Lemon Cheesecake Crescent Rolls (Oven & Air Fryer)

Soft warm and delicious Cheesecake Crescent Rolls are a a simple treat in life we al deserve from time to time. This is a beginner friendly recipe that can turn into fun for the entire family just by working with items you probably already have in your kitchen. I keep these crescents on hand just in case an occasion arises that may require some sweet improvements. They are perfect as a finger food, coffee snack or just a plate of inviting tantalizing rewards. The promises of sweet lemon flavored glaze and soft warm crescents are a match made in taste bud heaven. My family enjoys these simple pleasures and I am sure yours will too.

Watch the video and follow the instructions below to have this tasty treat today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Warm, lemon flavored, soft, moist and delicious is what you have waiting for you once you decide to give this recipe a try. Thanks for visiting my site and see you again soon.

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In small bowl: combine cream cheese, lemon juice & sugar.

Mix well.

Separate the dough into 8 triangles. Scoop about 1 tbsp of mixture and spread onto the long side of the crescents. Gently fold and roll the dough to the point end.

Oven: Place the crescents on a baking sheet and bake for 12-15 minutes or until golden brown. 

Air fryer: Coat the air fryer basket with cooking spray. Place the crescents in the basket. Cook for 6 minutes or until golden brown.

In a bowl: combine powdered sugar & lemon juice. Mix well until smooth.

Drizzle the glaze over the lemon cheesecake. Zest some lemon on top of the crescents.

Serve immediately and enjoy!

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Lemon Cheesecake Crescent Rolls

Succulently smooth and rich Cheesecake Crescent Rolls are so easy and quick you will be glad you decided to try them.
No ratings yet
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Baked Goods, Dessert
Cuisine American
Servings 8
Calories

Ingredients
  

  • 1 can pillsbury crescent rolls
  • 4 oz cream cheese room temperature
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • lemon zest

Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions
 

  • Preheat the oven or air fryer to 350°F (176°C). 
  • In small bowl: combine cream cheese, lemon juice, sugar and mix well.
  • Separate the dough into 8 triangles. Scoop about 1 tbsp of mixture and spread onto the long side of the crescents. Gently fold and roll the dough to the point end.
  • Oven: Place the crescents on a baking sheet and bake for 12-15 minutes or until golden brown. 
    Air fryer: Coat the air fryer basket with cooking spray. Place the crescents in the basket. Cook for 6 minutes or until golden brown. (Do not use parchment paper).
  • In a bowl: combine powdered sugar & lemon juice. Mix well until smooth.
  • Drizzle the glaze over the lemon cheesecake. Zest some lemon on top of the crescents.

Serve immediately and enjoy!

    Video

    Keyword best lemon cheesecake crescents, easy dessert crescents, easy lemon cheesecake crescents, kid friendly dessert recipe, lemon cheesecake crescents, quick and easy lemon cheesecake
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    Coffee Cake

    Crumbling with cinnamon laced buttery sweetness, this Coffee Cake recipe is cheaper and better than any you may stumble across. Thick slices covered in accents and invitations this cake is a must try. My middle son requested this cake with his morning tea the day of his birthday in a couple of weeks (getting dignified I guess). When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids may also enjoy with a mild tea, milk or favorite beverage.

    Every time I start a long road trip, my husband will grab a cup of coffee and a cinnamon coffee cake from one of the shops near the interstate. He was so excited when he saw this come out of the oven. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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    In a large bowl: combine the eggs and butter then beat. Then add brown sugar, white sugar, vanilla extract, milk while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy. 

    n a separate bowl: combine flour, brown sugar, cinnamon and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. 

    Preheat the oven to 350°F. Grease the 9″ x 9″ pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan first. Add ½ of the batter to the pan. Add all of the cinnamon layer on top (use a spoon to spread/level). Place the other ½ of the batter on top. Coat the top batter layer with the streusel mixture (use a spoon to spread/level). 

    Add all of the cinnamon layer on top (use a spoon to spread/level).

    Place the other ½ of the batter on top.

    Coat the top batter layer with the streusel mixture (use a spoon to spread/level). 

    Bake for 45-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean.

    Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack.

    Cool for 15 minutes or to room temperature prior to serving.

    Enjoy!

