Raspberry Cheesecake Danish
Raspberry Cheesecake Danish Recipe is a Puff Pastry braid filled with a cheesecake filling and raspberries. This Puff Pastry Recipe is easy to make and tastes wonderful!
Follow the step by step picture instructions for a homemade dessert that takes only 30 minutes to make!
The perfect Puff Pastry Recipe
I bought a little box of fresh raspberries and wanted to use them in something delicious. Cheesecake sounded good. A crispy, flaky Puff Pastry Recipe also sounded good. So, I decided to put those together into this very simple, but very delicious Raspberry Cheesecake Danish Pastry.
What kind of berries can I use for this Danish Pastry?
This Danish Pastry calls for fresh raspberries, but you can use the berries you prefer! Blueberries, blackberries, strawberries or you can even make it multi-berry and add several berries together for an ultimate Danish Pastry.
Do I have to use the Splenda Sweetener?
Of course not! You can either use the Splenda Sweetener or just 1/4 cup of granulated sugar.
As part of my collaboration with SPLENDA® Brand, I replaced the sugar in the cheesecake with SPLENDA® No Calorie Sweetener (check out their new packaging in the picture below) for less sugar added. My husband who didn’t know about the little swap, couldn’t even tell.
I hope you give this lovely Danish Pastry a try!
Raspberry Cheesecake Danish
Makes: 5-6 two-inch slices
Ingredients:
- puff pastry sheet
- cream cheese
- raspberries (or any berries)
- SPLENDA® No Calorie Sweetener
- egg
- powdered sugar
How to make this Raspberry Cheesecake Puff Pastry Recipe:
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper for easier cleanup.
- Whisk the egg together with a pinch of salt
- In a bowl, whisk together cream cheese, SPLENDA® Granulated No Calorie Sweetener, vanilla extract and 2 tablespoons of the beaten egg, until smooth.
- Unfold the puff pastry sheet in the prepared baking sheet, and place the cream cheese mixture in the middle third vertically, leaving about 1-inch space at both ends.
- Arrange raspberries over the cheesecake filling.
- Using a knife or scissors cut one-inch strips on the unfilled parts of the dough, making sure that both sides have a matching number of strips like shown on the pictures below.
- Alternating sides (left, right; left right) make a braid. Press the first two strips and the last two strips firmly into the unfilled dough underneath, sealing the filling.
- Using a pastry brush, brush the beaten egg over the braid. Bake for about 20 minutes at 400°F, or until the puff pastry is dark golden in color. Halfway through baking, rotate the baking sheet for even baking.
- Remove from the oven to a cooling rack, to cool. Sprinkle powdered sugar right before serving.
This Danish Pastry is a great dessert to treat yourself to, especially during the busy weekdays. What is your favorite Puff Pastry Dessert to make?
Try these other Puff Pastry Recipes:
- Almond Cream Puff Pastry Braid – Pastry braid filled with a delicious almond filling.
- Nutella Puff Pastry Danish – Nutella filled pastry danishes! Yum.
- Apricot Almond Pastry – Apricots, almonds, and cream cheese!
Raspberry Cheesecake Danish
Raspberry Cheesecake Danish Recipe is a Puff Pastry braid filled with a cheesecake filling and raspberries. A Puff Pastry Recipe that's easy to make and tastes wonderful!
Ingredients
- 1 sheet puff pastry
- 6 oz cream cheese
- 1/2 cup raspberries
- 3 Tbsp SPLENDA® No Calorie Sweetener Granulated OR 1/4 cup sugar, granulated
- 1 tsp vanilla extract
- 1 egg
- powdered sugar
Instructions
-
Preheat oven to 400°F. Line a baking sheet with foil or parchment paper for easier cleanup.
-
Whisk the egg together with a pinch of salt.
-
In a bowl, whisk together 6 ounces of cream cheese, 3 tablespoons of SPLENDA® Granulated No Calorie Sweetener OR 1/4 cup of granulated sugar, 1 tsp vanilla extract and 2 tablespoons of the beaten egg, until smooth. You can use a whisk or a mixer to do this.
