These Mardi Gras Cheesecake Squares are made using crescent rolls and sprinkled with cinnamon and festive sugar would be so fun to help celebrate the season.
It’s Mardi Gras time everybody! Yes, it kicks off big time down here in January. We like to stretch the season as long as we can. This year, Mardi Gras is in February, which means it’s somewhat early. King cakes have been in the stores since right after the new year. We don’t waste time!
It’s always a treat when someone brings a king cake to lunch or to school to share with everyone. And who’s going to get the baby and have to bring the next one is always fun too! Everyone has their favorite flavor too whether it be strawberries and cream cheese, Bavarian, apple, or just plain. I tend to lean towards anything with cream cheese.
Well these Mardi Gras Cheesecake Squares are a fun change to the usual king cake. They are so good. They were so good that I had to QUICKLY get these suckers out of my house! I dropped some off at my husband’s office so I wouldn’t eat like twelve of them…seriously!
What I love about these Mardi Gras Cheesecake Squares:
- They are super easy to make.
- They only take a few ingredients.
- You can make them ahead of time like the night before you need them.
- All the ingredients are easy to find.
- People love it when you share this treat! It’s perfect to share with friends, neighbors, and co-workers!
Mardi Gras Cheesecake Squares
- 2 cans crescent rolls
- Filling: 3 8 oz. blocks of cream cheese
- 1 1/2 cups of sugar
- 1 1/2 tsp vanilla
- Topping: 1 stick butter, melted
- 1 tsp cinnamon
- 1/3 cup sugar
- 1 tbsp purple sprinkling sugar
- 1 tbsp green sprinkling sugar
- 1 tsp yellow sprinkling sugar
- Preheat oven to 350 degrees.
- Filling: In a mixing bowl, beat cream cheese with sugar. Add vanilla and continue beating until smooth.
- Spray a 9 x 13 with cooking spray.
- Carefully unroll crescent roll dough. Lay into the bottom of pan. Starting in the center and working outward, press to seal seams and spread dough to edges.
- Pour filling onto crescent roll dough.
- Carefully unroll second can of crescent rolls and place on top of filling. Press to seal seems the best you can and gently stretch dough to edges.
- Pour melted butter onto top of dough. Spread all over the dough.
- Mix cinnamon and 1/3 cup of sugar together. Sprinkle all over the top of the butter.
- Sprinkle with remaining colored sugars.
- Bake for 27-30 minutes or until golden brown.
- Let cool and refrigerate. Slice when chilled.
- Serve chilled.
* Make ahead to allow chill time in fridge.
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Amy @ A Healthy Life For Me says
Great recipe! Heading to New Orleans in March right before Mardi Gras.
Kacey @ The Cookie Writer says
These are really cute and creative! I keep seeing football recipes everywhere (not a bad thing!) but this is a refreshing change!
Lauren | From Everyday To Gourmet says
If only I could be eating while *IN* NOLA, I’d be the happiest girl ever! Love. That. Town. These look so sinfully yummy – saving!
Andi @ The Weary Chef says
Oh how I miss cream cheese filled king cakes out here in California! These are such a clever shortcut to get that flavor, Jaren. Thanks for the recipe!
amanda @ fake ginger says
Ahhh, so fun! Mardi Gras is my fave holiday and I’m totally adding this to my party plan!
Meg @ The Housewife in Training Files says
I would be ready to party with these delicious cheesecakes!