This Easy Raspberry Cheesecake Danish recipe uses fresh raspberries and a savory cheesecake filling baked into a braided pastry sheet. This quick brunch or breakfast dish will impress family and guests!
Much like our beloved Cherry Cream Cheese Crescent Ring, this Easy Raspberry Cheesecake Danish has it all! It’s light and airy. It’s rich and savory. The fresh raspberries baked into a cheesecake cream and wrapped in a delicate pastry dough make a wildly simple and elegant dessert pastry. This raspberry danish recipe is quick for an elevated weekend breakfast idea. It looks fantastic on any brunch table and will be welcomed at family gatherings, potlucks, and holiday parties. I am not sure there’s an occasion that this simple Danish won’t wow the taste buds!
What is a Danish?
A “Danish” is a type of sweet, layered pastry often filled with custard, jam, or fruit. It is made with flaky, buttery pastry dough.
Why We Love This Easy Breakfast Pastry!
This raspberry cheesecake danish quickly became a family favorite recipe. It’s a straightforward recipe that older kids can make with little help handling baking. Danishes are so good; they are excellent for breakfast, brunch, and dessert. No one can resist the taste of savory cheesecake filling paired with fresh sweet raspberries all baked into a flaky buttery crust! A raspberry danish feels both delicate and rich, savory and sweet, for an irresistible treat that pleases the palate!
How to Make a Raspberry Cheesecake Danish
Easy braided danishes are an easy recipe treat! With simple mixing and the help of a store-bought pastry sheet, you can have an impressive homemade pastry in under 30 minutes!
Ingredients for Raspberry Danish
- 1 (13.2-ounce) store-bought pastry sheet
- Store-bought pastry sheets are great for Danishes. They bake wonderfully with a light egg wash and are just the right thickness for a sturdy but light crust.
- 1 pint fresh raspberry or raspberry jam, washed and drained
- Fresh fruit is my favorite. Jams tend to be sweeter.
- 6-8 ounces cream cheese, softened
- 8 ounces will make a lot of cheesecake filling, which my family loves. You can cut the cream cheese down to 6 ounces for a lighter danish.
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk only; reserve the whites for later as the egg wash.
Optional Glaze:
- 1 Tablespoon milk
- 1/2 cup powdered sugar
Equipment:
Instructions for Raspberry Danish
Preheat your oven to 400°F. Then, roll out the pastry sheet onto a lined baking sheet(with parchment paper if needed), keeping the oven paper safe under the pastry sheet. Cut 3/4″-1″ 1/3 into each long side of the pastry sheet using a pizza cutter. (See process photos.)
Then, in a medium mixing bowl, cream together the softened cream cheese, sugar, vanilla, and egg yolk. Spread the cheesecake filling onto the middle of the prepared pastry sheet, keeping the filling away from the cut sides.
Next, sprinkle the fresh raspberries on top of the cheesecake filling.
Finally, bring each side of the pastry dough across the middle, making a lattice pattern. Once done, using a pastry brush, wash the egg whites on top of the unbaked Danish.
Bake the raspberry Danish at 400°F for 20-25 minutes until the top is a nice golden brown. Then, let the Danish cool entirely before you garnish it with a sprinkle of powdered sugar, more fresh raspberries, or the optional glaze. Enjoy!
Optional Glaze: Whisk the powdered sugar and milk together with a fork in a small bowl. Drizzle over the Danish.
Storing Leftover Raspberry Danish
Store leftover raspberry danish in an airtight container in the refrigerator for up to 4 days.
More Great Breakfast and Brunch Ideas
This Easy Overnight Monkey Bread and Butterscotch Coffee Cake are sweet morning treats that guests love! Prepare them the night before, and relax in the morning while they bake to perfection and fill your house with the fantastic aroma of cinnamon sugar. Pair these with a savory side or fruit for a wonderful start to your day!
For savory breakfast options that feed a crowd, try out our Breakfast Casserole and Sausage and Hash Brown Breakfast Bake. They are protein-packed and delicious!
Easy Raspberry Cheesecake Danish
Ingredients
- 1 store-bought pastry sheet
- 1 pint fresh raspberries cleaned and drained
- 6-8 ounces cream cheese
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk save the whites for later as egg wash
Instructions
- Preheat your oven to 400°F. Then, roll out the pastry sheet onto a lined baking sheet(with parchment paper if needed), keeping the oven paper safe under the pastry sheet. Cut 3/4"-1" 1/3 into each long side of the pastry sheet using a pizza cutter. (See process photos.)
- In a medium mixing bowl, cream together the softened cream cheese, sugar, vanilla, and egg yolk. Spread the cheesecake filling onto the middle of the prepared pastry sheet, keeping the filling away from the cut sides.
- Next, sprinkle the fresh raspberries on top of the cheesecake filling.
- Bring each side of the pastry dough across the middle, making a lattice pattern. Once done, using a pastry brush, wash the egg whites on top of the unbaked Danish.
- Bake the raspberry Danish at 400°F for 20-25 minutes until the top is a nice golden brown. Then, let the Danish cool entirely before you garnish it with a sprinkle of powdered sugar, more fresh raspberries, or the optional glaze. Enjoy!Optional Glaze: Whisk the powdered sugar and milk together with a fork in a small bowl. Drizzle over the Danish.
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