Lemon Cheesecake Crescent Rolls

2. Make the Lemon Cheesecake Filling:

In a mixing bowl, beat cream cheese and powdered sugar until smooth.

Add lemon juice, lemon zest, and vanilla extract, and mix until well combined.

3. Assemble the Crescent Rolls:

Unroll the crescent dough and separate it into triangles.

Spoon 1 tablespoon of the cheesecake mixture onto the wide end of each triangle.

Roll up the crescent rolls starting from the wide end and place them seam-side down on the baking sheet.

4. Bake Until Golden:

Bake for 10–12 minutes, or until the crescent rolls are golden brown and flaky.

Let cool for 5 minutes before glazing.

5. Make the Lemon Glaze:

In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.

Drizzle the glaze over the warm crescent rolls.

6. Serve & Enjoy!

Serve warm and enjoy the creamy, lemony goodness! 🍋🥐

Store leftovers in an airtight container in the fridge for up to 3 days.

💡 Tips for Success:

Extra Lemony? Add an extra teaspoon of lemon zest to the filling.

Want a Crispy Finish? Brush the crescent rolls with melted butter before baking.

Make It Fancy! Top with fresh berries or a sprinkle of powdered sugar for an elegant touch.

Why You’ll Love It:

These Lemon Cheesecake Crescent Rolls are quick, easy, and bursting with fresh lemon flavor! 🍋🥐 Perfect for brunch, special occasions, or an afternoon treat, they’re flaky on the outside and creamy on the inside—a true crowd-pleaser! 😍