Lemon Cheesecake Crescent Rolls
Flaky, buttery crescent rolls filled with a creamy lemon cheesecake filling and topped with a tangy lemon glaze. A quick and easy dessert ready in under 30 minutes!
Equipment
- Mixing Bowl
- Hand Mixer or Whisk
- Baking Sheet
- Parchment paper
Ingredients
Crescent Roll Dough & Filling
- 1 package crescent roll dough 8-count refrigerated rolls
- 4 oz cream cheese cold
- 2 tbsp granulated sugar
- ¼ tsp lemon extract
- ½ lemon zest zest of half a lemon
Lemon Glaze
- 1 cup powdered sugar
- 1 ½ tbsp lemon juice freshly squeezed
- ½ lemon zest zest of half a lemon
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the cold cream cheese, granulated sugar, lemon extract, and lemon zest until smooth.
- Unroll the crescent roll dough and separate it into 8 triangles.
- Spoon about 1-2 teaspoons of the cheesecake filling onto the wider end of each triangle.
- Roll the dough starting from the wider end, tucking in the corners as you go, and place them on the baking sheet.
- Bake for 12-14 minutes or until golden brown.
- While the rolls cool, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze.
- Drizzle the lemon glaze over the cooled crescent rolls and serve.
Notes
For a fruity variation, add fresh blueberries or raspberries to the cheesecake filling before rolling. For extra crunch, sprinkle chopped nuts over the glaze.