perfect combination of creamy cheesecake and flaky crescent rolls with this easy-to-make Cheesecake Crescent Roll Casserole. The sweet and tangy cream cheese filling paired with fresh berries, all wrapped in tender crescent roll dough, creates a dessert or breakfast option that’s sure to please everyone.
This casserole is a versatile dish that can be served for brunch, breakfast, or even as a delightful dessert. It’s quick to prepare, making it ideal for both weekday mornings and special occasions. With a simple preparation and a delicious outcome, this recipe is sure to become a family favorite.
FAQs for Making the Perfect Cheesecake Crescent Roll Casserole:
- What fruits can be used in this casserole?
Blueberries and raspberries are perfect, but blackberries, strawberries, or even chopped peaches also work well. Choose fruits that are naturally sweet to complement the cheesecake filling. - What if I don’t have crescent rolls?
If you can’t find crescent roll dough, substitute with refrigerated biscuit dough or make homemade crescent roll dough using simple crescent roll recipes. - Can this casserole be made ahead of time?
Yes! You can assemble the casserole the night before, cover it, and refrigerate it. In the morning, just pop it into the oven for a quick and easy breakfast. - What can I serve with this casserole?
This casserole pairs wonderfully with fresh fruit, baked bacon, or breakfast sausage. For an extra treat, drizzle some maple syrup over the top before serving. - Does this casserole freeze well?
Absolutely! Allow the casserole to cool completely after baking, then wrap it tightly and freeze. To reheat, thaw overnight in the fridge and warm in the oven.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup white sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cups fresh blueberries or raspberries
- 2 (8 oz) cans refrigerated crescent rolls
- 2 tbsp butter, melted
- 1 tbsp cinnamon sugar
Instructions:
- Preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy. Gently fold in the fresh berries.
- Unroll both cans of crescent roll dough and lay them flat, pressing the perforations to seal. Cut the dough into 1-inch wide strips and arrange half of the strips evenly in the bottom of the prepared baking dish.
- Spread the cream cheese mixture evenly over the dough layer. Top with the remaining crescent roll strips, arranging them crisscrossed over the filling.
- Brush the top with melted butter and sprinkle with cinnamon sugar.
- Bake for 25-30 minutes until the crescent rolls are puffed and golden brown. Let cool for 10 minutes before serving.
Cooking Tips:
- Use room temperature cream cheese for the smoothest filling.
- If the crescent roll dough is too stiff, let it sit at room temperature for 10-15 minutes before unrolling.
- For a beautiful presentation, arrange the top layer of crescent rolls in a circular pattern.
- Leftovers can be stored in the fridge for 2-3 days and can be reheated until warm.
This Cheesecake Crescent Roll Casserole is sure to become your go-to recipe for any occasion!