Cheese Danish with Blueberry Topping

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This Cheese Danish with Blueberry Topping recipe produces the flakiest and creamiest danish you’ve ever had. Impress your out-of-town guests with this easy to make pastry delight!

cheese danish with blueberry topping

puff pastry, to the rescue!

If you haven’t ever used pre-made puff pastry, you are simply just not living your best life. This miracle-in-a-box is here to provide the tastiest and easiest way to make seemingly super difficult pastries, right in your very own home! Keeping some on hand in the freezer makes this already easy cheese danish recipe a breeze.

cheese danish with blueberry topping

why i love this cheese danish recipe

This is such a simple recipe, there is no excuse not to treat yourself like a Queen every single morning. The filling is deliciously creamy, the pastry insanely flakey, topped with a sweet blueberry topping, and drizzled with icing. There is nothing about this breakfast that isn’t elegant AF.

ingredients you’ll need

For the Cheese Danish

  • Puff Pastry
  • Cream Cheese
  • Sugar
  • Egg
  • Lemon Juice
  • Vanilla Extract

For the Blueberry Topping

  • Blueberries (fresh or frozen)
  • Sugar
  • Cornstarch
  • Water

For the Glaze

  • Powdered Sugar
  • Milk
  • Vanilla Extract

how to make cheese danish

Make the Cheese Danish: Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium bowl, beat the cream cheese, sugar, and vanilla extract. Set aside. Unfold the puff pastry and divide it into even rectangles (about 12). With a knife, score the inside of the rectangles with a smaller rectangle, leaving a 1/2 inch border (see photo below).

Using a fork, make some holes inside the smaller rectangle so the border will puff up around the filling (see above photo). Evenly divide cream cheese filling among the pastries, spreading up to the inside rectangle. Make egg wash by whisking the egg and water. Use a pastry brush to brush egg wash along the edge of each puff pastry rectangle.

process shot of cheese danish with blueberry topping

Transfer pastries to prepared baking sheet and bake for 18-20 minutes. They will puff up in the oven, but will settle once removed.

While the danish are cooking, make the blueberry topping. In a small saucepan over medium heat, combine the sugar, 1/2 cup of water, and lemon juice. Once the sugar is melted, add in blueberries. In a separate bowl, combine the cornstarch and 2 tbsp. of water. Pour into blueberry mixture and combine well. Let simmer for 5 minutes, or until it reaches your desired thickness.

Once you’ve finished the blueberry topping, time to make the glaze! Add the powdered sugar and vanilla extract in a medium bowl. Mix in the milk one tablespoon at a time, until your desired consistency is reached.

cheese danish with blueberry topping

tips for making cheese danish

For this recipe, I used Pepperidge Farm pre-made puff pastry. You can find it in the freezer section of the grocery store, usually near the ice cream.

If you would like to try your hand at making some homemade puff pastry, here is a great recipe!

You can put all kinds of toppings on this delicious cheese danish recipe! Try fresh fruit, chocolate chips, or honey!

To make your glaze super pretty, put it into a ziplock bag, snip off one of the corners, and pipe out the icing like a pro!

Check out my other recipes!

cheese danish with blueberry sauce
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5 from 1 vote

Cheese Danish with Blueberry Topping

This Cheese Danish with Blueberry Topping recipe produces the flakiest and creamiest danish you've ever had. Impress your out-of-town guests with this easy to make pastry delight!
Course Breakfast, Dessert, Snack
Cuisine American, French
Keyword blueberry sauce, breakfast, cheese danish, snack
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 danishes
Cost $7

Equipment

  • baking sheet
  • cooling rack
  • electric hand mixer

Ingredients

For the Cheese Danish

  • 1 package puff pastry thawed
  • 8 ounces cream cheese softened
  • 1/2 cup sugar granulated
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

For Egg Wash

  • 1 egg
  • 2 tablespoons water

For Blueberry Topping

  • 3 cups blueberries fresh or frozen
  • 1/2 cup sugar granulated
  • 1/2 cup + 2 tablespoons water
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch

For the Glaze

  • 1 cup powdered sugar
  • 2-4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

Cheese Danish

  • Preheat oven to 400°F. Line baking sheets with parchment paper.
  • In a medium bowl, beat the cream cheese, sugar, and vanilla extract. Set aside.
  • Unfold the puff pastry and divide it into even rectangles (about 12). With a knife, score the inside of the rectangles with a smaller rectangle, leaving a 1/2 inch border. Using a fork, make some holes inside the smaller rectangle so the border will puff up around the filling *see notes
  • Evenly divide cream cheese filling among the rectangles, spreading up to the inside rectangle.
  • Make egg wash by whisking the egg and water. Use a pastry brush to brush egg wash along the edge of each puff pastry rectangle.
  • Transfer pastries to prepared baking sheet and bake for 18-20 minutes.

Blueberry Topping

  • In a small saucepan over medium heat, combine the sugar, water, and lemon juice. Add blueberries and bring to a boil.
  • In a separate bowl mix the cornstarch and water. Add into blueberry mixture and stir until combined.
  • Let simmer for 5 minutes, or until desired thickness.

Glaze

  • Mix powdered sugar and vanilla extract in a bowl. Add in milk one tablespoon at a time, until desired consistency is reached. **see notes

Notes

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*See above photos for visual aid while preparing puff pastry.
**To make glaze thinner, use more milk. To make it thicker, use less milk.
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