Lemon Custard Cheesecake Crescent Rolls

A Zesty, Creamy Dessert That’s Dangerously Easy to Love

Okay, dessert lovers—get ready, because this one’s next-level delicious. Imagine flaky, golden crescent rolls wrapped around rich, creamy lemon cheesecake filling… yeah, you’re already drooling, right? These Lemon Custard Cheesecake Crescent Rolls are like a love letter to sunshine, with a buttery crust and a tangy-sweet center that melts in your mouth.

They’re the perfect blend of cozy and refreshing—warm from the oven, yet bursting with bright citrus flavor. And bonus: they’re ridiculously easy to make. We’re talking minimal ingredients, maximum payoff. Whether you’re whipping up a last-minute treat or impressing brunch guests, this recipe has your back.

Trust me, one bite and you’ll be hooked. These little rolls are the kind of thing people demand the recipe for. Let’s roll (pun totally intended)!

Why You’ll Love Lemon Custard Cheesecake Crescent Rolls

This recipe isn’t just about filling pastry—it’s about bringing smiles, stealing hearts, and maybe even hoarding the last roll (no judgment). Here’s why it’s a keeper:

Versatile: These work as breakfast, dessert, or an anytime snack. Serve them warm at brunch or chilled for a fancy-feeling dessert.

Budget-Friendly: Uses affordable, everyday ingredients you probably already have. No need to splurge on anything fancy here.

Quick and Easy: If you can pop open a can of crescent rolls, you can make this. Seriously—it’s beginner-friendly and nearly foolproof.

Customizable: Want to swap in raspberry jam or add a hint of almond extract? Go for it. These rolls love a little twist.

Crowd-Pleasing: They disappear fast. The combo of flaky pastry and creamy lemon filling hits all the right notes for both kids and grown-ups.

Ingredients in Lemon Custard Cheesecake Crescent Rolls

This dessert is made with just a few simple components, but together? Pure magic. Let’s break it down:

Crescent Roll Dough

Soft, flaky, and buttery straight from the tube—your shortcut to pastry perfection. It forms the golden, slightly crispy outer shell that holds all that creamy goodness.

Cream Cheese

Full-fat is best here for a rich, silky texture. Make sure it’s softened to blend smoothly into the custard filling.

Lemon Curd

Bright, tangy, and sweet. It gives the cheesecake filling that irresistible citrus zing. Store-bought works great, or use homemade if you’ve got it!

Sugar

Just enough to sweeten the cream cheese and balance the tartness of the lemon curd.

Vanilla Extract

Adds a warm, sweet depth to the filling that makes it taste extra indulgent.

Egg Yolk

Gives the filling a richer custard texture and helps it set up perfectly during baking.

Powdered Sugar (for topping)

A light dusting of powdered sugar over warm rolls is the perfect finishing touch. Sweet, pretty, and oh-so satisfying.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 375°F. This ensures your crescent rolls bake up golden and crisp.

Combine Ingredients

In a bowl, mix the softened cream cheese, lemon curd, sugar, vanilla extract, and egg yolk until smooth and creamy. It should look thick, glossy, and luscious.

Prepare Your Cooking Vessel

Line a baking sheet with parchment paper or lightly grease it. This keeps the rolls from sticking and makes cleanup easy-peasy.

Assemble the Dish

Unroll the crescent dough and separate into individual triangles. Spoon a dollop of the lemon cheesecake filling at the wide end of each triangle, then gently roll it up toward the point, tucking in any filling that escapes.

Cook to Perfection

Place the rolls on the baking sheet, a few inches apart. Bake for 12–14 minutes or until they’re puffed and golden brown.

Finishing Touches

Let them cool slightly, then dust with powdered sugar. You can also drizzle with a lemon glaze if you’re feeling extra fancy.

Serve and Enjoy

Serve warm for gooey, custardy centers—or chill them for a firmer cheesecake texture. Either way, they’re irresistible.

Nutrition Facts

Servings: 8 rolls
Calories per serving: ~210 (depending on ingredients used)

Preparation Time

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

How to Serve Lemon Custard Cheesecake Crescent Rolls

These rolls are pretty versatile, so go with the vibe you’re feeling:

• Brunch Table Star: Serve them warm with fresh berries and a pot of coffee or tea.
• Dessert Platter: Chill them, slice diagonally, and arrange on a platter with lemon wedges and mint leaves.
• Midnight Snack: Reheat in the microwave for 10–15 seconds for that gooey, just-baked feel.
• Topped with Berries: Add sliced strawberries or blueberries for extra freshness and color.
• With Whipped Cream: A little swirl of whipped cream on the side makes it feel extra special.

Additional Tips

• Don’t Overfill: A little goes a long way. Too much filling will ooze out during baking.
• Use Cold Dough: Crescent dough is easier to work with when it’s cold—less sticky, more control.
• Try Variations: Swap lemon curd for raspberry preserves, orange marmalade, or even Nutella for a totally different vibe.
• Make It Glazed: Mix powdered sugar with lemon juice to make a quick glaze and drizzle over cooled rolls.
• Store Leftovers: Keep in the fridge in an airtight container for up to 3 days. Reheat gently before serving.

FAQ Section

Q1: Can I make these ahead of time?
A1: Yes! You can assemble the rolls and store them in the fridge, unbaked, for up to 12 hours. Just bake right before serving.

Q2: Can I use homemade lemon curd?
A2: Absolutely. If you have the time, homemade lemon curd adds an amazing depth of flavor.

Q3: What if I don’t have crescent roll dough?
A3: Puff pastry or biscuit dough can work in a pinch—just adjust the bake time and keep an eye on them.

Q4: Can I freeze them?
A4: You can freeze the baked rolls. Let them cool completely, wrap tightly, and freeze for up to 1 month. Reheat in the oven for best results.

Q5: Can I make these without egg?
A5: Yes—just leave it out and your filling will still be creamy, though slightly less custardy.

Q6: Can I double the recipe?
A6: For sure! Just use two cans of crescent dough and double the filling ingredients. Bake in batches for even cooking.

Q7: What’s the best way to reheat leftovers?
A7: Warm in a 300°F oven for 5–7 minutes, or microwave for 10–15 seconds to restore that gooey center.

Q8: Are these overly sweet?
A8: Not at all! The lemon curd adds a bright, tangy balance that keeps things fresh—not cloying.

Q9: Can I use low-fat cream cheese?
A9: You can, but full-fat gives the best texture and richness. Low-fat will work in a pinch, though.

Q10: What if I don’t have powdered sugar?
A10: You can skip the dusting or make a simple glaze with granulated sugar dissolved in lemon juice.

Conclusion

Lemon Custard Cheesecake Crescent Rolls are everything we love in a dessert: quick, creamy, citrusy, and just a little bit fancy without all the work. Whether you’re treating yourself or sharing with your favorite people, these little bites of sunshine are sure to brighten the moment.

So go ahead—pop open that dough, mix up that dreamy filling, and let the aroma of lemony cheesecake goodness fill your kitchen. You’ve got this!

Print