Strawberry cheesecake crescent rolls are a delicious and easy dessert made with fresh strawberries and cream cheese filling wrapped in a crescent dough sheet and baked to golden brown perfection.
Drizzle a delicious simple icing on top for a delightful morning treat that is perfect for sharing or keeping all to yourself.
Crescent rolls recipes are a family favorite in our home. We love to change up and find new favorite filling ideas that we enjoy like these cranberry orange crescent rolls, which have become a holiday staple.
These cheesecake crescent rolls are…
- Easy to make with store bought dough
- Sweet cheesecake filled
- A great idea for a special breakfast, brunch, or even a dessert
- Great way to get kids in the kitchen.
These sweet rolls are great for sharing with friends and family and so simple to make. Elevate your breakfast this weekend!
If you love the flavor of a classic NY Cheesecake, this recipe will hit the spot in under 30 minutes with very little effort.
Here’s what you need:
- Crescent roll dough – The dough is the base for the danish. It is a pre-made pastry dough that is easy to work with and can be used in a variety of ways, including making pastries and desserts.
- Cream cheese – Full fat cream cheese is used to make the filling for the danish. It is soft and creamy with a slightly tangy flavor that pairs well with the sweetness of the sugar and strawberries.
- Pure vanilla extract – The vanilla extract adds flavor to the cream cheese filling and enhances the sweetness of the sugar.
- Sugar – The sugar is used to sweeten the cream cheese filling and the strawberries. It is also used to create a sugary crust on the outside of the pastry.
- Diced strawberries – The fresh strawberries are a key ingredient in this dessert. They add a fruity and fresh flavor to the cream cheese filling and give the danish a beautiful pop of color.
- Egg – The egg is used to create an egg wash that is brushed onto the pastry dough. This creates a shiny, golden-brown crust on the outside of the pastry.
- Powdered sugar – Use powdered sugar to make a sweet glaze that is drizzled over the top of the pastry. It adds an extra layer of sweetness and gives the danish a beautiful finish.
- Heavy cream – Heavy whipping cream makes the glaze for the pastry. It adds a creamy and rich texture to the glaze and helps thin it out to make it easier to drizzle over the pastry.
How to Make Strawberry Cheesecake Crescent Rolls
Full steps and directions are featured in the recipe card at the end of this post. Below is a quick walk through with photos.
First, preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper.
In a small bowl, combine the cream cheese, vanilla extract, and 1/4 cup of sugar. Beat the mixture until it is smooth and set it aside.
In a separate bowl, mix the diced strawberries with 1 tablespoon of sugar and stir until the strawberries are coated.
Open the package of crescent roll dough and separate the triangles.
On each triangle, spread a layer of the cream cheese mixture on the bottom and add a spoonful of the strawberry mixture on top.
Starting from the wide end of the triangle, roll up each crescent and place it on the prepared baking sheet.
Brush the top of each crescent with beaten egg wash and bake in the oven for 11 to 13 minutes or until the crescents turn golden brown.
Once baked, remove the rolls from the oven and let them cool.
While the crescents cool, whisk together 1 cup of powdered sugar and 2 to 3 tablespoons of heavy cream to create a glaze.
Transfer glaze to a piping bag with a hole cut in the tip or use a spoon to drizzle the glaze over the top of each cooled crescent.
Serve and enjoy!
Variations and Tips
Fruit: You can use any type of fruit you want for the filling. Diced up peaches, cherries, blueberries, etc. Or you can opt for a pie filling. The key is to ensure you don’t overfill the crescents or they will overflow.
Strawberry Glaze: For an alternative to the powdered sugar glaze, try this delicious strawberry glaze for even more flavor.
Puff pastry: If you do not want to use a can of crescent rolls you could use puff pastry instead. The end result will have a crispier, flaky texture and still very delicious.
Refrigerate: Due to the filling these strawberry cheesecake crescent rolls need to be refrigerated.
Store in an airtight container in the fridge for 3-4 days. Then eat them chilled or warm them up in the microwave for a fresh out of the oven flavor.
When you microwave cream cheese just remember it will make it a bit runnier than being chilled. A few seconds goes a long way!
Freezing: You can also freeze any of the rolls you do not eat right away. Place in an airtight container and freeze for 3-4 months. Then thaw in the fridge overnight before you plan to eat them.
Can I make the cream cheese filling ahead of time?
Yes, you can make the cream cheese filling ahead of time and store it in the fridge until you’re ready to use it.
How long do I need to bake the danish for?
Bake the danish in a preheated oven at 350 degrees Fahrenheit for 11 to 13 minutes, or until the crescents turn golden brown.
What is the purpose of preheating the oven and lining the baking sheet with parchment paper?
Preheating the oven is necessary to ensure that the danish cooks evenly and thoroughly.
Lining the baking sheet with parchment paper prevents the pastry from sticking to the sheet and makes it easier to clean up.
Print the Recipe
Feel free to save or share this recipe below. I hope you love it!
Strawberry Cheesecake Crescents
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 1 package crescent roll dough
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1/4 cup sugar plus 1 tablespoon sugar divided
- 1 cup diced strawberries
- 1 egg beaten
- 1 cup powdered sugar
- 2 tablespoons heavy cream add more a little at a time to reach a drizzling consistency for the glaze
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In small bowl, beat together cream cheese, vanilla, and 1/4 cup sugar until smooth.
- In a separate bowl, stir together the strawberries and 1 tablespoon sugar and set aside.
- Unroll the crescent roll dough and separate the triangles.
- Spread the cream cheese mixture over the bottom of each triangle, then top with a spoon full of strawberries.
- Roll up the crescents starting from the wide end of the triangle and place each crescent roll on the prepared baking sheet.
- Brush the top of each crescent roll with beaten egg.
- Bake in the preheated oven for 11 to 13 minutes, until golden brown.
- Allow the rolls to cool, then whisk together the powdered sugar and cream. Drizzle the glaze over the top of each cooled crescent roll before serving.
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.