Description
Enjoy the perfect blend of creamy cheesecake and flaky pastry with these Lemon Cheesecake Crescent Rolls. Made with a zesty lemon filling and buttery crescent roll dough, this easy-to-make treat is ideal for dessert, breakfast, or a snack.
Ingredients
Scale
- 1 can (8 ounces) refrigerated crescent roll dough
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 egg yolk
- 1/4 cup powdered sugar (for optional glaze)
- 1 tablespoon milk (for optional glaze)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Filling: Beat cream cheese, granulated sugar, vanilla extract, lemon juice, lemon zest, and egg yolk until smooth.
- Unroll the Crescent Dough: Separate the crescent roll dough into triangles and place them on the baking sheet.
- Add the Filling: Spoon about a tablespoon of the cream cheese mixture onto the wide end of each triangle.
- Roll and Shape: Roll up each crescent roll from the wide end to the pointed tip and place seam-side down.
- Bake: Bake for 12–15 minutes, until golden brown.
- Prepare the Glaze (Optional): Whisk powdered sugar and milk until smooth.
- Drizzle and Serve: Let rolls cool slightly, drizzle with glaze if desired, and serve warm or at room temperature.
Notes
- Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheating: Warm in a 300°F oven for 5–7 minutes or microwave for 15–20 seconds.
- Variations: Add fresh berries, use lime instead of lemon, or sprinkle with cinnamon sugar before baking.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: lemon cheesecake crescent rolls, easy crescent roll dessert, lemon cream cheese pastries, quick cheesecake bites, flaky lemon pastries