Crescent Roll Cheesecake Bars combine buttery dough, rich cream cheese, and a crispy cinnamon-sugar topping for the ultimate shortcut dessert. Each bite is gooey, flaky, and perfectly sweet.
This simple dessert tastes like a cross between classic cheesecake and a crispy churro, making it a crowd-pleasing favorite for gatherings, holidays, or lazy weekend baking.
Main Players in These Crescent Roll Cheesecake Bars
- Refrigerated crescent roll dough – Forms the golden, flaky crust that wraps around the creamy filling and adds irresistible texture.
- Cream cheese – The creamy, tangy heart of the bars that creates a luscious cheesecake layer.
- Granulated sugar – Sweetens the filling and adds crunch to the cinnamon topping.
- Vanilla extract – Brings warmth and depth to the cheesecake flavor.
- Butter – Adds richness and helps create that crispy, caramelized churro-style top.
- Cinnamon – Provides that signature spice that transforms this dessert into a churro-inspired treat.
How to Make Crescent Roll Cheesecake Bars
Start by layering crescent dough in a buttered baking dish, gently pressing the seams to form a solid base.
Whip together cream cheese, sugar, and vanilla until smooth and spreadable, then layer it over the dough base.
Unroll a second sheet of crescent dough and gently cover the cheesecake layer without pressing it down.
Melt butter and pour it over the top, spreading it evenly, then sprinkle with cinnamon sugar for that churro finish.
Bake until golden brown and set, then cool completely before slicing into bars.
Tips, Tricks & Tasty Twists
For an extra-flavorful twist, swap the vanilla extract for almond or maple. You can also add a swirl of fruit preserves like raspberry or strawberry to the cheesecake layer for added brightness.
Love texture? Add crushed pecans or walnuts to the top before baking for a nutty crunch.
To ensure clean slices, refrigerate the bars for at least an hour after they cool—this firms up the cheesecake and makes cutting much easier.
Avoid overbaking; remove from the oven once the top is golden and puffed, and the edges are lightly crisp.
Keeping It Sweet: Storage Tips for Cheesecake Bars
Store leftover Crescent Roll Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, and the chilled bars taste even better the next day.
For longer storage, freeze individual bars wrapped tightly in plastic wrap and foil. Thaw in the refrigerator overnight and reheat gently in the microwave if you prefer them slightly warm.
These bars are just as delicious cold, making them perfect for make-ahead desserts and effortless entertaining.
Crescent Roll Cheesecake Bars
Ingredients
For the Cheesecake Bars
- 2 8 oz packages cream cheese, softened
- 1 tablespoon butter softened
- 1 teaspoon vanilla extract
- 2 8 oz cans refrigerated crescent roll dough (such as Pillsbury)
- 1 cup granulated sugar
For the Cinnamon Churro Topping
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 6 tablespoons butter
Instructions
- Preheat oven to 350°F and coat a 9×13-inch baking dish with the softened butter. Unroll one can of crescent roll dough and lay it evenly along the bottom of the prepared dish, gently pressing the seams together without flattening the dough excessively. In a large bowl, combine softened cream cheese, sugar, and vanilla, then beat until creamy and smooth using a hand mixer. Distribute the cheesecake mixture in large spoonfuls across the bottom crust and spread to cover evenly. Carefully unroll the second can of crescent roll dough and place it over the cheesecake filling, ensuring it covers the surface without pressing into the filling. Melt the butter in the microwave and pour it over the top layer of dough, using a knife to spread it evenly. Mix cinnamon with the remaining sugar in a small bowl, then sprinkle uniformly over the buttered top. Bake for 25–30 minutes, or until the surface turns golden and the sugar forms a light crust. Allow bars to cool completely before slicing and serving. Store in the refrigerator to preserve the filling.
