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Easy Raspberry Cheesecake Danish

April 10, 2025 by Julie - The Recipe Life Leave a Comment

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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!

Overview of the Danish with a drizzle of glaze across the top.

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!

Plated slice of raspberry Danish.

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!

Raspberry Danish on a cutting board with slices cut out.

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:

  • Mixing Bowls
  • Large Rimmed Baking Sheet
  • Measuring cups
  • Measuring spoons
Ingredients for raspberry cheesecake Danish: pastry sheet, fresh raspberries, cream cheese, sugar, vanilla extract, egg, milk, and powdered sugar.

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.)

A store bought pastry sheet with cuts down the long sides of the sheet.

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.

The ingredients of the cheesecake filling: softened cream cheese, sugar, vanilla, and egg yolk.
Creamed cheesecake filling for the Danish.
The cheesecake filling spread evenly in the middle of the prepared pastry sheet.

Next, sprinkle the fresh raspberries on top of the cheesecake filling.

A sprinkle of 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.

Close the Danish with a lattice pattern by crossing the dough over itself, alternating each side
Top view: Close the Danish with a lattice pattern by crossing the dough over itself, alternating each side
Egg whites washed over the prepared danish.
Egg washed and ready to baked raspberry 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!

Golden brown and warm, this Raspberry Danish is straight from the oven.
Overview of the Danish with a drizzle of glaze across the top. Plate of danish on the side.

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.

Close up of the Danish 'loaf' with a slice in the foreground.

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!

The raspberry danish cooled and cut with fresh raspberries on the side.

Easy Raspberry Cheesecake Danish

This Easy Raspberry Cheesecake Danish is a sweet breakfast and brunch treat. It features fresh raspberries and delightful cheesecake filling wrapped in a light pastry. Elegant and flavorful, this delicious pastry looks store–bought and will impress family and friends!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Cool 1 hour hr
Course Breakfast, Dessert
Cuisine American
Servings 10

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.
Keyword Danish, Easy Raspberry Cheesecake Danish

Filed Under: Desserts, Food & Recipes, Side Dish Tagged With: breakfast, brunch, kid-friendly, side dishes

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