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Lemon Cheesecake Crescent Rolls

A quick and delightful dessert featuring crescent rolls filled with creamy lemon cheesecake, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 8 rolls
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough and Filling
  • 1 can crescent roll dough (8 oz—the standard size)
  • 4 oz cream cheese, softened (full fat for best flavor) For a creamier filling, use full-fat.
  • 2 tablespoons granulated sugar Adjust sweetness to taste.
  • 1 tablespoon lemon juice Fresh is best.
  • 1 teaspoon lemon zest Add more for extra flavor.
  • 1/2 teaspoon vanilla extract Enhances the flavor.
Topping (optional)
  • 1 tablespoon melted butter For brushing on top before baking.
  • to taste powdered sugar For dusting or drizzling.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Open the crescent roll dough and separate it into triangles.
  3. In a medium bowl, mix together the softened cream cheese, sugar, lemon juice, lemon zest, and vanilla until smooth.
Assembling
  1. Spread a tablespoon of the cheesecake mixture onto each triangle, keeping it heaped near the fat end.
  2. Gently roll each triangle from the big side to the tip and tuck the edges under.
  3. Space the rolls out on the prepared baking sheet and brush the tops with melted butter.
Baking
  1. Bake in the preheated oven for about 12-14 minutes, until golden brown.
  2. Allow to cool for a few minutes before dusting with powdered sugar if desired.

Notes

For best results, use cold crescent roll dough and ensure cream cheese is softened. Additionally, these rolls can be frozen; reheat before serving for the best flavor.