Description
A delightful dessert featuring a crust made of crescent roll dough filled with a creamy lemon cheesecake mixture and topped with fruit.
Ingredients
Scale
- 8 oz crescent roll dough (refrigerated, unrolled as a whole sheet)
- 12 oz philadelphia no-bake cheesecake filling
- 8 oz lemon creme pie filling (or lemon curd)
- assorted fruit (optional)
Instructions
- Roll out the entire sheet of crescent roll dough without pulling apart, then cut into 24 squares and fit into greased mini muffin tin cups.
- Bake at 350℉ (175℃/Gas Mark 4) for 10-12 minutes until a light golden color.
- Remove from the oven and use a spoon to make an indent into the center of each crescent cup. Allow to cool in the muffin tin.
- Combine the cheesecake filling and lemon creme pie filling in a small bowl.
- Fill with a ½ tablespoon scoop of lemon cream cheese mixture, top with optional assorted fruit or dust with confectioners sugar and a sprinkle of lemon zest when serving if desired.
Notes
- Be careful not to separate the dough while rolling out.
- For a more intense lemon flavor, add more lemon zest to the filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg