Lemon Cheesecake Crescent Rolls
Delightful rolls that blend creamy cheesecake with zesty lemon, all wrapped in a flaky crescent roll, making for a perfect light dessert or snack.
Ingredients
For the filling
- 8 oz cream cheese, softened Use room temperature for easier blending.
- ¼ cup granulated sugar Sweetness balances the tang of lemon.
- 4 tsp freshly grated lemon zest Enhances the citrus flavor.
For the rolls
- 1 can (8 oz) refrigerated crescent rolls Provides a flaky texture.
- 1 tbsp melted butter Brushed on for a golden finish.
For the glaze
- ½ cup powdered sugar Sweetens the drizzle on top.
- 2-3 tsp fresh lemon juice Intensifies the lemon flavor.
- extra lemon zest for garnish (optional) Adds extra zing for presentation.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat together the softened cream cheese, granulated sugar, and grated lemon zest until smooth and creamy.
- Unroll the crescent rolls and gently separate them into 8 triangles.
- Spoon about 2 tablespoons of the filling onto the wide end of each triangle.
- Carefully roll each triangle up, starting from the wide end, to form a crescent shape. Pinch the edges to seal.
- Place the rolls on the prepared baking sheet and brush them with melted butter.
- Bake for 11-14 minutes until golden brown.
- While the rolls are baking, mix the powdered sugar with fresh lemon juice in a small bowl for the glaze.
- Drizzle the glaze over the warm rolls once they’re out of the oven, and sprinkle with extra lemon zest if desired.
Notes
Use room-temperature cream cheese for a smoother filling. Consider increasing the zest for richer lemon flavor or adding vanilla extract for depth. Avoid over-baking.