Cheesecake Crescent Roll Casserole
If you’re on the hunt for a crowd-pleasing dessert that’s easy to make and totally irresistible, this cheesecake crescent roll casserole is just what you need. With layers of buttery crescent dough wrapped around a sweet cream cheese filling studded with mini chocolate chips, this is one of those recipes that feels like a warm hug in dessert form.
This recipe holds a special place in our hearts. It came about on a cozy weekend when we wanted something indulgent but didn’t want to spend hours in the kitchen. The result? A flaky, creamy, chocolatey treat that’s become one of our go-to desserts for potlucks, holidays, and just because moments.
If you love easy and decadent desserts like this one, be sure to check out our recipes for Butterscotch Chocolate Chip Cookies, Italian Love Cake, and this Lemon Ding Dong Cake.
Table of contents
Why You’ll Love This Recipe
- Super simple to make: Uses store-bought crescent dough and minimal prep.
- Creamy and rich filling: The cream cheese layer is smooth and indulgent.
- Chocolate in every bite: Mini chips add little pops of chocolatey goodness.
- Perfect for sharing: Slice into squares and watch them disappear at any gathering.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The combo of buttery crescent roll dough, tangy cream cheese, sweet sugar, vanilla, and a hint of lemon zest makes for a rich and balanced filling. The mini chocolate chips give it a dessert-worthy upgrade, and finishing it off with melted dark chocolate and flaky sea salt adds a touch of elegance.
Variations
- Nutty version: Add a handful of chopped pecans or walnuts for extra crunch.
- Berry twist: Fold in a few tablespoons of raspberry or strawberry jam with the cream cheese.
- Spiced version: Add a pinch of nutmeg or cardamom to the filling for fall vibes.
- White chocolate lovers: Swap the mini dark chips for white chocolate chips instead.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Press one can of crescent dough into the bottom.
- Mix the cream cheese filling and spread it over the dough.
- Top with the second crescent dough sheet. Bake until golden brown and puffed.
- Drizzle with melted chocolate and sprinkle flaky sea salt. Cool, slice, and serve.
Expert Tips
- Make sure the cream cheese is fully softened for the smoothest filling.
- Let the casserole cool slightly before drizzling with chocolate so it doesn’t melt too much.
- Use parchment paper for easy removal and cleanup.
- This casserole tastes amazing chilled or at room temperature.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! If you have a go-to homemade crescent dough recipe, it will work beautifully here.
Store it in an airtight container in the fridge for up to 4 days. It’s great cold!
Yes, you can bake it the day before and chill it overnight. Just drizzle the chocolate before serving for the best look.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cheesecake Crescent Roll Casserole
Equipment
- 9×13 baking dish
- Medium mixing bowl
- Electric mixer
- Pastry brush
Ingredients
- 16 ounces crescent roll dough
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- Zest of 1 lemon optional but recommended
- ⅓ cup mini dark chocolate chips
Cinnamon Sugar Mixture
- 4 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Topping
- ¼ cup dark chocolate chips or chopped dark chocolate for melting
- Flaky sea salt like Maldon, for sprinkling
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish or line it with parchment paper.
- Unroll one can of crescent roll dough and press it into the bottom of the baking dish, sealing any seams.
- In a medium bowl, beat the softened cream cheese, sugar, vanilla, salt, and lemon zest (if using) until smooth.
- Stir in the mini dark chocolate chips.
- Spread the cream cheese mixture evenly over the crescent dough in the pan.
- Unroll the second can of crescent dough and place it over the top, gently pressing to seal.
- Brush the melted butter over the top layer of dough. Mix the cinnamon and sugar in a small bowl and sprinkle it evenly over the buttered dough.
- Bake for 30–35 minutes, or until the top is golden brown and puffed.
- Cool for at least 15–20 minutes to allow the filling to set.
- While slightly warm or fully cooled, melt the ¼ cup dark chocolate in the microwave (15-second intervals, stirring in between).
- Drizzle over the top of the casserole and sprinkle with a small pinch of flaky sea salt.
- Slice into squares and serve warm or chilled.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Ahh! This is so delicious! I love the combination of the cheesecake filling with the flaky crescent dough. YUM!
This is a big-time winner! It was so easy to make, and we loved it. We MAY have had the leftovers for breakfast this morning…
The most delicious casserole ever! It was so easy to make it, and it tasted incredible!
These cheesecake crescent rolls were fantastic! The flaky rolls and the creamy cheesecake went perfectly together.