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.
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!
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! 😊
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.
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!
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
- 2 cans (8-ounces each) refrigerated crescent rolls, I use Pillsbury's
- 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
- 1 large egg, lightly beaten to break up the yolk
- turbinado sugar
- ⅓ 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.
- 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.
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.