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Create this showstopper pull apart cheesecake Christmas tree with only four ingredients – a perfect holiday dessert!
Chocolate Cheesecake Filled Rolls!
We had you at Cheesecake, right?
Today’s pull apart cheesecake Christmas tree is a sweet twist on our Christmas Roll Christmas Tree. It has a tangy cheesecake filling AND chocolate – all wrapped up in buttery flaky crescent rolls. SO good!
This tasty dessert is also beautiful (a great centerpiece) and perfect for feeding a crowd! It’s not only tasty, but only requires 4 ingredients and is very simple to put together.
For more options try our Christmas Tree Pull Apart Bread or Puff Pastry Snowflake.
WHY WE LOVE IT:
- Ready in no time. This Christmas dessert is quick to assemble and ready to enjoy in about 30 minutes!
- Short shopping list. With only 4 ingredients, it’s so simple the kids could make it!
- Sharable. This sweet treat is easy to serve and share – a finger food dessert!
Ingredients
PREP TIME: 20 minutes
COOK TIME: 13 minutes
- 2 (8-ounce) cans of refrigerated Pillsbury™ Original Crescent Rolls (8 count)
- 6 ounces cream cheese, softened – Use a block of full-fat cream cheese for best results, but a low-fat block will also work.
- ½ cup powdered sugar, sifted
- ½ cup chocolate chips, semi-sweet or milk chocolate – or white chocolate chips, butterscotch chips, or peanut butter chips
- optional topping – Drizzle melted chocolate on the tree to resemble a garland.
How to Make a Pull Apart Cheesecake Christmas Tree
- PREP. Preheat oven to 375°F. Line a large baking sheet or jelly roll pan with parchment paper. Set aside.
- FILLING. In a medium bowl, mix softened cream cheese and powdered sugar until combined and smooth. Set aside.
- DOUGH. Separate the dough into 16 triangles. Using a pizza cutter, cut each triangle in half lengthwise to make 32 skinny triangles.
- ASSEMBLE. Add a heaping ½ teaspoon of the cream cheese mixture to the largest side of each triangle and add 3-4 chocolate chips.
- Roll up each crescent roll, starting at the large side and rolling up towards the pointy end.
- Place each roll on the prepared sheet to make a tree-shaped pattern with one roll on top, then a row of 2, 3, 4, 5, 6, and 7. Use the remaining 4 rolls to create a square trunk at the bottom.
- BAKE. Once done, bake for 13-16 minutes or until golden brown. Sprinkle with more powdered sugar and serve warm.
PRO TIP: Best way to Transfer Your Tree
Use the parchment paper to transfer the baked tree to a serving tray. You can either trim the parchment paper close to the tree or gently slide it out from under the tree.
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Pull Apart Cheesecake Christmas Tree
Ingredients
- 2 (8-ounce) cans refrigerated Pillsbury™ Original Crescent Rolls (8 count)
- 6 ounces cream cheese, softened
- ½ cup powdered sugar, sifted
- ½ cup chocolate chips, semi-sweet or milk chocolate
Instructions
- Preheat oven to 375°F. Line a large cookie sheet or jelly roll pan with parchment paper. Set aside.
- In a medium bowl, mix softened cream cheese and powdered sugar until combined and smooth. Set aside.
- Separate the dough into 16 triangles. Using a pizza cutter, cut each triangle in half lengthwise to make 32 skinny triangles.
- Add a heaping ½ teaspoon of the cream cheese mixture to the largest side of each triangle and add 3-4 chocolate chips.
- Roll up each crescent roll, starting at the large side and rolling up towards the pointy end.
- Place each roll on the prepared sheet to make a tree shape starting with the top and going down. Repeat with each roll.
- Once done, bake for 13-16 minutes or until golden brown. Sprinkle with more powdered sugar and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cut the recipe in half or make two smaller trees. Arrange in the shape of a Christmas tree as follows- use 1 dough roll for the trunk then a row of 5, 4, 3, 2, and 1 rolled ball on top.
Assemble the dessert Christmas tree, cover it with plastic wrap, and store it in the refrigerator for up to 2 hours before baking and serving warm.
Cool, cover the tray with plastic wrap, and store it in the fridge for 3-4 days or in the freezer for 1-2 months. Thaw if needed and reheat in a preheated 300°F oven for about 10 minutes.
