Go Back
–+ servings
Top-down view of a golden-brown flaky puff pastry square filled with white cream cheese, bright red raspberry preserves, and vanilla icing.
FL Recipes

The Ultimate Raspberry Cheesecake Danish Recipe

Master the ultimate bakery-style Raspberry Cheesecake Danish at home. Featuring golden-brown flaky puff pastry, a smooth baked cream cheese filling, glossy red raspberry preserves, and a zigzag vanilla icing drizzle.
Print Recipe Pin Recipe WhatsApp
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 pastries
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 1 sheet puff pastry (245g), thawed if frozen
  • 8 oz cream cheese (226g), softened to room temperature
  • 1/4 cup granulated sugar (50g)
  • 1 large egg yolk (18g)
  • 1/2 tsp vanilla extract (2.5ml)
  • 1/3 cup raspberry preserves (105g), high-quality with seeds and fruit pieces
  • 1/2 cup powdered sugar (60g)
  • 1 tbsp milk (15ml)
  • 1/2 tsp vanilla extract (2.5ml)
  • 1 whole egg (50g), beaten with 1 tbsp water

Equipment

  • 1 Heavy-Duty Baking Sheet Ensures even heat distribution.
  • 1 Parchment Paper Provides a non-stick surface.
  • 1 Electric hand mixer Crucial for whipping the cream cheese filling.
  • 1 Small Piping Bag For the icing drizzle.
  • 1 Pastry Brush To apply the egg wash.

Method
 

Step-by-Step Baking Guide
  1. Preheat oven to 400°F (200°C). Lay crinkled white parchment paper on a baking sheet. Unfold 1 sheet (245g) puff pastry onto a floured surface. Cut into 6 equal squares.
  2. Lightly score a smaller square about half an inch inside the border of each pastry square. Fold the outer edges inward to create a raised border. Prick the center depression of each square multiple times with a fork.
  3. Beat 8 oz (226g) softened cream cheese and 1/4 cup (50g) granulated sugar until entirely smooth and fluffy. Add 1 large (18g) egg yolk and 1/2 tsp (2.5ml) vanilla extract, mixing until incorporated.
  4. Spoon 1.5 tbsp (22g) of cream cheese mixture into the center depression of each square. Top with 1 tbsp (20g) of glossy red raspberry preserves.
  5. Brush the folded edges of the puff pastry with the egg wash. Bake on the middle rack for 18 to 22 minutes until you see visibly crisp, separated layers and a deep golden-brown finish.
  6. Whisk 1/2 cup (60g) powdered sugar, 1 tbsp (15ml) milk, and 1/2 tsp (2.5ml) vanilla extract. Once pastries are mostly cool, pipe a zigzag drizzle of stark white vanilla icing across the pastry.

Nutrition

Calories: 385kcalProtein: 6gFat: 24gFiber: 1g

Notes

Keep the puff pastry cold before baking to ensure crisp, separated layers.
Ensure cream cheese is fully softened to prevent lumpy filling.
Do not skip docking the center of the pastry with a fork.
Keyword Cream Cheese Pastry,Puff Pastry Danish,Raspberry Cheesecake Danish

Tried this recipe?

Let us know how it was!
Pin Recipe