Lemon cheesecake crescent rolls are flaky, buttery crescents filled with a bright lemon cream cheese filling. They taste like a little lemon cheesecake wrapped in pastry, and with a can of refrigerated crescent dough they are ready in just 23 minutes. Serve them for brunch, a holiday breakfast or an easy dessert.
Quick answer: Beat 8 ounces of softened cream cheese with ¼ cup of sugar, 1 tablespoon of lemon zest, 2 tablespoons of lemon juice and ½ teaspoon of vanilla. Spread about 2 tablespoons on each triangle from an 8-ounce can of crescent dough, roll them up from the wide end and bake at 375°F (190°C) for 11 to 13 minutes, until golden. Dust with powdered sugar and drizzle with lemon curd if you like.
Why You’ll Love These Lemon Cheesecake Crescent Rolls
- Ready in 23 minutes: 10 minutes of prep and a quick bake.
- Only a few ingredients: crescent dough, cream cheese, sugar and fresh lemon.
- Bright and creamy: zesty lemon cheesecake filling in a flaky crust.
- Holiday-ready: perfect for Easter brunch, Mother’s Day or Christmas morning.
Lemon Cheesecake Crescent Rolls Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
- Optional: 1/4 cup lemon curd for drizzling
How to Make Lemon Cheesecake Crescent Rolls
- Preheat oven to 375°F (190°C).
- Unroll crescent dough and separate into triangles.
- In a mixing bowl, combine cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Spread about 2 tablespoons of the cream cheese mixture on each triangle of dough.
- Roll up the dough triangles starting from the wider end and place on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 11-13 minutes, or until golden brown.
- Remove from oven and let cool slightly before dusting with powdered sugar. Optionally, drizzle with lemon curd before serving.
Prep Time: 10 minutes | Cooking Time: 13 minutes | Total Time: 23 minutes
Tips for the Best Lemon Cheesecake Crescent Rolls
- Soften the cream cheese so the filling mixes smooth with no lumps.
- Zest before juicing: it is much easier to zest a whole lemon.
- Don’t overfill: about 2 tablespoons per triangle keeps the filling from leaking out.
- Cool slightly before dusting so the powdered sugar doesn’t melt.
How to Store Lemon Cheesecake Crescent Rolls
These rolls have a cream cheese filling, so refrigerate leftovers in an airtight container for up to 3 days. The FDA recommends keeping your refrigerator at or below 40°F (4°C). Warm them briefly in the oven before serving.
More Cheesecake Treats
If you love these, try our 5-ingredient blueberry cheesecake rolls or a slice of lemon cream cheese bread.
Lemon Cheesecake Crescent Rolls FAQ
Can I use bottled lemon juice?
Fresh lemon juice tastes brightest, but bottled works. You still need a fresh lemon for the zest.
Can I make them ahead?
Mix the filling up to a day ahead and keep it refrigerated, then fill, roll and bake just before serving.
How many rolls does one can make?
An 8-ounce can of crescent dough makes 8 rolls.
Can I use lemon curd inside?
Yes. Add a small spoonful of lemon curd on top of the cream cheese filling before rolling, or drizzle it over the baked rolls.
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