Name: Lemon Cheesecake Crescent Rolls
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 1 block (8 ounce) cream cheese, softened at room temperature; ¼ cup granulated sugar; 4 teaspoons grated lemon peel (from 1 large lemon); 1 can (8 ounce) refrigerated crescent rolls or crescent dough sheets; 1 Tablespoon butter, melted; ½ cup powdered sugar; 2 to 3 teaspoons fresh lemon juice; Fresh grated lemon peel for garnish (optional)

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Why You’ll Love Lemon Cheesecake Crescent Rolls Recipe

Bright, fresh flavor from real lemon zest and juice
Quick and easy to prepare with just a handful of ingredients
Creamy, rich cheesecake filling baked inside buttery crescent dough
Beautiful presentation with a golden finish and glossy lemon glaze
Versatile for any occasion, from weekend brunch to weekday snack
Make-ahead friendly and easy to reheat
Kid-friendly and crowd-pleasing
No special equipment needed—just mix, roll, and bake
Customizable with other citrus fruits or fillings
Perfect portion size for serving at gatherings or enjoying solo

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 block (8 ounce) cream cheese, softened at room temperature
¼ cup granulated sugar
4 teaspoons grated lemon peel (from 1 large lemon)
1 can (8 ounce) refrigerated crescent rolls or crescent dough sheets
1 tablespoon butter, melted

Lemon Glaze Topping:

½ cup powdered sugar
2 to 3 teaspoons fresh lemon juice
Fresh grated lemon peel for garnish (optional)

Directions

Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
In a medium bowl, beat the cream cheese, sugar, and grated lemon peel with an electric mixer until smooth and creamy.
Open the crescent roll package and separate the dough into 8 triangles. Lay them flat on a clean surface.
Spoon about 2 tablespoons of the cream cheese mixture onto the widest end of each triangle.
Roll each triangle from the wide end toward the tip, then place seam-side down on the prepared baking sheet.
Brush the tops with melted butter.
Bake for 11–14 minutes, or until golden brown.
Remove from the oven and let them cool slightly before transferring to a cooling rack.
While the rolls cool, whisk together the powdered sugar and lemon juice to make the glaze.
Drizzle the glaze over the warm crescent rolls and garnish with lemon peel if desired. Serve warm.

Servings and timing

Servings: 8 rolls
Prep Time: 25 minutes
Cooking Time: 14 minutes
Total Time: 39 minutes

Variations

Orange or lime twist: Swap lemon zest and juice with orange or lime for a different citrus flavor.
Berry surprise: Add a few fresh raspberries or blueberries inside the filling for a fruity burst.
Gluten-free version: Use gluten-free crescent dough if available.
Mini crescent bites: Cut dough in half and make mini versions for a party tray.
Add a crunch: Sprinkle crushed graham crackers or almonds on top before baking.

Storage/Reheating

Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds until warm. Avoid overheating to maintain the flaky texture.

FAQs

How do I prevent the filling from leaking out?

Be sure to roll tightly and pinch the seams closed. Placing them seam-side down on the baking sheet also helps prevent leakage.

Can I use low-fat cream cheese?

Yes, but the filling may be slightly less rich and creamy. Full-fat cream cheese gives the best texture.

Do I need to chill the filling before using it?

No, as long as your cream cheese is softened, you can use the filling immediately after mixing.

Can these be made ahead of time?

Yes, you can assemble the rolls and refrigerate them (unbaked) for up to 12 hours. Bake just before serving.

Is it okay to skip the glaze?

Absolutely. The rolls are still delicious without the glaze, but the lemon glaze adds a nice zing and finish.

Can I freeze them?

Yes, bake and cool completely before freezing in an airtight container. Thaw and reheat in the oven for best results.

What can I use instead of crescent dough?

Puff pastry can work, but the texture will be flakier and less soft. Crescent dough gives a more traditional roll texture.

How can I make them more lemony?

Add more zest to the filling or use a bit of lemon extract. You can also increase the lemon juice in the glaze.

Can I use store-bought lemon curd instead of making the filling?

Yes, lemon curd makes a delicious shortcut. Spread it thinly to avoid overfilling.

Are these suitable for breakfast or dessert?

Both! They’re sweet enough for dessert but light and citrusy enough for a refreshing breakfast or brunch item.

Conclusion

Lemon Cheesecake Crescent Rolls are a quick, delightful treat that captures the essence of creamy cheesecake and tangy lemon in a buttery pastry. Whether you’re entertaining guests or treating yourself, these rolls deliver vibrant flavor and indulgent texture with minimal effort. Once you try them, they’ll become a staple in your rotation for any time of day.