Crescent Roll Cheesecake Bars Recipe
If you love buttery pastry and creamy cheesecake, this Crescent Roll Cheesecake Bars Recipe is about to become your new go‑to dessert—easy, comforting, and always a crowd-pleaser.
I’ve been baking some version of crescent roll cheesecake for years, and every time I set a pan of these cheesecake bars on the table, they vanish faster than the coffee can brew. This cheesecake bars recipe layers a sweet cream cheese filling between sheets of buttery crescent dough, then finishes with a cinnamon-sugar topping that caramelizes in the oven. It’s a simple crescent roll dessert that tastes like you fussed all afternoon…even though you didn’t.
These crescent roll bars are especially handy for potlucks, holidays, and busy weeknights when you want something homemade but don’t want to mess with a water bath or springform pan. Think of them as baked cheesecake squares with training wheels—perfect if you’re new to baking, or just a little tired (that’s me by 5 p.m.).
Over the past few years, “crescent roll cheesecake” and “easy cheesecake bars” have exploded in searches, especially around Thanksgiving, Christmas, and Easter. There’s a reason: you get all the creamy, tangy flavor of a classic cheesecake with a fraction of the effort.
Let me walk you through how I like to make these layered cheesecake bars and all the ways you can tweak them to fit your family, your pantry, and your mood.
Why You’ll Love This Crescent Roll Cheesecake Bars Recipe
- Ridiculously easy: Uses store-bought buttery crescent dough—no homemade crust, no drama.
- Beginner-friendly: If you can unroll a tube of dough and stir cream cheese filling, you’re golden.
- Perfect make-ahead dessert: Tastes even better after chilling, so you can bake the night before.
- Crowd-pleasing flavor: Creamy, tangy cheesecake filling plus cinnamon-sugar crunch on top.
- Flexible serving size: Cut into small squares for parties or big bars for family dessert.
- Freezer-friendly: These baked cheesecake squares freeze well, so you can stash some for later.
- Customizable: Easy to flavor with lemon, chocolate, fruit preserves, or even pumpkin spice.
- Budget-conscious: Simple pantry staples—cream cheese, sugar, crescent rolls—stretch to feed a group.
Ingredients
Here’s everything you need for this Crescent Roll Cheesecake Bars Recipe. I’ll add little notes so you know where you can swap or adjust.
For the layers:
- 2 cans refrigerated crescent roll dough (8 oz each – Pillsbury or store brand both work)
- 2 packages cream cheese, softened (8 oz each, full-fat for best texture)
- 1 cup granulated sugar
- 1 ½ teaspoons pure vanilla extract (not imitation, if you can help it)
- ¼ teaspoon fine sea salt (balances sweetness and brightens the cream cheese filling)
For the buttery topping:
- ½ cup (1 stick) unsalted butter, melted
- ½ cup granulated sugar
- 1 ½–2 teaspoons ground cinnamon (use 2 teaspoons if you love cinnamon)
Optional but delicious additions:
- Zest of 1 lemon or orange (for a bright citrus cheesecake flavor)
- ¼ cup fruit preserves or jam (raspberry, strawberry, or apricot—swirled into the filling)
- 2 tablespoons coarse sugar (for an extra crunchy top)
Ingredient Tips:
- Cream cheese: Take it out of the fridge at least 30 minutes before mixing. Soft cream cheese blends smoother and avoids lumps in your cream cheese filling.
- Crescent dough: If you can find “crescent sheets,” they’re a little easier because there are no perforations, but regular crescent roll pastry works perfectly; just pinch the seams.
- Butter: Unsalted gives you more control, but if you only have salted butter, reduce or skip the added salt.
- Sugar: You can cut the sugar in the filling to ¾ cup if you prefer a less sweet dessert; the topping still gives you that dessert feel.
Directions
-
Preheat and prep the pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. You can also line it with parchment paper, leaving “handles” on the long sides, which makes it easier to lift the crescent roll cheesecake out and cut into clean bars. -
Mix the cheesecake filling
In a medium mixing bowl, beat the softened cream cheese with a hand mixer (or stand mixer) on medium speed until smooth and creamy, about 1–2 minutes. Add the 1 cup sugar, vanilla, and salt, and beat again until the cream cheese filling is silky, thick, and well blended. If you’re using citrus zest, add it here. Scrape down the bowl as needed—those corners like to hide little cream cheese pockets. -
Prepare the bottom crescent layer
Open one can of crescent roll dough. Unroll it and press it evenly into the bottom of your prepared baking dish. If you’re using regular crescent rolls, gently pinch the perforated seams with your fingers so you have one solid layer of buttery crescent dough. Try to get it as even as you can, though a few wrinkles are not the end of the story. -
Spread the cream cheese filling
Spoon the cream cheese mixture over the bottom crescent layer. Spread it gently with an offset spatula or the back of a spoon, going all the way to the edges. If you’re adding a little jam, dollop small spoonfuls across the top and swirl lightly with a butter knife—don’t overmix or you’ll lose the pretty ribbons. -
Add the top crescent layer
Open the second can of crescent roll dough. Unroll it onto a sheet of parchment or your counter. Pinch seams where needed, then carefully lift and place it over the cream cheese layer. If it tears, just patch it with little bits of dough; it doesn’t need to look perfect, it just needs to cover most of the filling. -
Pour on the buttery goodness
In a small bowl, mix the melted butter, ½ cup sugar, and ground cinnamon. Stir until the cinnamon-sugar looks like wet sand. Pour this mixture evenly over the top crescent layer, spreading with a spatula if needed. This topping gives the crescent roll bars that caramelized, slightly crisp finish that everyone loves. -
Bake the bars
Place the pan in the center of the oven and bake for 25–30 minutes, or until the top is golden brown, the edges are bubbly, and the center looks set (it shouldn’t jiggle much when you gently shake the pan). If your oven runs hot, start checking around 22 minutes. -
Cool, chill, and cut
Let the crescent roll cheesecake cool on a wire rack until it reaches room temperature, about 45–60 minutes. For the cleanest layered cheesecake bars, cover the pan and chill in the fridge for at least 2 hours (or overnight). Once chilled, cut into squares or rectangles with a sharp knife, wiping the blade between cuts for neat edges.
Servings & Timing
- Yield: About 16 large bars or up to 24 smaller bars
- Prep Time: 15–20 minutes
- Bake Time: 25–30 minutes
- Chill Time: At least 2 hours (for best texture and cleaner slices)
- Total Time: About 3 hours, mostly hands-off
Honestly, you can eat them slightly warm if patience isn’t your thing, but chilled bars have that classic cheesecake bite and hold their shape better on a party tray.
Variations
You know what? Once you make these once, you’ll probably start thinking of your own twists. Here are a few ideas to get you going:
- Lemon Cheesecake Bars: Add 2 tablespoons fresh lemon juice and zest of 1 lemon to the filling, and skip the cinnamon in the topping.
- Berry Swirl Crescent Roll Cheesecake: Swirl ¼–⅓ cup seedless raspberry or strawberry jam into the cream cheese filling before adding the top dough layer.
- Chocolate Chip Cheesecake Bars: Fold ½ cup mini chocolate chips into the filling and sprinkle a few more on top before baking.
- Cinnamon Roll Cheesecake Bars: Add ½ teaspoon ground cinnamon to the filling and drizzle the cooled bars with a simple powdered sugar glaze.
- Nutty Pecan Crunch: Sprinkle ½ cup chopped pecans over the cinnamon-sugar topping before baking for a pecan pie–meets–cheesecake vibe.
- Pumpkin Spice Version: Beat ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice into the filling and top with extra cinnamon sugar.
Storage & Reheating
- Fridge: Store the baked cheesecake squares in an airtight container in the refrigerator for up to 4–5 days. Layer parchment between pieces if you’re stacking them so they don’t stick.
- Freezer: For longer storage, freeze individual bars on a baking sheet until firm, then transfer to a freezer bag or sealed container. They’ll keep well for about 2 months.
- Thawing: Thaw frozen crescent roll cheesecake bars in the fridge for several hours or overnight. You can also let a single bar sit at room temperature for 20–30 minutes if you’re impatient.
- Reheating (if you like them warm): These are traditionally served chilled, but you can gently warm a bar in the microwave for about 10–15 seconds for a softer texture and warmer pastry.
For make-ahead entertaining, I usually bake the bars the night before, chill them, and cut them the next day. They travel well in a lidded 9×13 pan, and I’ve carried them from my kitchen to church potlucks, family reunions, and more than one office party.
Notes
- Room temperature cream cheese is key: Cold cream cheese can leave little lumps no matter how hard you beat it, which makes the filling look a bit grainy. Setting it out while you prep your pan solves that.
- Don’t skip the salt: That tiny ¼ teaspoon of salt might not seem like much, but it balances the sweetness and deepens the cream cheese flavor.
- Cooling time matters: When I first tested this recipe years ago, I cut into it while it was still warm. Delicious, yes, but it looked like a cheesy landslide. Letting the bars chill really helps them set.
- Pan color affects bake time: Dark metal pans tend to brown more quickly than glass or ceramic. If you’re using a darker pan, check the bars a few minutes earlier.
- Thicker bars: If you prefer extra thick cheesecake bars, use 3 packages of cream cheese, 1½ cups sugar, and bake a few minutes longer. The texture will be more like bakery-style cheesecake squares.
- Less sweet option: For a lighter dessert, use ¾ cup sugar in the filling and reduce the topping sugar to ⅓ cup; it’s still a treat, just a bit more balanced.
FAQs
Can I make this Crescent Roll Cheesecake Bars Recipe with low-fat cream cheese?
Yes, you can use Neufchâtel or reduced-fat cream cheese, but the texture will be a little softer and less rich. Avoid fat-free cream cheese—it tends to bake up rubbery and a bit chalky.
Do I have to chill the bars before serving?
Technically, no, but chilled crescent roll cheesecake squares hold their shape better and taste more like classic cheesecake. If you serve them warm, expect softer, gooier bars.
