Crescent Roll Cheesecake Bars: Easy 9×13 Pan Recipe

ByEmily Parker

If you’re looking for a dessert that combines creamy cheesecake goodness with the delightful crunch of a crescent roll crust, these cheesecake bars are your answer! Perfect for weeknight indulgence or entertaining friends, they’re a crowd-pleaser that will have everyone coming back for seconds. Just imagine that first bite—smooth, rich filling with a buttery base that melts in your mouth. Pure bliss!

This cheesecake bars recipe is designed for a 9×13 pan, takes about 40 minutes total, and serves up to 12 people. It’s easy enough for any home cook, even beginners, to tackle.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Difficulty Easy

Origin of Cheesecake Bars

Cheesecake bars are a delightful twist on the traditional cheesecake, offering all the creamy goodness in a convenient, portable format. They’re special because they combine the rich, velvety texture of classic cheesecake with the ease of a handheld treat. With a deliciously sweet and slightly tangy flavor profile, these bars are perfect for gatherings, picnics, or simply indulging at home.

Ingredients

  • Crescent roll dough (2 cans)
  • Cream cheese (16 oz, softened)
  • Sugar (1 cup)
  • Vanilla extract (1 tsp)
  • Eggs (2 large)
  • Sour cream (1/2 cup)
  • Flour (2 tbsp)
  • Powdered sugar (for dusting, optional)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. Unroll one can of crescent roll dough and press it into the bottom of the prepared pan, making sure to seal any seams.
  3. In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Beat until smooth and creamy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream and flour until everything is well incorporated.
  5. Pour the cream cheese mixture over the crescent roll crust in the baking pan, spreading it evenly with a spatula.
  6. Unroll the second can of crescent roll dough and place it on top of the cream cheese mixture, pressing gently to adhere.
  7. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is set. Let it cool completely before cutting into bars.
  8. If desired, dust with powdered sugar before serving for an extra touch of sweetness!

Ingredients for Cheesecake Bars

These cheesecake bars are a delightful twist on traditional cheesecake, featuring a buttery crescent roll crust that perfectly balances the creamy filling. The combination of tangy cream cheese and rich vanilla creates a flavor profile that’s both indulgent and satisfying. Plus, they’re super easy to make, making them the perfect dessert for any occasion!

Ingredients

  • Crescent roll dough (2 cans)
  • Cream cheese (16 oz, softened)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (2 large)
  • Sour cream (1/2 cup)
  • All-purpose flour (2 tablespoons)
  • Powdered sugar (for dusting, optional)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or butter for easy removal.
  2. Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared pan, sealing any seams to create a solid crust.
  3. In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This should take about 2 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract, sour cream, and flour until fully combined.
  5. Pour the cheesecake filling over the crescent roll crust, spreading it evenly with a spatula.
  6. Unroll the second can of crescent roll dough and place it over the cheesecake filling. You can create a lattice pattern or just lay it flat. Press down gently.
  7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is set. It should jiggle slightly in the center when done.
  8. Allow the cheesecake bars to cool completely in the pan before slicing. Dust with powdered sugar if desired before serving!

Kitchen Equipment Needed

To whip up these delicious cheesecake bars with a crescent roll crust, you’ll need some essential kitchen equipment that makes the process smooth and enjoyable. This recipe is all about convenience and flavor, and having the right tools on hand will ensure that you achieve that creamy, tangy filling paired with the buttery, flaky crust!

Ingredients

  • Crescent roll dough (2 cans)
  • Cream cheese (16 oz, softened)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 teaspoons)
  • Eggs (2 large)
  • All-purpose flour (1/4 cup)
  • Powdered sugar (for dusting, optional)
  • Fresh fruit or berry topping (optional)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with non-stick spray or butter.
  2. Open the crescent roll dough and unroll it into the prepared pan. Press the seams together to form a solid layer, covering the bottom of the pan completely.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue mixing until well combined.
  4. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and flour until everything is just combined.
  5. Pour the cream cheese mixture over the crescent roll crust, spreading it evenly with a spatula. Bake in the preheated oven for about 25-30 minutes, or until the edges are golden and the center is set but still slightly jiggly.
  6. Once done, remove from the oven and let it cool completely in the pan on a wire rack. If desired, dust with powdered sugar before slicing into bars.
  7. For a fruity twist, top with fresh berries or your favorite fruit compote just before serving!

Prepare the Crescent Roll Crust

There’s something truly delightful about a crescent roll crust—it’s flaky, buttery, and so easy to work with! The soft, pillowy texture pairs perfectly with the creamy cheesecake filling, creating a balance that’s simply irresistible. Every bite offers a warm, comforting flavor that makes these cheesecake bars a real crowd-pleaser.

