Raspberry Cheesecake Danish Pastry Recipe
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.
- 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
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
- Preheat Oven: Preheat the oven to 232°C and line a baking sheet with parchment paper to prepare for baking the pastries.
- 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.
- 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.
- 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.
- 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.
- Add Raspberry Preserves: Stir the raspberry preserves to loosen them, then spoon evenly over the cream cheese filling in each Danish pastry.
- 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.
- 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.
- 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
