There are moments when only a slice of creamy, tangy cheesecake will do. But let’s be honest, making a traditional cheesecake from scratch, with its water baths and worries about cracks, can feel a bit daunting. That’s where this beautiful hybrid comes in. These Crescent Rolls Cheesecake bars offer all the rich satisfaction of cheesecake but are wrapped in a buttery, flaky crust that comes together with minimal fuss. I stumbled upon this combination by accident, trying to use up a tube of crescent dough, and it’s been a hit ever since.

What we’re creating here is a dessert that feels special without demanding hours of your time. Imagine a wonderfully smooth and tangy cream cheese filling, scented with vanilla and a hint of lemon, sandwiched between two layers of golden, buttery crescent dough. The top is brushed with melted butter and sprinkled with cinnamon sugar, creating a crisp, caramelised finish that is simply divine. It’s the kind of bake that works beautifully for a weekend treat, a casual get-together with friends, or when you need a lovely dessert for a potluck.

This crescent roll cheesecake recipe is one I turn to again and again because it delivers on flavour and texture every single time. The contrast between the soft, yielding cheesecake centre and the slightly crisp, flaky pastry is what makes it so memorable. It’s a straightforward recipe that produces something truly special, proving you don’t need complex techniques to make a dessert that everyone will be talking about.

Recipe Overview

This recipe transforms a simple tube of crescent roll dough into an elegant and delicious dessert bar. The flavour profile is a delightful balance of tangy, creamy cheesecake and buttery, slightly sweet pastry, with a warm hint of cinnamon on top. When testing this, I found that letting it chill for at least four hours is non-negotiable; it allows the filling to set properly for those perfectly clean slices.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 50 minutes (plus chilling time)
• Servings: 12 bars
• Difficulty: Easy

Why You’ll Love This Crescent Rolls Cheesecake

• Genuine Flavour: The filling is rich with full-fat cream cheese and a bright note from fresh lemon zest, which cuts through the sweetness beautifully. It tastes like a proper cheesecake, not a shortcut.
• Ready in Under an Hour: From start to finish, the active preparation and baking time is about 50 minutes. The rest is just patient waiting while it chills to perfection.
• Flexible Recipe: You can easily customise the topping. Try adding chopped pecans or walnuts with the cinnamon sugar, or drizzle it with melted chocolate or caramel sauce once cooled.
• Great for Gatherings: These cheesecake bars are ideal for bringing to a party or serving at a family Sunday lunch. They are easy to transport and serve, with no special plating required.
• Family Tested: My husband, who’s usually picky about desserts that aren’t pure chocolate, asked for seconds! That’s when I knew this crescent dough recipe was a real winner.

Crescent Rolls Cheesecake

⏱️ 20 min prep  •  🍳 45 min cook  •  👥 12 servings

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Ingredients You’ll Need

For this crescent roll cheesecake, we’re using simple, accessible ingredients. I always opt for Philadelphia full-fat cream cheese; its consistency and flavour are consistently reliable for a smooth, lump-free filling. Ensure your cream cheese is at room temperature before you begin.

• 2 tubes (around 240g each) of ready-made crescent roll dough
• 450g full-fat cream cheese, softened to room temperature
• 150g caster sugar
• 1 large free-range egg, at room temperature
• 1 tsp vanilla extract
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp lemon zest
• For the Topping:
• 50g unsalted butter, melted
• 50g light brown soft sugar
• 1 tsp ground cinnamon
• Icing sugar, for dusting (optional)

Ashley’s Tip: Don’t be tempted to use low-fat cream cheese. The full-fat version is essential for achieving that rich, dense texture that makes a cheesecake so satisfying. The fat content helps it set properly without becoming watery.

How to Make Crescent Rolls Cheesecake

The process for these cheesecake bars is wonderfully straightforward. We create a simple three-layer structure: a pastry base, a creamy filling, and a pastry top that gets a lovely cinnamon-sugar crust. Just follow these steps for a perfect result.

1. Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9×13 inch) baking tin and line it with parchment paper, leaving an overhang on the two long sides. This will help you lift the cheesecake out easily later.
2. Form the Base: Open one tube of crescent roll dough. Unroll it and carefully press it into the bottom of your prepared tin. Gently press together the perforated seams so you have a solid sheet of dough. Don’t worry if it’s not perfect!
3. Pre-Bake the Base: Bake the base for 8-10 minutes, or until it’s lightly puffed and pale golden. This step prevents the bottom from becoming soggy.
4. Make the Cheesecake Filling: While the base is baking, make the filling. In a large bowl, using an electric hand mixer or a stand mixer, beat the softened cream cheese and caster sugar on medium speed until completely smooth and creamy. This should take about 2-3 minutes.
5. Add Remaining Filling Ingredients: Scrape down the sides of the bowl. Add the egg, vanilla extract, lemon juice, and lemon zest. Beat again on low speed just until everything is combined. Over-mixing at this stage can incorporate too much air, which can cause cracking.
6. Assemble the Layers: Pour the cheesecake filling over the pre-baked base and spread it into an even layer with a spatula.
7. Add the Top Layer: Open the second tube of crescent roll dough. Unroll it and place it carefully over the cheesecake filling. Gently stretch it if needed to cover the filling completely.
8. Create the Topping: In a small bowl, mix together the light brown sugar and ground cinnamon. Brush the top layer of dough with the melted butter, then sprinkle the cinnamon-sugar mixture evenly over the top. What works best for me is using a pastry brush to ensure even butter coverage.
9. Bake to Perfection: Bake for 30-35 minutes, until the top is a deep golden brown and the cheesecake filling is set around the edges but still has a slight wobble in the centre.
10. Cool and Chill: Let the cheesecake cool completely in the tin on a wire rack for about an hour. Then, cover it with cling film and transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling time is crucial for the filling to set firmly. Once chilled, use the parchment paper overhangs to lift it out of the tin and slice into bars.

Tips From My Kitchen

• Temperature Control: Having your cream cheese and egg at room temperature is vital. Cold ingredients won’t combine smoothly, and you’ll end up with a lumpy filling. I take mine out of the fridge about an hour before I start.
• The Secret Step: I learned that pre-baking the base makes a world of difference. It ensures the bottom crust stays flaky and distinct, rather than merging into the filling and becoming soft. Don’t skip it!
• Make-Ahead: These dessert bars are fantastic for making ahead. You can bake them the day before you plan to serve them. The flavours actually deepen and improve after a night in the fridge.
• Storage: Store any leftover crescent roll cheesecake bars in an airtight container in the refrigerator for up to 4 days. They are not suitable for freezing as the texture of the cream cheese and pastry will change upon thawing.

Equipment You’ll Need

You don’t need any highly specialised equipment for this recipe, which is part of its charm.

• Electric hand mixer or stand mixer
• 23x33cm (9×13 inch) baking tin
• Parchment paper
• Wire cooling rack
• Mixing bowls and spatula

Common Mistakes to Avoid

Here are a few things to watch out for to ensure your cheesecake bars turn out perfectly.

• Not Sealing the Dough: If you don’t press the perforations in the crescent dough together for the base layer, some of the cheesecake filling can seep through, making the bottom crust soft. Take a minute to pinch those seams closed.
• Using Cold Cream Cheese: I can’t stress this enough! Using cream cheese straight from the fridge is the number one cause of lumpy cheesecake. Let it sit on the counter for at least an hour to soften properly.
• Cutting It While Warm: Patience is key. If you try to slice these bars before they have chilled completely, you’ll have a soft, gooey mess instead of clean, neat squares. The chill time is when the magic happens and the filling sets.

Delicious Variations to Try

While this recipe is wonderful as is, it’s also a great base for experimentation. Here are a few ideas to get you started.

• Fruit Swirl: After pouring the cheesecake filling into the base, dot a few tablespoons of raspberry or strawberry jam over the top and use a skewer to gently swirl it into the filling before adding the top layer of dough.
• Chocolate Chip: Fold 100g of mini chocolate chips into the cream cheese filling before spreading it over the base. It creates a flavour reminiscent of a cannoli.
• Nutty Topping: Add 50g of finely chopped pecans or walnuts to the cinnamon-sugar mixture for a lovely crunchy texture on top. Toast the nuts first for an even deeper flavour. This variation is fantastic alongside a warm drink like my Instant Coffee Iced Coffee.

