Top Menu

Easy Peasy Blackberry Cheesecake Danish Recipe

This delicious blackberry cheesecake Danish recipe is brought to us by Annette, one of our blog contributors.  Enjoy the recipe and please make her feel welcome with comments at the end of the post!

Try saying that danish pastry recipe title a few times!!

DID YOU KNOW? Danish pastry originated when the Danes added sweet fillings to Austrian pastry. With a result of a crispy, golden puff with a luscious, surprise filling.

Let’s start with a close-up pic shall we?? Mmmmm Oh wow!  Look at that beautiful  flakey golden crust. OK. Stop drooling on the keyboard.  OK I’ll stop being mean and tempting you with the picture. Lets move on.

Blueberry Danish Pastry Recipe

This cheeky Danish pastry recipe it’s still just as tasty and I’ll cut your danish making time in half. Something tells me, you might be in the same boat and don’t have much morning time for pastry work either. If you do have that extra time check out our easy pastry recipe below. 

This recipe is great if you want to impress your guests (its been a hit at our family Christmas Eve celebrations) or an easy breakfast.  This is a great incentive for kids to get out of bed in the morning.   My kids eat more than their fair share of quick and easy cereal or toast most mornings. I know they would enjoy more variety for breakfast, when we’re struggling for time, all aspirations of freshly baked goodness just doesn’t happen.

This blackberry cheesecake Danish pastry recipe can also be made easily in stages.  Make the filling a couple of days in advance. You can even roll out and cut the puff pastry pieces the night before and keep them tightly covered in the fridge so all you have to do is assemble and bake the next day. (I’m all about shortcuts especially during the typically hectic morning routine.) Omit the jam if you’re not a fan, or swap in your favourite flavour.

Blueberry Cheesecake Danish Pastry Recipe

I start by making an easy cream cheese filling. Drop the softened cream cheese into a food processor. Add vanilla and 2 egg yolks to cream cheese and sugar and stir until just combined. I add Full fat cream cheese (don’t be bringing any of that fat-free or low-fat stuff to the party).You can also do this with an electric mixer or by hand (gasp). That’s crazy, but I won’t say anything. If you want to do this by hand, more power to you. Then add the zest of one lemon, a pinch of salt and a dollop of sour cream.

Once my filling was finished, I take my box of puff pastry from the fridge (where it had been thawing overnight) and rolled one sheet out just a little bit, so I have a 10×10 inch square. Cut each puff pastry sheet with a sharp knife into 4 equal squares

I prepare a quick egg wash and got out my jar of berry preserves. Spoon a heaped tablespoon of cream cheese filling and jam.

Next, I brushed the edges with the egg wash and brought two of the corners up to meet in the middle.  Once there, I brushed the tops with a little more egg wash refrigerate for 15 minutes. Puff pastry puffs best when cold!

End Result Yummy!

They didn’t last long. After they cooled for just a few minutes, the girls dove into them.  They were warm and delicious, and the pastry was perfectly puffed and flaky.  The cheese filling isn’t overly sweet, so the berry preserves complimented it really well.

Finally here is the recipe!

Easy Blackberry Cheesecake Danish Recipe

Easy Blackberry Cheesecake Danish Recipe


  • 2 sheets puff pastry; thawed but still cool
  • 8 oz full fat cream cheese; at room temperature
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • 2 eggs; divided
  • ¼ cup flour; for rolling
  • 1 Lemon
  • Dollop of Sour Cream


1. Line a baking sheet with parchment paper. Set aside

2. Drop the softened cream cheese into a food processor. Add vanilla and 2 egg yolks to cream

cheese and sugar and stir until just combined.

3. Add the zest of one lemon, a pinch of salt and a dollop of sour cream

4. On a floured surface, unfold 1 sheet of puff pastry. With a floured rolling pin, slightly roll it until it is 10x10-inches. Repeat with second puff pastry sheet.

5. Cut each puff pastry sheet with a sharp knife into 4 equal squares. Spoon a heaping

tablespoon of cream cheese filling and jam

6. (Feel free to use another jam of your choice) into the center of each square.

7. Brush all 4 edges of each pastry square with an egg white wash (2 egg whites beaten with 1

tablespoon of water). Fold each corner in to be slightly touching the filling. Carefully transfer

each pastry to the lined baking sheet.

