Description
These Strawberry Lemon Cheesecake Croissants are a quick and delicious dessert or breakfast treat! Flaky crescent roll dough is stuffed with a no-bake strawberry lemon cheesecake filling and baked until golden brown. Finished with a zesty homemade lemon glaze, these croissants are bursting with fresh, fruity flavor. Perfect for brunch, holidays, or an easy sweet snack!
Ingredients
Units
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Strawberry Lemon Cheesecake Croissants:
- 1 package refrigerated crescent roll dough (8-count)
- 4 oz cream cheese, softened
- Zest of 1/2 lemon
- 1 Tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/4 cup granulated sugar
- 1/3 cup diced strawberries
Lemon Glaze:
- 2 Tbsp fresh lemon juice
- 1 cup powdered sugar
- 1 tsp lemon zest
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, lemon juice, lemon zest, and vanilla extract until smooth.
- Add sugar and mix until combined, then fold in diced strawberries.
- Roll out crescent dough and separate into 8 triangles.
- Spoon 1-2 Tbsp of filling onto the wide end of each triangle.
- Roll up each croissant, starting from the wide end and sealing the edges to keep the filling inside.
- Place croissants on the baking sheet and bake for 15-17 minutes, or until golden brown. Let cool for at least 10 minutes.
- In a small bowl, mix powdered sugar, lemon juice, and lemon zest to make the glaze.
- Drizzle the glaze over the croissants and enjoy!
Notes
- These croissants taste great warm, cold, or at room temperature.
- For extra flavor, sprinkle powdered sugar or extra lemon zest on top.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 croissant
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg