There are some recipes that feel like a brilliant, happy accident, and this Crescent Rolls Cheesecake is one of them. It combines the buttery, flaky layers of crescent dough with the rich, tangy creaminess of a classic cheesecake filling. The first time I made these, I was looking for a dessert that felt a little special but didn’t require the fuss of a traditional water bath or a springform pan. What emerged from my oven was something truly magical: golden, crisp pastry giving way to a velvety, sweet-and-tangy centre, all finished with a delicate dusting of cinnamon sugar. It’s the kind of treat that blurs the lines between a pastry, a bar, and a cheesecake, and frankly, that’s what makes it so irresistible.

This recipe has become a firm favourite in our house. It’s the dessert I turn to for lazy Sunday afternoons, unexpected guests, or when I just need a little something to go with a cup of tea. It’s sophisticated enough to impress but so straightforward to assemble that it feels like a well-kept secret. My husband, who’s usually picky about his desserts, asked for seconds before he’d even finished his first slice! These cheesecake bars have a wonderful texture contrast; the pastry stays light and almost savoury, which is a fantastic balance for the sweet cream cheese filling. It’s a recipe we come back to again and again.

Whether you’re a seasoned baker or just starting out, this crescent dough cream cheese recipe is exceptionally rewarding. It delivers all the satisfaction of a complex bake with a fraction of the effort. It’s ideal for bake sales, potlucks, or simply as a delightful family dessert. If you enjoy our Lemon Crumb Bars Recipe, you’ll definitely appreciate the simple genius of these cheesecake bars.

Recipe Overview

This recipe creates wonderfully soft and creamy cheesecake bars nestled between two layers of golden, flaky crescent roll pastry. The filling is a simple yet luxurious blend of full-fat cream cheese, sugar, and vanilla, with a hint of lemon zest to cut through the richness. After testing this recipe five times, I finally got it just right – the key is ensuring the cream cheese is at room temperature for the smoothest possible filling.

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

Why You’ll Love This Crescent Rolls Cheesecake

• Genuine Flavour: You get a beautiful contrast between the buttery, slightly salty pastry and the sweet, tangy cheesecake filling. The cinnamon sugar topping adds a lovely warmth and a delicate crunch that completes each bite.
• Ready in Under an Hour: From start to finish, the active preparation and baking time is about 50 minutes. The hardest part is waiting for them to cool before slicing!
• Flexible Recipe: This is a fantastic base for customisation. You can add a layer of fruit compote on top of the cream cheese, or mix chocolate chips or chopped nuts into the filling.
• Great for Sharing: These bars travel well once completely cooled, which makes them brilliant for bringing to a friend’s house, a school event, or a family get-together.
• Family Tested: This is one of those bakes that always gets compliments. Even my kids, who can be wary of new things, absolutely adore the “cheesecake pastry,” as they call it.

Crescent Rolls Cheesecake

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 12 servings

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Ingredients You’ll Need

For this recipe, using good quality, full-fat cream cheese is non-negotiable for achieving that classic rich and creamy texture. I always use Philadelphia, as I find it has the best consistency and tang. Ensure all your cold ingredients are at room temperature before you begin.

• 2 tubes (approx. 240g each) of ready-to-bake crescent roll dough (like Jus-Rol)
• 450g full-fat cream cheese, softened to room temperature
• 150g caster sugar
• 1 large free-range egg, at room temperature
• 1 teaspoon pure vanilla extract
• Zest of 1 small lemon (optional, but highly recommended)
• For the Topping:
• 50g unsalted butter, melted
• 50g caster sugar
• 1 teaspoon ground cinnamon

Marcus’s Tip: Don’t be tempted to use low-fat cream cheese here. It contains more water and can result in a runny filling that won’t set properly, compromising the texture of the final cheesecake bars.

How to Make Crescent Rolls Cheesecake

The process for this cream cheese recipe is wonderfully straightforward. We’ll create a base, whip up a simple filling, add a top layer, and bake. The most important step is allowing the bars to cool completely to ensure clean slices.

