Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Make the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, granulated sugar, lemon juice, lemon zest (if using), and vanilla extract. Mix until smooth and well combined.
Prepare the Crescent Rolls:
Open the can of crescent roll dough and unroll it onto a flat surface. Separate the dough into individual triangles along the perforations.
Assemble the Crescent Rolls:
Spoon a generous amount of the cheesecake mixture onto the wide end of each crescent dough triangle.
Carefully roll up the dough, starting from the wide end, to enclose the filling. Pinch the edges to seal them so the filling doesn’t leak out during baking.
Bake the Crescent Rolls:
Place the filled crescent rolls on the prepared baking sheet, leaving some space between each roll.
Brush the tops of the rolls with the melted butter for a golden, shiny finish.
Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown and the filling is set.
Finish and Serve:
Allow the rolls to cool for a few minutes, then dust the tops with powdered sugar for a sweet finish.
