Pre-made puff pastry, a creamy cheesecake filling, and lemon blueberry preserves make these lemon blueberry cheesecake danishes as easy as can be.
I love a good homemade dessert. There is something about creating a brand new treat from singular ingredients that all mesh together deliciously. However, I also appreciate a good SEMI-homemade dessert. The base of a good semi-homemade dessert is undetectably store bought, and my favorite store bought base has got to be puff pastry. This versatile ingredient is so wonderful because it is tasty on it’s own, and has limitless possibilities with toppings and flavor combinations. I created these easy lemon blueberry cheesecake danishes with store bought puff pastry, my own cheesecake filling recipe, and store bought organic lemon blueberry preserves from Kelly’s.
What you’ll need to make these lemon blueberry cheesecake danishes:
Puff pastry (on frozen box of two sheets, about 17.3 oz)
Cream cheese
Granulated sugar
1 large egg and 1 large egg yolk
Pure vanilla extract
Putting it all Together
This recipe is simply, buttery, creamy, sweet, and loaded with possibles. I used Kelly’s blueberry lemon preserves, but if you prefer another flavor, by all means, sub that in! Blackberry, strawberry, or raspberry would all be wonderful. You could also omit the fruit altogether and enjoy a simple cheesecake danish (powdered sugar on top would be great).
To start, you will want to thaw the puff pastry until no longer frozen, but still cold. This allows the dough to be pliable but not sticky. Using a hand roller, gently roll the puff pastry out on a lightly flowered surface to smooth the seams. Divide each sheet into six relatively equal sized rectangles. With a knife, gently indent a smaller rectangle about a half inch into the pastry, making sure to not cut all the way through the rectangles. You will want to keep your filling inside the smaller rectangle, so it does not spill out of the pastry during the baking process. Whisk the whole egg in a small bowl, and brush the egg onto the outer part of each rectangle pastry.
After you have mixed up the cheesecake filling, spoon an overflowing tablespoon onto each puff pastry rectangle, and then spoon a small bit of preserves onto the cheesecake filling, about a teaspoon. Bake at 400° for about 15 minutes, and allow the pastries to cool for about 10 minutes before drizzling with the vanilla glaze and serving.
Dietary Substitutions
Delicious Everyday has a vegan puff pastry recipe that would work well in this creation if you need to be dairy free. You can use a gluten free flour blend for it to be gluten free as well, such as When you have mixed up the cheesecake filling, spoon and overflowing tablespoons onto each puff pastry rectangle, and then spoon a small bit of preserves onto the cheesecake filling. Bake at 400° for about 15 minutes, and allow to cool for about 10 minutes before drizzling with vanilla glaze and serving.Bob’s Red Mill 1:1 Gluten Free Baking Flour.
Miyokos makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
I hope you love these easy Danishes! If you fancy lemon blueberry, be sure to check out my Gluten Free Lemon Blueberry Cake!
XO,
Heather
Lemon Blueberry Cheesecake Danishes
Ingredients
- FOR THE DANISHES:
- 1 Box Puff Pastry (2 sheets, about 17.3 ounces)
- 6 Ounces Cream Cheese, softened to room temperature
- ⅓ Cup Granulated Sugar
- 1 Large Egg Yolk
- ½ Teaspoon Pure Vanilla Extract
- 1 Large Egg, for the egg wash
- FOR THE GLAZE:
- ½ Tablespoon Salted Butter, melted
- 6 Tablespoons Powdered Sugar
- ¼ Teaspoon Pure Vanilla Extract
- 1 Tablespoon Whole or 2% Milk
Instructions
- Place the box of puff pastry on the counter and allow it to thaw according to instructions. You will want the puff pastry to be no longer frozen, but still cold so it is pliable but not sticky. Gently roll it out to Smooth the seams, and divide each sheet into six relatively equal sized rectangles. With a knife, gently and then a smaller rectangle about a half inch into each pastry rectangle, making sure not to cut all the way through the rectangles. You will want to keep the filling inside of the small rectangle, so that the filling does not spill out of the pastry during the baking process.
- Whisk the whole egg in a small bowl, and brush the egg onto the outer part of each rectangle pastry.
- Combine the cream cheese, granulated sugar, egg yolk, and pure vanilla extract in a small bowl, and whisk until smooth, about 30 seconds.
- Spoon a heaping tablespoon of the cheesecake filling onto the middle rectangle of each puff pastry, gently spooning it over to the edge of the inner rectangles. Spoon a small amount of preserves on top of each of the cheesecake fillings. Bake at 400° for 14 to 16 minutes.
- Remove and allow to cool for about 10 minutes, during which time you can make the glaze.
- Combine the ingredients for the glaze in a small bowl, whisk in until smooth, about 30 seconds. With a spoon, drizzle the vanilla glaze onto each puff pastry. Serve immediately. Store any leftovers in an airtight container on the counter for up to two days, but these are best served day of. Enjoy!
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