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Black Friday 2018

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Cooking with Collin: Cream Cheese Squares


(Like the flower… it’s hip, right?! ๐Ÿ˜‰ )

**WARNING** If you are on a diet, please close your eyes and scroll past this recipe.

Welcome to another Cooking with Collin post that features a favorite frugal recipe of mine (or a favorite of a Hip2Save reader). This next recipe I am going to feature is something so delicious and irresistible that you may want to double or even triple the batch! Yes, it is that good!

Today I am going to show you how to make yummy Cream Cheese Squares that literally take about 10 minutes to prepare (and then an agonizing 30 minutes to bake ๐Ÿ˜‰ )…super easy! I promise this recipe won’t disappoint.

Cream Cheese Squares (Source: AllRecipes)

* 2 (8 ounce) cans refrigerated crescent roll dough
* 2 (8 ounce) packages cream cheese
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup butter, melted
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon

** Consider adding fresh fruit (strawberries, bananas, apple slices) or jam to make these even more tasty! ๐Ÿ˜€


(1) Preheat oven to 350 degrees F. Grease a 9×13 inch pan.

(2) Press one can of the crescent rolls into the bottom of the prepared pan.

(3) In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. I used my Kitchen-Aid mixer for this step… you could also use a hand-held mixer. Spread evenly over the crescent layer.

(4) Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.

(5) Pour the melted butter over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

(6) Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.


Join The Discussion

Comments 170

  1. Angie

    darn I only have one can of cresent rolls.. wonder if I could cut the recipe in half or if I could just put them on top?

    • Jacquelyn

      i’m cutting it in half, putting it in an 8 x 8 and stretching the crescents just a bit.

  2. Tanya

    We call that Sopapilla Cheesecake and it is one of my favorite go-to recipes when i need to take a treat to work!

  3. Lara

    I like to layer the crescents down. Then add sausage crumbles that have been cooked with a brick of cream cheese stirred in. Then layer the second pack of crescents on top and cook at 350 till browned, about 15 minutes. SOOOOO good! I make this kind of version for a church treat on Sunday mornings. Can’t wait to try this dessert version though!

  4. krystle

    I’m going to try this out for sure…sounds so yummy! but I’m going to try to make it reduced fat by using reduced fat crescent rolls, reduced fat/fat free cream, red. fat butter & splenda! I can’t wait!

  5. Kim

    Philadelphia Cream Cheese brand makes a pre-made tub of cheesecake filling…I’m sure this would be delicious and easy to use in this recipe instead of making the filling yourself.

  6. Jessica

    Just put this in the oven for a baby shower I am going to tomorrow. Added cocoa powder to it to give it a chocolate flavor. Will let everyone know how it tastes. ๐Ÿ™‚

  7. geri

    I have a wonderful cream cheesecake microwave recipe that I use most of the time, especially during hot weather, so I am going to try a version of this in the microwave & will let you know how it turns out. This sounds absolutely great. can’t wait to try it. I love anything cream cheese!! Thanks for the recipe

  8. Valerie

    Just got done making this with Cherry pie filling…hope it turns out great, taking it to a post-St. Patty’s Day party tomorrow night!

  9. Anna

    Any good deals on gum memberships, Collin?! ๐Ÿ™‚

  10. tracy

    Just made this for my husband and daughter yummy so good

  11. Rachel L

    OK I tried making this tonight. We have been trying to use up strawberries so I added those to the mix, as mentioned could be done in the recipe. It made the mix way too thin and it didn’t set up at all, it was very runny. It still *tastes* good, but is very hard to eat and looks pretty sloppy. I WILL be trying this again though, without the fruit, because it was really tasty and I want to try it in it’s original form.

  12. Keith

    WOW! Made this last night for the family and this was AWESOMELY delicious and soooo easy to make. Even “sweeter”? (pun, pun), extremely inexpensive to make ( estimate less than $4 based on what I paid for cream cheese, dough, and other ingredients). Made a huge portion to feed my family of 5 and had left overs (unlike you Collin!:). I hope you will do more of these. I’ve got a super cheap elephant ear recipe that uses biscuit dough that I will do up and send to share with others!!! Thanks Collin for sharing this!

    • Jennifer

      Eww I want the elephant ear recipe! I have ton of refrdgerated biscuits I need to use up

  13. michelle

    do they need to be refrigerated after??????

    • Valerie


  14. nicole

    So good!! I didnt have any cresent roll dough. So I found a reciepe and made it from scratch and still turned out great!!! Thank you! ๐Ÿ™‚

  15. Rebecca

    This was AMAZING!!!!

  16. Patty Pellem

    I made these and took your idea and added a 13.5oz. jar of Polaner sugar free strawberry preserves I had in the pantry on top of the cream mixture, (of course you do not have to use the sugar free jam yourselves though), before I added the top layer of cresent rolls. It to say the least got RAVE reviews from everyone that tryed them. Thanks for the recipe and they sure are easy to make.

  17. Anonymous

    soooo good!! Cant wait to try it chilled in the morning!

  18. Angel Howman

    I just made this a second time to bring home to the family. Lemme tell ya, I can’t cook, but I can bake the hell outta this recipe lol. It’s amazing!!

  19. Sharon

    Collin, you’re amazing! Just made this for the second time. This time, I combined your recipe with the Walgreens Nescafe Deal – I dissolved 1 stick of coffee in the vanilla before adding it to the cream cheese. OMG! The best coffee dessert EVER! Thanks!

  20. Anonymous

    I have been craving these so bad! I’m making them as we speak! This is one of the best recipes I have ever found for anything!

  21. milly


  22. Brad

    So excited to make these today…again…for the 20th time!

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