Lemon Cheesecake Crescent Rolls – Super easy and incredibly soft Crescent Rolls filled with a sweet and delicious lemon cheesecake filling.
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!
LEMON CHEESECAKE FILLING … HOLLA!
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!
HOW TO MAKE LEMON CHEESECAKE CRESCENT ROLLS
- 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.
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!
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!
WATCH HOW TO MAKE LEMON CHEESECAKE CRESCENT ROLLS
Lemon Cheesecake Crescent Rolls
- 2 cans (8 oz each) refrigerated crescent dinner rolls
- FOR THE FILLING
- 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
- EGG WASH and TOPPING
- 1 large egg , lightly beaten
- turbinado sugar
- FOR THE GLAZE
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
- Line a large plate or baking sheet with wax paper.
- Unroll dough to form 16 triangles.
- Transfer triangles to wax paper lined plate. Set aside.
- In your mixer's bowl, beat cream cheese, sugar and flour until well combined.
- Add egg yolk and beat until incorporated.
- With mixer on, add lemon zest and vanilla; mix until smooth and thoroughly combined.
- Place 1 heaping tablespoon of filling at center of wide end of each triangle.
- Starting at the wide end, roll to opposite point; pinch edges to seal.
- Keep rolls pointed side down and curve into crescent shape.
- Place in the freezer for 30 minutes.
- Preheat oven to 375.
- Lightly spray a baking sheet with cooking spray.
- Remove crescents from freezer and transfer to prepared baking sheet.
- Brush crescents with egg wash and sprinkle with turbinado sugar.
- Bake for 12 minutes, or until puffed up and lightly browned.
- Remove from oven and transfer to a wire rack to cool.
- MAKE THE GLAZE
- Place powdered sugar in a medium bowl and whisk in lemon juice; whisk until combined. Glaze should be thick, but pourable.
- Add more sugar or lemon juice, as necessary, to achieve desired consistency.
- Drizzle over crescents.
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.
55 comments on “Lemon Cheesecake Crescent Rolls”
Hi… this looks sooo good but is it possible to omit the egg yolk from the filling?
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.
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?
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!
These look AMAZING! I love lemon and cheesecake….swoon!
Easy and decadent. My kinda recipe!!!