Raspberry Cheesecake Danish

Raspberry Cheesecake Danish - Puff pastry braid filled with cheesecake and raspberries is impressive as it is easy to make. Follow the step by step picture instructions for a homemade dessert that take only 30 minutes to make! By Let the Baking Begin!

Raspberry Cheesecake Danish – Puff pastry braid filled with cheesecake and raspberries is as impressive as it is easy to make. Follow the step by step picture instructions for a homemade dessert that take only 30 minutes to make!
Raspberry Cheesecake Danish - Puff pastry braid filled with cheesecake and raspberries is impressive as it is easy to make. Follow the step by step picture instructions for a homemade dessert that take only 30 minutes to make! By Let the Baking Begin!

I bought a little box of fresh raspberries and wanted to use them in something delicious. Cheesecake sounded good. Crispy, flaky puff-pastry-something sounded good. So, I decided to put all of those together into this very simple, but very delicious Raspberry Cheesecake Danish. 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 a try! With as quick as it is to make, you must!

Raspberry Cheesecake Danish

Makes: 5-6 two-inch slices

Ingredients: 

  • 1 sheet puff pastry
  • 6 oz of cream cheese
  • 1/2 –  2/3 cup raspberries (or any berries)
  • 3 Tbsp SPLENDA® No Calorie Sweetener, Granulated OR 1/4 cup sugar, granulated
  • 1 tsp vanilla extract 
  • 1 egg
  • Powdered sugar, to sprinkle over the baked Danish

Raspberry Cheesecake Danish | Let the Baking Begin!

Preheat oven to 400F. Line a baking sheet with foil or parchment paper for easier cleanup.
Whisk the egg together with a pinch of salt.

Raspberry Cheesecake Danish | Let the Baking Begin!

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, vanilla extract and 2 tablespoons of the beaten egg, until smooth. You can use a whisk or a mixer to do this.

Raspberry Cheesecake Danish | Let the Baking Begin!

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.

Raspberry Cheesecake Danish | Let the Baking Begin!

Using a knife or scissors cut one inch strips on the unfilled parts of the dough, making sure that both sides have 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.

Raspberry Cheesecake Danish | Let the Baking Begin!

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 in color. Halfway through baking, rotate the baking sheet for even baking.

Raspberry Cheesecake Danish | Let the Baking Begin!

Remove from the oven to a cooling rack, to cool. Sprinkle powdered sugar right before serving.

Raspberry Cheesecake Danish

4.5 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Serves: 5-6 two inch slices

Ingredients

  • 1 sheet puff pastry
  • 6 oz of cream cheese
  • ½ - ⅔ cup raspberries
  • 3 Tbsp SPLENDA® No Calorie Sweetener, Granulated OR ¼ cup sugar, granulated
  • 1 tsp vanilla extract
  • 1 egg
  • Powdered sugar

Instructions

  1. Preheat oven to 400F. Line a baking sheet with foil or parchment paper for easier cleanup.
  2. Whisk the egg together with a pinch of salt.
  3. In a bowl, whisk together 6 ounces of cream cheese, 3 tablespoons of SPLENDA® Granulated No Calorie Sweetener OR ¼ cup of granulated sugar, vanilla extract and 2 tablespoons of the beaten egg, until smooth. You can use a whisk or a mixer to do this.
  4. 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.
  5. Using a knife or scissors cut one inch strips on the unfilled parts of the dough, making sure that both sides have 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.
  6. 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 in color. Halfway through baking, rotate the baking sheet for even baking.
  7. Remove from the oven to a cooling rack, to cool. Sprinkle powdered sugar right before serving.

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Raspberry Cheesecake Danish - Puff pastry braid filled with cheesecake and raspberries is impressive as it is easy to make. Follow the step by step picture instructions for a homemade dessert that take only 30 minutes to make! By Let the Baking Begin!

{I created this post as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own}

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