-
Unfold the puff pastry sheet in the prepared baking sheet, and place the cream cheese mixture in the middle third vertically, leaving about 1-inch space at both ends. Arrange raspberries over the cheesecake filling.
-
Using a knife or scissors cut one-inch strips on the unfilled parts of the dough, making sure that both sides have a matching number of strips like shown on the pictures below. Alternating sides (left, right; left right) make a braid. Press the first two strips and the last two strips firmly into the unfilled dough underneath, sealing the filling.
-
Using a pastry brush, brush the beaten egg over the braid. Bake for about 20 minutes at 400F, or until the puff pastry is dark golden. Halfway through baking, rotate the baking sheet for even baking.
-
Remove from the oven to a cooling rack, to cool. Sprinkle powdered sugar right before serving.
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Marina | Let the Baking Begin
Phenomenal!
where do you buy puff pastry? If you have pic, please send me 🙂
You can use any puff pastry you find at the grocery store. We get Pepperidge Farm puff pastry you can find in the freezer section of the grocery store (all of ours carry it).
Or, if you have a Restaurant Depot store you can get an extremely large pack of puff pastry that will be a better deal and you can have for awhile in your freezer.
I would love the receipt of the mini dessert showing on this Pinterest
If you scroll to the bottom you’ll find the recipe card there.
I made my first two raspberry cheesecake danishes this morning and just had a taste. All I can say is that I’m glad I made two. They are delicious. There is just enough sugar in the cream cheese to offset the tart raspberries. A recipe that is so easy to make and so delicious is a winner!
So happy to hear you loved this recipe! Thank you for sharing your feedback!
Sorry don’t want to sound negative, but Splenda is really bad for you. I learned this back in medical school that Splenda does not get digested by your body and collects overtime, leading to cancer, health issues, ect. I don’t want to go into the molecular physiology of this but cringe every time someone reaches for Splenda thinking they’re being “healthier”. Love your blog!!! and use it all the time…and use real sugar 😉
I am always looking for recipes during raspberry season when our plants are full. This is a great quick addition to a breakfast! THANK YOU.
Made this this evening. Absolutely delicious
I’m so sad. I made this for Father’s Day for my husband, I made the cream cheese filling EXACTLY how it says and it came out runny. Not sure how. Trying to put it in the freezer to help thicken it and praying to God it works out!
freezing it is a great idea. You can freeze it rock hard and then bake straight from the freezer and that should help greatly.
Can I prepare this ahead of time and bake a day later? Or would it be better to reheat day of?
You can prepare it up to baking, and freeze it. Then, bake directly from the freezer.
Yumm! Is this easily frozen?
Yep!
Thank you Marina for creating such a delicious recipe! I made this yesterday and it turned out amazing, I added lemon juice and zest to the cheesecake batter and it was fantastic with the raspberries, I will definitely be making this again!
Amazing review! Thank you for taking the time to comment and rate the recipe!
Made this desert recently. Just followed the recipe exactly as it is. Came out delicious , sweet and savory at the same time. Will definitely make it again!
Could I swap fresh raspberries for frozen ones? Just wondering how that might work with the extra liquid…. Fresh raspberries are so expensive here in NZ!
Yes, you can definitely use frozen raspberries.
Cool awesome sauce gr8 can’t wait to try it yummmmm
Omg wow cool new recipe gotta try after Passover was wondering if I can use vanilla sugar instead of splenda and then put regular sugar love this site always keeping us up to date
Yeap, you can totally substitute Splenda with sugar or vanilla sugar. Thanks Tzivia!
This recipe sounds wonderful
Thanks Jennai!
I have a big box of puff pastry, calling me from the freezer. Locally grown Driscoll berries are appearing at my grocery store. This looks very easy to do, and I appreciate the photos that shows me how to make the braid. Pinning! Thanks.
Thank you! I Hope you enjoy it as much as we did!