If you’ve ever dreamed of a pastry that perfectly balances tangy, creamy cheesecake with the bright burst of fresh raspberries, then this Raspberry Cheesecake Danish Pastry Recipe is going to be your new favorite go-to. Imagine flaky, tender dough pockets filled with luscious cheesecake and topped with sweet raspberry preserves, all finished with a glossy vanilla glaze that ties every flavor together beautifully. Whether you’re making these for a special brunch, an afternoon treat, or just to brighten your day, this recipe offers a delightful combination of textures and flavors that feels both indulgent and refreshingly light.
Ingredients You’ll Need
Creating the perfect Raspberry Cheesecake Danish Pastry Recipe is simpler than it looks, thanks to a handful of essential ingredients that each play a vital role in the texture, flavor, and appearance of these pastries. From the crumbly dough base to the velvety cream cheese filling and sweet raspberry topping, every component shines on its own but truly sings together.
- 250 grams baking mix: This serves as the foundation for your dough, providing structure and a tender crumb.
- 25 grams granulated sugar: Adds just the right amount of sweetness to balance the tartness in the filling and preserves.
- 57 grams unsalted butter, softened: Essential for creating a rich, flaky texture in the dough.
- 160 millilitres whole milk: Moistens the dough and helps bind the ingredients together for a soft, pliable finish.
- 113 grams cream cheese, softened: The star ingredient in the cheesecake filling, lending creaminess and tangy depth.
- 25 grams granulated sugar: Sweetens the cream cheese mixture without overpowering its natural flavor.
- 30 grams raspberry preserves: Bursting with fruity flavor, these preserves add the perfect pop of raspberry on top.
- 85 grams powdered sugar: Used in the glaze for a smooth, sweet finish that enhances the overall flavor.
- 15–30 millilitres whole milk: Adjust to thin the glaze to the perfect pourable consistency.
- 2.5 millilitres vanilla extract: Adds a warm, aromatic note that complements both the cheesecake and raspberry flavors.
How to Make Raspberry Cheesecake Danish Pastry Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 232°C and lining a baking sheet with parchment paper. This prep step ensures your pastries will bake evenly and won’t stick, giving you a flawless base for your Danish.
Step 2: Make the Dough Base
In a bowl, mix together the baking mix, granulated sugar, and softened butter. Use a fork to cut the butter into the dry ingredients until you get a crumbly texture. This step is key for achieving a tender, flaky dough that will puff up gently during baking.
Step 3: Form the Dough
Add the whole milk to the crumbly mixture and stir until a soft dough forms. Using a tablespoon, divide the dough into 12 equal portions and place them evenly spaced on your prepared baking sheet. The softness of the dough makes it easy to handle and shape.
Step 4: Create Wells for the Filling
Press the center of each dough mound with the back of a spoon to create a small well. This indentation is designed to cradle the cheesecake filling and raspberry preserves perfectly, preventing spills and giving each Danish its signature look.
Step 5: Prepare the Cheesecake Filling
In a separate bowl, mix the softened cream cheese with granulated sugar until the texture is smooth and creamy. Then, evenly spoon this luscious mixture into the wells of each dough portion. This layer adds richness and a satisfying tang that balances the sweetness.
Step 6: Add Raspberry Preserves
Give the raspberry preserves a quick stir to loosen them up, then spoon a small amount over the cream cheese filling in each Danish. The bright, fruity notes will contrast beautifully with the creamy cheese.
Step 7: Bake to Golden Perfection
Bake your Danish pastries in the preheated oven for about 10 minutes or until the edges turn golden and the filling is set. After baking, let them cool on the tray for 2 to 3 minutes before transferring them to a wire rack. This cooling prevents sogginess and keeps the Danish perfectly textured.
Step 8: Make the Vanilla Glaze
Combine powdered sugar, 15 millilitres of milk, and vanilla extract in a small bowl. If the glaze seems too thick, add more milk, a little at a time, until it reaches a smooth, pourable consistency. This glossy glaze will add a beautiful shine and extra sweetness.
Step 9: Drizzle and Serve
Once the pastries have cooled, drizzle the vanilla glaze generously over each Danish. Store your creations in a sealed container in the fridge to maintain freshness if you’re not serving immediately.
How to Serve Raspberry Cheesecake Danish Pastry Recipe
Garnishes
To elevate your Raspberry Cheesecake Danish Pastry Recipe, consider topping each pastry with a few fresh raspberries or a sprinkle of finely chopped pistachios. The fresh raspberries will amplify the tart notes, while nuts add a delightful crunch and texture contrast. A light dusting of powdered sugar can also give a lovely, delicate finish that’s as beautiful as it is tasty.