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    Classic Coffee Cake

    Crumbling moist rich and delicious this cinnamon flavored buttery delight is worth every last bite.
    No ratings yet
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Baked Goods, Breakfast, Brunch, Dessert
    Cuisine American
    Servings 9
    Calories

    Equipment

    • 9" x 9" pan

    Ingredients
      

    Batter

    • 2 ¼ cups all-purpose flour
    • 1 cup whole milk
    • ¾ cup granulated sugar
    • ½ cup brown sugar
    • ½ cup unsalted butter room temperature
    • ¼ cup cornstarch
    • 2 tsp vanilla extract
    • 2 tsp baking powder
    • ½ tsp salt
    • 2 large eggs room temperature

    Cinnamon Layer

    • ¾ cup brown sugar
    • ¼ cup all-purpose flour
    • 1 tbsp ground cinnamon

    Streusel Layer

    • ¾ cup all-purpose flour
    • ½ cup brown sugar
    • ½ cup cold unsalted butter cut into cubes or grated
    • 1 tbsp ground cinnamon

    Instructions
     

    Batter

    • In a large bowl: combine the eggs and butter then beat. Then add brown sugar, white sugar, vanilla extract, milk while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy. 

    Cinnamon Layer (filling)

    • In a separate bowl: combine all the filling ingredients together.

    Streusel Layer (topping)

    • In a separate bowl: combine flour, brown sugar, cinnamon and COLD butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. 

    Bake

    • Preheat the oven to 350°F. Grease the 9" x 9" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan first.
    • Add ½ of the batter to the pan. Add all of the cinnamon layer on top (use a spoon to spread/level). Place the other ½ of the batter on top. Coat the top batter layer with the streusel mixture (use a spoon to spread/level). Watch the video for reference.
    • Bake for 45-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

    Enjoy!

      Video

      Keyword best coffee cake recipe, breakfast cake, brunch cake, classic coffee cake, dessert coffee cake, easy coffee cake, fluffy coffee cake, homemade coffee cake, simple coffee cake
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      Homemade Self-Rising Flour

      Homemade Self-Rising Flour is a handy to know recipe that could prove to be useful in a pinch. If for whatever reason, you find yourself looking to use self rising flour and your grocery store shelf is either blown out or nothing good is on sale, this recipe may be just what you need for the time being. I myself love to try and figure out how to create and love to break things down just to see how they are built. It helps my understanding for what to expect from the self rising Flour versus one with different ingredients. From experimenting or just trying to cook with what I have on hand, I have more than once, used the wrong kind of Fluor for the wrong application.  Over the years I have fed some pretty heavy breads and extremely dense biscuits to my family. In the pursuit of enhancing my ability to create damn good food at home, 

      Just simply watch the video or follow the instructions below after and make your very own Homemade Self-Rising Flour.  I recommend the following items as suggestions for your use with this Homemade Self-Rising Flour. 

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      Homemade Self-Rising Flour

      No ratings yet
      Prep Time 5 mins
      Course Baked Goods
      Cuisine American
      Servings 1 cup
      Calories

      Ingredients
        

      • 1 cup all-purpose flour
      • 1 ¼ tsp baking powder
      • ¼ tsp salt

      Instructions
       

      • Place all the ingredients in a bowl. Whisk everything until fluffy and well aerated. Then store in a sealable container until ready to use.

      Enjoy!

        Keyword homemade self rising flour
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Overnight No Knead Focaccia Bread

        Overnight No Knead Focaccia Bread is full of deliciously fresh baked flavors that go great with any main entree. The bread is soft in the middle to give that extra ohh my goodness feeling when you sink your teeth in for a much anticipated first bite. The only problem you will have is making enough of this to make it though the first meal. The first batch I made was gone before I knew it. Succulent fresh made bread that is to die for.

        Watch the video and follow the instructions below to be on your way to overnight No Knead Focaccia Bread first crunch adventure. Like and share this or any of my recipes you find interesting form the growing catalogue of menu suggestions. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this savory succulent homemade bread recipe. Feel free to leave a comment and let me know what you enjoyed your Focaccia Bread with and how this recipe turned out for you.

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        In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it’s going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). 

        Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.

        Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.

        Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan.

        Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.

        Preheat the oven to 425°F. Remove the cloth or towel. Pour ½ cup olive oil on top of the dough.

        Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface.

        Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.

        Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden &crisp. Remove the pan from oven and let cool in the pan for 10 minutes.

        Then transfer the focaccia to a cooking rack, let rest until cool to touch. 

        Slice and serve warm.

