Description
A delightful and easy-to-make cheesecake casserole using crescent roll dough, perfect for a sweet treat.
Ingredients
Scale
- 2 (8 oz) packages of cream cheese, softened
- 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 (8 oz) can of crescent roll dough
- 1 large egg, beaten
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese, erythritol, vanilla extract, and lemon juice. Beat until smooth and creamy.
- Unroll the crescent roll dough and separate it into triangles. Lay the triangles in a greased 9×13-inch baking dish, overlapping them slightly to cover the bottom.
- Spread the cream cheese mixture evenly over the crescent roll layer.
- Roll up the remaining crescent dough triangles and place them on top of the cream cheese layer. Brush the top with the melted butter and sprinkle with cinnamon if desired.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is set.
- Allow to cool for 10-15 minutes before slicing into squares. Serve warm or chilled.
Notes
- For added flavor, consider mixing in a few tablespoons of sugar-free chocolate chips or chopped nuts into the cream cheese mixture.
- You can also serve this casserole with a side of fresh berries or a dollop of sugar-free whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 0g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Cheesecake Crescent Rolls Casserole, dessert, keto, low carb