Strawberry & Lemon Cream Cheese Dessert
This Strawberry and Lemon Cream Cheese Dessert only requires five ingredients and resembles a cheesecake, except in pastry form.
I am literally amazed at how many things you can make with refrigerated crescent rolls. Seriously. It blows my mind! I have never come across a product that has so much versatility when it comes to cooking. In case you are wondering, yes, this dessert was made with crescent rolls. I’ve seen similar recipes floating out there in cyberspace, however, I found this one in a culinary magazine that’s been sitting in my collection for years.
Husband Man loved these so much that he ate almost an entire one on his own! I don’t blame him for doing that though because they really were delish!
This treat would be a good compliment to your morning or afternoon coffee. You can also make them for dessert. Just look at how gorgeous they turned out. I’m thinking this would make a great dish for a baby shower or for afternoon coffee/tea with your neighbors.
It’s so simple to put together that you literally cannot go wrong. Easy, delicious, and comforting is what this blog is all about…and this recipe fits in all three categories 🙂
Serves: 5 to 8 people; Makes 2 desserts
Calories Per Serving: 210
Ingredients
- 8 oz. package of refrigerated crescent dinner rolls (the plain, unflavored kind without garlic
- 8 oz. block of full fat cream cheese, at room temperature
- 4 tbsp. sugar
- 2 tsp. lemon juice
- 1 and 1/2 cups chopped, fresh strawberries
- Whipped Cream and Powdered Sugar for garnish (optional)
Instructions
- Preheat the oven to 375 degrees.
- Separate each triangle inside the roll package and place on a plate.
- Take 4 triangles and place them together to form a rectangle. Press the perforations together to seal.
- In a bowl, mix together the cream cheese, sugar, and lemon juice.
- Spread half of the cream cheese mixture over the rectangle, making sure to cover most of the dough.
- Take half of the chopped strawberries and place them on top of the cream cheese.
- Bring the opposite corners of the rectangles together and press together to seal. Place on an ungreased baking sheet.
- Repeat steps 3-7 to make the second dessert.
- Bake both desserts for 11 to 13 minutes or until golden brown.
- 1Sprinkle with powdered sugar and top with whipped cream if desired.
Libby's Notes
Recipe Source: Tweaked from the magazine, Kraft Food & Family: Summer 2007 issue
Nutrition
Calories: 210kcal
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!
Our family gives this recipe 10 stars! It’s THAT good!