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Lemon Cheesecake Crescent Braid

Author: Lisa Longley


  • 1/2 cup lemon curd
  • 4 oz cream cheese at room temperature
  • 1 roll of seamless crescent dough


  • Preheat your oven to 375 degrees.
  • Combine the cream cheese and the lemon curd until just mixed in a small bowl, set aside.
  • Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
  • Spread the lemon cream cheese mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
  • Pinch the ends of the dough to keep the filling inside while it bakes.
  • Bake for 10 to 15 minutes so that the top is nice and golden brown.
  • Let stand about 10 minutes before cutting in to it.