Description
Lemon Cheesecake Crescent Rolls combine the creamy goodness of cheesecake with a zesty lemon twist, all wrapped up in soft, flaky crescent rolls. This easy-to-make dessert is the perfect balance of sweet and tart, making it an irresistible treat for any occasion.
Ingredients
Scale
- 1 can (8 oz) crescent roll dough
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp butter (melted)
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat the Oven:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. - Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract together until smooth and creamy. - Prepare the Crescent Rolls:
Unroll the crescent roll dough onto a flat surface and separate the triangles. - Fill the Rolls:
Spoon a generous amount of the lemon cheesecake mixture onto the wider end of each crescent triangle. Roll up the dough, starting from the wide end, to form a crescent shape. - Bake:
Place the filled rolls onto the prepared baking sheet and brush the tops with melted butter. Bake for 10-12 minutes or until golden brown. - Garnish and Serve:
Once the rolls are done, remove from the oven and allow them to cool for a few minutes. Dust with powdered sugar before serving for an extra sweet touch.
Notes
- For a fun variation, you can add fresh berries or a berry sauce to the filling for an extra burst of flavor.
- These rolls are best served warm, but they can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg