Go Back

Raspberry Cheesecake Danish Pastry

A delightful treat combining sweet raspberry flavors with rich cream cheese, all wrapped in flaky pastry, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Pastry Dough
  • 250 grams baking mix Any all-purpose baking mix
  • 25 grams granulated sugar
  • 57 grams unsalted butter, softened At room temperature
  • 160 millilitres whole milk
Cheesecake Filling
  • 113 grams cream cheese, softened
  • 25 grams granulated sugar
  • 30 grams raspberry preserves Loosen before using
Glaze
  • 85 grams powdered sugar
  • 15-30 millilitres whole milk Adjust for desired consistency
  • 2.5 millilitres vanilla extract

Method
 

Preparation
  1. Preheat your oven to 232°C and line a baking sheet with parchment paper.
  2. Combine the baking mix, granulated sugar, and softened butter in a bowl, cutting the butter into the dry ingredients until crumbly.
  3. Add the milk and stir to form a soft dough, then divide into 12 equal portions and place on the prepared baking sheet.
  4. Press the center of each dough mound to create a well.
Filling
  1. Mix the softened cream cheese and 25 grams of granulated sugar until smooth, and fill each well evenly.
  2. Spoon raspberry preserves over the cheesecake filling in each Danish.
Baking
  1. Bake for 10 minutes or until golden brown on top, then let cool for 2-3 minutes before transferring to a wire rack.
Glazing
  1. In a small bowl, mix powdered sugar, 15 millilitres of milk, and vanilla extract, adjusting with more milk if needed for a pourable consistency.
  2. Drizzle the glaze over the cooled Danish pastries.

Notes

Store leftovers in a sealed container in the refrigerator. Best enjoyed within 2-3 days or can be frozen for up to a month wrapped in plastic wrap.