Flaky, buttery, and bursting with creamy lemon cheesecake—these Lemon Cheesecake Crescent Rolls are the ultimate treat! Perfect for a quick, easy breakfast or dessert!
Why You’ll Love This Recipe
- Quick and easy to prepare, ready in under 25 minutes
- Perfect balance of tangy lemon and sweet cheesecake filling
- Uses simple ingredients you likely already have in your kitchen
- Great for breakfast, dessert, or a sweet snack
- Easily customizable with different flavors and toppings
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter (for brushing)
- 1 tablespoon powdered sugar (for dusting)
Directions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, beat cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Unroll the crescent roll dough and separate it into triangles.
- Place a spoonful of the cheesecake filling onto the wide end of each triangle, then roll up tightly.
- Arrange on the prepared baking sheet and brush the tops with melted butter.
- Bake for 10-12 minutes or until golden brown.
- Let cool slightly, then dust with powdered sugar before serving.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
- Servings: 8 crescent rolls
- Calories per serving: 180 kcal
Variations
- Berry Twist: Add a small dollop of raspberry or blueberry jam inside each crescent before rolling.
- Chocolate Lemon Delight: Mix in a few mini chocolate chips into the cheesecake filling.
- Nutty Crunch: Sprinkle chopped almonds or pecans on top before baking.
- Glaze Finish: Instead of powdered sugar, drizzle with a simple glaze made of powdered sugar and lemon juice.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a preheated oven at 300°F (150°C) for 5 minutes or microwave for 10-15 seconds until warm.
- These crescent rolls can also be frozen for up to a month. Reheat in the oven for best texture.
FAQs
How do I prevent the filling from leaking out?
Make sure to seal the edges well when rolling and avoid overfilling each crescent.
Can I use homemade dough instead of store-bought crescent rolls?
Yes, but ensure the dough is rolled thinly and cut into triangles for proper baking.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice will work in a pinch.
How can I make these dairy-free?
Use dairy-free cream cheese and butter alternatives.
Can I add extra lemon flavor?
Yes! Add more lemon zest or a drop of lemon extract for a stronger citrus taste.
What can I serve these with?
They pair well with tea, coffee, or a light fruit salad.
Can I make these ahead of time?
Yes! Prepare them a day in advance, refrigerate, and bake when ready.
Why are my crescent rolls not golden brown?
Ensure your oven is fully preheated and brush with melted butter before baking.
Can I use other citrus flavors?
Absolutely! Try orange or lime zest and juice for a different citrus twist.
What if my cream cheese filling is too runny?
Chill the mixture for a few minutes before using to help it firm up.
Conclusion
Lemon Cheesecake Crescent Rolls are a delightful and easy treat that combines the tangy sweetness of lemon cheesecake with the flaky goodness of crescent rolls. Perfect for breakfast, dessert, or a midday snack, these pastries are sure to impress. Whether you enjoy them fresh out of the oven or store them for later, their delicious flavor and simple preparation make them a must-try recipe.
Print
Lemon Cheesecake Crescent Rolls
- Total Time: 22 minutes
- Yield: 8 crescent rolls 1x
- Diet: Vegetarian
Description
Flaky, buttery, and bursting with creamy lemon cheesecake—these Lemon Cheesecake Crescent Rolls are the ultimate treat! Perfect for a quick, easy breakfast or dessert!
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter (for brushing)
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Beat cream cheese, sugar, lemon juice, lemon zest, and vanilla until smooth.
- Unroll crescent dough and separate it into triangles.
- Add a spoonful of filling to the wide end of each triangle and roll up.
- Place on a baking sheet, brush with melted butter, and bake for 10-12 minutes until golden.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
- For extra lemon flavor, add more zest or a drop of lemon extract.
- Best served warm but can be stored in an airtight container for up to 2 days.
- Try drizzling with a simple lemon glaze for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American