Mini Lemon Cheesecake Crescent Rolls

by

Creamy, Zesty Bites of Sunshine

Why You’ll Love These

🍋 Bright lemon flavor in every flaky bite
⏱ Ready in 25 minutes – start to finish
🧁 Perfect portioned treats – no slicing needed
🎉 Brunch or dessert – works for any occasion

Ingredients

(Makes 16 mini rolls)

Cheesecake Filling

4 oz cream cheese, softened
¼ cup granulated sugar
1 tbsp lemon zest
1 tbsp fresh lemon juice
½ tsp vanilla extract

Assembly

1 tube (8 oz) refrigerated crescent dough
2 tbsp melted butter
1 tbsp coarse sugar (for sprinkling)

Lemon Glaze (Optional)

½ cup powdered sugar
1 tbsp lemon juice
1 tsp milk

Step-by-Step Instructions

1. Make the Filling

  1. Beat cream cheese, sugar, lemon zest, juice, and vanilla until smooth.

2. Roll & Fill

  1. Unroll crescent dough; separate into triangles.
  2. Spread 1 tsp filling along wide end of each triangle.
  3. Roll up starting from wide end.

3. Bake to Perfection

  1. Place on parchment-lined sheet. Brush with melted butter.
  2. Sprinkle with coarse sugar.
  3. Bake at 375°F (190°C) for 10-12 minutes until golden.

4. Glaze & Serve

  1. Whisk glaze ingredients; drizzle over warm rolls.

Pro Tips

❄️ Keep dough cold – easier to handle
🍯 Extra sweetness – add 1 tsp honey to filling
🔄 Make ahead – refrigerate assembled rolls overnight

Serving Suggestions

☕ Perfect with afternoon tea
🍓 Serve with fresh berries
🎁 Great for edible gifts in cute boxes

“Like lemon cheesecake met a croissant and had the perfect baby!” 🍋✨

Storage: Best day-of, but keeps 2 days refrigerated.

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