8. Refrigerate for 15 minutes. Meanwhile, preheat oven to 400 degrees F.

9. Bake for 20 minutes or until golden brown, rotating the pans once halfway through.

Serve warm or cold lightly dusted with icing sugar.


1. Sift the flour into a large bowl with a good pinch of sea salt.

2. Add butter to the flour and rub in using your hands. You should still be able to see chunks of

butter. Make a well in the centre, add 100ml cold water and combine, adding a little more

water if necessary, until you have a firm rough dough.

3. Roll out on a lightly floured board into to a rectangle about 20cm x 50cm. You should be able

to see streaks of butter in the pastry.

4. Fold a third of the pastry into the centre, then fold the bottom third up over that. Give dough a

quarter turn and roll out again. Repeat folding, rolling and turning twice more.

5. Chill pastry for 30 minutes before using.


Thaw pastry at room temperature for about 20 minutes before handling.

Handle as little as possible to avoid stretching and tearing.

Preheat the oven as directed.

Cut pastry with a sharp knife or cutter to get a clean edge.

Only brush an egg wash on the top of the dough, not the edges. If the edges are brushed, the layers of dough will stick together and the pastry won't rise during baking.

Unbaked puff pastry dough may be wrapped tightly in plastic wrap and stored in the refrigerator for 2 or 3 days or frozen for up to 1 month.

Baked filled pastries are best enjoyed the day they are made and don't refrigerate well.

Baked unfilled pastry may be frozen in airtight containers for up to 6 weeks.

Enjoy! Cheek Kiss xx

Danish Pastry Recipe

I am glad I got the opportunity to bake these pastries again.  What I like best about this Danish pastry recipe is that you can pull it together in a short amount of time.

Do you have any favorite Danish or puff pastry dessert recipes or tips?  It would be great to  hear from you. You are more than welcome to  leave comments below.

I’ll have some more great desserts  up next month  In the meantime, enjoy your month, and eat some dessert!

Cheek Kiss xx

, , ,

11 Responses to Easy Peasy Blackberry Cheesecake Danish Recipe

  1. Leslie September 25, 2014 at 12:51 am #

    I’m stopping by from the Google+ group & this looks absolutely amazing! I think i’ll save it for next summer or next weekend, haha. Your photo’s are really great too. Happy Wednesday!

    • Annette Shotton September 25, 2014 at 6:58 am #

      Thank you Leslie I’m so glad you like the recipe. Let me know how you go with it. Happy Baking.. Cheek Kiss xx

  2. Clare September 28, 2014 at 2:00 pm #

    These look so delicious!
    Annette, i’m always hooked by the absolutely scrumptious desserts that you make. I can’t wait to try and make these myself and can only hope they turn out as delicious as they would if you made them.
    Definitely a must for the Christmas ‘spread’.
    Thanks so much for sharing and I can’t wait to read more from you.

    • Annette Shotton September 28, 2014 at 6:05 pm #

      Thanks so much Clare. Let me know how they turn out. The great thing is that their easy and you can change the flavour by just changing the jam. Thanks again Cheek Kiss xx

  3. Culinary Flavors September 29, 2014 at 7:38 pm #

    Mmm, all this flaky deliciousness! Thanks again for coming and linking up at The Weekend Social. All posts get pinned on our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on! I hope to see you there!

    • Annette Shotton October 3, 2014 at 6:33 am #

      Thank you Katerina, I also love the flakey puff pastry that’s why I love this easy danish recipe.
      Cheek Kiss xx

  4. Jacqui October 2, 2014 at 12:32 am #

    MMM!! Sounds yummy. You know..I have never tried blackberry. Maybe it’s time. Thank you for linking up to Party Time and we hope to see you again next week!

    • Catherine Holt October 2, 2014 at 6:09 pm #

      Oh you really should Jacqui….blackberry is delicious!!!

  5. keitha (The Bajan Texan) October 3, 2014 at 1:15 am #

    Yum! I love Danishes I will give this a try. Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board

    • Annette Shotton October 3, 2014 at 6:31 am #

      Yes Keitha, Danishes are Yummy! Let me know how the recipe turns out. Thank you Keitha.
      Cheek Kiss.xx

    • Catherine Holt October 3, 2014 at 3:12 pm #

      Oh you should Keitha. I’m sure you will be pleased. They are melt in the mouth 🙂

Leave a Reply