Strawberry Lemon Cheesecake Croissants
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!
Servings: 8 Croissants
Ingredients
Strawberry Lemon Cheesecake Croissants
- 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
Lemon Glaze
- 2 Tbsp lemon juice
- 1 cup powdered sugar
- 1 tsp lemon zest
Instructions
- 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!)