Ingredients

  • Crescent roll dough (2 cans, 8 oz each)
  • Granulated sugar (1/4 cup)
  • Unsalted butter (1/4 cup, melted)
  • Ground cinnamon (1 teaspoon)
  • Vanilla extract (1 teaspoon)
  • Salt (1/4 teaspoon)
  • Egg yolk (1 large)
  • All-purpose flour (2 tablespoons)

Instructions

  1. (Total cook time: about 25 minutes) Preheat your oven to 350°F (175°C). This step is crucial to ensure your crust bakes up golden and flaky.
  2. In a large mixing bowl, combine the melted butter, granulated sugar, ground cinnamon, vanilla extract, salt, and egg yolk. Mix well until everything is combined and smooth.
  3. Open the cans of crescent roll dough and carefully unroll them. Lay one sheet evenly across the bottom of a greased 9×13 inch baking pan, pressing the seams together to form a solid crust.
  4. Pour the butter and sugar mixture over the crescent roll crust, spreading it evenly with a spatula. Make sure to cover all areas for a consistent flavor.
  5. Sprinkle the all-purpose flour over the mixture to help absorb excess moisture, which will keep your crust from getting soggy.
  6. Now, take the second can of crescent roll dough and unroll it as well. Place it over the top of the filling, again pressing the seams together to create a nice seal.
  7. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown. Keep an eye on it; you want it to look beautifully baked!

Make the Cheesecake Filling

This cheesecake filling is the creamy, dreamy star of the show! It’s rich and velvety with a hint of sweetness that perfectly balances the flaky, buttery crescent roll crust. Trust me, once you sink your spoon into this luscious filling, you won’t be able to resist going back for another bite!

Ingredients

  • Cream cheese (16 oz, softened)
  • Sour cream (1 cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 teaspoons)
  • Eggs (2 large)
  • All-purpose flour (2 tablespoons)
  • Powdered sugar (1/4 cup, for dusting)
  • Salt (1/4 teaspoon)

Instructions

  1. (Total cook time: about 45 minutes) Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your filling is ready.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps!
  3. Add in the granulated sugar and continue mixing until well combined, about 1 minute. Then, mix in the sour cream and vanilla extract, blending until everything is fully incorporated.
  4. Next, add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed.
  5. Gently fold in the flour and salt until just combined; you want to avoid overmixing to keep that lovely smooth texture.
  6. Once your filling is ready, pour it over your prepared crescent roll crust in the 9×13 pan, spreading it evenly with a spatula.
  7. Bake in your preheated oven for 25-30 minutes, or until the edges are set but the center is still a bit jiggly—this will firm up as it cools.

Assemble Cheesecake Bars

Assembling these cheesecake bars is a delightful experience that brings together a creamy filling with a buttery crescent roll crust. The combination of the sweet, tangy cheesecake and the flaky, soft crust makes every bite a heavenly treat. Plus, they are so easy to whip up, perfect for gatherings or a cozy night in!

Ingredients

  • Crescent roll dough (2 cans)
  • Cream cheese (16 oz, softened)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 tsp)
  • Eggs (2 large)
  • All-purpose flour (2 tbsp)
  • Sour cream (1/2 cup)
  • Lemon juice (1 tbsp)
  • Powdered sugar (for dusting, optional)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C). This is the perfect time to get that cozy kitchen feel going!
  2. Unroll one can of the crescent roll dough and press it into the bottom of a greased 9×13-inch baking pan, making sure to cover the bottom completely.
  3. In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. You want it well-blended and fluffy!
  4. Add in the vanilla extract, eggs, flour, sour cream, and lemon juice. Mix until everything is fully incorporated and smooth. The lemon juice adds a lovely brightness to the cheesecake flavor.
  5. Pour the cheesecake mixture over the crescent roll crust in the baking pan, spreading it out evenly with a spatula.
  6. Open the second can of crescent roll dough, and layer it on top of the cheesecake filling. Don’t worry about perfect coverage; it will bake together beautifully.
  7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is set. You’ll know it’s done when it slightly jiggles in the middle but is not liquid.
  8. Let the bars cool completely in the pan before slicing into squares. Dust with powdered sugar if desired, and enjoy your delicious cheesecake bars!

Bake the Cheesecake Bars

Get ready to fall in love with these cheesecake bars! The combination of a buttery crescent roll crust and a creamy cheesecake filling creates a delightful contrast in texture and flavor. Each bite is a perfect harmony of sweetness and richness that will have everyone coming back for seconds!

