• Prep Time: 40 min
  • Cooking Time: 15 min
  • Serves: 16

Lemon Cheesecake Crescent Rolls

  • Recipe Submitted by on

 Ingredients List

  • 2 cans (8 oz each) refrigerated crescent dinner rolls
  • 4-ounces 1/3 Less Fat Cream Cheese, softened
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1 egg yolk, lightly beaten
  • 1 teaspoon lemon zest
  • 1/2 tablespoon pure vanilla extract
  • 1 large egg, lightly beaten
  • turbinado sugar
  • 1/3 cup powdered sugar
  • 1 tablespoon lemon juice


Line a large plate or baking sheet with wax paper.
Unroll dough to form 16 triangles.
Transfer triangles to wax paper lined plate. Set aside.
In your mixer's bowl, beat cream cheese, sugar and flour until well combined.
Add egg yolk and beat until incorporated.
With mixer on, add lemon zest and vanilla; mix until smooth and thoroughly combined.
Place 1 heaping teaspoon of filling at center of wide end of each triangle.
Starting at the wide end, roll to opposite point; pinch edges to seal.
Keep rolls pointed side down and curve into crescent shape.
Place in the freezer for 30 minutes.
Preheat oven to 375.
Lightly spray a baking sheet with cooking spray.
Remove crescents from freezer and transfer to prepared baking sheet.
Brush crescents with egg wash and sprinkle with turbinado sugar.
Bake for 14 to 15 minutes, or until puffed up and lightly browned.
Remove from oven and transfer to a wire rack to cool.

Place powdered sugar in a medium bowl and whisk in lemon juice; whisk until combined. Glaze should be thick, but pourable.
Add more sugar or lemon juice, as necessary, to achieve desired consistency.
Drizzle over crescents.

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