbake — you want them tender and gooey inside, not dry. Once out of the oven, let them cool for at least 10 minutes before serving.

How to Serve Crescent Roll Cheesecake Recipe

Crescent Roll Cheesecake Recipe - Recipe Image

Garnishes

I love adding a light dusting of powdered sugar or a drizzle of homemade caramel sauce to each cinnamon roll before serving — it adds that extra wow factor. Fresh berries or a dollop of whipped cream also pair beautifully, especially when you want a fresh contrast to the rich cream cheese.

Side Dishes

To balance the richness, I often serve these with a simple fruit salad or a cup of freshly brewed coffee. They also go surprisingly well with a scoop of vanilla ice cream if you’re feeling indulgent!

Creative Ways to Present

For special occasions, I like arranging these cheesecake rolls on a beautiful platter lined with edible flowers or fresh mint leaves. Another idea is serving individual rolls in small ramekins with a drizzle of chocolate or fruit sauce on top — it looks upscale but is easy to pull off.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually cover them with plastic wrap and place them in a shallow container to maintain their softness without drying out.

Freezing

I’ve frozen these cheesecake rolls successfully by flash-freezing the sliced spirals on a baking sheet before transferring to a freezer-safe bag. This way, you can bake them straight from frozen by adding a few extra minutes to the bake time, which is perfect for meal prepping or unexpected guests.

Reheating

To enjoy leftovers warm, I recommend reheating them briefly in the microwave (about 15-20 seconds) or popping them in a preheated oven at 300°F (150°C) for 5-7 minutes to revive that crispy exterior without drying out the filling.

FAQs

Can I use homemade crescent roll dough for this recipe?

Absolutely! Homemade dough works beautifully if you have time to prepare it, but the refrigerated crescent rolls save a lot of prep time and still yield excellent flaky layers.
What’s the best way to soften cream cheese quickly?

To speed things up, cut the cream cheese into cubes and let it sit at room temperature for about 30 minutes. If you’re in a hurry, you can microwave it in 10-second bursts, but be careful not to melt it.
Can I make this Crescent Roll Cheesecake Recipe dairy-free?

It’s a bit tricky since cream cheese and butter are central here. However, you can try dairy-free cream cheese and vegan butter substitutes, but expect some differences in texture and flavor.
How long should I let the rolls cool before serving?

Allow at least 10-15 minutes to cool after baking so the filling sets a bit. This makes slicing easier and prevents the filling from oozing out too much.
Can I double this recipe for a larger batch?

Yes! Just be mindful of your pan size or bake in batches. The timing remains similar, but keep an eye on the rolls so they bake evenly.

Final Thoughts

This Crescent Roll Cheesecake Recipe has become one of my go-to desserts when I want something quick but feels special enough to impress. The combination of flaky dough with that luscious cream cheese center is pure magic, and it’s one of those recipes I keep coming back to because it just works every time. Give it a try for your next get-together or cozy night in — I promise you’ll love how easy and delicious it turns out!

Crescent Roll Cheesecake Recipe

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This Crescent Roll Cheesecake is a decadent, easy-to-make dessert featuring a creamy cream cheese filling nestled within buttery, flaky crescent roll dough. Swirled with cinnamon and sugar, this treat offers a delightful balance of sweetness and spice, perfect for any occasion or holiday gathering.

Author: Amanda
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Filling

1 pound cream cheese, softened
1 ¼ cup sugar, divided
2 teaspoons vanilla extract

Crust and Topping

2 (8 ounce) cans refrigerated crescent rolls
½ cup butter
1 teaspoon cinnamon
½ cup sugar (used for topping, part of the divided sugar)

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Instructions

Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with 1 ¼ cups of sugar and 2 teaspoons of vanilla extract until smooth and creamy. Set aside.
Prepare the Crescent Roll Base: Unroll one can of refrigerated crescent rolls and press the dough into the bottom of a greased 9×13-inch baking dish, sealing the perforations carefully to create a solid crust layer.
Add the Cream Cheese Layer: Spread the cream cheese mixture evenly over the crescent roll crust in the baking dish, smoothing the surface with a spatula.
Top with Second Crescent Roll Layer: Unroll the second can of crescent rolls and lay it over the cream cheese mixture, pressing edges gently to seal.
Prepare Butter and Cinnamon Sugar Topping: Melt ½ cup of butter in a small saucepan over low heat. Mix 1 teaspoon cinnamon with the remaining ½ cup sugar in a small bowl.
Apply Topping: Brush the melted butter evenly over the top layer of crescent rolls. Then sprinkle the cinnamon sugar mixture generously on top.
Bake the Cheesecake: Preheat your oven to 350°F (175°C). Bake the assembled cheesecake for 30-35 minutes, or until the crescent rolls are golden brown and the filling is set.
Cool and Serve: Allow the cheesecake to cool to room temperature before slicing. Serve plain or with a dollop of whipped cream if desired.

Notes

Ensure the cream cheese is softened to avoid lumps in the filling.
Sealing the crescent roll dough perforations well prevents the filling from leaking during baking.
For extra flavor, consider adding a teaspoon of lemon zest to the cream cheese mixture.
This cheesecake is best served chilled but can be enjoyed at room temperature.
Store leftovers covered in the refrigerator for up to 4 days.