For the Filling:
- 8 oz (225g) cream cheese , softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tablespoon lemon zest (about 1–2 lemons)
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
For the Dough:
- 1 can (8 oz) refrigerated crescent roll dough
For the Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice (adjust to taste and consistency)
Optional Garnish:
- Extra lemon zest
- Fresh mint leaves
- Edible flowers for an elegant touch
Instructions:
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C) .
Line a baking sheet with parchment paper or a silicone baking mat .
Step 2: Make the Lemon Custard Cheesecake Filling
In a medium bowl, beat the cream cheese until smooth and creamy.
Add:
- Sugar
- Egg yolk
- Lemon zest
- Lemon juice
- Vanilla extract
Beat or stir until fully combined and smooth.
Set aside while you prepare the dough.
Step 3: Unroll and Prep the Crescent Roll Dough
Carefully unroll the crescent roll dough onto a lightly floured surface.
Separate the dough along the perforations into individual triangles (you should get about 8).