Can I use puff pastry instead of crescent roll dough?
You can, but it will be more like a flaky pastry dessert than traditional crescent roll bars. If you try puff pastry, let it thaw, roll it to fit the pan, and keep an eye on the baking time since it can brown faster.
How do I prevent the crescent dough from getting soggy?
Bake until the top is nicely golden and the filling looks set. Letting the bars cool and chill fully also helps the layers firm up and keeps the pastry from feeling too soft.
Can I cut this recipe in half?
Yes, you can bake a half batch in an 8×8 or 9×9 pan using 1 can of crescent rolls, 1 package cream cheese, and half of the other ingredients. Start checking for doneness around 20–22 minutes.
What’s the best way to get clean slices?
Chill the bars thoroughly, then use a sharp knife and wipe the blade with a warm, damp cloth between cuts. Lifting the whole slab out with parchment “handles” makes it even easier.
Can I reduce the sugar or use a sugar substitute?
You can cut some of the sugar as mentioned in the notes, or use a sugar substitute that’s labeled as a 1:1 baking sweetener. Just keep in mind that texture and browning may change a little.
Are these crescent roll cheesecake bars good for parties?
Absolutely—they’re easy to transport, cut neatly into finger-friendly squares, and hold up well on a dessert table. They’re one of those desserts that almost always disappear first.
Conclusion
These Crescent Roll Cheesecake Bars bring together everything I love in a dessert: a buttery crescent roll crust, a silky cream cheese filling, and a simple cinnamon-sugar topping that makes the whole kitchen smell like comfort. They’re simple enough for a Tuesday night treat, but special enough for a holiday dessert tray.
If you try this Crescent Roll Cheesecake Bars Recipe, let me know how it goes—tell me what variations you used, how fast they disappeared, or if your family now requests them on repeat. And if you’re craving more easy bar desserts, take a look at my other cheesecake bars and crescent roll dessert recipes next time you’re browsing for something sweet.
Crescent Roll Cheesecake Bars
Ingredients
- 2 cans refrigerated crescent roll dough 8 oz each; crescent sheets or regular rolls, seams pinched
- 16 oz cream cheese 2 packages, softened; full-fat for best texture
- 1 cup granulated sugar for cheesecake filling
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar for cinnamon-sugar topping
- 1 1/2-2 teaspoons ground cinnamon use 2 teaspoons if you love cinnamon
- nonstick spray or butter for greasing the pan
- parchment paper optional, for easy removal and slicing
- zest of 1 lemon or orange optional, for citrus flavor in the filling
- 1/4 cup fruit preserves or jam optional; raspberry, strawberry, or apricot, for swirling into filling
- 2 tablespoons coarse sugar optional, for extra crunchy topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Optionally, line it with parchment paper, leaving overhanging "handles" on the long sides for easy lifting and cutting.nonstick spray or butter, parchment paper
- In a medium mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, 1–2 minutes. Add 1 cup granulated sugar, vanilla, and salt, and beat again until the mixture is silky and well blended. If using citrus zest, add it now and mix to combine, scraping down the sides of the bowl as needed.16 oz cream cheese, 1 cup granulated sugar, 1 1/2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt, zest of 1 lemon or orange
- Open one can of crescent roll dough. Unroll it and press it evenly into the bottom of the prepared baking dish. If using regular crescents, pinch the perforated seams together with your fingers to form one solid layer of dough.2 cans refrigerated crescent roll dough
- Spoon the cream cheese filling over the bottom crescent layer. Spread gently with an offset spatula or the back of a spoon, all the way to the edges. If using jam or preserves, dollop small spoonfuls over the filling and lightly swirl with a butter knife, taking care not to overmix so the ribbons stay visible.16 oz cream cheese, 1 cup granulated sugar, 1 1/2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt, 1/4 cup fruit preserves or jam
- Open the second can of crescent roll dough. Unroll it on a piece of parchment or a clean counter and pinch any seams as needed. Carefully lift the dough and place it over the cream cheese layer. If it tears, patch with small pieces of dough so the filling is mostly covered.2 cans refrigerated crescent roll dough, parchment paper
- In a small bowl, combine the melted butter, 1/2 cup granulated sugar, and ground cinnamon. Stir until the mixture resembles wet sand. Pour it evenly over the top crescent layer and spread with a spatula if needed so the surface is evenly coated. If using coarse sugar, sprinkle it over the top.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1 1/2-2 teaspoons ground cinnamon, 2 tablespoons coarse sugar
- Place the pan in the center of the preheated oven. Bake for 25–30 minutes, or until the top is golden brown, the edges are bubbly, and the center looks set with minimal jiggle when you gently shake the pan. If your oven runs hot, begin checking around 22 minutes.
- Transfer the pan to a wire rack and let the bars cool to room temperature, about 45–60 minutes. For the cleanest slices and classic cheesecake texture, cover and chill in the refrigerator for at least 2 hours or overnight. Once fully chilled, use the parchment handles to lift the slab out (if lined), then cut into bars with a sharp knife, wiping the blade between cuts.parchment paper
