There is something truly irresistible about the Raspberry Cheesecake Danish Pastry Recipe that makes it a standout treat for any time of day. The combination of soft, buttery dough paired with tangy, creamy cheesecake filling and luscious raspberry preserves creates a perfect balance of flavors and textures. Each bite delivers a delightful mix of flaky pastry and sweet-tart fruit, topped off with a smooth vanilla glaze that makes it feel just a little extra special. Whether you’re treating yourself or sharing with friends, this recipe is sure to become a beloved favorite that brightens your mornings or sweetens afternoon tea.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each adding its own magic to your Raspberry Cheesecake Danish Pastry Recipe. From the creamy richness of the cream cheese to the bright burst of raspberry preserves, these components come together to create that perfect dessert harmony.
- Baking mix (250 grams): Forms the tender, flaky base of your Danish and sets the stage for all the delicious fillings.
- Granulated sugar (25 grams, plus extra 25 grams): Adds just the right amount of sweetness to both the dough and the cheesecake filling.
- Unsalted butter, softened (57 grams): Brings richness and helps achieve that melt-in-your-mouth texture.
- Whole milk (160 millilitres plus extra for glaze): Keeps the dough soft and tender, and thins the icing to a perfect drizzle.
- Cream cheese, softened (113 grams): Responsible for the smooth, creamy cheesecake filling that makes each Danish so indulgent.
- Raspberry preserves (30 grams): Provides a vibrant, fruity contrast to the sweetness of the cheesecake.
- Powdered sugar (85 grams): Key ingredient for the glaze that gives the final touch of sweetness and shine.
- Vanilla extract (2.5 millilitres): Adds a warm, aromatic note that complements the whole pastry beautifully.
How to Make Raspberry Cheesecake Danish Pastry Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to a toasty 232°C (450°F) and lining a baking sheet with parchment paper. This ensures your Danish pastries cook evenly and don’t stick, setting you up for baking success right from the start.
Step 2: Combine the Dry Ingredients and Butter
In a large bowl, mix the baking mix and granulated sugar, then add the softened butter. Using a fork, cut the butter into the dry ingredients until the mixture looks crumbly. This step is crucial for creating that flaky pastry texture you’ll love.
Step 3: Form the Dough
Pour in the whole milk and stir everything together until a soft dough forms. Don’t overwork it; you want it tender and just combined. Divide the dough evenly into 12 portions using a tablespoon and place them spaced apart on your prepared baking sheet.
Step 4: Create Wells in the Dough
Using the back of a spoon, gently press the center of each dough mound to create a small well. This will be the perfect little nest for your cheesecake and raspberry filling.
Step 5: Prepare the Cheesecake Filling
In a separate bowl, beat the softened cream cheese with the additional granulated sugar until the mixture is smooth and creamy. Spoon this luscious filling evenly into the wells of your dough mounds — this will be the heart of your Raspberry Cheesecake Danish Pastry Recipe.
Step 6: Add the Raspberry Preserves
Give the raspberry preserves a good stir to loosen them up, then carefully spoon some over the cream cheese filling in each Danish. The preserves add that vibrant, fruity punch that perfectly offsets the rich cheesecake.
Step 7: Bake to Golden Perfection
Slide your baking sheet into the preheated oven and let those beauties bake for about 10 minutes or until the edges are golden and inviting. Take them out and allow them to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Step 8: Make the Vanilla Glaze
Whisk together powdered sugar, 15 millilitres of whole milk, and vanilla extract until smooth. If the glaze feels thick, gradually add more milk until it reaches a nice pourable consistency.
Step 9: Drizzle the Glaze
Once your Danish pastries are cool, drizzle the vanilla glaze generously over the top. This final step adds a glossy, sweet finish that truly elevates the Raspberry Cheesecake Danish Pastry Recipe into something spectacular.
How to Serve Raspberry Cheesecake Danish Pastry Recipe
Garnishes
For a beautiful presentation and extra flavor layers, consider topping your Danish pastries with a few fresh raspberries, a sprinkle of powdered sugar, or a light dusting of finely chopped toasted almonds. These little touches add contrast and a lovely crunch.
Side Dishes
This pastry pairs wonderfully with a hot cup of coffee or a freshly brewed pot of tea. You could also serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert-style experience.
