These lemon cheesecake crescent rolls are a buttery, flaky crust stuffed with lemon cheesecake and drizzled with a sweet citrus glaze.
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 just love making these. They don't take all day and they're incredibly good. Everyone loves these when I make them and they're the first dessert to go at every party! Make them and see for yourself how fast they go!
Ingredients
Here is everything you'll need to make this amazing dessert. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Pillsbury Crescent Rolls
- Cream Cheese
- Lemon Juice & Lemon Zest
- Granulated Sugar
- Powdered Sugar
- Melted Butter
How To Make It
Heres how to make this amazing sweet treat. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 375 degrees.
First, open the crescent rolls and separate them into triangles. In a medium size bowl, beat together using hand mixer the cream cheese, lemon zest and granulates sugar. Place about 1.5 tbs of filling into the widest part of the triangle and wrap the crescent roll dough around it.
PRO TIP: Be sure to pinch the seams closed tightly so the filling doesn't fall out while in the oven.
Place them on a parchment paper lined baking sheet and brush with melted butter. Place them into the center rack of the oven for about 12-15 minutes or until the tops are golden brown. Carefully remove them from the baking sheet and let them cool. Stir the powdered sugar and fresh lemon juice together until a thick glaze forms. Drizzle that over the baked crescent rolls and enjoy.
PRO TIP: Be sure to leave some room between the crescent rolls for them to bake evenly.
Can These Be Make Ahead Of Time?
Yes they can be made a couple hours a head of time, covered and kept in the fridge until they're ready to be baked.
Storage
Let the crescent rolls cool completely and place them into a food safe, air tight container. They will last in the refrigerator for up to three days.
Lemon Cheesecake Crescent Rolls Recipe
Ingredients
- 1 Can Pillsbury Crescent Rolls
- 8 Oz Cream Cheese, softened
- 1 Lemon (juice and zest)
- ¼ Cup Granulated Sugar
- ½ Cup Powdered Sugar
- 3 Tbs Melted Butter
Instructions
- Preheat the oven to 375 degrees.
- In a medium size bowl, beat together using a hand mixer the cream cheese, lemon zest and granulates sugar.
- Open the crescent rolls and separate them into triangles
- Place about 1.5 tbs of filling into the widest part of the triangle and wrap the crescent roll dough around it. Be sure to pinch the seams closed tightly
- Place them on a parchment paper lined baking sheet and brush the tops with the melted butter.
- Place them into the center rack of the oven for about 12-15 minutes or until the tops are golden brown. Carefully remove them from the baking sheet and let them cool.
- Stir the powdered sugar and 3-4 tbs of fresh lemon juice together until a thick glaze forms. Drizzle that over the baked crescent rolls and enjoy.
Video
Other Easy Dessert Recipes
If you like super easy to make dessert recipes like this one, you have to try this 4 Ingredient Cherry Danish, Key Lime Pie Bars and Boston Cream Poke Cake.
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