Side Dishes
This pastry pairs wonderfully with a small bowl of mixed berries or a dollop of whipped cream on the side. For a cozy brunch, serve alongside a cup of strong coffee or homemade iced tea. The richness of the Danish and the acidity of the raspberry filling beautifully balance a variety of beverages and light sides.
Creative Ways to Present
For a festive brunch or special occasion, arrange your Raspberry Cheesecake Danish Pastry Recipe on a wooden board with clusters of fresh herbs like mint or edible flowers around the edges. Alternatively, place each pastry in a colorful mini cupcake liner for an added pop of color and easy individual serving. These presentation ideas make your dessert look as special as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and keep in the refrigerator. They will stay fresh for up to 3 days without losing their delicious texture, though you may want to enjoy them sooner to catch them at their best.
Freezing
You can freeze these Danish pastries before glazing. Arrange them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. When ready to enjoy, thaw them at room temperature and then add the glaze. They can be frozen for up to a month without sacrificing flavor.
Reheating
To enjoy your Raspberry Cheesecake Danish Pastry Recipe warm, simply reheat in a preheated oven at 175°C for 5–7 minutes. This brings back the flaky texture and melts the filling slightly, amplifying the comforting feeling of freshly baked pastries.
FAQs
Can I use frozen raspberries instead of raspberry preserves?
While fresh or frozen raspberries can work, raspberry preserves are recommended for that smooth, spreadable texture and consistent sweetness. If using frozen raspberries, cook them down with a little sugar first to create a jam-like consistency.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute the cream cheese and butter with plant-based alternatives. Opt for vegan cream cheese and a dairy-free margarine to maintain creaminess and texture, but note the flavor may differ slightly.
Can I prepare the dough in advance?
Yes, you can prepare the dough the night before and keep it wrapped tightly in the fridge. Let it come to room temperature before shaping and baking for best results. This makes your morning baking even easier.
What if I don’t have baking mix?
Baking mix is essentially a self-rising flour blend. You can make your own by combining all-purpose flour with baking powder and a pinch of salt. This substitute works well in this Raspberry Cheesecake Danish Pastry Recipe.
How do I prevent the filling from leaking during baking?
Creating a well by pressing the dough’s center before filling helps keep the cheesecake and raspberry preserves contained. Avoid overfilling and gently spoon the fillings to ensure they stay in place.
Final Thoughts
This Raspberry Cheesecake Danish Pastry Recipe is a wonderful way to bring a burst of fresh, creamy delight to any mealtime. It’s approachable but impressive, making it an ideal treat for both everyday enjoyment and special gatherings. Once you try this recipe, I promise it will quickly become a beloved staple — perfect for sharing and savoring with those you love.
Print
Raspberry Cheesecake Danish Pastry Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 pastries
- Category: Dessert, Breakfast Pastry
- Method: Baking
- Cuisine: American
Description
These Raspberry Cheesecake Danish Pastries are a delightful treat combining a soft, buttery dough with a creamy cheesecake filling and a sweet raspberry topping, finished with a smooth vanilla glaze. Perfect for breakfast or an indulgent snack, these pastries bake quickly to golden perfection.
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 the oven. Preheat the oven to 232°C and line a baking sheet with parchment paper to prepare for baking the pastries.
- Make the dough mixture. In a bowl, combine the baking mix, granulated sugar, and softened butter. Use a fork to cut the butter into the dry ingredients until the mixture becomes crumbly.
- Form the dough. Add whole milk to the crumbly mixture and stir until a soft dough forms. Divide the dough into 12 equal portions using a tablespoon, placing them onto the prepared baking sheet.
- Create wells in dough. Press the center of each dough mound firmly with the back of a spoon to create a shallow well for the filling.
- Prepare and add cheesecake filling. Mix softened cream cheese with granulated sugar until smooth. Spoon this mixture evenly into each well on the dough portions.
- Add raspberry preserves. Stir the raspberry preserves to loosen, then spoon them evenly over the cheesecake filling in each pastry.
- Bake the pastries. Bake in the preheated oven for 10 minutes or until the pastries turn golden. Remove from oven and let them cool on the baking tray for 2 to 3 minutes before transferring to a wire rack.
- Make the glaze. Combine powdered sugar, 15 millilitres of milk, and vanilla extract. If the glaze is too thick, add milk gradually to achieve a pourable consistency.
- Glaze and store. Drizzle the vanilla glaze over the cooled Danish pastries. Store them in a sealed container in the refrigerator to keep fresh.
Notes
- Ensure the cream cheese is softened to achieve a smooth filling mixture.
- Dough portions should be equal to help with even baking and consistent size.
- If glaze is too runny, add powdered sugar gradually to thicken it.
- Store pastries in an airtight container in the fridge for up to 3 days.
- Raspberry preserves can be substituted with other berry jams if desired.
