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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    Homemade Vanilla Bean Ice Cream

    Made from scratch Vanilla Bean Ice Cream is smooth rich and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. Bursting with vanilla and creamy flavors this sweet treat is simple and fun to make. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. 

    Watch the video and follow the instructions below to enjoy this treat with your family 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 non-stick pan: add sugar

    Add whole milk, heavy whipping cream

    Add vanilla bean. Cook on low-medium for 8-10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source.

    Let sit for 15 minutes undisturbed.

    In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

    Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source.

    Cook on low for 10 minutes (stir frequently).

    Place a mesh/strainer on top of a bowl. Pour the custard through the strainer. Cover the custard with plastic wrap. Refrigerate for at least 4 hours.

    Follow the ice cream machine instructions for best use, time and churning recommendations. Then turn on the machine and make sure the ice cream is properly churning. Slowly pour the cream mixture into the pre-frozen bowl.

    Churn for 25-35 minutes

    Once ready, transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture. Or serve immediately if you like your ice cream soft with a slightly melted consistency.

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    Homemade Vanilla Bean Ice Cream

    Smooth rich and delicious ice cream as it was meant to be enjoyed.
    No ratings yet
    Prep Time 25 mins
    Refrigerate & Freeze 10 hrs
    Total Time 10 hrs 25 mins
    Course Dessert
    Cuisine American
    Servings 3 cups
    Calories

    Equipment

    • Ice Cream machine

    Ingredients
      

    • 1 ½ cups whole milk
    • 1 ½ cups heavy whipping cream
    • ½ cup granulated sugar
    • tsp salt
    • 4 large egg yolks
    • 1 Madagascar vanilla bean

    Instructions
     

    • Place the ice cream bowl in the freezer for at least 24 hours prior to use. Freeze times may vary. Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online).
    • In a non-stick pan: add whole milk, heavy whipping cream, sugar, and vanilla bean. Cook on low-medium for 8-10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 15 minutes undisturbed.
    • In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 10 minutes (stir frequently).
    • Place a mesh/strainer on top of a bowl. Pour the custard through the strainer. Cover the custard with plastic wrap. Refrigerate for at least 4 hours.
    • Follow the ice cream machine instructions for best use, time and churning recommendations. Then turn on the machine and make sure the ice cream is properly churning. Slowly pour the cream mixture into the pre-frozen bowl.
    • Once ready, transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture. Or serve immediately if you like your ice cream soft with a slightly melted consistency.

    Enjoy!

      Video

      Keyword best vanilla ice cream, creamy ice cream, creamy vanilla ice cream, easy vanilla bean ice cream, homemade creamy ice cream, homemade vanilla bean ice cream, summer dessert, vanilla ice cream
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      Homemade Fresh Strawberry Ice Cream

      Homemade Fresh Strawberry Ice Cream is a smooth and rich creamy dessert that is a wonderful treat any time. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights.

      Watch the video and follow the instructions below and turn those seasonal strawberries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

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      Clean strawberries then remove the stem & dice. Place in a bowl then add sugar.

      Mix until all the strawberries are well coated with sugar. Let rest for 15 minutes. Then blend or puree the strawberries.

      In a large bowl: combine the milk, heavy whipping cream, vanilla extract and pureed strawberries.

      Stir/mix well.

      Follow the ice cream machine instructions for best use, time and churning recommendations. Then turn on the machine and make sure the ice cream is properly churning. Slowly pour the cream mixture into the pre-frozen bowl.

      Once ready, transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture. Or serve immediately if you like your ice cream soft with a slightly melting consistency.

      Enjoy!

