These easy strawberry lemon cheesecake croissants (aka strawberry lemon cheesecake crescent rolls) are made with just 6 ingredients!
No bake strawberry lemon cheesecake filling is stuffed inside of crescent roll dough and baked until golden brown and topped with a homemade lemon glaze! Plus, a step-by-step video below!
Pin this recipe for later! Or, watch this step-by-step video later!
There are a few things I have discovered in this game of life.
One: There is no pain quite like getting some orange peel (and subsequently orange juice) stuck under your fingernail.
Two: Nothing can make me crazier than unexpected traffic. Like, if it’s 4 pm, I get it. But, if it’s 11 am on a random Wednesday, why are we all on the road at the same time? Where are you going?? What are you doing? I need to know.
Three: Fruit mixed in salad isn’t nearly as weird as I thought it was (and sometimes, it actually tastes really, really good—case and point, Strawberry, Avocado, & Bacon Spinach Salad).
Four: Wet jeans are the actual worst.
Five: Strawberry Lemon Cheesecake Croissants (aka Strawberry Lemon Cheesecake Crescent Rolls, because why make homemade croissants when you can pop open a can? #convenience), are some of the greatest, easiest things in the entire world.
All right, so I mentioned this above, but these strawberry lemon cheesecake croissants use canned crescent roll biscuit dough.
Don’t hate me.
I know that technically—technically—crescent roll dough is not the same as a homemade croissant pastry. However, they have similar characteristics, so I feel fairly confident calling these “croissants.”
I mean, they’re buttery, they have the same shape, and it’s hard to stop at just one. So…to me, totally the same (with the added bonus that crescent rolls are soooooo easy). 😜
Next, let’s discuss the filling in these cute ‘lil strawberry lemon cheesecake crescent rolls.
Strawberries. Lemon. Cream Cheese. Basically, the trifecta of flavors.
Because if there was one thing in the world I can’t get enough of, it’s all things strawberry lemon. Strawberry Lemon Coffee Cake, Strawberry Lemon Cream Scones, Strawberry Lemon Pie…I digress.
It’s an obsession, yes, but given the taste, it’s a valid obsession.
As of late, the strawberries around here have been so ridiculously sweet (and I’ve been using them in straight everything, hence these Strawberry Blondies), and, well, I just couldn’t help myself. They had to be paired with something lemony.
And topped (or drenched) in a lemon glaze.
Strawberry Lemon Cheesecake Croissants Tips & Tricks:
- Use room temperature cream cheese. Not only is it easier to mix, it also yields a smoother texture for the cheesecake filling.
- You only need a Tbsp or two of filling inside of the crescent roll dough. If there’s too much filling inside, it’s not a big deal, but it will seep out the sides of the dough, thus the croissants won’t look as pretty (but they’ll still taste great!).
- You want to roll the crescent dough beginning with the wide end of the triangle and ending at the point. I pinch the ends of the dough together to keep the filling inside.
- These are made with just 6 ingredients (I know!!). Technically, if you include the vanilla extract, it’s 7 ingredients. I consider vanilla extract a household ingredient/flavoring so I consider it more of a seasoning rather than a have-to-buy-at-the-store-ingredient.
All the lemon love for these! 🍋
- 1 package refrigerated crescent roll dough (8-count)
- 4 oz cream cheese, softened to room temperature
- zest of 1/2 lemon
- 1 Tbsp lemon juice, about the juice of half a lemon
- 1/2 tsp vanilla extract
- 1/4 cup granulated sugar
- 1/3 cup diced strawberries
- 2 Tbsp lemon juice
- 1 cup powdered sugar
- 1 tsp lemon zest
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Mix cream cheese, lemon juice, lemon zest, and vanilla extract together.
- Add in sugar, and mix until combined.
- Mix in chopped strawberries.
- Roll out crescent roll dough and separate dough into 8 triangles.
- Spoon 1-2 Tbsp of strawberry lemon cheesecake filling onto the wide end of the triangles.
- Roll up each croissant, starting at the wide end and ending at the point. Pinch the ends together (this helps keep the filling inside).
- Bake for 15-17 minutes, or until rolls are golden brown. Allow to cool for at least 10 minutes.
- Mix powdered sugar, lemon juice, and zest together. Drizzle over each croissant.
- Enjoy! (They taste great warm, cold, and at room temperature!)
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(Updated 2019)
cakespy says
Well now these look freaking wonderful!!! Love the visual and wow, what a decadently delicious flavor!! <3
mangafox says
Nothing can make me crazier than unexpected traffic. Like, if it’s 4 pm, I get it. But, if it’s 11 am on a random Tuesday, why are we all on the road at the same time??! Where are you going?? I need to know.
Kelsie says
I doubled the recipe.. the strawberries might have been too ripe because the mixture was pretty runny but hey edible doesn’t always mean pretty… Taste was AMAZING!