Cheesecake Crescent Rolls Casserole with Berry Compote
Ingredients
For the Casserole:
2 cans refrigerated crescent roll dough
16 oz (450 g) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 egg
¼ cup sour cream
Topping:
¼ cup butter, melted
2 tbsp brown sugar
1 tsp cinnamon (optional)
For the Berry Compote:
2 cups mixed berries (strawberries, blueberries, raspberries—fresh or frozen)
⅓ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
- Preheat oven
Set to 180°C (350°F)
Grease a 9×13-inch baking dish - Make the base layer
Unroll 1 can of crescent dough
Press into the bottom of the dish, sealing seams - Prepare cheesecake filling
Beat cream cheese, sugar, vanilla, egg, and sour cream until smooth - Assemble
Spread cheesecake mixture over the dough
Unroll second crescent dough sheet on top - Add topping
Brush melted butter over top
Sprinkle brown sugar and cinnamon evenly - Bake
Bake for 30–35 minutes until golden brown - Make berry compote
In a saucepan, combine berries, sugar, and lemon juice
Cook over medium heat until berries soften (5–7 minutes)
Stir in cornstarch slurry and cook until thickened
Let cool slightly - Serve
Let casserole cool 10–15 minutes
Slice and serve warm with berry compote spooned on top
Tips
Chill before slicing for cleaner layers
Add lemon zest to the cheesecake for brightness
Works great with just strawberries or blueberries too