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      Homemade Strawberry Ice Cream

      This homemade Strawberry Ice Cream is a smooth and delicious treat you and your entire family will enjoy.
      No ratings yet
      Prep Time 30 mins
      Total Time 30 mins
      Course Dessert
      Cuisine American, European
      Servings 6 cups
      Calories

      Equipment

      • 2 QT Ice Cream machine

      Ingredients
        

      • 2 cups fresh strawberries clean & diced
      • 2 cups heavy whipping cream
      • 1 cup whole milk
      • ¾ cup granulated sugar
      • 1 tsp vanilla extract

      Instructions
       

      • Place the ice cream bowl in the freezer for at least 24 hours prior to use. Freeze times may vary. Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online).
      • Clean strawberries then remove the stem & dice. Place in a bowl then add sugar. Mix until all the strawberries are well coated with sugar. Let rest for 15 minutes. Then blend or puree the strawberries.
      • In a large bowl: combine the milk, heavy whipping cream, vanilla extract and pureed strawberries. Stir/mix well.
      • Follow the ice cream machine instructions for best use, time and churning recommendations. Then turn on the machine and make sure the ice cream is properly churning. Slowly pour the cream mixture into the pre-frozen bowl.
      • Once ready, transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture. Or serve immediately if you like your ice cream soft with a slightly melting consistency.

      Enjoy!

        Video

        Keyword best homemade strawberry ice cream, easy homemade strawberry ice cream, frozen dessert, frozen strawberry custard, homemade strawberry gelato, homemade strawberry ice cream, strawberry gelato
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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!

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          Strawberry Pastry

          Flaky Strawberry Pastries are so simple yet sophisticated it is almost shocking how easy this classy looking dessert is to make. With Strawberries in season and the kids out of school hanging around, bake up a fresh batch of these treats to inject a spark of excitement throughout the home. Drizzle the glaze over a warm crispy pastry and feast your eyes upon what tastes even better than it looks or smells. The sweet strawberry laced pastry is a decadent treat that can be made with the simplest of ingredients and enjoyed in a boundless variety of ways. My standard go to is a nice pastry with a hot espresso or good cup of coffee.

          Watch the video and follow the instructions below so you can sit and reflect on just how darn good these Strawberry Pastries are.  Like and share this or any of the recipes you may find interesting from my growing catalogue of selections. Don’t forget to hit the subscribe button to stay up to date on all my latest eatfoodlicious publications. Thanks for stopping by and feel free to leave a comment to let me know how you enjoyed this or any other item you may have tried.

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          In a non stick pan: add diced strawberries.

          Cornstarch, sugar, lemon juice and mix.

          Turn up the heat to medium and cook for 5 minutes or until thickens. Stir occasionally.

          Remove the pan from heat source and transfer the strawberries to a bowl. Reserve about 1 tsp of strawberry sauce for the glaze. Let cool for 15-20 minutes.

          Egg wash: In a small bowl: combine egg, water and whisk. Brush the egg wash on top of the pastries.

          Place parchment paper on a working surface (this will help prevent the puff sheets from sticking to the working surface).

          Unfold the puff sheet. Cut the dough into 3 long pieces. Add 2 Tbsp of strawberries filling to the dough. Fold and seal the dough edges together. Repeat with the other sheet. Brush egg wash.

          Preheat the oven to 400°F. Transfer the pastries to a baking sheet (make sure to use parchment paper).

          Bake for 15 minutes or until golden. Remove from the oven.

          Strawberry Glaze: In a small bowl: combine powdered sugar, milk, 1 tsp strawberry sauce and whisk until smooth.

          Drizzle the strawberry glaze on top of the pastries.

          Serve

          Enjoy

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          Fresh Strawberry Pastry

          Flaky Strawberry Pastries are so simple yet sophisticated it is almost shocking how easy this classy looking dessert is to make.
          No ratings yet
          Prep Time 10 mins
          Cook Time 15 mins
          Total Time 25 mins
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 6
          Calories

          Ingredients
            

          • 2 pastry sheets brand preferred: pepperidge farm
          • 1 lb fresh strawberries cleaned & diced
          • ¼ cup sugar
          • 2 tbsp cornstarch
          • 1 tbsp lemon juice

          Egg Wash

          • 1 egg
          • 1 tbsp water

          Strawberry Glaze

          • ½ cup powdered sugar
          • 1 tbsp milk
          • 1 tsp strawberry syrup from the pan

          Instructions
           

          • Preheat the oven to 400°F.
          • In a non stick pan: add diced strawberries, cornstarch, sugar, lemon juice and mix. Turn up the heat to medium and cook for 5 minutes or until thickens. Stir occasionally. Remove the pan from heat source and transfer the strawberries to a bowl. Reserve about 1 tsp of strawberry sauce for the glaze. Let cool for 15-20 minutes.