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Lemon Cheesecake Crescent Rolls

Crescent rolls filled with lemon cheesecake filling are a sweet and tangy dessert, perfect for any occasion. The flaky and buttery crescent rolls pair perfectly with the sweet and tangy lemon cheesecake filling, creating a delicious combination of flavors and textures.

crescent rolls, lemon cheesecake, Easter desserts, spring recipes

Lemon Cheesecake Crescent Rolls

Crescent Rolls stuffed with a creamy, sweet, perfectly tangy Lemon Cheesecake filling and bursting with fresh lemon flavor! These beauties are a great treat for dessert, breakfast, or a snack, and are ideal Brunch stars!

They are also perfect for a party or potluck, as they can be easily transported and served.

Why Should I Make These Lemony Crescent Rolls

  • Simple and easy dessert, with only 10 minutes of hands-on prep time.
  • Made with (store-bought) refrigerated crescent rolls dough.
  • They are soft, fluffy, creamy, flaky, and pillowy.
  • Adaptable to your favorite flavors, but lemon is best, IMHO.
  • They’re SO good!
crescent rolls, lemon cheesecake, Easter desserts, spring recipes

Also?? I was thinking about all that hard work we put in this past Holiday season… All the focus, persistence, and food… And now it’s all packed up and shoved into the closet that you pray no one will ever even *think* about opening up. But, if they do, there goes your secret to “cleanliness”…

So, do you want to talk about lazy, quick desserts today? Basic and necessary sweets? Okay, good! 😊

crescent rolls, lemon cheesecake, Easter desserts, spring recipes

How To Make Crescent Rolls with Cheesecake Filling

  • First, you will pick up a couple of cans of crescent rolls dough (the Pillsbury type) from the store. Just so you know, you can also use puff pastry dough, but you must roll it out real thin before using it. Then you’ll cut the puff pastry dough into triangles just as it needs to be cut to make crescents.
  • Next, we will move on to the more delicious phase, making our cheesecake filling with cream cheese, sugar, flour, lemon zest, and vanilla. Make sure to mix it until creamy and smooth.
  • Spread the cheesecake filling onto each triangle, roll them up into the shape of a crescent, and set on a parchment-lined baking sheet; freeze for 30 minutes before baking. Bake time is around 11 to 12 minutes, or until golden brown.
crescent rolls, lemon cheesecake, Easter desserts, spring recipes

I also have received countless emails about readers trying to find a way around making the pastry dough for my Strawberry Cream Cheese Pastries. For the reason that I will not agree to making those pastries with store-bought-whatever, no matter how many times I am asked, I made these similar crescent rolls, and they are way easier and kind of just as delicious!

crescent rolls, lemon cheesecake, Easter desserts, spring recipes

This is a basic recipe that you can customize however you like, but I wouldn’t change it. Just my two cents.
The lemon cheesecake filling is BE.YOND. The glaze, also lemony, is just the icing on top. Eating the rolls while they are still warm?!? DO IT! It’s PRICELESSSSS.

Make ’em soon! 😉


Easy Crescent Dough Desserts:

Lemon Cheesecake Crescent Rolls

Katerina | Diethood
Crescent rolls filled with lemon cheesecake filling are a sweet, creamy, and delicious dessert. Flaky crescent rolls pair perfectly with the tangy lemon cheesecake filling.
4.72 from 7 votes
Servings : 16 servings
Prep Time 10 minutes
Cook Time 15 minutes
Chilling and Cooling Time 45 minutes
Total Time 1 hour 15 minutes


  • 2 cans (8-ounces each) refrigerated crescent rolls, I use Pillsbury's
For the Lemon Cheesecake Filling
  • 4 ounces reduced-fat cream cheese, or full fat cream cheese, softened
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg yolk, lightly beaten to break up the yolk
  • 1 teaspoon lemon zest
  • ½ tablespoon pure vanilla extract
For the Egg Wash and Topping
  • 1 large egg, lightly beaten to break up the yolk
  • turbinado sugar
For the Glaze
  • cup powdered sugar
  • 1 tablespoon lemon juice


