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Black Friday 2018

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Cream Cheese Squares Recipe (Delicious & Addictive!)

78 Comments

Cream Cheese Squares Recipe Hip2Save
Collin recently asked me to re-post this very popular Hip2Save Cream Cheese Squares recipe from 2011 and of course, I said “Yes please!” These taste amazing and are so easy to make! What a fun special occasion breakfast or treat. My family absolutely loved them!

Note from Collin: Just a warning that these are addictive – you cannot, I repeat – CANNOT eat just one. Please don’t forget that I warned you about this. 😉

Cream Cheese Squares

Ingredients:
* 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

Directions:

(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.

How to make cream cheese squares hip2save

See how the top looks shiny? The texture is actually perfectly crisp from the butter and sugar! Yum 🙂

Cream cheese squares hip2save

I decided to saute a cut up banana in a pan with a little butter and brown sugar along with some walnuts and serve it on top of ours! It was a great combo.

Breakfast cream cheese squares hip2save

Have you made this yet? Did your family enjoy it?

Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime!

Join The Discussion

Comments 78

  1. david

    My mother in law use to make this all the time. So good!!!!

  2. Allison M.

    We call it Sopapilla Cheesecake. SO addictive! And best served warm, mmmm!

    • Aimee

      We call it this too and it is delish!!

    • Maryann

      This is what we call it too. Yummy! And rich.

  3. cheryll

    Do you serve it cold or hot?

    • Sarah

      Either way is good!

    • Collin (Mrs. Hip)

      I like it when it’s a bit on the warm side… so delicious! 🙂

    • Lina Darnell

      We had it warm 🙂 yummmm

  4. Sue

    I use almond instead of vanilla, yum

  5. Kate

    This looks sooo yummy and easy to make. TY!

    • Collin (Mrs. Hip)

      They are… can’t wait to hear how you like them! 🙂

      • CW

        Um, I’m hooked. I made a half recipe and gave my husband a taste. I ate the rest. Next time, a full recipe, just for me lol

  6. Amanda M

    Is there a tab where I can easily find all the recipes? I had to google for a while to find the pumpkin recipe so I am just wondering! Thank you for the great recipes!

    • Collin (Mrs. Hip)

      Hi Amanda,

      We are in the works of redoing the site navigation to make it more user friendly. Until then, just click on the Show All Categories orange tab (on the upper right) and then choose “Cooking with Collin”. You can also click the link below…

      http://hip2save.com/category/cooking-with-collin/

      • Amanda M

        Thank you! 🙂

      • Julie

        I’d like to see a tab for finding the Weekend activities!

  7. Monica

    I have made this for years but I use 1/2 as much filling, and it is just as delicious.

    • Laura

      I do the same thing! My family couldn’t handle the full amount of cream cheese!l

  8. daniellefreeman

    Can you prepare this ahead of time? I would like to bring to Thanksgiving dinner and just warm it there- but will the bananas turn brown?

    • Collin (Mrs. Hip)

      You can prepare ahead of time and the bananas are optional, so you don’t have to even use them as a topping – totally optional.

  9. surinda

    Looks amazing, thanks for sharing

  10. Ger

    Yum, can’t wait to try this!

  11. D

    Add a layer of nutella!

  12. Karin

    I made this last time you introduced it & my whole family loved it soooo much!! I’ll definitely make it again! 🙂

  13. Nette420

    What if I wanted to use strawberry cream cheese? Would I still use cinnamon?

    • mel

      JMHO, but I would probably omit the cinnamon.

  14. mel

    I make something similar, except I put a dollop of filling on each one and roll it into individual crescents. Don’t have the recipe for exact measurements, but its cream cheese softened, powder sugar & vanilla. I like to melt chocolate and drizzle on top of each right after they come out of the oven. Last time I made them, I also added mini chocolate chips to the filling and oh.my. gahhhd. heaven!

    • Queen Mum

      Great idea-thx. I’m sure it’s amazing in any form 🙂

    • Lina Darnell

      Wow great variation! I’m trying that next time!!

  15. Elina Liedes

    Youre going to make me fat

  16. Jo

    I’ve made it but added 1 egg and it makes it creamier

  17. babybasement

    Thank you so much Collin! I totally forgot about this awesome recipe. I made it the first time you ever posted it and it was a huge hit and then I forgot about it til now. yay!

  18. Cheryl

    This and the Buffalo Chicken dip last week were perfectly timed for two events I was attending. I received multiple compliments on the dip and by the sound of this it will be a hit as well. Thank you for the occasional recipe.

    • Cheryl

      Oh no! It’s even better than I imagined!! I brought it to food day at work and a co-worker has referred to it as “The best thing to happent to a Wednesday ever”. 🙂

      • linadarnell

        That’s so awesome! Thanks for sharing 🙂

        Lina

  19. mikeB

    I make these all the time… I refrigerate them after they are done…. a lot better cold in my opinion….

