Description
These Easy Lemon Cheesecake Crescent Rolls are a delightful, quick-to-make dessert combining the tangy creaminess of lemon cheesecake filling wrapped in flaky, buttery crescent roll dough. Perfect for a sweet treat or a brunch addition, they bake up golden brown and are dusted with powdered sugar for a charming finish.
Ingredients
Scale
Crescent Rolls
- 1 can refrigerated crescent roll dough (8-count)
Filling
- 4 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Topping
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Filling: In a bowl, beat together the softened cream cheese, granulated sugar, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined, creating a rich lemon cheesecake filling.
- Prepare Dough: Unroll the refrigerated crescent roll dough and separate it into 8 individual triangles as per the package instructions.
- Fill Dough: Spoon about 1 tablespoon of the lemon cheesecake filling onto the wide end of each crescent triangle, distributing the filling evenly.
- Roll Crescents: Carefully roll up each triangle starting from the wide end, tucking in the sides slightly if needed to seal in the filling and prevent leaks during baking.
- Bake Rolls: Place the filled crescent rolls on the prepared baking sheet and bake for 10 to 12 minutes or until they are puffed up and golden brown.
- Cool and Dust: Allow the crescent rolls to cool slightly on a wire rack, then dust them with powdered sugar before serving to add a touch of sweetness and visual appeal.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling texture.
- Use fresh lemon juice and zest for the best bright, fresh lemon flavor.
- If desired, drizzle with a simple lemon glaze made from powdered sugar and lemon juice for an extra lemony kick.
- These rolls are best served warm but can be stored in an airtight container for up to 2 days and gently reheated.
- You can substitute granulated sugar with a sugar substitute for a lower sugar version.