  • Line a large baking sheet with wax paper.
  • Unroll the dough and break it up into 16 triangles.
  • Transfer the triangles to the wax paper-lined baking sheet. Use two baking sheets if necessary. Set aside.
  • In your mixer's bowl, beat the softened cream cheese, sugar, and flour until well combined.
  • Add in the egg yolk and beat until incorporated.
  • With the mixer on, add the lemon zest and vanilla, and continue to mix until completely smooth and thoroughly combined.
  • Place 1 heaping tablespoon of filling at the center of the wide end of each triangle.
  • Starting at the wide end, roll the dough to the opposite point and pinch the edges to seal.
  • Keep rolls pointed side down and slightly curve the sides to resemble a crescent shape.
  • Place in the freezer for 30 minutes.
  • Preheat oven to 375˚F.
  • Lightly spray a baking sheet with cooking spray.
  • Remove crescents from the freezer and transfer them to the greased baking sheet.
  • Brush the rolls with the egg wash and sprinkle them with turbinado sugar.
  • Bake for 12 minutes, or until puffed up and lightly browned.
  • Remove from oven and transfer them to a wire rack to cool.
Make the Glaze
  • In the meantime, place the powdered sugar in a medium bowl and whisk in the lemon juice; whisk until combined. Glaze should be thick but pourable. Add more sugar or lemon juice, as necessary, to achieve desired consistency.
  • Drizzle the glaze over the cooled crescent rolls.
  • Serve.



Serving: 1 crescent roll | Calories: 142 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.001 g | Cholesterol: 27 mg | Sodium: 253 mg | Potassium: 26 mg | Fiber: 0.04 g | Sugar: 7 g | Vitamin A: 71 IU | Vitamin C: 1 mg | Calcium: 14 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: crescent roll desserts, pillsbury crescent roll recipes, stuffed crescent roll recipes
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55 comments on “Lemon Cheesecake Crescent Rolls”

    1. Katerina - Diethood
      Katerina Petrovska

      Yep, that’s totally fine, but you’ll need a little bit of extra liquid (maybe milk, more vanilla, lemon juice) in the cheesecake mixture so to achieve that silky smooth texture. Just add enough to make it smooth… you won’t need much.

  1. Hi this looks absolutely t die for. My husband and son love all things lemon. Question…is this a bake cream cheese filling or can u use with other things as a no bake filling?

  2. I just made these tonight! They were good, but next time I will leave the flour out of the filling. They don’t bake long enough for the raw flour taste to disappear. The glaze has a nice lemon tartness to cut through the sweetness. I will make again with that one adjustment!

  3. Just curious… can you make these ahead of time & store in the freezer & then pull out to bake when needed?! If so, does the baking time need to be adjusted if they’ve been in the freezer longer than 30 minutes?!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Eleanor! I’ve never tried it… but it should work as long as they are cooled down completely before placing them in the freezer. However, my suggestion is that it’s always better if you freeze them first, then bake right before serving.

  4. Avatar photo
    Jane Christie

    Not enough filling for 2 cans of rolls…. Should have used the 8 oz of cream cheese, etc….disappointed directions were not more accurately measured….

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Jane! I have made these multiple times, and if anything, I’ve had some filling leftover. BUT, maybe I use much less of the filling and that is why it works out for me. Nevertheless, I’m sorry that it didn’t work for you! Have a great rest of the weekend!

  5. Made these for a brunch date today. They were delicious! Not too much of an overpowering lemon taste, just the right amount! The only issue was that the glaze was clear. The glaze in the pics above is clearly white. Mine would’ve looked much prettier if you were able to see the glaze. Otherwise the taste was truly delicious. The perfect brunch dessert!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Amy! So happy you enjoyed them!! Thank you! Next time just pour a bit more powdered sugar in the glaze and that will thicken it and it will appear whiter. Have a great Sunday!

  6. Avatar photo
    Frances Barker

    I just love crescent rolls and I am thinking about getting up and making these to ty out and see if they are as good as they Look I cook something on Wed. To take to Church as a dessert So I will Try Them Today !! Thank You For Sharing This Recipe , Sincerely Frances Barker….

  7. Made these this morning, turned out great!!! Only change, substituted sugar w/Splenda w/n the cream cheese mixture.

    1. Katerina - Diethood
      Katerina Petrovska

      HI! So it worked with the splenda, too? YAY! I’m going to make them for my dad, then. 🙂 Very happy to hear you enjoyed them! Thank YOU!

  8. what if you just froze the filling before putting in the crescent rolls. Seems like it would be easier to fill and roll up.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Jeanie! The reason I freeze the crescent rolls is because the filling has less of a chance of melting/oozing out while baking.

