Raspberry Lemon Cheesecake Roll Ups
Simple dessert recipes with bright flavors, like Raspberry Lemon Cheesecake Roll Ups, are my favorites!
I’m not a huge chocolate lover (please still be my friend) and anything too rich is just not for me.
But these roll ups are filled with a fresh raspberry sauce đŸ™‚
And a slightly sweet, slightly tart cheesecake spread.
In my book they are the perfect dessert, or a perfectly acceptable breakfast or brunch item as well.
How to make Raspberry Lemon Cheesecake Roll Ups
Put a few tablespoons of water and some cornstarch in a small saucepan.
Whisk until combined and then add a pint of fresh raspberries.
Place on the stove and add some lemon juice, sugar, and a pinch of salt.
Bring the sauce to a boil and then reduce the heat to simmer for a few minutes.
Let it cool and it should get nice and thick.
Now we will make the lemon cheesecake spread.
Put 4 ounces of cream cheese at room temperature in a bowl.
And beat the cream cheese with a hand mixer for two minutes.
Then add sugar, lemon juice, lemon zest, and vanilla extract.
And use the hand mixer to beat it for another minute or two.
To assemble the roll ups, separate the triangle pieces of dough from a tube of crescent rolls.
Spread some of the lemon cheesecake first and then some of the raspberry sauce.
Roll each one up and place on a baking sheet.
They will bake in a 375 degree oven for 12 to 16 minutes.
Brush them with butter right before serving and zest a lemon over top as well.
Raspberry lemon cheesecake roll ups are little bites of dessert perfection!
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If you like Raspberry Lemon Cheesecake Roll Ups, you might also like these recipes…
Blueberry Lemon Butter Cake
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Pumpkin Cheesecake Balls
Key Lime Cheesecake Dip
Cool Refreshing Summer Desserts
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Raspberry Lemon Cheesecake Roll Ups
Raspberry Lemon Cheesecake Roll Ups is an easy to make dessert recipe with a fresh raspberry sauce and lemon cheesecake filling!
Ingredients
Raspberry Sauce
- 3 tablespoons water
- 1 tablespoon cornstarch
- 1 pint fresh raspberries
- 1 tablespoon lemon juice
- 1/4 cup sugar
- pinch of salt
Lemon Cheesecake Spread
- 4 ounces cream cheese at room temperature
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1 tube crescent rolls
- 1 tablespoon melted butter
- Optional: lemon zest as garnish
Instructions
Raspberry Sauce
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Put the water and corn starch in a saucepan and whisk until combined. Add the fresh raspberries, lemon juice, sugar, and pinch of salt.
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Set the saucepan over medium heat, bring to a simmer for 5 to 6 minutes, stirring a few times. Let cool.
Lemon Cheesecake Spread
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Put the cream cheese in a bowl and beat with a hand mixer for 2 minutes. Add the sugar, lemon juice, lemon zest, and vanilla extract. Beat another minute or two until combined.
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Unroll the crescent roll dough and separate into 8 triangles. Spread some of the lemon cheesecake filling and then spread the raspberry filling over top of each dough triangle. Roll them up and place on a baking sheet.
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Bake in a 375 degree oven for 12 to 16 minutes. Brush melted butter over top and garnish with lemon zest before serving if desired.
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