Lemon Cheesecake Crescent Rolls

4.78 from 9 votes
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Lemon Cheesecake Crescent Rolls combine flaky crescent pastry with a sweet and creamy lemon cheesecake filling for a deliciously quick and indulgent dessert. The buttery crescent rolls pair perfectly with the sweet and tangy lemon cheesecake filling, creating a tasty combination of flavors and textures.

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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 Crescent Rolls

  • Simple. An easy dessert with only 10 minutes of hands-on prep time.
  • Quick. Made with (store-bought) refrigerated crescent roll dough.
  • Fluffy. They are soft, creamy, flaky, and pillowy.
  • Customizable. Adaptable to your favorite flavors, but lemon is best, IMHO.

Cheesecake Crescent Rolls Ingredients

  • Refrigerated crescent rolls (like Pillsbury’s)
  • Cream Cheese
  • Sugar
  • All-purpose flour
  • Large egg yolk, lightly beaten, for the cheesecake filling
  • Lemon zest
  • Pure vanilla extract
  • Large egg, lightly beaten, for the egg wash topping
  • Turbinado sugar, for the topping
  • Powdered sugar, for the glaze
  • Lemon juice, for the glaze

How To Make Crescent Rolls with Cheesecake Filling

  • First, you will pick up a couple of cans of crescent roll dough (the Pillsbury type) from the store. You can also use puff pastry dough, but you must roll it out really 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.
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Recipe Tips And Variations

  • Room Temperature Ingredients: For optimal results in baking, especially when creating dishes like cheesecakes or pastries, it’s crucial to use ingredients like cream cheese, eggs, and butter at room temperature. Ingredients at room temperature blend more easily and uniformly, ensuring your cheesecake filling is creamy and free of lumps.
  • Cheesecake Filling Preparation: When making the cheesecake filling, blend cream cheese, sugar, flour, lemon zest, and vanilla together. It’s important to mix until the mixture is creamy and smooth for a consistent flavor and texture.
  • Freezing Before Baking: A key step is to freeze the filled crescents for 30 minutes prior to baking. This helps maintain their shape and ensures even cooking.
  • Alternative Fillings: When making pastries like crescent rolls, don’t hesitate to get creative with your fillings. Beyond the classic cheesecake, you can explore a variety of flavors like fruit preserves, Nutella, almond paste, or savory options such as ham and cheese or spinach and feta.
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If you plan to consume the crescent rolls within a day or two, you can store them in an airtight container at room temperature. For longer storage, refrigerate them in an airtight container for up to 4 days or freeze them for up to a month.

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4.78 from 9 votes

Lemon Cheesecake Crescent Rolls

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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling and Cooling Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 16 servings


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

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.

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  1. Ann says:

    Hi… this looks sooo good but is it possible to omit the egg yolk from the filling?

    1. Katerina Petrovska says:

      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.

  2. Michelle says:

    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?

  3. Lisa Brass says:

    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!

  4. Lane & Holly @ With Two Spoons says:

    These look AMAZING! I love lemon and cheesecake….swoon!

  5. Jennifer @ Show Me the Yummy says:

    Easy and decadent. My kinda recipe!!!