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        Overnight ‘No Knead’ Rosemary Focaccia Bread

        Warm, filling and simply delicious.
        2.80 from 5 votes
        Prep Time 5 mins
        Cook Time 25 mins
        Resting 15 hrs
        Total Time 15 hrs 30 mins
        Course Appetizer, Baked Goods, Side Dish
        Cuisine Italian
        Servings 1 loaf
        Calories

        Equipment

        • 1 9" x 13" baking pan
        • 2 9" pie pan see under notes

        Ingredients
          

        • 4 cups bread flour or all-purpose flour
        • 2 cups lukewarm water
        • 4 tbsp (divided) extra virgin olive oil Preferred a good quality
        • 2 tsp active dry yeast
        • 2 tsp salt

        Additional

        • ½ cup + 2 tbsp extra virgin olive oil Preferred a good quality
        • 2 stem fresh rosemary leaves
        • sprinkle Sea Salt (Mediterranean highly recommended) optional

        Instructions
         

        • In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it's going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.
        • Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.
        • Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan. Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.
        • Preheat the oven to 425°F.
        • Remove the cloth or towel. Pour ½ cup olive oil on top of the dough. Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface. Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.
        • Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden & crisp. Remove the pan from oven and let cool in the pan for 10 minutes. Then transfer the focaccia to a cooking rack, let rest until cool to touch.

        Slice and serve warm.

          Video

          Notes

          2 – 9″ Pie Pan
          Follow the same instructions: just divide dough into 2 pans and divide olive oils in the pans. 
          Keyword best focaccia bread, best overnight no knead focaccia bread, easy focaccia bread, no knead rosemary focaccia bread, overnight no knead rosemary focaccia bread, rosemary bread recipe
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          Easy Strawberry Cake

          Warm juicy fresh from the market strawberries layered in moist fluffy cake ia a seasonal must try for a perfect summer treat. Next time you find yourself standing in your produce department or farmers market surrounded by the sweet aroma of strawberries, grab a buggy full and treat yourself and family to one of natures truly dynamic treats. This is a wonderful weekend bake recipe to give the house that homecoming feeling and to give the snack table a mouthwatering option that will awaken your appetite with temptation and desire. 

          Watch the video and follow the instructions below to have this easy strawberry cake cooling ever so aromatically on a counter near you. Enjoy this as a dessert, with coffee, milk or tea. Serve warm with a dollop of your favorite ice cream and enjoy the rest of your day in satisfied relaxation. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the like and subscribe buttons to stay up to date on all the latest eatfoodlicious publications. Feel free to browse my growing catalogue for additional ideas to inspire your next eatfoodlicious experience.

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          In a large bowl: combine the eggs and oil then beat until pale yellow. Add sour cream, vanilla extract, lemon juice, sugar while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the cake very soft & fluffy. This batter tends to be thick at this stage but that is expected.

          Pour half of the batter in the spring pan. Layer with quartered strawberries.

          Add the remaining batter. Place the strawberry halves on top.

          Bake for 45-50 minutes or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes before serving.

          Dust with powdered sugar

          Serve & enjoy!

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          Easy Strawberry Cake

          Warm slices of this richly delicious moist and fluffy cake will fill your tummy and make you smile at the same time.
          No ratings yet
          Prep Time 15 mins
          Cook Time 45 mins
          Total Time 1 hr
          Course Baked Goods, Dessert
          Cuisine American
          Servings 8
          Calories

          Equipment

          • 9" springform pan

          Ingredients
            

          • 1 lb Strawberries rinsed & remove the stems

          Wet

          • 1 cup granulated sugar
          • 1 cup sour cream room temperature
          • ½ cup canola or vegetable oil
          • 1 tbsp lemon juice
          • 1 tsp vanilla extract
          • 2 large eggs room temperature

          Dry

          • 2 cup all-purpose flour
          • 2 tbsp cornstarch
          • 4 tsp baking powder
          • ½ tsp salt

          Instructions
           

          • Remove the stems and clean the strawberries. Cut ½ lb of them into quarters and the other ½ lb into halves. Set aside.
          • Preheat the oven to 375°F. Place parchment paper on the bottom of the spring pan. Grease with butter or cooking spray around the edges.
          • In a large bowl: combine the eggs and oil then beat until pale yellow. Add sour cream, vanilla extract, lemon juice, sugar while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the cake very soft & fluffy. This batter tends to be thick at this stage but that is expected.
          • Pour half of the batter in the spring pan. Layer with quartered strawberries. Add the remaining batter. Place the strawberry halves on top.
          • Bake for 45-50 minutes or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes before serving.
          • Sprinkle with powdered sugar. Serve with fresh strawberries, ice cream or cool whip.

          Place leftovers in the refrigerator. It will stay fresh for up to 5 days. Enjoy!

            Video