Creative Ways to Present
Try arranging your Danish pastries on a tiered stand for a dreamy brunch spread, or serve them on decorative plates with colorful napkins to brighten any gathering. Wrapping individual pastries in parchment and tying with twine makes for a charming homemade gift or grab-and-go breakfast option.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Cheesecake Danish Pastry Recipe in an airtight container in the refrigerator. They will stay fresh for up to three days, making them a perfect ready-to-eat treat for the next morning or afternoon snack.
Freezing
If you want to save your pastries for longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container. They freeze beautifully and can be kept up to two months. Just thaw them overnight in the fridge before reheating.
Reheating
Warm your danishes in a preheated oven at 175°C (350°F) for about 5 to 7 minutes to bring back their fresh-baked texture. Avoid microwaving whenever possible to keep the pastry flaky and delicious.
FAQs
Can I use frozen raspberries instead of raspberry preserves?
You can, but raspberry preserves are ideal because they are thick and sticky, which helps them stay put on the cheesecake filling. If using frozen raspberries, make sure to cook them down into a jam-like consistency to prevent excess moisture.
Is it necessary to use baking mix or can I substitute with flour?
Using baking mix simplifies the recipe and ensures the right texture, but you can substitute with all-purpose flour combined with a bit of baking powder. Just keep in mind it may alter the lightness and flakiness slightly.
Can this recipe be made dairy-free?
Absolutely! Use plant-based cream cheese, dairy-free butter, and a non-dairy milk alternative. The results will be delicious, although the texture might be a touch different from traditional Danish pastries.
How long will the glaze keep?
The vanilla glaze is best used fresh but can be stored in the fridge for up to a week. If it thickens, just whisk in a little milk to bring it back to the right consistency before using.
Can I make the dough ahead of time?
Yes! You can prepare the dough a day ahead, wrap it tightly, and keep it refrigerated. This actually lets the flavors develop a bit, but be sure to bring it to room temperature before shaping and baking your danishes.
Final Thoughts
This Raspberry Cheesecake Danish Pastry Recipe is a delightful way to brighten any morning or add a touch of joy to your dessert table. Its simple ingredients and straightforward process come together to create a treat that’s truly greater than the sum of its parts. I encourage you to try it soon—you might just find your new favorite pastry to share with loved ones or savor quietly with a warm drink. Happy baking!
Print
Raspberry Cheesecake Danish Pastry Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 pastries
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Cheesecake Danish Pastries are delightful, flaky treats combining creamy cheesecake filling with sweet raspberry preserves, all topped with a luscious vanilla glaze. Perfect for breakfast, brunch, or a special snack, they offer a rich yet balanced mix of textures and flavors made from simple ingredients.
Ingredients
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 and Prepare Baking Sheet: Preheat your oven to 232°C (450°F) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix Dry Ingredients and Butter: In a mixing bowl, combine baking mix, granulated sugar, and softened butter. Use a fork to cut the butter into the dry ingredients until the mixture attains a crumbly texture that resembles coarse crumbs.
- Form Dough: Pour in the whole milk and stir gently until a soft dough forms. Divide this dough into 12 equal portions using a tablespoon and place each portion onto the prepared baking sheet, spaced apart.
- Create Wells in Dough: Use the back of a spoon to press the center of each dough mound down, creating a well or indentation which will hold the filling.
- Prepare and Add Cream Cheese Filling: In a separate bowl, blend the softened cream cheese and granulated sugar until smooth. Spoon this cheese mixture evenly into the wells of the dough portions.
- Add Raspberry Preserves: Stir the raspberry preserves lightly to loosen them, then spoon an even layer atop the cream cheese filling in each Danish.
- Bake: Place the tray in the preheated oven and bake for 10 minutes or until the pastries turn golden brown. After baking, allow them to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
- Make Glaze: Combine powdered sugar, 15 millilitres of whole milk, and vanilla extract in a bowl. If the glaze is too thick for drizzling, add more milk gradually until it reaches a pourable consistency.
- Glaze and Store: Drizzle the glaze generously over the cooled Danish pastries. Store the finished pastries in a sealed container in the refrigerator to keep them fresh.
Notes
- Ensure the butter is softened, not melted, for proper dough texture.
- You can substitute raspberry preserves with any other berry jam for variety.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- For a more decorative finish, pipe the glaze using a piping bag or drizzle with a fork in a zigzag pattern.
- Store pastries in an airtight container refrigerated; consume within 3 days for optimal freshness.
