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Preheat oven to 375 degrees and line a baking sheet with parchment paper.
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Mix cream cheese, lemon juice, lemon zest, and vanilla extract together.
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Add in sugar, and mix until combined.
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Mix in chopped strawberries.
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Roll out crescent roll dough and separate dough into 8 triangles.
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Spoon 1-2 Tbsp of strawberry lemon cheesecake filling onto the wide end of the triangles.
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Roll up each croissant, starting at the wide end and ending at the point. Pinch the ends together (this helps keep the filling inside).
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Bake for 15-17 minutes, or until rolls are golden brown. Allow to cool for at least 10 minutes.
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Mix powdered sugar, lemon juice, and zest together. Drizzle over each croissant.
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Enjoy! (They taste great warm, cold, and at room temperature!)