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!
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
4.95 from 17 votes
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!
Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Keyword: cheesecake danish, danish, puff pastry, puff pastry dessert, raspberry
Calories: 344 kcal
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Ingredients
- 1sheet puff pastry
- 6ozcream cheese
- 1/2cupraspberries
- 3TbspSPLENDA® No Calorie SweetenerGranulated OR 1/4 cup sugar, granulated
- 1tspvanilla extract
- 1egg
- powdered sugar
US Customary - Metric
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.
Nutrition Facts
Raspberry Cheesecake Danish
Amount Per Serving
Calories 344Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g56%
Cholesterol 58mg19%
Sodium 203mg9%
Potassium 89mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 420IU8%
Vitamin C 2.6mg3%
Calcium 38mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Thank you for following me on Instagram, Facebook & Pinterest!
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
{I created this post as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own}
#SweetSwap, #SplendaSweeties#ad or #sponsored
Check outSPLENDA® Brand Social Channels: Facebook, Instagram, Pinterest and Twitter