Ingredients

  • Crescent roll dough (2 cans)
  • cream cheese (16 oz, softened)
  • granulated sugar (1 cup)
  • vanilla extract (1 tsp)
  • eggs (2 large)
  • all-purpose flour (2 tbsp)
  • lemon juice (1 tbsp)
  • powdered sugar (for dusting, optional)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C). This is the perfect temperature to ensure your cheesecake bars bake evenly and get that lovely golden crust.
  2. Unroll one can of the crescent roll dough and press it into the bottom of a greased 9×13 inch baking pan, making sure to seal the seams. This will be your delicious crust!
  3. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. You want to ensure there are no lumps for a velvety filling.
  4. Add in the vanilla extract, eggs, flour, and lemon juice, and mix until everything is well combined, another 1-2 minutes should do it. The mixture should be smooth and slightly thick.
  5. Pour the cheesecake mixture over the crescent roll crust in the baking pan, spreading it evenly with a spatula.
  6. Unroll the second can of crescent roll dough and lay it over the cheesecake filling. You can pinch the seams together for a more finished look, but don’t worry if it’s not perfect!
  7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is set (it should not jiggle when you gently shake the pan).
  8. Let the bars cool at room temperature for a bit, then refrigerate for at least 2 hours before cutting into squares. Dust with powdered sugar before serving for that extra touch!

Cool and Cut Bars

Cooling and cutting these cheesecake bars is where the magic happens! After all the baking, you’ll be rewarded with rich, creamy bars nestled in a buttery crescent roll crust. The combination of the sweet cream cheese filling and the flaky crust creates a delightful contrast that makes these bars irresistible.

Ingredients

  • Crescent roll dough (2 cans)
  • Cream cheese (16 oz, softened)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (2 large)
  • All-purpose flour (2 tablespoons)
  • Powdered sugar (for dusting, optional)
  • Fresh fruit or fruit preserves (for topping, optional)

Instructions

  1. (Total cook time: about 45 minutes): Start by preheating your oven to 350°F (175°C). This ensures your cheesecake bars bake evenly and set properly.
  2. While the oven is heating, take your crescent roll dough and unroll it onto the bottom of a greased 9×13-inch pan. Press it evenly into the bottom to form a crust, making sure to seal any seams.
  3. In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. I usually use a hand mixer for this, and it takes about 2-3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Then, sprinkle in the flour and mix until just combined. You want to keep that creamy texture!
  5. Pour the cream cheese mixture over the crescent roll crust in the pan, spreading it evenly with a spatula. Bake in your preheated oven for about 25-30 minutes, or until the edges are lightly golden and the center is set but still has a slight jiggle.
  6. Once baked, remove the pan from the oven and allow it to cool at room temperature for about 30 minutes. Then transfer it to the refrigerator for at least 2 hours to chill completely. This step is crucial for clean cuts!
  7. When ready to serve, cut the bars into squares and dust with powdered sugar if desired. You can also add fresh fruit or a drizzle of fruit preserves on top for an extra touch!

Pro Chef Tips

These cheesecake bars with a crescent roll crust are a delightful twist on a classic dessert! The buttery, flaky crust provides a perfect contrast to the creamy, sweet cheesecake filling. Each bite is a delicious combo of textures and flavors that will have everyone coming back for more!

Ingredients

  • Crescent roll dough (2 cans)
  • Cream cheese (16 oz, softened)
  • Granulated sugar (1 cup)
  • Vanilla extract (2 tsp)
  • Eggs (2 large)
  • All-purpose flour (2 tbsp)
  • Powdered sugar (for dusting, optional)
  • Salt (1/4 tsp)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C). This is key for achieving that perfect golden crust!
  2. In a large bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until creamy and smooth, about 2-3 minutes.
  3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the flour and salt until just combined.
  4. Open the cans of crescent roll dough and lay one sheet in the bottom of a greased 9×13 inch baking pan, pressing it together to create a solid crust.
  5. Pour the cream cheese mixture over the crescent roll crust, spreading it evenly with a spatula.
  6. Top with the second sheet of crescent roll dough, pinching the seams together to seal the filling inside.
  7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is set. You can check for doneness by gently shaking the pan; if it doesn’t jiggle much in the center, it’s ready!
  8. Let the bars cool completely before slicing. Dust with powdered sugar if desired, and enjoy your delightful treat!