What to Serve With Crescent Rolls Cheesecake

These cheesecake bars are rich and satisfying all on their own, but a simple accompaniment can elevate them further.

• Fresh Berries: A small bowl of fresh raspberries, strawberries, or blueberries provides a tart, fresh contrast that cuts through the richness of the cheesecake.
• A Dollop of Cream: A spoonful of lightly whipped double cream or even a bit of crème fraîche adds another layer of creamy texture.
• Coffee or Tea: These bars are brilliant with an afternoon cup of tea or a freshly brewed coffee. The bitterness of the drink balances the sweetness of the dessert perfectly.

Frequently Asked Questions

Crescent Rolls Cheesecake

A quick and delicious dessert featuring a creamy cheesecake filling sandwiched between two layers of flaky crescent roll dough, finished with a sweet cinnamon-sugar topping.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

• 2 tubes around 240g each of ready-made crescent roll dough
• 450 g full-fat cream cheese softened to room temperature
• 150 g caster sugar
• 1 large free-range egg at room temperature
• 1 tsp vanilla extract
• 1 tbsp lemon juice freshly squeezed
• 1 tsp lemon zest

For the Topping

• 50 g unsalted butter melted
• 50 g light brown soft sugar
• 1 tsp ground cinnamon
• Icing sugar for dusting (optional)

Method

 

1. Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking tin and line it with parchment paper, leaving an overhang on the two long sides. This will help you lift the cheesecake out easily later.
2. Form the Base: Open one tube of crescent roll dough. Unroll it and carefully press it into the bottom of your prepared tin. Gently press together the perforated seams so you have a solid sheet of dough. Don't worry if it's not perfect!
3. Pre-Bake the Base: Bake the base for 8-10 minutes, or until it's lightly puffed and pale golden. This step prevents the bottom from becoming soggy.
4. Make the Cheesecake Filling: While the base is baking, make the filling. In a large bowl, using an electric hand mixer or a stand mixer, beat the softened cream cheese and caster sugar on medium speed until completely smooth and creamy. This should take about 2-3 minutes.
5. Add Remaining Filling Ingredients: Scrape down the sides of the bowl. Add the egg, vanilla extract, lemon juice, and lemon zest. Beat again on low speed just until everything is combined. Over-mixing at this stage can incorporate too much air, which can cause cracking.
6. Assemble the Layers: Pour the cheesecake filling over the pre-baked base and spread it into an even layer with a spatula.
7. Add the Top Layer: Open the second tube of crescent roll dough. Unroll it and place it carefully over the cheesecake filling. Gently stretch it if needed to cover the filling completely.
8. Create the Topping: In a small bowl, mix together the light brown sugar and ground cinnamon. Brush the top layer of dough with the melted butter, then sprinkle the cinnamon-sugar mixture evenly over the top. What works best for me is using a pastry brush to ensure even butter coverage.
9. Bake to Perfection: Bake for 30-35 minutes, until the top is a deep golden brown and the cheesecake filling is set around the edges but still has a slight wobble in the centre.
10. Cool and Chill: Let the cheesecake cool completely in the tin on a wire rack for about an hour. Then, cover it with cling film and transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling time is crucial for the filling to set firmly. Once chilled, use the parchment paper overhangs to lift it out of the tin and slice into bars.

Notes

Chilling for at least 4 hours is crucial for the filling to set properly. Use the parchment paper overhangs to easily lift the cheesecake from the tin before slicing.

I really hope you give these Crescent Rolls Cheesecake bars a try. They have become a staple in my baking rotation for their sheer deliciousness and the lovely comments they always receive. It’s a recipe that proves you can create something truly special with just a few simple ingredients and a bit of love. If you make them, please drop a comment below and let me know how they turned out for you! Happy baking, Ashley.