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Lemon Cheesecake Crescent Rolls
There’s something magical about the combination of tangy lemon and creamy cheesecake, especially when wrapped in flaky, golden crescent roll dough. These Lemon Cheesecake Crescent Rolls transform simple ingredients into an impressive treat that tastes like you spent hours in the kitchen.
Perfect for weekend brunches, afternoon tea, or a special dessert, these rolls strike the perfect balance between tart and sweet. The contrast of the crisp pastry exterior and the luscious cheesecake filling creates a delightful texture experience that will have everyone reaching for seconds.
Why You’ll Love This
- Quick prep time – ready in about 45 minutes from start to finish
- Uses convenient store-bought crescent rolls as a shortcut
- Bright, refreshing lemon flavor perfect for any season
- Impressive enough for guests but easy enough for weekday treats
- Versatile recipe that can be served warm or at room temperature
Ingredients
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 4 tsp freshly grated lemon zest (from 1 large lemon)
- 1 can (8 oz) refrigerated crescent rolls
- 1 tbsp melted butter
- ½ cup powdered sugar
- 2-3 tsp fresh lemon juice
- Extra lemon zest for garnish (optional)
Instructions
- Heat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
- In a bowl, beat the softened cream cheese with sugar and lemon zest until smooth and creamy.
- Unroll the dough into 8 triangles and spoon about 2 tablespoons of lemon filling onto the wide end of each.
- Starting from the wide end, roll each triangle up, tucking the pointy end underneath. Pinch the edges to seal in the filling.
- Place rolls on your prepared sheet, brush with melted butter, and bake for 11-14 minutes until golden brown.
- Mix powdered sugar with lemon juice until smooth, then drizzle over the warm rolls. Sprinkle with extra zest if desired.
Tips & Variations
- For extra lemon flavor, add a simple glaze made with powdered sugar and lemon juice.
- Try adding 1/4 cup of blueberries to the filling for a delicious berry twist.
- Make sure your cream cheese is properly softened to avoid lumps in the filling.
- For a time-saving tip, prepare the filling up to a day ahead and store in the refrigerator.
- Replace lemon with lime or orange for a different citrus variation.
- Add a sprinkle of toasted coconut to the filling for tropical flair.
Serving Suggestions
These Lemon Cheesecake Crescent Rolls are delicious on their own, but they truly shine when paired with fresh berries and a dollop of whipped cream. For a more decadent dessert experience, serve them warm with a scoop of vanilla ice cream.
They also make a wonderful addition to a brunch spread alongside savory options like egg dishes and fresh fruit platters. The bright lemon flavor pairs beautifully with coffee or tea.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 300°F oven for 5 minutes to restore the crispy texture.
- The rolls are done when they’re golden brown and the filling is set but still slightly jiggly.
- For best results, don’t overfill the crescents or the filling may leak during baking.
FAQs
Can I make these ahead of time?
Yes! You can prepare the filling a day ahead and assemble just before baking. Alternatively, you can fully bake them, refrigerate, and gently reheat before serving.
Can I use low-fat cream cheese?
While full-fat cream cheese produces the creamiest results, low-fat cream cheese will work. Avoid using fat-free cream cheese as it won’t provide the same texture.
Can I freeze these rolls?
Yes, they freeze well for up to 1 month. Freeze them after baking and cooling completely. Thaw overnight in the refrigerator and reheat in a 300°F oven for 10 minutes.
What if I don’t have fresh lemons?
In a pinch, you can use bottled lemon juice, though the flavor won’t be as vibrant. For the zest, you can substitute 1/2 teaspoon of lemon extract.
Servings8
Prep15 min
Cook14 min
Calories245 kcal
Ingredients
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 4 tsp freshly grated lemon zest (from 1 large lemon)
- 1 can (8 oz) refrigerated crescent rolls
- 1 tbsp melted butter
- ½ cup powdered sugar
- 2-3 tsp fresh lemon juice
- Extra lemon zest for garnish (optional)
Steps
- Heat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
- In a bowl, beat the softened cream cheese with sugar and lemon zest until smooth and creamy.
- Unroll the dough into 8 triangles and spoon about 2 tablespoons of lemon filling onto the wide end of each.
- Starting from the wide end, roll each triangle up, tucking the pointy end underneath. Pinch the edges to seal in the filling.
- Place rolls on your prepared sheet, brush with melted butter, and bake for 11-14 minutes until golden brown.
- Mix powdered sugar with lemon juice until smooth, then drizzle over the warm rolls. Sprinkle with extra zest if desired.
Nutrition (per serving)
- Calories: 245 kcal
