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Lemon Cheesecake Crescent Rolls


Brighten your day with these golden, flaky crescent rolls filled with creamy lemon cheesecake and drizzled with a citrus glaze.

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Rate this recipe 4.3/5 (21 Votes)


  • GLAZE:
  • 1 package (8-count) refrigerated crescent rolls
  • 4 ounces cream cheese, cold
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon lemon extract
  • Zest 1/2 lemon
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • Zest 1/2 lemon


Servings 8
Preparation time 12mins
Cooking time 22mins


Step 1

In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.

Beat on medium-high speed until mixture comes together.

Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.

Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.

Place 2 inches apart on a lightly greased or parchment -lined baking sheet. Bake at 375°F for 12 to 14 minutes or until golden brown. Let rolls cool on a wire rack.

Once cool, prepare glaze by combining all ingredients until smooth. Drizzle glaze evenly over rolls.

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