Cream Cheese Danish Recipe with Lemon Glaze (VIDEO)
This Cream Cheese Danish recipe is so easy to make. The cheese danish filling tastes like cheesecake and the fresh berries and lemon glaze add a bright pop of flavor. This puff pastry recipe always disappears fast!
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From the flaky buttery crust to the creamy center, everything about this cheese danish is good. Baking fresh strawberries is undeniably a great idea. They become so juicy and the strawberry flavor is really amplified – you will wish the whole thing was loaded with strawberries!
The method for forming the puff pastry makes them look super cute and fancy but it’s really very simple and you will be a pro in no time. This is a perfect summer party dessert and Mother’s Day dessert of course.
Ingredients for Cheese Danish Recipe:
Using a store-bought (thawed) puff pastry, is the easiest way to make these. You can of course use a homemade dough if you prefer. For this cheese danish, you will need about 1 1/2 cups of fresh berries or 12 count of each berry. If you prefer to make them all blueberry danish or all strawberry danish, that would work as well! P.S. Scroll down for the full video tutorial print friendly recipe with exact measurements.
Tools We Used to Make this Recipe (affiliate links):
Electric Hand Mixer (or a stand mixer)
Rimmed Baking Sheet lined with Parchment
Rolling Pin and a Pizza Cutter
Small Cookie Scoop to portion cheese filling
Pastry Brush for applying egg wash
For Best Results Making Cheese Danishes:
Be patient at the end! Let the pastries cool completely to room temperature once they are out of the oven. Because the cream cheese filling is very much like cheesecake, it needs a little time to set properly before enjoying. Also, be generous with that lemon glaze. We use every last drop and then lick the spoon ;).
Watch How to Make Cheese Danish:
Watch the video below where Natasha will show you how to make this easy recipe. See our full collection of video recipes here and make sure you subscribe to our Youtube Cooking channel (p.s. click the bell icon to get a notification as soon as we post a new recipe). Thank you so much for watching and subscribing!
Cream Cheese Danish Recipe with Berries and Lemon Glaze
This Cream Cheese Danish recipe is so easy to make! The cheese danish filling tastes just like cheesecake and the fresh berries and lemon glaze add a bright pop of flavor.
Ingredients
Berry Cheese Danish Ingredients:
- 1 lb puff pastry (2 sheets) thawed
- 8 oz cream cheese room temperature
- 1/4 cup granulated sugar
- 1 egg yolk room temperature
- 1/2 tsp vanilla extract
- 1 tsp lemon zest from 1 lemon
- 1 1/2 cups berries (blueberries, strawberries, raspberries)
Egg Wash Ingredients:
- 1 egg
- 1 Tbsp water
Ingredients for Lemon Glaze:
- 1/2 cup powdered sugar
- 1/2 tsp lemon zest
- 1 Tbsp fresh lemon juice
Instructions
Recipe Prep:
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Thaw puff pastry according to package instructions. Preheat Oven to 400˚F with a rack in the center of the oven. Line a large baking sheet with parchment paper or silpat liner.
How to Make Cream Cheese Danish:
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In a large mixing bowl, combine 8 oz of softened cream cheese, 1/4 cup sugar, 1 egg yolk, 1/2 tsp vanilla extract and 1 tsp lemon zest. Beat together on medium/high speed until creamy and smooth.
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Unfold the first puff pastry sheet onto a clean work surface and roll lightly into a 10"x10" square. Use a pizza cutter to slice each sheet into 12 even strips.
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Combine 2 of the strips by tightly pinching two ends together then twist the strand from top to bottom. Press one end onto your work surface and loop the twisted strand around it, working from the center out. Pinch the end to attach it to the pastry. Flatten the center slightly with fingertips and poke the center a few times with a fork to prevent the center from puffing up too much.
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Place 1 Tbsp of the filling into the center and press the berries halfway into the cream. Repeat steps 2, 3 and 4 for the remaining strands and second sheet of puff pastry. Transfer filled pastries to lined baking sheet, keeping at least 1/2" space between them.
