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Pull apart Crescent chocolate chip cheesecake Christmas tree
5 from 3 votes

Pull-Apart Chocolate Chip Cheesecake Christmas Tree

This sweet Crescent Christmas tree makes the best dessert for sharing! So easy to make, this pull-apart chocolate chip cheesecake dessert requires just 5 simple ingredients to make a beautiful and jolly tree!
Author Diana
Servings 32 mini crescents
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2 x 8-ounce cans Pillsbury Original Crescent Rolls
  • 8 ounce block cream cheese softened at room temperature
  • ½ cup powdered sugar plus more for sprinkling
  • ¼ teaspoon salt
  • cup mini semi sweet chocolate chips
  • cup caramel baking chips chopped down


  • Preheat the oven to 375°F/180°C, and line a large cookie sheet with parchment paper or a Silpat silicone mat.
  • Open both cans of crescent rolls, separating the triangles and laying them on a flat surface. Using a pizza or pastry cutter, cut each triangle in half, cutting from the shortest side up to the smallest angle. This will create 32 total triangles.
  • In a medium mixing bowl, cream together the cream cheese and powdered sugar, and salt until smooth. Do not overbeat the mixture as it can become runny.
  • Fold in chocolate chips and caramel pieces.
  • Add about 1 tablespoon of mixture to the thick end of each crescent triangle before rolling the dough towards the smallest point. This will create a crescent shape.
  • Add each crescent to the baking sheet in the shape of a Christmas tree. Start with 1 crescent placed long ways at the very top and continue by an additional 1 down below until you have reached a bottom row of 8. Add 4 crescents in the middle of your tree, at the very bottom in a 2x2 formation to create the tree stump/tree trunk shape.
  • Bake for 15-20 minutes or until golden brown.
  • Remove from the oven, sprinkle with powdered sugar and serve immediately.


  • Mini caramel baking chips can be hard to find. So I chop down regular sized caramel bits into pieces similar size to the mini chocolate chips.
  • For more of an ooey-gooey pull-apart experience, you can increase the crescent filling by 50%.
  • This treat is best served immediately and warm but is also good at room temperature. Do not serve this dessert cold.
  • Storing, Reheating, and Freezing: Store the leftovers in the fridge for 2-3 days. Reheat in the oven at 350°F/180°C for 10-15 minutes or until just warmed through. You can also freeze this. Place in a Ziploc bag and freeze for 1-2 months. Thaw in the fridge overnight or on the counter for 2 hours before reheating and serving.


Serving: 1mini crescent | Calories: 105kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 158mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 97IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.3mg