This Cherry Cheesecake Danish brings together flaky puff pastry, creamy vanilla cheesecake filling, and a sweet cherry topping for an impressive yet simple treat. Perfect for breakfast, brunch, or an easy dessert, these pastries bake up golden, delicious, and irresistible.
Why You’ll Love This Recipe
Uses convenient puff pastry for a bakery-style result with minimal effort.
Combines creamy cheesecake and fruity cherry filling for the perfect balance.
Quick to prepare—great for entertaining or last-minute cravings.
Customizable with different fruit toppings or glazes.
Looks elegant while being incredibly easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the danish:
1 sheet puff pastry, thawed
1 egg (for egg wash)
1 tbsp water
Prep the pastry
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the puff pastry sheet into 6 equal rectangles. Lightly score a border around the inside of each rectangle without cutting all the way through. Whisk the egg and water together, then brush the edges of each pastry.
Make the cheesecake filling
In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add about 1 tablespoon of filling to the center of each pastry, spreading it gently inside the scored border.
Add the cherry topping
Spoon 1–2 spoonfuls of cherry pie filling over the cheesecake layer.
Bake
Bake for 15–18 minutes, or until the pastries are puffed and golden brown. Let them cool slightly on the baking sheet.
Add the optional glaze
Mix the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm danishes before serving.
Servings and Timing
This recipe makes 6 danishes. Prep time: approximately 10 minutes Bake time: 15–18 minutes Total time: about 25–30 minutes
Variations
Replace cherry pie filling with blueberry, raspberry, strawberry, or apple.
Use crescent roll dough instead of puff pastry for a softer, more bread-like pastry.
Add a small pinch of cinnamon to the cheesecake filling for warmth.
For extra shine, brush the baked pastry edges with a bit of simple syrup.
Add a touch of almond extract to the glaze for a bakery-style twist.
Storage/Reheating
Refrigeration: Store leftover danishes in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes to crisp the pastry again. Avoid microwaving, as it softens the layers.
Freezing: Freeze baked danishes (without glaze) for up to 1 month. Thaw in the fridge, then reheat and glaze before serving.
FAQs
How do I keep the puff pastry from getting soggy?
Ensure the pastry stays cold before baking and avoid overloading with filling.
Can I make these danishes ahead of time?
Yes. Assemble them up to 4 hours ahead and refrigerate before baking.
Can I use homemade cherry filling?
Absolutely—homemade cherry compote or sauce works beautifully.
Can I double the recipe?
Yes, simply use two puff pastry sheets and double all ingredients.
Do I need to score the pastry?
Scoring helps create a raised border and keeps the filling centered.
Can I make them gluten-free?
Use a gluten-free puff pastry if available, as the technique remains the same.
Can I substitute the cream cheese filling?
You can use ricotta cheese or mascarpone for a slightly different texture.
Why did my pastry not puff?
The pastry may have warmed too much. Keep it cold until baking.
Can I skip the glaze?
Yes, the danishes are delicious with or without it.
How do I store leftover glaze?
Refrigerate in an airtight container for up to one week.
Conclusion
These Cherry Cheesecake Danishes deliver bakery-quality flavor with simple ingredients and easy steps. With their flaky layers, creamy filling, and bright cherry topping, they make a delightful treat for any occasion. Enjoy them warm, glazed, and fresh from the oven for the ultimate experience.
These Cherry Cheesecake Danishes feature flaky puff pastry, a creamy vanilla cheesecake filling, and sweet cherry topping, all finished with an optional glaze. They’re easy to make, look elegant, and taste like a bakery favorite.
Author:Sophia
Prep Time:10 minutes
Cook Time:18 minutes
Total Time:28 minutes
Yield:6 danishes
Category:Breakfast, Brunch, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 sheet puff pastry, thawed
1 egg
1 tbsp water
4 oz cream cheese, softened
3 tbsp sugar
1 tsp vanilla extract
1 cup cherry pie filling
Optional glaze:
1/2 cup powdered sugar
1–2 tsp milk
1/4 tsp vanilla extract
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the puff pastry into 6 rectangles. Score a border around each without cutting through. Whisk the egg and water, then brush the edges.
In a bowl, beat cream cheese, sugar, and vanilla until smooth. Spoon about 1 tablespoon into the center of each pastry, keeping within the border.
Top each with 1–2 spoonfuls of cherry pie filling.
Bake for 15–18 minutes until puffed and golden brown. Cool slightly on the baking sheet.
Optional: Mix powdered sugar, milk, and vanilla extract until smooth and drizzle over warm danishes.
Notes
Keep puff pastry cold until ready to use to ensure proper puffing.
Don’t overload with filling to avoid soggy pastry.
For a glossy finish, brush the pastry edges with simple syrup after baking.
Use parchment paper for easy cleanup and to prevent sticking.