How to Make Eggwash & Bake:
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In a small bowl, combine 1 egg and 1 Tbsp water. Beat together thoroughly with a fork.
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Brush outside edges with egg wash and bake in the center of the oven at 400˚F for 18 -20 min. Let cool completely to room temperature so the cream cheese filling sets properly then drizzle with lemon glaze.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
More Puff Pastry Recipe Ideas You Will Love:
The possibilities are endless with puff pastry; braided, filled, folded, rolled and even made into a cake! These are our favorite easy puff pastry dessert recipes you will make over and over.
- Easy Peach Tartlets with shaved almonds and fresh peaches
- Apple Danish Braid with cranberries and sweet glaze
- Mom’s Puff Pastry Cream Horns always fly off the plate
- Napoleon Cake – an oldie but goodie
Q: What is YOUR favorite way to use Puff Pastry? I would love to hear about your creative ideas in a comment below!
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I still feel new to the kitchen and this was easy and delicious – even did it with a toddler!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Can I substitute for whipped cream cheese?
Hi Luba, I haven’t tested this with whipped cream cheese so I can’t say for sure. As a general rule of thumb, it is not recommended to substitute with whipped cream cheese if the recipe is baked like in cheesecake because it changes the texture. It is easier to substitutew the two for a recipe that isn’t baked (like with spreads). If you experiment, let me know how it goes.
Natasha, I have a question: can I use a heavy duty wax paper instead of parchment?
Thank you!
Hi Tetyana, wax paper is not heat resistant and the wax will melt at high temperatures.
Good to know. Thank you! I just greased the baking sheet with butter. Excellent result! 🙂
Could these be frozen after baking and cooling ?
Hi Sherry, I honestly have not tried freezing these danishes but I think it’s worth experimenting. Wrap in plastic wrap then place in freezer bags before placing into the freezer.
Hello Natasha, I cannot stop making your delicious amazing recipes, I made the cream cheese danish this afternoon for my friends on St. Patrick’s Day after dinning desert it was a hit, everyone including myself love it. Thanks again. Also letting you know your videos are so helpful, showing everyone watching.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I love your recipes Natasha. I’ve purchased puff pastry a few times, put it in the freezer wanting to use it at the first opportunity only to throw it when it’s past the due date of too old, period. I’m totally intimidated with this product, but I want to try this recipe so I’ll dig the last box of it out and try it.
This would be perfect for that, Claudette! I hope you love it!
Thanks for sharing the great recipe. My family and friends love it🙂
I’m so happy to hear that!
You’re welcome! I’m so happy you enjoyed it
This recipe is a keeper!! A delicious and very impressive pastry that guests will love. They will think you bought them from a high-end bakery. So tasty, I had to hide these danishes from me! The next day I took them out of the fridge and they were just as good or better as the lemon flavor popped with every bite. Really delicious! Your other reader is right–they are a “bit of heaven”. Thank you for sharing, Natasha!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I made these and lovedddd them! I loved how they were flaky and the fruit gave it a great flavor. Thanks sooooo much, and I will make it again.
You’re welcome, Kenzie! I’m so happy you enjoyed it!
Hello, what kind of puff pastry you use, pls?
Hi Trin! We use Pepperidge Farm Puff Pastry for this recipe. We have a picture of in the recipe post.
I must thank you for the efforts you have put in writing this site.
I really hope to check out the same high-grade blog posts from you in the future as well.
In fact, your creative writing abilities has motivated
me to get my own website now 😉
I’m so happy to hear that!
Hi Natasha, love your recipe, thanks for sharing! I initially used soft cheese (couldn’t find ‘cream cheese’ in shops in the UK). When I mixed it with 1 egg yolk, the mixture became way too liquid. I couldn’t use it as danish filling. I tried mascarpone cheese next time – without adding yolks. Still it wasn’t thick enough. Seeing this, I put my pastry into the oven without any filling for 10 min, took it out, filled with cream and backed for another 8 min. Still, much of the filling ended up on the baking tray. If you have any advice on how to adapt the recipe, would you please share it? Thanks!
