Description
These Lemon Cheesecake Crescent Rolls are a deliciously easy dessert made with flaky crescent dough, a creamy lemon cheesecake filling, and a sweet-tart lemon glaze topping. Perfect for a quick treat or a brunch addition.
Ingredients
- 1 block (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 4 teaspoons grated lemon peel (from 1 large lemon)
- 1 can (8 ounces) refrigerated crescent rolls or crescent dough sheets
- 1 tablespoon butter, melted
- 1/2 cup powdered sugar
- 2 to 3 teaspoons fresh lemon juice
- Fresh grated lemon peel for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a medium bowl, beat softened cream cheese, granulated sugar, and lemon peel with an electric mixer until smooth and creamy.
- Open crescent roll package and separate dough into 8 triangles.
- Spoon about 2 tablespoons of the cream cheese mixture onto the wide end of each triangle.
- Roll each triangle from the wide end, tucking the point underneath and sealing the edges.
- Place on the prepared baking sheet and brush with melted butter.
- Bake for 11–14 minutes or until golden brown.
- Let cool for a few minutes before transferring to a cooling rack.
- In a small bowl, mix powdered sugar with 2–3 teaspoons of lemon juice to make the glaze.
- Drizzle glaze over warm crescent rolls and garnish with additional lemon peel if desired.
- Serve warm. Refrigerate any leftovers.
Notes
- Use crescent dough sheets for easier rolling if available.
- Adjust lemon juice in the glaze to control the thickness.
- Best served warm, but can be reheated briefly in the microwave.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crescent roll
- Calories: 230
- Sugar: 12g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
