Bright, Zesty, and So Easy: Lemon Cheesecake Puff Pastry Swirls
Anyone who knows me knows I adore lemon. It’s hands-down my favorite flavor—bright, refreshing, and just the right amount of zing. Don’t get me wrong, I love chocolate too. But sometimes chocolate can be a little too rich or heavy. Lemon, on the other hand, always feels light and fresh, which makes it dangerously easy for me to binge on lemon-flavored treats without even realizing it.
Every year for my birthday, I celebrate with a Pink Lemonade Pie—a creamy, dreamy ice cream pie nestled in a honey graham cracker crust. It’s become a tradition I look forward to. But my all-time favorite lemon dessert? Lemon Cheesecake Bars. They’re the treat I served at my wedding and the one I keep stashed in my freezer for when I need a quick pick-me-up. I always double the batch, because one tray never lasts long.
Lately, I’ve been playing around with puff pastry in the kitchen. There are just so many ways to turn it into something delicious. One afternoon, I had a lightbulb moment—what if I took my beloved Lemon Cheesecake Bars and reimagined them as a puff pastry swirl? A flakey, buttery pastry wrapped around creamy, tangy lemon cheesecake filling? Yes, please.
Let me just say—they turned out even better than I imagined.
Lemon Cheesecake Puff Pastry Swirls
Light, flaky, and bursting with lemony goodness, these Lemon Cheesecake Puff Pastry Swirls are the perfect blend of sweet, zesty, and creamy. Made with buttery puff pastry and a tangy lemon cheesecake filling, they bake up golden and irresistible—perfect for brunches, parties, or a refreshing anytime treat!
Ingredients
Lemon Cheesecake Filling (and Topping)
- 2 (8oz) Packages of Cream Cheese
- 2 Cups Powder Sugar
- 4 Tablespoons Fresh Squeezed Lemon Juice
- 4 Teaspoons
- 1 egg (for filling)
Pastry
- Puff Pastry (3-4 Sheets Thawed)
- 1 Egg (for egg wash on pastry before Baking)
Instructions
Instructions
- Make the Lemon Cheesecake Filling
In a mixing bowl, combine the cream cheese and powdered sugar. Beat until smooth and creamy. - Add in Lemon Flavor
Mix in the freshly squeezed lemon juice and lemon zest until fully incorporated. - Reserve a Portion for Topping
Scoop out 1 cup of the cream cheese mixture and place it in a covered container. Chill in the fridge—this will be used later as the topping. - Prepare the Filling for Baking
To the remaining cream cheese mixture in the bowl, add 1 egg and mix until well combined. - Prepare the Puff Pastry
On a lightly floured surface, roll out one sheet of thawed puff pastry at a time.
- Assemble the Swirls
Evenly spread the cream cheese mixture (the one with the egg) over the entire surface of the puff pastry sheet.
- Roll & Slice
Starting from one edge, roll the pastry up tightly into a log—just like you would for cinnamon rolls.
Slice the log into 1-inch sections. - Prep for Baking
Place each swirl cut-side up on a parchment-lined baking sheet, spacing them about 2½ inches apart (they’ll expand as they bake).
Brush the tops and sides lightly with raw egg for a golden finish. - Bake
Bake at 400°F (205°C) for 16–18 minutes, or until golden brown and puffed. - Cool
Remove from the baking sheet and transfer to a cooling rack. Let them cool completely. - Add the Topping
Once cooled, spread a thin layer of the chilled cream cheese mixture (the one without egg) over the top of each swirl for a creamy, zesty finish.
Notes
This recipe makes approximately 12 swirls per sheet of puff pastry. Depending on how thick you spread the cheesecake mixture, the filling should be enough to cover 3 to 4 sheets of puff pastry in total.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
These Lemon Cheesecake Puff Pastry Swirls are a total hit. My whole family taste-tested them (they didn’t need much convincing), and every single one of them gave a big thumbs-up. The combo of flakey layers and zesty cheesecake is just chef’s kiss.
Because they have cream cheese in the filling, I keep any leftovers stored in the fridge. And honestly? I still can’t decide whether I prefer them freshly baked and cooled or chilled overnight. Both are amazing in their own way—one’s soft and melty, the other cool and creamy.
If you’re a fellow lemon lover like me, this recipe is a must-try. It’s simple, impressive, and perfect for brunches, showers, or just because you’re craving something lemony and lovely.
If you like this Recipe, then check out these: (click on the photo to go to the recipe)