Hi Natalia. It sounds like the soft cheese is too soft causing your filling to be runny.. American cream cheese is pretty firm and keeps its shape really well unless it is warmed. I would recommend bring your mixture to slightly under room temperature. I hope this helps
I made this recipe and it is sooooo amazing delicious… Thanks Natasha.
You’re so welcome, Izabela!! I’m so happy you enjoyed this recipe!
Thank you so much for this recipe! I have been trying to find a danish like this forever. I went to Italy last year and had a danish just like this in Rome. I have never been able to get it off my mind since. It sure is a bit of heaven! This is the closest I have found to it. Thank you!
Wow! Thank you for this amazing review! I’m so happy you found our recipe!
Hi Natasha, do you think frozen fruit would work for this recipe?
Hi Alena, I think frozen blueberries might work best if using a frozen berry.
Can I use fruit preserves or jams instead of fresh fruit?
Hi Nora! I haven’t tried that honestly. It does sounds like a good idea however. If you experiment please let me know how you like it!
Do you have to refrigerate after you finish them? I found that filo pastry dough didn’t work too well, it would not roll out. But I didn’t get the pastry shown on this site. I still made them they just weren’t as pretty but equally delicious I think. Next time I will use filo pastry shells and otherwise follow the directions. I love filo
We enjoy them fresh but if you need to store them, cover them loosely but fully and refrigerated overnight.
will they get soggy in the fridge overnight?
Hi Jackie! We enjoy them fresh but if you need to store them, cover them loosely but fully and refrigerated overnight.
Can we use Betty cocker croissant dough?
Hi Emily, I haven’t tested it that way so I’m not sure but it might be worth experimenting! Keep an eye on them though as the bake time might be slightly different with the different dough.
Any tips on if one wanted to make these smaller, for part of a small appetizer for brunch? Only use one ribbon of dough? Or still two, but thinner? Kind of sounds like a silly question but I’d love more, smaller servings 🙂
Hi Ashley, I think it might be tough to make this same shape of pastry smaller. It won’t twist properly if it is just 1 ribbon. You could modify the recipe for smaller pastries but you may need to do a simpler shape of pastry.
I Made them with one ribbon instead of two and i actually preferred that! THEy were perfect size, not too big or small 😊
That’s so great Oksana! I’m so happy it was perfect for you!
Wow!! Simply delicious!!!!
Thank you for the compliment Inna 😀
This is looking so tasty. I want make this.
They’re so easy and good! I hope you try them!
Do you think frozen berries work ok?
Hi Emily, I think that would work and frozen blueberries are probably your best bet for not becoming overly juicy.
They were incredibly easy to make and ohh sooo yummy!!!! My husband loved them. Thank you so much for the delicious recipe!
You’re welcome Julie! I’m glad you both love the recipe, thanks for sharing your great review!
These look sooooooooooo delicious. But do you have to use the store-bought dough? Is there a different recipe for it.
Hi Elena, you could use a homemade dough if you prefer 🙂 We don’t have a recipe for that posted yet so you might have to google that one.
Hi Natasha do you think if I make these at nite and keep them in fridge and cook them in the morning will okay
Hi Shirley, I think that would work to prep them ahead, cover and refrigerate until ready to bake the next morning.
I made these thanks for your recipes they came out so awesome pity I did not take photo – morning tea at work it was so amazing and they got finished in no time will be making them again
You’re welcome Shirley, I’m glad you love them! Thanks for sharing your review!
Great Recipe!!! I was always afraid of baking, but my danishes came out perfect.
I am so happy to hear these cheese danishes were a success for you!! Thank you for the amazing review 🙂
Those look amazing. I’ll need to make them!
They taste as good as they look, I hope you love them Julie!
Will these be good if made the night before brunch ?
Hi Veronika, these are their very best fresh but we have enjoyed leftovers the following day and they still tasted great. We covered loosely but fully and refrigerated overnight.