Description
These Lemon Custard Cheesecake Crescent Rolls are a delightful dessert that combines the creaminess of cheesecake with the tangy freshness of lemon. Easy to make and even easier to enjoy, these sweet treats are perfect for any occasion.
Ingredients
Scale
Crescent Rolls:
- 2 cans (8 ounces each) refrigerated crescent roll dough
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Lemon Custard Topping:
- 1/4 cup lemon curd
- 1 teaspoon lemon zest
Additional:
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Filling: In a mixing bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla until smooth and creamy.
- Assemble Rolls: Unroll the crescent dough and separate into triangles. Place a heaping teaspoon of the cream cheese mixture in the center of each triangle, then top with about 1/2 teaspoon lemon curd. Roll up each crescent from the wide end to the tip, tucking in the filling.
- Bake: Place the rolls on the baking sheet and bake for 12–14 minutes until golden brown. Let cool slightly.
- Finish and Serve: Drizzle with extra lemon curd and dust lightly with powdered sugar before serving.
Notes
- For a stronger lemon flavor, mix the zest into the cream cheese filling.
- Best served warm but can be refrigerated for up to 3 days.
- Reheat gently in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crescent roll
- Calories: 160
- Sugar: 9 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