  9. Avatar photo
    Jen and Emily @ Layers of Happiness

    Oh my gosh!! Currently dying over these… so flaky, warm, gooey, goodness!! I need these in my life. Correction: these will soon be in my life. 🙂

  10. Avatar photo
    Thalia @ butter and brioche

    That lemon cheesecake filling just sounds so divine.. wish I had one of these rolls to devour right now!

  11. Avatar photo
    Jennie @themessybakerblog

    I shoved everything in my office. I’m still waiting on the hubs to relocate all the crap to the attic. It might never happen. These… These are going to happen. Pinned.

  12. Avatar photo
    Aimee @ Like mother like daughter

    These look gorgeous and sound amazing. I love that they could even be eaten for breakfast or for dessert.

  13. Avatar photo
    Amy @ Amy's Healthy Baking

    I know it’s January and we’re all supposed to be on a healthy kick, but… That just leaves me craving sweets even more. And lemon cheesecake inside of crescent rolls? Pure genius. Pinned!

  14. Avatar photo
    Laura Dembowski

    Oh yes, these would be the bomb warm! I’m all about warm desserts even if the recipe says to let them coo . I’m a rebel 😉

  15. Avatar photo
    Angela {Mind Over Batter}

    I’m a scratch baker too, but it’s cold and I’m lazy, and I just want to get to the finish line with several large bites of these cresent rolls. That cheesecake filling. Omgosh!!

  16. Avatar photo
    Heather / girlichef

    Oh yes, I would definitely choose the lemony cream cheese filling – these look irresistible. And I love how simple they are to put together.

  17. Avatar photo
    Lora @cakeduchess

    Nothing wrong with a little convenience (esp after the holidays!!). I’d love one for breakfast right now! And feta mac and cheese…that’s on my mind as well!!

  18. Avatar photo
    Nami | Just One Cookbook

    We always get cresent rolls from costco and keep them in the fridge. next time I’ll try this recipe! LOVE the lemony cream idea. I think refreshing part made me feel like I could eat more than chocolate filling. 😉

  19. Avatar photo
    amanda @ fake ginger

    Omg, I love crescent rolls so much it’s embarrassing. I wish I had one of these right now!

  20. Avatar photo

    Kate….these look divine! Nothing perks me up more than lemon pastry in the middle of winter! Sweet and easy and i wouldn’t change a thing! (stunning photos!)

  21. Avatar photo
    Lauren @ Healthy Delicious

    Um, yum! Lemon and cram cheese are so amazing together. I’m posting a recipe with both of those ingredients tomorrow. 😉

  22. Avatar photo
    Kim (Feed Me, Seymour)

    I love anything lemon and anything cheesecake. These bites look especially delicious!

  23. Avatar photo
    Tonia from TheGunnySack

    I am right there with you celebrating easy! I’ve heard rumors that homemade crescent rolls take three days to make and I am too impatient for that! 🙂

  24. These look wonderful! I cannot get crescent rolls here in Australia can you suggest an alternative please!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi June!!

      I’ve been searching the net for a good hour looking for a substitute, but it looks like Australia does not like to sell refrigerated dough. I even asked in a forum and was told that Aussies like their baked goods made from scratch. I don’t blame you! 😀 If by some miracle you find refrigerated dough that’s used for croissants, take it. If not, you’ll have to make croissants from scratch. BUT, I do have a recipe for Macedonian croissants (dinner rolls), and instead of the feta, you can use the lemon cheesecake mixture. Here’s the recipe: I hope this helps, somewhat. Thank you, June!

  25. Avatar photo
    Ashley @ Wishes & Dishes

    Awesome use of crescent rolls!! I love coming up with different ways to eat them 🙂

  26. Avatar photo
    Brenda@Sugar-Free Mom

    Monday’s should always be about easy so it’s less stressful! Love that lemony cream inside!

  27. Avatar photo
    Martha @ A Family Feast

    Nothing at all wrong with a few little shortcuts – especially if THAT FILLING is inside! I love lemony treats and this one is calling my name!

  28. I was thinking about other fun things to use for the filling but then I read your comment about the lemon filling being “beyond.” You just don’t mess with that. Can’t wait to try this, pinned the recipe!

  29. Avatar photo
    Cookin Canuck

    Easy is good! On a Monday, I can’t handle anything too difficult. I could eat these for dessert (and lunch and snack time).

      1. Katerina - Diethood
        Katerina Petrovska

        Hi! That’s sugar in the raw. It looks like large brown crystals. Should be easy to find in the baking aisle next to the other sugars. I hope that helps!

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