This easy Blueberry Cheesecake Danish recipe is simple enough to make on weekday mornings and special enough to serve for holiday brunch! Follow my step by step instructions for a breathtakingly beautiful breakfast pastry treat that will wow friends and family!
Looking for more breakfast and brunch ideas? Try my Lemon Blueberry Crepes, Blueberry Coffee Cake and Lemon Blueberry Bread!
We are such big fans of blueberry recipes! They are so good in bread, muffins and especially these easy danishes! These danishes features a creamy cheesecake filling and are topped with a dollop of blueberry jam before being baked to golden perfection.
A quick drizzle of a simple glaze and some toasted sliced almonds finish off these impressive pastries with hardly any effort at all.
We used blueberry preserves but any flavor of jam or preserves will work in this recipe so use your favorite!
During the holidays, you may have a few extra occasions to serve and enjoy some special breakfast treats. Whether you’ll have extra family visiting, or simply your kids home a bit more, a big breakfast with a few special treats is always a welcome site!
This recipe is sure to please, and is much easier to put together than you might imagine!
What You’ll Need
Utilizing Pepperidge Farm’s Puff Pastry and a few simple ingredients, you’ll have a fancy breakfast treat everyone will love. Let’s take a quick look at what you’ll need to make these danishes and, as always, you can find the full, printable recipe card at the end of this post.
- Pepperidge Farm Puff Pastry Sheets – you’ll need 1 package, thawed
- ground cinnamon
- granulated sugar
- cream cheese – you’ll need about ⅓ of an 8oz package, softened
- butter – salted butter, melted
- blueberry preserves – or strawberry jam can also be used
- powdered sugar – for the glaze
- milk – for the glaze
- sliced almonds – optional but delicious!
Be sure to allow time for the puff pastry to thaw (either over night in the fridge, or at room temperature about 45 minutes), but once your ingredients are ready, the recipe will come together quite quickly.
How To Form The Danishes
- Unfold one sheet of pastry, brush with butter, then sprinkle with cinnamon and sugar. Cut into 6 strips, as shown.
- Twist the strips.
- Coil each strip into a circle, tuck the end under and pinch to adhere.
- Create a small crater with the back of a spoon, then add about 1 teaspoon sweetened cream cheese, and 1 teaspoon jam. Bake as directed in recipe above.
Enjoy the fresh pastries with coffee or milk for a special breakfast treat.
Variations To Try
These danishes are delicious but I love to switch things up. Here are a few ways to do so:
- Simply swap out the flavor of jam or preserves. Strawberry, cherry and raspberry are all delicious options to consider.
- Add some extract to the glaze. A little vanilla or almond extract would really give the glaze extra flavor.
- Try a different nut. Almonds go great with the blueberries but consider, pecans, walnuts or even pistachios!
Leftover danishes can be stored in an airtight container at room temperature for up to 2 days but are best enjoyed the day they are made.
More Brunch Favorites
How to Make Blueberry Cheesecake Danish
Blueberry Cheesecake Danish
- 1 tablespoon cinnamon
- ¼ cup sugar plus 1 tablespoon
- 2.66 ounces cream cheese ⅓ of an 8oz package, softened
- 17.3 ounces Pepperidge Farm® Puff Pastry Sheets 1 package, thawed
- 2 tablespoons butter melted
- ¼ cup blueberry preserves or strawberry jam
- ¾ cup powdered sugar
- 1 tablespoon milk
- ¼ cup sliced almonds toasted
- Heat oven to 400°F.
- Spray baking sheet with cooking spray, or line with parchment.
- In a small bowl, combine cinnamon and 1/4 cup sugar.
- In another bowl, add the remaing 1 tablespoon sugar, and 1/3 package of cream cheese. Blend together with a spoon.
- Melt butter in a small bowl, and set aside.
- Sprinkle your work surface with a bit of flour. Unfold 1 pastry sheet on the work surface. Brush the pastry sheet with half the butter. Sprinkle with half the cinnamon-sugar mixture.
- With the short side facing you, cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 in all (pictured below).
- One at a time, twist the pastry strip, and then roll into a coil (as pictured). Tuck the end of the coil under the pastry, and pinch the pastry to keep the end in place.
- Use a small spoon to create a crater in the center of the pastry, then add about 1 teaspoon sweetened cream cheese, then about 1 teaspoon jam. Move pastry to prepared baking sheet. Repeat with remaining strips.
- Bake danish about 20-22 minutes, or until golden brown. Allow pastries to cool on baking sheet a few minutes before moving to a cooling rack.
- While the danish bake, prepare glaze. Add powdered sugar to a bowl, then add milk. Stir and set aside. Drizzle over baked pastries, and top with sliced almonds.
Originally published December 9, 2012.
Loretta | A Finn In The Kitchen says
When I saw this post title I was expecting the original large rectangular danish and was pleasantly surprised to see these little cuties!
This reminds me of a festival I went to with my hubby this summer. Danish was everywhere…but they weren’t this adorable.
Oooh, those look yummy! I’ll have to make mine without the cheese but I think they’ll be just as good with extra jam instead! Love you!
Ali Bee's Bake Shop says
yum yum yummy!! 🙂
Katrina @ Warm Vanilla Sugar says
Mmm what a fancy treat! Love this.
Oh my gosh, these are gorgeous! I really need to start baking with puff pastry more often!
Delicious breakfast treat.
Katrina @ In Katrina's Kitchen says
What a way to start the day!
Looks wonderful and I´m sure it tastes the same! 🙂
My idea of the perfect breakfast! 🙂
Joy Adams says
Yummy, looks good to me.