Lemon Cheesecake Crescent Rolls
Delightful rolls filled with a creamy lemon cheesecake mixture, wrapped in flaky crescent rolls, perfect for gatherings and dessert spreads.
Ingredients
For the Filling
- 8 oz cream cheese, softened Rich and creamy base for cheesecake flavor.
- ¼ cup granulated sugar Sweetens the filling.
- 4 tsp freshly grated lemon zest Adds refreshing citrus aroma.
- 2-3 tsp fresh lemon juice Enhances lemon flavor.
For the Crescent Rolls
- 1 can (8 oz) refrigerated crescent rolls Tender, flaky pastry for wrapping.
- 1 tbsp melted butter For brushing on rolls.
For the Glaze
- ½ cup powdered sugar Sweetens the glaze.
- 2-3 tsp fresh lemon juice Adds tang to the glaze.
Garnish
- to taste extra lemon zest For finishing touch.
Instructions
Preparation
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened cream cheese with granulated sugar and lemon zest until smooth and creamy.
- Unroll the crescent rolls and divide them into 8 triangles.
- Spoon 2 tablespoons of the lemon filling onto the wide end of each triangle.
- Roll up each triangle from the wide end, tuck the pointy end underneath, and pinch the edges to seal the filling inside.
- Place the rolled-up crescent rolls on the prepared baking sheet and brush them lightly with melted butter.
Baking
- Bake for 11-14 minutes until the rolls are golden brown and puffy.
- Meanwhile, mix the powdered sugar with lemon juice in a bowl to create a smooth glaze.
- Drizzle the glaze over the warm rolls and garnish with extra lemon zest if desired.
Notes
Make sure the cream cheese is softened for easy mixing. Preheat the oven before baking for best results. Store leftover rolls in an airtight container for up to three days.