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