The first time I made this Raspberry Cheesecake Danish Pastry, the kitchen smelled like a bakery and my neighbor rang the bell asking for one.
It’s a ridiculously quick way to make a show-stopping pastry from a single sheet of puff pastry and simple pantry ingredients.
If you want a weekend baking win that looks impressive but is childishly easy, this recipe is it.
I often pair these with coffee and a fruit plate for guests, and they disappear fast.
For a similar cozy dessert, try my take on an apple crumble cheesecake when apples are in season.
Why You’ll Love This Recipe
- Ready in about 30 minutes from start to finish, including baking time.
- Uses one sheet of store-bought puff pastry for effortless layers.
- Sweet-tart raspberry jam cuts through the rich cream cheese for perfect balance.
- Attractive pastries that require zero piping skills or special equipment.
The texture is what sells these Danish pastries: the puff pastry puffs into crisp, flaky layers on the outside while the cream cheese center stays silky, slightly tangy, and custard-like after baking. The raspberry jam adds bright acidity and a jammy ribbon through the filling, creating contrast in every bite. Warm from the oven they’re tender and airy; cooled, the filling firms but remains creamy.
“Five stars — I served these at brunch and got asked for the recipe twice. So easy, so delicious!” — Reader Sarah M.
For another fruit-forward treat with rich creamy notes, compare the approach to the apple crumble cheesecake variations I test when apples are at their best.
Key Ingredients
Puff pastry: A single sheet of high-quality puff pastry is the foundation. I prefer brands with visible layers and minimal additives — Pat or Jus-Rol (where available) give reliable rise. Keep it cold until the last possible moment to ensure maximum lift in the oven.
Cream cheese (8 oz), softened: Use full-fat cream cheese for the best texture and flavor. Block-style (not spreadable tub) has a firmer, less watery finish and yields a silkier filling. Soften at room temperature, but don’t over-warm or it will become runny.
Raspberry jam (1/2 cup): Choose a jam with good fruit content and some visible seeds if you like texture. Seedless jams work fine too, but avoid overly gelatinous preserves or reduced-sugar varieties that won’t swirl smoothly.
Egg (for filling): The egg binds and adds structure to the cream cheese filling so it holds a dollop shape on the pastry while still baking to a custardy interior. Large eggs are ideal for consistent results.
Full ingredient list:
- 1 sheet puff pastry
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 1 tbsp flour (for dusting)
- Powdered sugar (for dusting, optional)
For party pairing ideas with other small cheesecakes and bites, check out my notes on Baileys cheesecake balls for a contrasting no-bake sweet.
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper so the pastries release easily and cleanup is simple.
Pro Tip: Place the oven rack in the middle position so the pastries brown evenly on top.
Step 2: Roll and cut the puff pastry
Lightly dust your work surface with the tablespoon of flour.
Roll the puff pastry briefly to smooth the fold lines and cut it into even squares — four to six squares depending on the sheet size you prefer.
Pro Tip: Use a sharp knife or pizza cutter for clean edges; ragged edges can puff unevenly.
Step 3: Make the cheesecake filling
In a bowl, beat the softened cream cheese with the sugar, egg, and vanilla extract until smooth and homogenous.
Taste a tiny bit to check sweetness and tang; it should be pleasantly sweet but still slightly tang-forward.
Pro Tip: If the cream cheese is too cold, the filling will be lumpy — give it 10–15 minutes at room temp before mixing.
Step 4: Dollop and swirl
Place a generous tablespoon of the cheesecake mixture in the center of each pastry square.
Top each dollop with a small spoonful of raspberry jam and use the tip of the spoon to create a gentle swirl through the cream cheese.
Pro Tip: Don’t overfill — you want a pocket that can be closed without leaking. For assembly tips using thicker fillings, I reference techniques in my caramel apple cheesecake bars guide.
Step 5: Fold into pockets
Fold the corners of each pastry square toward the center to create a loose pocket that exposes some of the filling.
Press lightly so the corners stick; a little egg wash at the seams helps if you plan to make these ahead.
Pro Tip: Leave the center open so the cream cheese gets a touch of browning and the jam can caramelize.
Step 6: Bake until golden
Place the pastries on your prepared baking sheet, leaving space for puffing, and bake for 15–20 minutes until golden brown.
They’ll puff and develop flaky layers; watch the last 3–4 minutes to avoid over-browning.
Pro Tip: You’ll know they’re ready when the pastry has a deep golden color and the filling looks set but still slightly jiggly.
Step 7: Cool and finish
Allow the pastries to cool on a rack for a few minutes before dusting with powdered sugar if desired.
Serve warm for the best texture — the filling will be soft and creamy and the pastry crisp.
Pro Tip: If you plan to glaze or ice, do it while the pastry is slightly warm so the glaze sets lightly without soaking in.
Expert Tips for Success
- Keep everything cold until baking: Puff pastry performs best when cold. Chill the sheet until you’re ready to cut and assemble. Cold butter layers mean bigger lift.
- Don’t overwork the dough: Minimal rolling prevents compressing layers. A light roll to smooth seams is plenty. Overhandling creates tougher pastry.
