Raspberry Cheese Danish

cheese danishes baked in a round glass pan.

5 from 1 vote

If you’re looking for an easy yet tasty baked treat for a lazy Sunday morning or for a last-minute brunch, these Raspberry Cheese Danishes are your new best friend. With a combination of tangy cream cheese, sweet raspberry jam, and a flaky, buttery crust, no one would guess they came from a can.

Prep Time10

Cook Time20

Total Time20

Course: Baked Goods, Breakfast

Cuisine: American

Servings: Servings

Calories: 187kcal

Author: Lalaine Manalo

Ingredients

4 ounces cream cheese softened
2 tablespoons raspberry preserves
1 tube (8 ounces) refrigerated crescent rolls

For the Cream Cheese Frosting

1/4 cup butter softened
4 ounces cream cheese softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

US Customary - Metric

Instructions

In a bowl, whip cream cheese until smooth and fluffy. Add raspberry preserves and continue to beat on low speed until combined.
Open can of crescent rolls and unroll dough into a large rectangle, firmly press on perforations to seal.
Spread the raspberry filling on the rectangle crescent dough, leaving about 1/2 inch of edges.
Starting on the longest side, roll dough into a log. Cut into 12 pieces of about 1 1/2-inch thick.
Arrange slices cut side down in a lightly greased 9-inch round cake pan, leaving a little space in between.
Bake in a 375 F oven for about 15 to 20 minutes or until golden brown. Allow to slightly cool and spread with frosting.

For Cream Cheese Frosting

In a bowl, beat the cream cheese and butter together on medium speed until fluffy.
.
Beat in vanilla extract. With the mixer running on low speed to start, slowly add in powdered sugar. Continue to beat until smooth.

Notes

Make sure the butter and cream cheese are at "cool room temperature." If they are too soft, the frosting will be runny and thin. If they are too cold, the frosting will be too difficult to beat into a fluffy consistency, ending up with tiny lumps.

Nutrition