Lemon Cheesecake Crescent Rolls

Lemon Cheesecake Crescent Rolls – Super easy and incredibly soft Crescent Rolls filled with a sweet and delicious lemon cheesecake filling.

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. Perfect for dessert, brunch, or a snack, these beauties are the ideal Brunch stars!

Good morning!! It is Monday and we’re celebrating with easy.

Mondays are hard as it is, and since I’m not the best at following the “Meatless Monday” route, easy is the way to go.

Thus, here’s an easy Lemon Cheesecake Crescent Rolls Recap. They are:

  • Super simple and straightforward.
  • Made with refrigerated [crescents] dough.
  • Soft, fluffy, pillowy.
  • Adaptable to your favorite flavors, but lemon is best.
  • They’re SO good!

crescent rolls, lemon cheesecake, Easter desserts, spring recipes


Also?? I was just thinking about all that hard work we put in this past Holiday season… All the focus, and 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 it up. But, if they do, there goes your secret to “cleanliness”…

Sooo, wanna talk about lazy, quick desserts today? Basic and necessary sweets? Okay, good!

crescent rolls, lemon cheesecake, Easter desserts, spring recipes


  • First, you are going to pick up some cans of crescent rolls dough (the Pillsbury type) from the store. FYI: You can also use puff pastry dough BUT BUT 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. OK?
  • Then, we will move onto the next, more delicious phase, and that is where we will make our cheesecake filling with cream cheese, sugar, flour, lemon zest and vanilla.
  • 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 wanted to mention that I 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’ve made up something similar that is 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!


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4.6 from 5 votes
Lemon Cheesecake Crescent Rolls
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins

Super easy and incredibly soft Crescent Rolls filled with a sweet and delicious lemon cheesecake filling.

Course: Dessert
Cuisine: American
Servings: 16
Calories: 141 kcal
  • 2 cans (8 oz each) refrigerated crescent dinner rolls
  • 4- ounces 1/3 Less Fat Cream Cheese , softened
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1 egg yolk , lightly beaten
  • 1 teaspoon lemon zest
  • 1/2 tablespoon pure vanilla extract
  • 1 large egg , lightly beaten
  • turbinado sugar
  • 1/3 cup powdered sugar
  • 1 tablespoon lemon juice
  1. Line a large plate or baking sheet with wax paper.
  2. Unroll dough to form 16 triangles.
  3. Transfer triangles to wax paper lined plate. Set aside.
  4. In your mixer's bowl, beat cream cheese, sugar and flour until well combined.
  5. Add egg yolk and beat until incorporated.
  6. With mixer on, add lemon zest and vanilla; mix until smooth and thoroughly combined.
  7. Place 1 heaping tablespoon of filling at center of wide end of each triangle.

  8. Starting at the wide end, roll to opposite point; pinch edges to seal.
  9. Keep rolls pointed side down and curve into crescent shape.
  10. Place in the freezer for 30 minutes.
  11. Preheat oven to 375.
  12. Lightly spray a baking sheet with cooking spray.
  13. Remove crescents from freezer and transfer to prepared baking sheet.
  14. Brush crescents with egg wash and sprinkle with turbinado sugar.
  15. Bake for 12 minutes, or until puffed up and lightly browned.
  16. Remove from oven and transfer to a wire rack to cool.
  18. Place powdered sugar in a medium bowl and whisk in lemon juice; whisk until combined. Glaze should be thick, but pourable.
  19. Add more sugar or lemon juice, as necessary, to achieve desired consistency.
  20. Drizzle over crescents.
  21. Serve.

Recipe Video

Recipe Notes

Prep Time includes 30 minutes chilling time.

WW SmartPoints: 6

Nutrition Facts
Lemon Cheesecake Crescent Rolls
Amount Per Serving
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 26mg9%
Sodium 260mg11%
Potassium 21mg1%
Carbohydrates 16g5%
Sugar 7g8%
Protein 2g4%
Vitamin A 70IU1%
Vitamin C 0.5mg1%
Calcium 13mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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55 Responses
    1. 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. Michelle

    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. Lisa Brass

    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. Jonna Adams

    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. 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. 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. 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. Amy

    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!

  6. 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. 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!!

    1. 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: https://diethood.com/macedonian-dinner-rolls/ I hope this helps, somewhat. Thank you, June!

  8. 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!

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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