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23cm x 33cm (9×13 inch) baking tray and line it with parchment paper, leaving some overhang on the sides to act as handles for easy removal later.
2. Create the Base: Carefully unroll one tube of crescent roll dough. The dough will likely be perforated into triangles. Press the perforations together to form a single rectangular sheet. Gently place this sheet into the bottom of your prepared tray, pressing it out to cover the entire base.
3. Make the Cheesecake Filling: In a large bowl, using a stand mixer or an electric hand mixer, beat the softened cream cheese and 150g of caster sugar together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl to ensure everything is well combined.
4. Add Flavour: Beat in the egg, vanilla extract, and lemon zest (if using) until just combined. Be careful not to overmix at this stage; we just want to incorporate the ingredients without adding too much air. I find that mixing for about 30-45 seconds is plenty.
5. Assemble the Layers: Pour the cream cheese mixture over the crescent dough base in the tray and spread it evenly with a spatula.
6. Add the Top Layer: Unroll the second tube of crescent roll dough and press the perforations together, just as you did for the base. Carefully lay this sheet over the cream cheese filling. It doesn’t have to be perfect!
7. Prepare the Topping: In a small bowl, mix together the 50g of caster sugar and the ground cinnamon. Brush the top layer of dough with the melted butter, then sprinkle the cinnamon-sugar mixture evenly over the top.
8. Bake to Perfection: Place the tray in the preheated oven and bake for 30-35 minutes, or until the top is a deep golden brown and the filling is set. A good visual cue is that the centre will look firm and not wobble excessively when the tray is gently shaken.
9. Cool Completely: This is a crucial step! Remove the tray from the oven and let it cool on a wire rack to room temperature, which will take at least one hour. For the cleanest cuts, I recommend then chilling the entire tray in the refrigerator for at least 2-3 hours, or even overnight. Once chilled, use the parchment paper handles to lift the cheesecake from the tray and slice it into 12 bars.

Tips From My Kitchen

• Temperature Control: Having your cream cheese and egg at room temperature is essential for a lump-free filling. If you forget, you can submerge the egg in warm water for 5 minutes and soften the cream cheese (out of its foil wrapper) in the microwave in 10-second bursts.
• The Secret Step: Don’t skip the chilling time. I learned that trying to slice these bars while they’re still warm results in a gooey mess. Chilling allows the cream cheese filling to firm up completely, giving you those neat, professional-looking cheesecake bars.
• Make-Ahead: These are a brilliant dessert to make a day in advance. The flavours actually meld and improve overnight in the fridge. Just bake and cool completely, then cover the tray with cling film and refrigerate.
• Storage: Store any leftover bars in an airtight container in the refrigerator for up to 4 days. They are not suitable for freezing, as the texture of both the cream cheese and the pastry will suffer upon thawing.

Equipment You’ll Need

• Stand mixer or electric hand mixer
• 23cm x 33cm (9×13 inch) baking tray
• Parchment paper
• Wire cooling rack
• Spatula

Common Mistakes to Avoid

• Using Cold Ingredients: If your cream cheese is cold, it won’t blend smoothly with the sugar, resulting in a lumpy filling. Taking 30 minutes to let it soften on the counter makes all the difference.
• Overmixing the Filling: Once you add the egg, mix only until it’s just incorporated. Overbeating can incorporate too much air, which may cause the cheesecake filling to crack as it bakes and cools.
• Slicing Too Soon: Patience is key. Cutting into these bars before they have fully chilled will lead to messy slices where the filling oozes out. A firm, cold cheesecake bar is much easier to handle.

Delicious Variations to Try

One of the best things about this crescent roll cheesecake recipe is how adaptable it is. Here are a few variations we love in our house:

• Fruity Filling: Swirl a few tablespoons of raspberry or strawberry jam through the cream cheese filling before adding the top layer of dough. A thin layer of lemon curd also works beautifully.
• Chocolate Chip: Fold in 100g of mini chocolate chips into the cream cheese mixture for a sweet, decadent twist.
• Nutty Topping: Add 50g of finely chopped pecans or walnuts to the cinnamon-sugar topping for an extra layer of crunch and flavour. This reminds me of my favourite Maple Pecan Sticky Buns.

