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 takes 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.

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!

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 for the Raspberry Cheesecake Danish: 

  • 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 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.

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 - 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

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!
4.5 from 2 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
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

  • 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

  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 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.
  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 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.
  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. 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.
Nutrition Facts
Raspberry Cheesecake Danish
Amount Per Serving
Calories 344 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 9g 45%
Cholesterol 58mg 19%
Sodium 203mg 8%
Potassium 89mg 3%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 8.4%
Vitamin C 3.2%
Calcium 3.8%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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  • Janelle

    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!

    · Reply
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    […] Photo by letthebakingbeginblog […]

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  • Tzivia

    Cool awesome sauce gr8 can’t wait to try it yummmmm

    · Reply
  • Tzivia

    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

    · Reply
  • This recipe sounds wonderful

    · Reply
  • 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.

    · Reply

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