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!
There are a few things I have discovered in recent years.
One: There is no pain 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 Tuesday, why are we all on the road at the same time??! Where are you going?? 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: 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.
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). 😜
It’s an obsession, yes, but given the taste, it’s a valid obsession (at least to me).
As of late, the strawberries around here have been so ridiculously sweet (and I’ve been using them in straight everything, hence these Strawberry Cream Cheese Scones and 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:
1. Use room temperature cream cheese. Not only is it easier to mix, it also yields a smoother texture for the cheesecake filling.
2. 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!).
3. 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.
4. 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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