Go Back
–+ servings
A close-up of a golden brown flaky puff pastry square with its corners folded inwards, revealing pale cream cheese and ruby red raspberry compote.
FL Recipes

The Ultimate Raspberry Cheesecake Danish

This bakery-style Raspberry Cheesecake Danish features a golden-brown flaky puff pastry, a smooth baked cream cheese filling, and a glossy ruby red raspberry compote, all finished with an opaque white vanilla zig-zag drizzle.
Print Recipe Pin Recipe WhatsApp
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 pastries
Course: Breakfast, Dessert
Cuisine: American, european
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Raspberry Cheesecake Danish Ingredients
  • 16 oz all-butter puff pastry thawed but kept cold
  • 1 large egg beaten with 1 tbsp water for egg wash
  • 8 oz cream cheese softened to room temperature
  • 0.25 cup granulated sugar
  • 1 large egg yolk
  • 0.5 tsp vanilla extract
  • 1.5 cups fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp cornstarch
  • 0.5 cup powdered sugar
  • 1 tbsp milk
  • 0.25 tsp vanilla extract

Equipment

  • 1 Baking Sheet Heavy-bottomed for even heat distribution.
  • 1 Parchment Paper Crinkled and laid flat.
  • 1 Small Saucepan For making the raspberry compote.

Method
 

Step-by-Step Instructions
  1. In a small saucepan over medium heat, combine the raspberries, 2 tbsp sugar, lemon juice, and cornstarch. Simmer for 5-7 minutes until thickened and glossy. Set aside to cool completely.
  2. In a medium bowl, beat the softened cream cheese and 1/4 cup sugar until completely smooth. Fold in the egg yolk and 1/2 tsp vanilla extract until thick and pale.
  3. Cut the cold puff pastry into 4-inch squares. Place on a parchment-lined baking sheet. Fold the four corners of each square inwards towards the center and press to seal. Brush edges with the egg wash.
  4. Place a 2-tablespoon dollop of the cream cheese mixture into the center of each pastry. Make a small divot in the cheese and spoon 1 tablespoon of the cooled raspberry compote on top.
  5. Bake at 400°F (200°C) for 15-18 minutes until the puff pastry is a flaky, deep golden brown. Let cool on the baking sheet for at least 15 minutes.
  6. Whisk together the powdered sugar, milk, and 1/4 tsp vanilla extract. Drizzle the opaque white icing in a zig-zag pattern over the cooled pastries.

Nutrition

Calories: 380kcalProtein: 6gFat: 24gFiber: 3g

Notes

Keep the puff pastry as cold as possible before baking for maximum flakiness.
Ensure the raspberry compote is fully cooled before assembly so it does not melt the cream cheese or pastry dough.
Keyword breakfast pastry,cream cheese danish,puff pastry dessert,Raspberry Cheesecake Danish

Tried this recipe?

Let us know how it was!
Pin Recipe