What to Serve With Crescent Rolls Cheesecake

These cheesecake bars are delightful on their own, but they can be elevated even further with the right accompaniments.

• Fresh Berries: A simple bowl of fresh strawberries, raspberries, or blueberries provides a fresh, slightly acidic contrast that cuts through the richness of the cheesecake.
• A Drizzle of Sauce: A light drizzle of salted caramel or chocolate sauce over each bar just before serving adds a touch of indulgence.
• Coffee or Tea: These bars are the ideal partner for a hot drink. A strong cup of coffee or a classic English breakfast tea works wonderfully.

Frequently Asked Questions

Crescent Rolls Cheesecake

A quick and delicious dessert bar featuring a creamy cheesecake filling sandwiched between two flaky layers of crescent roll dough, topped with a crunchy cinnamon-sugar crust.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 bars

Course: Dessert

Cuisine: American

Calories: 372

Ingredients Method Notes

Ingredients

  

• 2 tubes approx. 240g each of ready-to-bake crescent roll dough (like Jus-Rol)
• 450 g full-fat cream cheese softened to room temperature
• 150 g caster sugar
• 1 large free-range egg at room temperature
• 1 teaspoon pure vanilla extract
• Zest of 1 small lemon optional, but highly recommended

For the Topping

• 50 g unsalted butter melted
• 50 g caster sugar
• 1 teaspoon ground cinnamon

Method

 

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23cm x 33cm (9x13 inch) baking tray and line it with parchment paper, leaving some overhang on the sides to act as handles for easy removal later.
2. Create the Base: Carefully unroll one tube of crescent roll dough. The dough will likely be perforated into triangles. Press the perforations together to form a single rectangular sheet. Gently place this sheet into the bottom of your prepared tray, pressing it out to cover the entire base.
3. Make the Cheesecake Filling: In a large bowl, using a stand mixer or an electric hand mixer, beat the softened cream cheese and 150g of caster sugar together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl to ensure everything is well combined.
4. Add Flavour: Beat in the egg, vanilla extract, and lemon zest (if using) until just combined. Be careful not to overmix at this stage; we just want to incorporate the ingredients without adding too much air. I find that mixing for about 30-45 seconds is plenty.
5. Assemble the Layers: Pour the cream cheese mixture over the crescent dough base in the tray and spread it evenly with a spatula.
6. Add the Top Layer: Unroll the second tube of crescent roll dough and press the perforations together, just as you did for the base. Carefully lay this sheet over the cream cheese filling. It doesn't have to be perfect!
7. Prepare the Topping: In a small bowl, mix together the 50g of caster sugar and the ground cinnamon. Brush the top layer of dough with the melted butter, then sprinkle the cinnamon-sugar mixture evenly over the top.
8. Bake to Perfection: Place the tray in the preheated oven and bake for 30-35 minutes, or until the top is a deep golden brown and the filling is set. A good visual cue is that the centre will look firm and not wobble excessively when the tray is gently shaken.
9. Cool Completely: This is a crucial step! Remove the tray from the oven and let it cool on a wire rack to room temperature, which will take at least one hour. For the cleanest cuts, I recommend then chilling the entire tray in the refrigerator for at least 2-3 hours, or even overnight. Once chilled, use the parchment paper handles to lift the cheesecake from the tray and slice it into 12 bars.

Notes

For the cleanest cuts, chill the cheesecake in the refrigerator for at least 2-3 hours before slicing. This dessert is best served chilled.

I really hope you enjoy making these Crescent Rolls Cheesecake bars as much as I do. They are such a simple joy—a truly rewarding bake for very little effort. If you do give them a try, I’d love to hear how they turned out. Please leave a comment below and let me know what you think! Happy baking, Marcus.