Cheesecake Crescent Rolls Casserole

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Yum, who doesn’t love the sweet and tangy flavors of a good cheesecake? And when you combine that with the flakiness of crescent rolls, you get a mouthwatering cheesecake crescent roll casserole that will have your taste buds doing a happy dance.

This easy cheesecake crescent roll casserole comes together quickly and makes an impressive brunch, breakfast, or even dessert dish. It has a sweet cream cheese filling studded with fresh blueberries or raspberries layered between pillsbury crescent roll dough that bakes up tender and flaky.

I love finding easy casserole recipes like this one because you just toss everything in a baking dish, pop it in the oven, and voila – a dish tasty enough for company but easy enough for a weekday breakfast. Keep reading for my tips on making this recipe in advance for an easy make-ahead breakfast.

Let’s start with the FAQs:

What kind of fruit can I use in this casserole?

Blueberries or raspberries work best, but you could also try blackberries, strawberries, or chopped peaches. The key is to use a sweeter fruit that will complement the creamy cheesecake filling.

What if I don’t have pillsbury crescent rolls?

If you don’t have crescent roll dough on hand, you can substitute refrigerated biscuit dough or even make your own homemade crescent roll dough using crescent roll recipes.

Can I prepare this casserole the night before?

Yes! One of the things that makes this recipe so convenient is that you assemble the entire thing the night before. Then just pop it straight into the oven in the morning.

What can I serve with this cheesecake crescent roll casserole?

I like to serve it with some fresh fruit on the side. It also pairs nicely with baked bacon or breakfast sausage. And a little maple syrup drizzled over the top never hurts!

Does this casserole freeze well?

It sure does. Let it cool completely after baking, then wrap it tightly and freeze. When ready to eat, thaw overnight in the fridge and reheat until warmed through.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup white sugar
• 1 egg
• 1⁄2 teaspoon vanilla extract
• 1 1⁄2 cups fresh blueberries or raspberries
• 2 (8 ounce) cans refrigerated crescent rolls
• 2 tablespoons butter, melted
• 1 tablespoon cinnamon sugar

Instructions:

• Preheat the oven to 375°F (190°C). Spray a 9×13 inch baking dish with non-stick cooking spray.
• In a medium bowl, beat together the cream cheese, sugar, egg and vanilla until smooth and creamy. Gently fold in the blueberries.
• Unroll both cans of crescent roll dough and lay them flat, pressing the perforations to seal. Cut into 1 inch wide strips then arrange half the strips evenly over the bottom of the prepared baking dish.
• Spread the cream cheese mixture evenly over the crescent roll dough layer. Top with the remaining crescent roll strips crisscrossed over the filling.
• Brush melted butter evenly over the top and sprinkle with cinnamon sugar.
• Bake for 25-30 minutes until the crescents are puffed and golden brown. Let cool 10 minutes before serving.

Cooking tips:

1. For best results, use room temperature cream cheese. Cold cream cheese can cause lumps in the filling.
2. If the crescent roll dough seems stiff, let it sit at room temperature for 10-15 minutes before unrolling. This makes it easier to stretch and arrange.
3. Add a pinch of salt to the filling if you want to cut some of the sweetness.
4. For a pretty presentation, arrange the top layer of crescent rolls in a circular pattern.
5. Leftovers can be stored covered in the fridge for 2-3 days, either at room temp or reheated until warm.

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