Raspberry Cheesecake Danish Pastry Recipe

Introduction

Raspberry Cheesecake Danish Pastries are a delightful treat that combines flaky pastry with creamy cheesecake filling and a burst of fruity raspberry preserves. Perfect for breakfast or an afternoon snack, these pastries are easy to make and sure to impress.

Ingredients

• 250 grams baking mix
• 25 grams granulated sugar
• 57 grams unsalted butter, softened
• 160 millilitres whole milk
• 113 grams cream cheese, softened
• 25 grams granulated sugar
• 30 grams raspberry preserves
• 85 grams powdered sugar
• 15–30 millilitres whole milk
• 2.5 millilitres vanilla extract

Instructions

1. Step 1: Preheat the oven to 232°C and line a baking sheet with parchment paper.
2. Step 2: Combine baking mix, 25 grams granulated sugar, and softened butter in a bowl. Use a fork to cut the butter into the dry ingredients until the mixture is crumbly.
3. Step 3: Add 160 millilitres whole milk to the bowl and stir until a soft dough forms. Divide the dough into 12 equal portions using a tablespoon and place them onto the prepared baking sheet.
4. Step 4: Press the centre of each dough mound with the back of a spoon to create a well in each portion.
5. Step 5: Mix softened cream cheese and 25 grams granulated sugar until smooth. Evenly distribute the cream cheese mixture into the wells of the dough.
6. Step 6: Stir the raspberry preserves to loosen, then spoon evenly over the cheesecake filling in each Danish.
7. Step 7: Bake for 10 minutes until golden. Remove from the oven and allow to cool on the tray for 2–3 minutes before transferring to a wire rack.
8. Step 8: Combine powdered sugar, 15 millilitres milk, and vanilla extract in a bowl. If the glaze is too thick, gradually add more milk until it reaches a pourable consistency.
9. Step 9: Drizzle the glaze over the cooled Danish pastries. Store in a sealed container in the refrigerator.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the cream cheese filling.
• You can substitute raspberry preserves with strawberry or blueberry preserves for a different fruit twist.
• Use chilled butter and cold milk for a flakier pastry texture.

Storage

Store the Danish pastries in a sealed container in the refrigerator for up to 3 days. Reheat briefly in a warm oven or microwave before serving to refresh the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry instead of baking mix?

Yes, store-bought puff pastry can be used as a shortcut, but the texture and flavor will vary slightly from the original recipe.

How do I prevent the cheesecake filling from leaking during baking?

Make sure to create a well in the dough deep enough to hold the filling, and avoid overfilling to prevent leakage while baking.

Raspberry Cheesecake Danish Pastry Recipe

Print Recipe

★★★★★

4.5 from 67 reviews

These Raspberry Cheesecake Danish Pastries are tender, buttery, and filled with a smooth cream cheese mixture topped with sweet raspberry preserves. A homemade baking mix and a silky vanilla glaze complete these delightful treats, perfect for breakfast or dessert.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 Danish pastries 1x
• Category: Breakfast, Dessert, Pastry
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 250 grams baking mix
• 25 grams granulated sugar
• 57 grams unsalted butter, softened
• 160 millilitres whole milk

Filling

• 113 grams cream cheese, softened
• 25 grams granulated sugar
• 30 grams raspberry preserves

Glaze

• 85 grams powdered sugar
• 15–30 millilitres whole milk
• 2.5 millilitres vanilla extract

Instructions

1. Preheat Oven: Preheat the oven to 232°C and line a baking sheet with parchment paper to prepare for baking the pastries.
2. Make Dough Mixture: In a bowl, combine baking mix, granulated sugar, and softened butter. Use a fork to cut the butter into the dry ingredients until the mixture becomes crumbly.
3. Form Dough: Add whole milk to the crumbly mixture and stir until a soft dough is formed. Divide the dough into 12 equal portions using a tablespoon, then place them onto the prepared baking sheet.
4. Create Wells: Press the center of each dough mound with the back of a spoon to create a small well in each piece, which will hold the filling.
5. Prepare Filling: Mix the softened cream cheese and granulated sugar together until smooth. Evenly distribute this cream cheese mixture into each well on the dough portions.
6. Add Raspberry Preserves: Stir the raspberry preserves to loosen them, then spoon evenly over the cream cheese filling in each Danish pastry.
7. Bake Pastries: Bake in the preheated oven for about 10 minutes or until the edges turn golden. Remove from the oven and allow the pastries to cool on the tray for 2–3 minutes before transferring to a wire rack to cool further.
8. Prepare Glaze: Combine powdered sugar, 15 millilitres of milk, and vanilla extract in a bowl. If the glaze is too thick, add more milk gradually until it reaches a pourable consistency.
9. Glaze Pastries: Drizzle the prepared glaze over the cooled Danish pastries. Store the finished pastries in a sealed container in the refrigerator until ready to serve.

Notes

• You can substitute the baking mix with self-rising flour if unavailable.
• Ensure cream cheese is softened to blend smoothly without lumps.
• Adjust glaze thickness by adding milk slowly to reach the desired consistency.
• For best texture, serve the Danish pastries within 1–2 days after baking.
• Allow pastries to cool completely before glazing to prevent glaze from melting off.
• Raspberry preserves can be swapped with other fruit jams or preserves to vary flavors.

Keywords: Raspberry Danish, Cheesecake Pastry, Danish Pastry Recipe, Breakfast Pastry, Raspberry Cream Cheese Danish