Strawberry Cheesecake Danish Recipe

The sweet scent of strawberries and melted butter wafted through our kitchen, drawing everyone in.

I still remember the morning I first made this Strawberry Cheesecake Danish, it was a sunny Saturday in April, and my kids were begging for something special to go with their coffee.

It was one of those ‘aha’ moments when I took that first bite and knew This Strawberry Cheesecake Danish quickly became a cherished family favorite.

Why You’ll Love This Strawberry Cheesecake Danish

Ingredients You’ll Need

The star ingredients, fresh strawberries and creamy cheesecake, come together in perfect harmony. The sweetness of the strawberries balances out the tanginess of the cheesecake, creating a delightful flavor profile.

Expert Tips for the Best Strawberry Cheesecake Danish

Variations and Substitutions

For a gluten-free version, swap the puff pastry with a gluten-free alternative. For a protein boost, add some chopped nuts or seeds to the cheesecake filling. For a bold flavor twist, try adding a hint of vanilla or almond extract.

How to Store and Reheat

Store this Strawberry Cheesecake Danish in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 20-30 seconds or bake in the oven at 350°F for 5-7 minutes. You can also freeze it for up to 2 months and thaw it when you’re ready.

Frequently Asked Questions

I hope you enjoy making and devouring this Strawberry Cheesecake Danish as much as we do! Don’t hesitate to reach out if you have any questions or need any substitutions or variations.

✦ Recipe Card ✦

Strawberry Cheesecake Danish

⏱️

PREP

20 mins

🔥

COOK

30 mins

⏰

TOTAL

50 mins

👤

SERVES

8 servings

🔥 Calories 420 kcal💪 Protein 32g🌾 Carbs 30g🫙 Fat 18g

🧂 Ingredients

1 package puff pastry, thawed

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

2 cups strawberry jam

1 cup heavy cream

2 teaspoons vanilla extract

2 tablespoons cornstarch

1 cup powdered sugar

1 cup cream cheese, softened

1/2 cup unsalted butter, softened

2 large eggs

2 cups sliced strawberries

Confectioners’ sugar, for dusting

👩‍🍳 Instructions

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2Roll out puff pastry on a lightly floured surface to a large rectangle.
3. 3In a small bowl, mix together granulated sugar and cornstarch. Sprinkle evenly over the center of the pastry rectangle, leaving a 1-inch border around the edges.
4. 4Dot the sugar mixture with the softened butter.
5. 5In a separate bowl, whisk together heavy cream, vanilla extract, and eggs. Pour the mixture over the sugar and butter.
6. 6Spread the strawberry jam over the center of the pastry, leaving a 1-inch border around the edges.
7. 7Roll the pastry into a tight log, starting from one of the long edges. Slice into 8 equal pieces.
8. 8Place the pastries on the prepared baking sheet, leaving about 1 inch of space between each pastry.
9. 9Bake for 20-25 minutes or until golden brown.
10. 10While the pastries are baking, prepare the cheesecake filling. Beat the cream cheese and butter until smooth.
11. 11Add the eggs one at a time, beating well after each addition.
12. 12Beat in the vanilla extract.
13. 13Pour the cheesecake filling into a piping bag fitted with a large round tip.
14. 14Once the pastries are done, allow them to cool for 5 minutes before piping the cheesecake filling into each pastry.
15. 15Top with sliced strawberries and dust with confectioners’ sugar. Serve warm or at room temperature.

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