These crescent roll cheesecake bars are a delightful fusion of buttery, flaky pastry and a rich, velvety cheesecake center. Infused with warm vanilla and finished with a crisp cinnamon-sugar topping, they deliver the perfect balance of sweetness and texture. Reminiscent of classic churros but with the creamy indulgence of cheesecake, these bars are an excellent choice for any occasion. Whether you’re serving them at a holiday gathering, a weekend brunch, or as an after-dinner treat, they are sure to impress.
Ingredient Breakdown
The foundation of these cheesecake bars starts with crescent roll dough, which provides a buttery, flaky crust that contrasts beautifully with the creamy filling. Cream cheese is the star of the filling, lending its signature tangy richness while ensuring a smooth, luscious texture. The sweetness comes from sugar, which not only enhances the filling but also plays a key role in the crisp cinnamon-sugar topping. A touch of vanilla extract elevates the cheesecake mixture with a warm, aromatic depth. Butter is used in two ways—softened to grease the pan for easy removal and melted to coat the top layer, helping create a golden, slightly crisp finish. The final flourish is cinnamon, which, when combined with sugar, creates a churro-like topping that caramelizes slightly as it bakes, adding both warmth and a delicate crunch to every bite.
Step-by-Step Preparation Guide
Preparing the Baking Dish & Dough
Grease a 9×13-inch baking dish with softened butter to ensure easy removal of the bars after baking. Unroll the first can of crescent roll dough and carefully lay it across the bottom of the dish, pressing the seams together to create an even crust. Avoid pressing too firmly, as this could make the dough dense rather than flaky.
Making the Cheesecake Filling
For a silky-smooth cheesecake layer, start by ensuring the cream cheese is fully softened before mixing. In a bowl, beat together the cream cheese, sugar, and vanilla extract until light and creamy. This process aerates the filling, making it spread more evenly over the base.
Assembling the Layers
Gently spread the cheesecake mixture over the crescent roll base, using an offset spatula for an even distribution. Carefully unroll the second can of crescent roll dough and place it over the filling, covering as much surface area as possible without pressing it down too firmly.
Adding the Cinnamon Churro Topping
Melt the butter and evenly brush it across the top layer of crescent dough, ensuring full coverage. In a small bowl, mix together the cinnamon and sugar, then sprinkle the mixture generously over the melted butter. This step gives the bars their signature churro-like texture and flavor.
Baking & Cooling
Bake at 350°F (175°C) for 25-30 minutes, or until the top is golden brown and the cinnamon-sugar mixture has slightly crystallized. Once baked, allow the bars to cool completely before slicing—this prevents the cheesecake filling from oozing out and helps achieve clean, even cuts. Store in the refrigerator to keep them fresh and maintain their firm yet creamy texture.
Recipe Tips & Frequently Asked Questions
Dough Handling:
Press the crescent roll seams together for a smooth crust without overworking the dough.
Spreading the Filling:
Use an offset spatula to evenly distribute the cheesecake layer.
Baking Perfection:
Look for a golden brown top with slightly crisp edges to ensure the bars are fully baked.
Storage Tips:
Refrigerate leftovers in an airtight container for up to 4 days.
Can I use homemade dough instead of crescent rolls?
Yes! A homemade pastry dough can work but may require adjustments in baking time.
How do I prevent the bottom layer from becoming soggy?
Let the bars cool completely before slicing, and avoid overloading the filling.
Can I make these ahead of time?
Absolutely! Prepare them a day in advance and refrigerate until serving.
Can I add other flavors to the filling?
Yes! Try adding citrus zest, chocolate chips, or fruit preserves for a unique twist.
Can I freeze these bars?
Yes, wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months.
What to Serve With This Recipe
These cheesecake bars pair wonderfully with a variety of accompaniments. Rich espresso, cappuccino, or chai tea complement the cinnamon-sugar topping beautifully. For an extra indulgence, serve them with a scoop of vanilla or cinnamon ice cream. Fresh fruit, such as strawberries, raspberries, or caramelized apples, can also add a refreshing contrast to the creamy richness.
Crescent roll cheesecake bars are a crowd-pleasing dessert that combines ease and elegance. With a buttery crust, a velvety cheesecake center, and a churro-inspired topping, they deliver an irresistible balance of flavors and textures. Whether you enjoy them warm with a cup of coffee or chilled straight from the fridge, these bars are a guaranteed hit. Try experimenting with different toppings and mix-ins to make them your own, and enjoy a simple yet show-stopping dessert every time.
Ingredients
For the Cheesecake Bars
2 (8 oz) cans refrigerated crescent roll dough (such as Pillsbury)
2 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon butter, softened
For the Cinnamon Churro Topping
6 tablespoons butter
¼ cup sugar
1 teaspoon cinnamon
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan by rubbing the softened butter along the bottom and sides to prevent sticking.
Unroll one can of crescent roll dough and carefully lay it flat in the prepared baking dish. Gently press the seams together to create an even layer, ensuring the dough covers the entire bottom without pressing too firmly.
In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Using a hand mixer, beat the mixture until it becomes smooth and creamy. For easier spreading, drop large spoonfuls of the cheesecake filling over the crescent dough, then gently spread it out into an even layer.
Carefully unroll the second can of crescent roll dough and place it over the cream cheese filling. Avoid pressing it into the cheesecake layer—simply position it gently to cover as much of the surface as possible.
Melt the 6 tablespoons of butter in the microwave on HIGH until fully liquefied. Pour the melted butter evenly over the top layer of crescent dough, using a knife or spatula to ensure it coats the entire surface.
In a small bowl, mix the sugar and cinnamon together until well combined. Evenly sprinkle the cinnamon-sugar mixture over the buttery top layer, ensuring full coverage for a crisp, golden finish.
Transfer the baking dish to the oven and bake for 25-30 minutes, or until the top turns a rich golden brown and the cinnamon-sugar topping crystallizes slightly.
Allow the cheesecake bars to cool completely before slicing. For best results, store them in the refrigerator to maintain freshness and prevent the cheesecake filling from spoiling.
Crescent Roll Cheesecake Bars Recipe
Ingredients
For the Cheesecake Bars
- 2 8 oz cans refrigerated crescent roll dough (such as Pillsbury)
- 2 8 oz packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter softened
For the Cinnamon Churro Topping
- 6 tablespoons butter
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan by rubbing the softened butter along the bottom and sides to prevent sticking.
- Unroll one can of crescent roll dough and carefully lay it flat in the prepared baking dish. Gently press the seams together to create an even layer, ensuring the dough covers the entire bottom without pressing too firmly.
- In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Using a hand mixer, beat the mixture until it becomes smooth and creamy. For easier spreading, drop large spoonfuls of the cheesecake filling over the crescent dough, then gently spread it out into an even layer.
- Carefully unroll the second can of crescent roll dough and place it over the cream cheese filling. Avoid pressing it into the cheesecake layer—simply position it gently to cover as much of the surface as possible.
- Melt the 6 tablespoons of butter in the microwave on HIGH until fully liquefied. Pour the melted butter evenly over the top layer of crescent dough, using a knife or spatula to ensure it coats the entire surface.
- In a small bowl, mix the sugar and cinnamon together until well combined. Evenly sprinkle the cinnamon-sugar mixture over the buttery top layer, ensuring full coverage for a crisp, golden finish.
- Transfer the baking dish to the oven and bake for 25-30 minutes, or until the top turns a rich golden brown and the cinnamon-sugar topping crystallizes slightly.
- Allow the cheesecake bars to cool completely before slicing. For best results, store them in the refrigerator to maintain freshness and prevent the cheesecake filling from spoiling.
