Kate Walton
Golden, flaky, and filled with a luscious lemon cheesecake center, these Easy Lemon Cheesecake Crescent Rolls are the perfect mix of tangy and sweet. Imagine the rich creaminess of cheesecake paired with the bright burst of lemon, all wrapped in warm, buttery pastry—this is what morning dreams are made of.
Whether you’re serving these for a brunch treat or a quick dessert, they come together in minutes and taste like they took hours. The simplicity of store-bought crescent dough paired with a homemade filling makes this a go-to recipe that everyone will ask for again.
What Kind of Crescent Dough Should I Use?
Refrigerated crescent roll dough works perfectly for this recipe. Choose a classic, unflavored dough to allow the cheesecake and lemon to shine. If available, go for the seamless dough sheet to make rolling even easier and cleaner.
Ingredients for the Easy Lemon Cheesecake Crescent Rolls
Crescent Roll Dough – This is the buttery, flaky vessel that holds all the creamy filling together. It bakes up beautifully golden and crisp.
Cream Cheese – The base of our cheesecake filling. Softened cream cheese creates a smooth, rich texture.
Granulated Sugar – Adds just the right amount of sweetness to balance the tangy cream cheese.
Lemon Juice & Zest – Fresh lemon juice gives a tart brightness while the zest intensifies the citrusy flavor.
Vanilla Extract – Rounds out the flavors and adds a warm, sweet depth.
Powdered Sugar (for dusting) – A light sprinkling at the end makes these pastries look bakery-worthy and adds a sweet finish.
How To Make the Easy Lemon Cheesecake Crescent Rolls
Step 1: Prep the Filling
In a medium bowl, beat together the softened cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy. Set aside.
Step 2: Roll Out the Dough
Unroll the crescent dough on a lightly floured surface. If you’re using perforated dough, press the seams to seal them. Cut into triangles if not already pre-cut.
Step 3: Add the Filling
Spoon about a tablespoon of the lemon cheesecake filling onto the wide end of each triangle. Be careful not to overfill to avoid leakage during baking.
Step 4: Roll and Bake
Gently roll up each triangle, starting from the wide end, to form crescent rolls. Place on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for about 12-15 minutes, or until golden brown.
Step 5: Cool and Dust
Let the rolls cool slightly on a wire rack. Dust with powdered sugar before serving.
Serving and Storing These Crescent Rolls
These lemon cheesecake crescent rolls are best served warm with a dusting of powdered sugar. They make an elegant brunch option or a refreshing dessert. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the oven or toaster oven to revive their flakiness.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can assemble the rolls, refrigerate them overnight, and bake fresh in the morning.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.
What can I use instead of crescent dough?
Puff pastry sheets or homemade pastry dough work well if crescent dough is unavailable.
How do I prevent the filling from leaking?
Avoid overfilling and make sure to seal the edges tightly. Chilling the rolls before baking can also help.
Can I freeze these crescent rolls?
Baked rolls can be frozen for up to a month. Reheat in a warm oven to restore their texture.
Want More Dessert Ideas with a Citrus Twist?
If you love these lemon cheesecake crescent rolls, you might also enjoy these treats:
• Lemon Churro Cookies if you’re craving tangy meets warm spice.
• Brown Sugar Maple Cookies with cozy fall flavor.
• Salted Caramel Pecan Cookies for a deeper caramel crunch.
• Chocolate Crinkle Sandwich Cookies with a soft ganache center.
• Peanut Butter Blossom Cookies if you prefer classic nostalgia.
Save This Pin For Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add a twist with extra zest or maybe a raspberry drizzle? I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.
Easy Lemon Cheesecake Crescent Rolls
- Total Time: 25 minutes
- Yield: 8 crescent rolls
Description
Flaky crescent rolls filled with a bright and creamy lemon cheesecake filling, baked to golden perfection, and dusted with powdered sugar. These are ideal for brunches, springtime desserts, or a refreshing afternoon treat.
Ingredients
1 can refrigerated crescent roll dough (8-count)
4 oz cream cheese, softened
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, beat cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth.
- Unroll crescent dough and separate into triangles.
- Place 1 tablespoon of filling on the wide end of each triangle.
- Roll up each triangle starting from the wide end, forming crescent rolls.
- Place rolls on prepared baking sheet and bake for 12–15 minutes or until golden brown.
- Cool slightly and dust with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
