These lemon cheesecake crescent rolls are a buttery, flaky crust stuffed with lemon cheesecake and drizzled with a sweet citrus glaze.

Lemon Cheesecake Crescent Rolls

From the recipe collection of Tara Ippolito

These lemon cheesecake crescent rolls are the perfect dessert, snack or breakfast.

And let me tell you, you are going to LOVE them!

The soft, buttery crescent roll dough filled with sweet citrusy cheesecake tastes so incredibly delicious together.

And top that off with the lemon icing and it’s just about perfect.

I’m not a great baker and I share that often.

When I make a dessert it has to be easy and kinda fool proof. This recipe is both of those things.

Ilove making these because they don’t take all day and they’re incredibly good.

Everyone loves these when I make them.

They’re the first dessert to go at every party.

Ilove making these because they don’t take all day and they’re incredibly good.

Everyone loves these when I make them.

They’re the first dessert to go at every party.

hope you try these lemon cheesecake crescent rolls.

I know you’ll love them just as much as I do.

Fast. Simple. Delicious

Did you know that I have a cookbook called Fast Simple Delicious? 

It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HEREto order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Tips for making lemon cheesecake crescent rolls

• Make sure the cream cheese is soft. Either take it out of the fridge until it’s around room temperature or pop it into the microwave for 10 seconds.
• Close the sides well. Be sure to pinch them closed so no filling escapes when they’re being naked.
• Try to serve these warm. You can make these a couple hours a head of time and keep them in the fridge until they’re ready to be baked. But when it comes to eating them, they’re best served warm.

Other Easy Desserts:

• 3 ingredient blueberry cobbler
• Muffin tin banana cream pies
• Chocolate chip skillet cast iron skillet
• Cinnamon Roll Apple Pie
• 4 ingredient cherry Danish

Lemon cheesecake crescent rolls ingredients:

• Pillsbury Crescent rolls
• Cream cheese, softened
• Lemon & lemon zest
• Granulated Sugar
• Powdered sugar
• Melted butter

Instructions:

First, add the softened cream cheese, granulated sugar, and lemon zest to a medium sized bowl.

Next, beat everything together using a hand mixed until it’s evenly combined and smooth and set the bowl aside.

Now open the crescent rolls and separate them into their triangles.

Take about a tablespoon and a half of the lemon cheesecake filling and place it in the largest part of the crescent roll triangle.

Then roll the crescent dough around the cheesecake filling.

Be sure to pinch the sides closes as best as you can to prevent and filling coming out while they bake.

Next, place them on a parchment paper lined baking sheet and brush the tops with butter.

Keep a little room in between them so they don’t blend together when they are baking.

Now place in the oven at 375° for 12-14 minutes or until the crescent rolls are golden brown.

Once they’re finished cooking, carefully take them off the hot baking sheet and let them cool slightly.

In the meantime, mix together the powdered sugar and lemon juice until it makes a thick glaze.

Finally drizzle that over the top and serve warm. Enjoy!

Lemon Cheesecake Crescent Roll Video