If you’re looking for the ultimate spring dessert that perfectly balances creamy richness with bright citrus, let me introduce you to Lemon Custard Cheesecake Crescent Rolls. These delightful pastries are everything you love about cheesecake and lemon bars, tucked into tender, golden crescent rolls. With a sweet-tart filling and that irresistible flaky exterior, they’re easy to whip up and even easier to love. One bite and you’ll see why this is a recipe you’ll crave again and again—whether you’re treating yourself or impressing brunch guests.
Ingredients You’ll Need
This recipe proves that simple pantry staples can make magic! Each ingredient brings something special, from the refreshing zing of lemon to the luscious smoothness of cream cheese.
- Refrigerated crescent roll dough: The secret shortcut to super-flaky, buttery layers without any fuss – just pop the can and you’re ready.
- Cream cheese, softened: The creamy, tangy base for that classic cheesecake flavor; makes the filling extra luscious.
- Granulated sugar: Sweetens the cheesecake filling so it complements the lemon’s brightness perfectly.
- Egg yolk: Adds richness and helps the filling set up beautifully as it bakes.
- Vanilla extract: Deepens the flavor, rounding out the lemon and cheese with a cozy note.
- Lemon zest: Grates pure sunshine into your filling, intensifying the citrus aroma and flavor.
- Lemon juice: Adds a tangy kick to balance the sweetness and bring everything to life.
- Lemon curd: Boosts the punchy, custardy lemon flavor—store-bought is great, but homemade takes it over the top.
- Optional: powdered sugar for dusting: A finishing cloud of sweetness and elegance, if you want that bakery-style flair.
How to Make Lemon Custard Cheesecake Crescent Rolls
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This step makes cleanup a breeze and keeps your Lemon Custard Cheesecake Crescent Rolls from sticking. It’s the little things that make baking joyful!
Step 2: Make the Creamy Cheesecake Filling
In a medium bowl, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, lemon zest, and lemon juice. You want this mixture to be smooth, creamy, and totally lump-free—it should taste like sunshine and cheesecake combined. Don’t be shy about an extra minute of mixing to get it perfectly velvety.
Step 3: Shape and Fill
Unroll your crescent dough and gently separate it into 8 triangles. Spread about a tablespoon of your cream cheese filling onto each triangle, but leave a little border. Then, drop a small dollop (about a teaspoon) of lemon curd on top of the filling. The curd will melt into the cheesecake mixture during baking, giving you that dreamy lemon custard center!
Step 4: Roll Up and Arrange
Starting at the wide end of each triangle, roll it up toward the pointed end, tucking the filling inside as you go. Place your crescents on the prepared baking sheet, point side down so they keep their pretty shape. Remember to leave a little space between each one—these beauties puff up as they bake.
Step 5: Bake to Golden Perfection
Slide the tray into your preheated oven and bake for 10 to 12 minutes, or until your Lemon Custard Cheesecake Crescent Rolls are gloriously golden and puffed. The aroma will fill your kitchen with buttery, lemony happiness—trust me, it’s hard to wait!
Step 6: Cool and Finish
Let your pastries cool slightly so the filling sets. If you like, finish with a generous dusting of powdered sugar, or even a drizzle of lemony glaze for that extra sparkle. Now, they’re truly ready to wow!
How to Serve Lemon Custard Cheesecake Crescent Rolls
Garnishes
For an eye-catching finish, dust your Lemon Custard Cheesecake Crescent Rolls with powdered sugar just before serving. Want to turn it up a notch? Add thin twists of lemon zest, a few fresh raspberries, or a light drizzle of lemon glaze—each little flourish makes these rolls look as special as they taste.
Side Dishes
Pairing these rolls with the right accompaniments elevates them from a treat to a full-on brunch showstopper. Try serving with fresh fruit, a crisp fruit salad, or a dollop of whipped cream. A cup of strong coffee or citrusy tea brings out the flavors even more and makes the experience extra cozy.
Creative Ways to Present
You can stack them high on a pretty cake stand, arrange them in a wreath for a brunch centerpiece, or even nestle them into parchment muffin liners for a bakery-style grab-and-go vibe. If you want to get really fancy, sprinkle edible flowers or sparkling sugar on top for a party-ready look. However you present them, your Lemon Custard Cheesecake Crescent Rolls are bound to be the star of any table!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (and that’s a big if!), keep them in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to three days. The creamy filling and pastry hold up beautifully—just be sure to let them cool completely before storing to avoid unwanted sogginess.
Freezing
Want to stash some Lemon Custard Cheesecake Crescent Rolls for later? Absolutely! Let them cool fully, then wrap each roll individually with plastic wrap and seal them in a freezer-safe bag or container. Freeze for up to one month. When you need a sunny treat, take out just as many as you want.
Reheating
Reheating is simple: pop a roll or two into a 300°F oven for about 8 minutes, or until warmed through. This keeps the pastry crisp and the filling creamy. If you’re in a hurry, a brief zap in the microwave will do, but the oven yields the best texture for your Lemon Custard Cheesecake Crescent Rolls.
FAQs
Can I make Lemon Custard Cheesecake Crescent Rolls ahead of time?
Yes! You can assemble the rolls and store them covered in the fridge for up to 6 hours before baking. When you’re ready, pop them straight into the oven. Freshly baked is always best, but this method makes entertaining or prepping for brunch a breeze.
Can I use homemade lemon curd?
Homemade lemon curd is a fantastic upgrade and will infuse even more brightness into your Lemon Custard Cheesecake Crescent Rolls. Just be sure it’s thick and cool so it won’t run out of the pastry during baking.
What if I don’t have lemon zest?
No zest? You can get by with just the lemon juice, but zest adds an aromatic citrus boost that’s hard to match. If you must skip it, maybe add a tiny bit more juice or a drop of lemon extract.
Are these suitable for a brunch party?
Absolutely! They’re hand-held, bakery-beautiful, and rich but not heavy—ideal for brunch spreads. Pair them with fruit, eggs, or even a mimosa, and watch them vanish.
Can I double the recipe?
Definitely. This Lemon Custard Cheesecake Crescent Rolls recipe doubles easily—just grab extra cans of crescent dough and more filling ingredients. Bake in batches or on 2 trays for a crowd-pleasing dessert or snack.
Final Thoughts
Every time I make these Lemon Custard Cheesecake Crescent Rolls, I’m reminded how the simplest recipes can deliver extraordinary flavor and joy. If you love a bakery treat but want it made easy at home, I truly hope you give this recipe a try—because a fresh, lemony, creamy roll is a little happiness everyone deserves!
Print
Lemon Custard Cheesecake Crescent Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 crescent rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful fusion of lemon custard, creamy cheesecake, and flaky crescent rolls with this easy and irresistible dessert recipe for Lemon Custard Cheesecake Crescent Rolls.
Ingredients
Crescent Rolls:
- 1 can (8 oz) refrigerated crescent roll dough
Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
Lemon Curd:
- 1/4 cup lemon curd (store-bought or homemade)
Optional:
- powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a medium bowl, beat together the cream cheese, sugar, egg yolk, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
- Assemble the rolls: Unroll the crescent dough and separate it into 8 triangles. Spread the cream cheese mixture and lemon curd onto each triangle. Roll up each triangle and place on the baking sheet.
- Bake: Bake for 10 to 12 minutes, or until golden brown. Let cool slightly before dusting with powdered sugar.
Notes
- For extra lemon flavor, drizzle with a lemon glaze made from powdered sugar and lemon juice.
- Best enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
