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Easy Lemon Cheesecake Crème Brulée "Donuts"
Easy Lemon Cheesecake Crème Brulée "Donuts"
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Tangy lemon cheesecake crème brulée "donuts" with a buttery, creamy, and delightful crunch, made with just 5 simple ingredients.
Ingredients:
  • 1 (12 count) package Hawaiian rolls, such as King’s® Original Hawaiian Sweet Rolls, separated
  • 4 Tablespoons butter, melted
  • 1 1/2 cups cheesecake filling, such as Philadelphia® Cheesecake No Bake Filling
  • 1/4 cup lemon curd
  • 1 lemon, zested and juiced, divided
  • 1 cup sugar
  • 1/4 cup water
Instructions:
  • Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish or rimmed baking sheet with parchment paper. Brush melted butter on each roll and arrange them in the pan.
  • Bake in the preheated oven for about 5 minutes until lightly toasted.
  • Mix together the cheesecake filling, lemon curd, and 1 teaspoon of lemon zest until well combined. Transfer the mixture into a piping bag or large resealable plastic bag, then snip a small hole in one corner of the bag.
  • With a paring knife, gently slit each roll to create a pocket for the filling, making sure not to cut all the way through. Fill each roll with approximately 1 1/2 tablespoons of filling and place them back into the baking dish.
  • In a small saucepan, combine sugar and water, then simmer over medium-high heat. Let it gently turn golden brown for about 10 minutes without stirring. Remove from heat and set aside.
  • Cover a rimmed baking sheet with parchment paper and place a rack on top. Dip the top of each roll into the sugar mixture with caution and place them upright on the rack.
  • Sprinkle the rest of the lemon zest on top of the rolls. Allow them to cool and let the icing set for 10 to 15 minutes. If the sugar mixture thickens too much before finishing all the rolls, gently warm it on low heat until smooth again.

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