  20. Dimie

    Does Lina have her own blog or website you’d like to share with us ?

  21. Sharon

    I like to bake the bottom layer of crescent dough for a few minutes first. Otherwise it was a bit too underdone for me.

  22. Joan Castillo

    Since the Grands are on sale this week ,can they be used instead of crescent dough ?

    • Pharmchick

      I have this same question..

  23. CW

    Its in my oven now. Can’t wait!

    • Joan Castillo

      I assume your busing Grands right ?

      • CW

        No I used crescent rolls. I really love the cheese danish at Publix (the ones that are individual) and this very, very much reminds me of it.

  24. Tanya

    I have made this with the honey nut cream cheese & one regular cream cheese – yum!

  25. Lyndsey

    I have this recipe! Mine says it’s called Sopapilla Cheesecake, but either way it’s my husbands favorite 🙂 Also- an easier way to make it is to use the crescent roll sheets that they sell in the same section as the rolls. Instead of the divided triangles that can come apart when stretching it to fit the dish, the sheet works great because it’s one piece! Just an FYI for those that are looking to try this recipe!

  26. rach

    hip2save and pinterest together? the 2 best sites rolled into one….heaven on the internet. 🙂

  27. Jenn

    Thanks for reposting. I have been making this off and on since it was posted last time. I wrote the recipe down. Then last week when I went to make it, I couldn’t find my recipe and I didn’t remember which site it was on. Perfect timing, now I can make it for work.

  28. Laura

    Can you half the recipe or would it not turn out? My husband and I really don’t need a whole thing of it!

    • Lina Darnell

      Yes! Just use a smaller pan maybe. I think we’ll do that next time too.

  29. Melissa

    I’ve made these before. Do not use reduced fat cream cheese, it won’t turn out right! Made right, very yummy!

    • Deb

      I used it, as well as reduced fat crescent rolls. came out great!

  30. Ann

    This is really good served with sliced strawberries or any other berry

  31. Crystal

    These are delicious! I’ve been making a very time consuming version with toast for years and this tastes just like it and is a hundred times easier. Thank you for posting.

  32. Beth

    I made this tonight and we all were in heaven!!!!
    thanks!

  33. Vanessa Mcgovern

    Just made this using pumpkin cream cheese from walmart. Super delicious and festive!!

  34. Melissa

    I made these last night for my work’s Thanksgiving potluck today. It was a HUGE hit! Everyone loved it! Thanks for the recipe Hip2Save!

    • Lina (Hip's Modern Martha)

      Awesome! You’re welcome! Thanks for letting us know 🙂

  35. Susan

    Did anyone else find that a 1/4 c. sugar & 1 tsp. cinnamon was too much? I only sprinkled a all amount of the sugar mix on top and had quite a but left over. Should I really use all of it?

    • Jennifer B.

      I think you could easily use less and that’s what I’m planning to try the second time I make this.

    • Deb

      I used the whole amount both times I made it. I didn’t think it was too much. Did you make it in a 9 x 13 pan?

  36. Deb

    Do these need to be refrigerated? Can they be frozen?

  37. Chryssa

    I make a pumpkin version for thanksgiving every year–basically subs a thing of cream cheese for pumpkin purée and spices. It’s online–I think it’s pumpkin sopapilla cheesecake–my family lives it!

  38. Ashley

    Oh my goodness! Thanks for the post Colin! I was getting ready to make a plain ol’ cheesecake and then saw this and immediately got to work on it…I may never make another cheesecake ever again. These were truly divine! Oh and I didn’t have any cinnamon so I used some brown sugar instead…omg yum!

  39. Savin Girl

    I literally have about 5-6 bars of cream cheese that I need to use before next month. This looks delish!

  40. connie

    Luscious, cheese cake I;ve made in a flash. My husband would get a piece after dinner, then I would. Am breakfast, for both of us & dinner dessert , am breakfast then all gone.

  41. Simone Sparks

    I make this with a Layer of blueberries. very good.

  42. Stephanie Barber

    I used great value cresent rolls and they are just shy of fitting on the top layer correctly. I used a mason jar to roll the bottom layer to fit but couldnt devise a way to roll the top layer without smooshing it into the cream cheese filling. Its in the oven right now. .

  43. diane

    yummy

  44. Janice Reese

    I add a box of dry pudding mix to the filling and cut the sugar in half. My favorite flavors are butterscotch and pumpkin spice which is great for fall.

  45. Abby H.

    I made this two months ago, my friends are asking me to do it again. I love it, it’s easy and tasty!

  46. Kam

    I just made these today and it was delicious. I used the crescent roll sheets instead of the triangles. I used only one 8 ounce package of cream cheese with a half cup of sugar and one tablespoon of vanilla. I will definitely make these again.

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