Introduction
These Cheesecake Crescent Rolls are the ultimate quick-fix dessert—flaky, buttery crescent dough wrapped around a sweet cream cheese filling, baked to golden perfection, and dusted with powdered sugar. Ready in just 20 minutes, they’re perfect for last-minute cravings, brunch treats, or a fun baking project with kids!
Why You’ll Love This Recipe
Only 5 ingredients – Simple and budget-friendly
Faster than traditional cheesecake – No water bath, no waiting!
Customizable – Add fruit, chocolate, or spices
Kid-approved – Fun to make and even more fun to eat
Ingredients You’ll Need
For the Filling:
- 1 (8 oz) package cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, for brightness)
For Assembly:
- 1 (8 oz) can refrigerated crescent roll dough
- 2 tbsp melted butter
- 2 tbsp graham cracker crumbs (optional, for crunch)
For Topping:
- Powdered sugar
- Fresh berries or fruit preserves (optional)
Step-by-Step Instructions
1. Make the Cheesecake Filling
- Beat cream cheese, sugar, vanilla, and lemon zest until smooth.
2. Fill & Roll
- Unroll crescent dough and separate into triangles.
- Spread 1 tbsp filling on each triangle.
- Optional: Sprinkle with graham cracker crumbs.
- Roll up from the wide end, tucking in the sides slightly.
3. Bake & Serve
- Brush rolls with melted butter and bake at 375°F (190°C) for 10-12 minutes until golden.
- Dust with powdered sugar while warm.
- Serve with berry sauce or caramel drizzle if desired.
Pro Tip: For extra flavor, mix ½ tsp cinnamon into the sugar before adding to the cream cheese.
Expert Tips for Perfect Rolls
Flavor Variations
- Chocolate Chip: Fold ¼ cup mini chocolate chips into the filling
- Berry Swirl: Add 1 tbsp raspberry jam to each before rolling
- Pumpkin Spice: Replace vanilla with ½ tsp pumpkin pie spice
Make-Ahead & Storage
- Prep ahead: Fill and shape rolls, then refrigerate for up to 1 day before baking.
- Leftovers: Store covered in the fridge for 2 days (reheat for 5 minutes in the oven).
- Freezing: Freeze unbaked rolls on a tray, then transfer to a bag. Bake from frozen, adding 2-3 extra minutes.
Troubleshooting
Problem: Filling leaks out
Solution: Don’t overfill, and seal edges lightly with water.
Problem: Dough tears
Solution: If it sticks, chill the dough for 10 minutes before unrolling.
Frequently Asked Questions
Can I use puff pastry instead?
Yes! Cut into squares, fill, and fold into triangles. Bake as directed.
How do I prevent soggy bottoms?
Place rolls on a parchment-lined tray and avoid overfilling.
Can I make these mini-sized?
Use 1 tsp filling per triangle and reduce baking time by 2-3 minutes.
Is there a vegan version?
Use vegan cream cheese and butter, and dairy-free crescent dough.
Why These Cheesecake Rolls Are a Game-Changer
Instant dessert – Faster than ordering delivery!
Portable – Great for picnics or lunchboxes
Endlessly adaptable – Sweet or fruity, simple or fancy
Ready to roll? These disappear fast—consider doubling the batch!
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Cheesecake Crescent Rolls: Easy 5-Ingredient Dessert Magic
- Total Time: 40 mins
Description
Treat yourself to these delightful Cheesecake Crescent Rolls. Combining the creamy richness of cheesecake with the flaky, buttery texture of crescent rolls, this easy-to-make dessert is perfect for breakfast, brunch, or a special treat anytime. The blend of cream cheese, sour cream, and a hint of lemon creates a perfectly balanced sweetness that’s irresistible.
Ingredients
2 cans (8 oz. each) crescent roll dough
16 oz. cream cheese, softened
1/4 cup sour cream
1 cup granulated sugar
2 large eggs
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp kosher salt
1/4 cup all-purpose flour
Powdered sugar for dusting
Instructions
Preheat oven to 350°F and grease a 9×13-inch baking pan.
Beat cream cheese and sour cream until smooth. Add sugar and mix until fluffy.
Add eggs one at a time, then mix in lemon juice, vanilla, salt, and flour.
Unroll one can of dough and press into the bottom of the pan.
Spread cheesecake filling over the dough, then top with the second can of dough.
Notes
puff pastry can be a substitute.
How do I store leftovers? Refrigerate in an airtight container for up to 3 days.