Variations and Substitutions

These cheesecake bars are not only delicious but also incredibly flexible, allowing you to customize them to fit your taste preferences or dietary needs. The creamy, tangy filling pairs beautifully with the buttery, flaky crescent roll crust, making them a delightful treat for any occasion!

Ingredients

  • Crescent roll dough (2 cans, 8 oz each)
  • Cream cheese (16 oz, softened)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (2 large)
  • All-purpose flour (2 tablespoons)
  • Powdered sugar (for dusting, optional)
  • Fresh berries (for topping, optional)

Instructions

  1. (Total cook time: about 40 minutes) Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with cooking spray or line it with parchment paper for easy removal.
  2. Unroll one can of crescent roll dough and spread it evenly across the bottom of the prepared pan, pressing it into the corners to create a crust.
  3. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. Add in the vanilla extract and mix well.
  4. Add the eggs, one at a time, mixing just until combined after each addition. Then, sprinkle in the flour and mix until the filling is smooth and creamy.
  5. Pour the cream cheese mixture over the crescent roll crust in the baking pan. Unroll the second can of dough and lay it over the top of the filling, pinching seams together to seal.
  6. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the filling is set and slightly jiggly in the center.
  7. Allow the bars to cool completely in the pan before cutting them into squares. Dust with powdered sugar and top with fresh berries if desired. Enjoy!

Serving Suggestions

These cheesecake bars with a crescent roll crust are not just a dessert; they’re a crowd-pleaser that strikes the perfect balance between creamy and flaky. The buttery crescent roll crust adds a delightful crunch, while the rich cheesecake filling is a sweet, tangy treat that will have everyone coming back for seconds. Perfect for parties, potlucks, or a cozy night in, these bars are sure to impress!

Ingredients

  • Crescent roll dough (2 cans)
  • Cream cheese (16 oz, softened)
  • Sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (2 large)
  • Sour cream (1/2 cup)
  • Flour (2 tablespoons)
  • Lemon juice (1 tablespoon)
  • Powdered sugar (for dusting)
  • Fresh berries (optional, for garnish)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving some overhang to make lifting the bars out easier.
  2. Open the crescent roll dough and unroll it onto the bottom of your prepared pan. Press the seams together to form a solid crust and bake for 10 minutes until just golden.
  3. While the crust bakes, beat the softened cream cheese in a large bowl until smooth. Gradually add in the sugar and continue to mix until well combined.
  4. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla, sour cream, flour, and lemon juice until you have a smooth, creamy mixture.
  5. Pour the cheesecake filling over the pre-baked crescent roll crust, spreading it evenly. Bake in the oven for another 25-30 minutes, or until the edges are set and the center is slightly jiggly.
  6. Once done, remove from the oven and let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before slicing into bars.
  7. When ready to serve, dust with powdered sugar and add fresh berries on top for a beautiful presentation!

Quick Summary

Prep Time Cook Time Total Time Servings
15 mins 25 mins 40 mins 12 bars
  • Preheat oven: Set to 350°F (175°C) for even baking.
  • Prepare crust: Roll out crescent dough in a 9×13 pan, pressing seams together.
  • Mix filling: Blend cream cheese, sugar, and eggs until smooth.
  • Bake: Pour filling over crust and bake for 25 minutes.
  • Cool completely: Let bars chill in the fridge for at least 2 hours before cutting.
  • Serve chilled: Cut into squares for the best texture and flavor.
  • Tip: Ensure cream cheese is softened for a lump-free filling.
  • Tip: Use parchment paper for easy removal and cleanup.
  • Tip: Let bars chill overnight for optimal flavor development.

Frequently Asked Questions

Can I make this ahead of time? How to store and reheat?

You can make these cheesecake bars up to 2 days in advance; just store them in an airtight container in the refrigerator. To reheat, simply let them sit at room temperature for about 30 minutes before serving.

What can I substitute for cream cheese?

You can use mascarpone cheese as a substitute for cream cheese in this recipe, keeping the same amount at 8 ounces. If you’re looking for a lighter option, Greek yogurt will also work, but it may alter the texture slightly.

How do I know when it’s done?

Your cheesecake bars are done when the edges are set and the center has a slight jiggle, which usually takes about 25-30 minutes in the oven at 350°F. They will firm up as they cool, so don’t overbake!

Can I freeze this? How long does it last?

Yes, you can freeze these cheesecake bars for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

What if I don’t have a 9×13 pan?

If you don’t have a 9×13 pan, you can use an 11×7 pan, but keep in mind the bars may be thicker and require a few extra minutes of baking. Alternatively, you can divide the recipe between two 8-inch square pans.

Emily Parker
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