Description
Flaky, buttery crescent rolls filled with a creamy, zesty lemon cheesecake filling these delightful pastries are perfect for breakfast, brunch, or dessert! The combination of tangy lemon and rich cheesecake wrapped in golden crescent dough makes them an irresistible treat. Serve them warm with a dusting of powdered sugar for a bakery-style indulgence!
Ingredients
- 1 can (8 oz) refrigerated crescent rolls
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat Oven & Prep Baking Sheet:
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it.
- Make the Cheesecake Filling:
In a bowl, beat the cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Assemble the Crescent Rolls:
Unroll the crescent dough and separate it into triangles.
Spread 1-2 teaspoons of the lemon cheesecake filling onto the wide end of each crescent.
Gently roll up each crescent, starting from the wide end and tucking the filling inside.
- Bake:
Place the rolls seam-side down on the prepared baking sheet.
Bake for 10-12 minutes, or until golden brown.
- Cool & Serve:
Let the rolls cool slightly.
Dust with powdered sugar for a sweet finishing touch.
Enjoy your warm, flaky, and creamy Lemon Cheesecake Crescent Rolls!
Notes
- For extra lemon flavor, drizzle with a simple lemon glaze (powdered sugar + lemon juice).
- Serve with fresh berries or a dollop of whipped cream for an elevated dessert.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: ~180
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg