Lemon Cheesecake Crescent Rolls: An Easy, Zesty Treat for Any Time

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Imagine a warm, flaky pastry with bright lemon flavor and creamy cheesecake at the center.

That’s what you get with lemon cheesecake crescent rolls.

These rolls hit the sweet spot between breakfast and snack, offering a tangy kick wrapped in buttery layers.

They’re fast enough for busy mornings and impressive enough for guests.

All you need are affordable ingredients and a little know-how, and you’re set for a treat that tastes like heaven.

Lemon Cheesecake Crescent Rolls

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Ingredients List for Lemon Cheesecake Crescent Rolls

Here’s a quick look at what you’ll need.

Break the list into three simple parts to keep things organized.

If you’re short on one item, you’ll find easy swaps below.

Crescent Roll Dough

• 2 cans refrigerated crescent roll dough (8-ounce cans), about 16 triangles total

• If using frozen dough, thaw overnight in the fridge for best results

• Pillsbury or any store brand will work

Lemon Cheesecake Filling

• 8 ounces cream cheese, softened (full-fat or reduced-fat)

• 1/4 cup granulated sugar

• 1 lemon, zested and juiced (about 2 teaspoons zest, 2 tablespoons juice)

• 1/2 teaspoon vanilla extract

• 1 egg yolk (optional, makes the filling rich and fluffy)

Tip: If you’re out of fresh lemons, bottled lemon juice plus extra zest from another citrus will still taste great.

Optional Glaze and Toppings

• 1/2 cup powdered sugar

• 1 tablespoon lemon juice or milk

• Fresh berries (blueberries or raspberries look great)

• Toasted shredded coconut

• Melted white chocolate for drizzling

Step-by-Step Preparation Guide

Take these steps one at a time for perfect lemon cheesecake crescent rolls. Each part helps you avoid common mistakes and get the best flavor.

Preparing the Dough

1. Open the crescent roll tubes and gently unroll the dough onto a parchment-lined baking sheet.

2. Find the perforated lines and separate each dough sheet into triangles.

3. If it’s a hot day, pop the dough in the fridge for a few minutes to keep it firm.

4. Cover the separated triangles with a clean kitchen towel to prevent drying.

Making the Filling

1. In a medium bowl, blend the softened cream cheese and sugar with a hand mixer until smooth.

2. Mix in the lemon zest, lemon juice, vanilla extract, and egg yolk (if using).

3. Check for lumps, scraping down the bowl as you mix.

4. Chill the filling in the fridge for 10 minutes to firm it up.

Assembling the Rolls

1. Lay each dough triangle flat on your baking sheet.

2. Place a generous spoonful of lemon cheesecake filling at the wide end of each triangle.

3. Starting from the wide end, gently roll the dough toward the point, tucking in the filling as you go.

4. Pinch or press the pointed tip into the roll, sealing it to avoid leaks during baking.

Baking and Finishing

1. Preheat your oven to 375°F (190°C).

2. Space the rolls about two inches apart on your baking sheet.

3. Bake for 12-15 minutes or until the tops turn golden and the dough springs back when tapped.

4. Let them cool for 2-3 minutes before glazing or adding toppings.

5. Mix the powdered sugar and lemon juice to make a smooth glaze. Drizzle over the rolls while they’re still a little warm.

6. Add your favorite toppings like berries, coconut, or a swirl of melted white chocolate for extra style.

Tips, Variations, and Storage

Get the best out of your lemon cheesecake crescent rolls with a few easy tricks and creative tweaks.

These ideas make the recipe even more fun and tasty.

Flavor Boosters

• Extra lemon zest: Add double the zest for a punchier citrus flavor.

• Pinch of sea salt: Mix a sprinkle into the filling to brighten all the flavors.

• Fruit swirls: Add a teaspoon of raspberry or blueberry jam before rolling for a colorful surprise.

• Swap the extract: Try almond or coconut extract to change up the background note.

Freezing and Reheating

• To freeze: Let baked rolls cool completely. Place them in a freezer-safe bag, separating layers with parchment. They’ll keep fresh for up to 2 months.

• To thaw: Place in the fridge overnight or at room temperature for an hour.

• To reheat: Warm in a 300°F oven for 5-8 minutes until soft and the edges crisp up. Microwave in 15-second bursts if you’re rushing, but they may get softer.

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Crescent Roll Dough

• 2 cans refrigerated crescent roll dough (8-ounce cans), about 16 triangles total

• If using frozen dough, thaw overnight in the fridge for best results

• Pillsbury or any store brand will work

Lemon Cheesecake Filling

• 8 ounces cream cheese, softened (full-fat or reduced-fat)

• 1/4 cup granulated sugar

• 1 lemon, zested and juiced (about 2 teaspoons zest, 2 tablespoons juice)

• 1/2 teaspoon vanilla extract

• 1 egg yolk (optional, makes the filling rich and fluffy)

Tip: If you’re out of fresh lemons, bottled lemon juice plus extra zest from another citrus will still taste great.

Optional Glaze and Toppings

• 1/2 cup powdered sugar

• 1 tablespoon lemon juice or milk

• Fresh berries (blueberries or raspberries look great)

• Toasted shredded coconut

• Melted white chocolate for drizzling

Conclusion

Lemon cheesecake crescent rolls bring together crisp pastry, creamy filling, and sunny citrus in each bite.

They’re quick, affordable, and always a hit, from breakfast buffets to after-dinner treats.

You don’t need to be a pastry chef to pull them off. With a few pantry staples and a simple method, you can bake something that feels special but fits everyday life. Give this recipe a try.

Let others know how yours turned out or share your own twist on lemon cheesecake crescent rolls in the comments below!