- Measure the filling by spoonfuls: Use a tablespoon or small cookie scoop for consistent sizes so all pastries bake evenly.
- Watch oven hot spots: If your oven runs hot on the back or a corner, rotate the baking sheet halfway through to brown uniformly.
- Prevent soggy bottoms: Bake on parchment over a light-colored baking sheet; dark pans can over-brown the bottom before the pastry puffs fully.
- Rescue runny filling: If the cream cheese filling seems too loose, add a teaspoon of flour or a tablespoon of instant powdered milk to tighten without changing flavor. For advanced textures and binding strategies, my notes on the ultimate caramel apple cheesecake bars are helpful.
- Use a bench scraper: For clean cuts and easy lift from the work surface, a bench scraper makes handling puff pastry far easier than a knife alone.
- Jam consistency matters: If your jam is extremely runny, drain a little of the syrup off or mix jam with a small spoon of softened cream cheese to prevent leaks during baking.
Storage & Freezing
Fridge: Store cooled pastries in an airtight container lined with paper towels to absorb moisture.
They keep well for 2–3 days in the refrigerator with minimal textural change. Reheat in a 350°F oven for 5–8 minutes to restore crispness.
Freezer: To freeze, flash-freeze assembled unbaked pastries on a tray for 30–40 minutes, then transfer to a freezer bag.
Freeze up to 1 month. Bake from frozen at 400°F — add a few extra minutes to the baking time and watch for deep golden color.
Reheating: For best results, reheat in a 325–350°F oven for 7–10 minutes if refrigerated, or 12–16 minutes if frozen, until heated through and crisped.
Avoid the microwave; it will soften the pastry and make it soggy.
Variations & Substitutions
Berry mix: Swap raspberry jam for a mixed berry compote or blueberry jam. Add a sprinkle of lemon zest to the filling for brightness.
Nutty twist: Add chopped toasted almonds or pistachios on top after baking for crunch and visual contrast.
Dietary swap: Use a dairy-free cream cheese alternative and a vegan puff pastry to make these dairy-free; expect a slightly different texture but still delicious.
Savory turn: Skip the sugar and jam, add herbed ricotta and a slice of prosciutto, and bake for a savory brunch pastry.
Frequently Asked Questions
Q: Can I make these ahead of time for a party?
A: Yes. Assemble the pastries and refrigerate for up to 12 hours before baking, or freeze them unbaked for up to one month. Bake from chilled or frozen, adding a few minutes to the baking time if starting from frozen.
Q: My pastry didn’t puff—what went wrong?
A: Most often the dough was too warm or overworked. Chill your puff pastry sheet and keep butter layers intact. Also ensure the oven is fully preheated to 400°F; insufficient heat prevents steam formation and lift.
Q: Can I use homemade puff pastry?
A: Absolutely. Homemade puff pastry can produce spectacular results because you control butter content and layer count. Just roll to the same thickness as the store-bought sheet and follow the same assembly method.
Q: How much jam is too much?
A: Too much jam causes leaking and soggy pastry. Aim for about 1 teaspoon per pastry square in addition to the cheesecake dollop, or swirl gently so the jam becomes a ribbon rather than a pool.
Q: Is it okay to use low-fat cream cheese?
A: You can, but full-fat cream cheese yields a richer, silkier filling and better mouthfeel. Low-fat versions can become grainy when baked and may release more water.
Final Thoughts
These Raspberry Cheesecake Danish Pastries are proof that a few good ingredients and simple technique can produce bakery-level results at home.
Give them a whirl on Sunday morning — they’re worth the tiny bit of effort.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved the result.
Conclusion
For another trusted take on similar pastries, see Raspberry Cream Cheese Danish – Lovely Little Kitchen, which offers a slightly different assembly technique worth comparing.
If you want step-by-step photos and a variant with a glaze, check Easy Raspberry Cream Cheese Danish Recipe – Broken Oven Baking for a visual companion.
And for a riff on the raspberry-cheesecake concept with extra tips, read Raspberry Cheesecake Danish – Let the Baking Begin!.
Raspberry Cheesecake Danish Pastry
Ingredients
For the pastry
- 1 sheet puff pastry Keep it cold until ready to use.
- 1 tbsp flour For dusting the work surface.
- 1 tbsp powdered sugar For dusting before serving, optional.
For the filling
- 8 oz cream cheese, softened Use full-fat for best results.
- 1/2 cup sugar
- 1 large egg For binding the filling.
- 1 tsp vanilla extract
- 1/2 cup raspberry jam Choose a jam with good fruit content.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly dust your work surface with flour and roll the puff pastry briefly to smooth out the fold lines. Cut it into even squares (4 to 6).
Filling Preparation
- In a bowl, beat softened cream cheese with sugar, egg, and vanilla extract until smooth.
- Place a generous tablespoon of cheesecake mixture in the center of each pastry square, topped with a spoonful of raspberry jam and swirl gently.
Assembly
- Fold the corners of each pastry square toward the center to create a pocket, exposing some filling.
Baking
- Place pastries on the prepared baking sheet and bake for 15-20 minutes until golden brown and puffed.
Serving
- Allow pastries to cool slightly on a rack, then dust with powdered sugar if desired. Serve warm.
