Mouthwatering Strawberry Cheesecake Danish

Here’s my go-to strawberry cheesecake danish recipe, with a quick cream cheese filling, fresh strawberries, and a simple homemade glaze that ties it all together.

These danishes have become my weekend breakfast staple. I usually make a double batch because they disappear so quickly in our house. Nothing beats having one of these with your morning coffee, wouldn’t you agree?

What Kind of Strawberries Should I Use?

Fresh strawberries are the way to go for this danish, and you’ll want to look for bright red berries that are firm but not hard. The best ones will be fragrant and fully red from top to bottom – skip any berries with white or green patches since they won’t be as sweet. When you’re at the store, check the bottom of the container for any mushy or moldy berries, since one bad berry can quickly affect the others. If fresh strawberries aren’t in season, you can use frozen strawberries in a pinch, but make sure to thaw and drain them well to prevent your danish from getting soggy.

Options for Substitutions

This danish recipe is pretty adaptable and you can try these swaps if you’re missing something:

• Kawan Parathas/Puff Pastry: Can’t find Kawan Parathas? Any brand of frozen paratha or puff pastry works great. In a pinch, you can also use croissant dough from a can, though the texture will be a bit different.
• Cream Cheese: Mascarpone cheese makes a good substitute, or try Neufchâtel cheese for a lighter option. Just make sure whatever you use is at room temperature for smooth mixing.
• Fresh Strawberries: Other berries like raspberries or blueberries work well here. If using frozen berries, thaw and drain them well first to avoid excess moisture.
• Heavy Cream/Egg Wash: These are interchangeable for brushing – use whatever you have. Milk will also work, though it won’t give quite the same golden finish.
• Coarse Sugar: Regular granulated sugar works fine for topping, or you can skip it altogether. Turbinado sugar is another good option if you have it.
• Vanilla Essence: Any vanilla extract works here, or try almond extract for a different flavor. You can even skip it if you don’t have any on hand.

Watch Out for These Mistakes While Baking

The biggest challenge when making strawberry cheesecake danish is working with puff pastry at the wrong temperature – make sure it’s thawed but still cold, as warm pastry becomes sticky and difficult to handle, while frozen pastry will crack and break.

Another common mistake is overfilling the danish centers, which can cause the filling to bubble over during baking and create a messy, burnt sugar situation on your baking sheet – stick to about 2 tablespoons of filling per danish and leave plenty of border space.

Temperature control is crucial throughout the process: keep your cream cheese filling cool (but spreadable) and your strawberries as dry as possible by patting them with paper towels, as excess moisture can make your pastry soggy.

For the flakiest results, chill your assembled danishes for 15-20 minutes before baking, and make sure your oven is fully preheated to achieve that perfect golden-brown color and crispy texture.

What to Serve With Strawberry Cheesecake Danish?

Since this sweet pastry works perfectly as a breakfast or brunch item, try serving it with a hot cup of coffee, tea, or a creamy café au lait to balance out the richness. For a complete breakfast spread, add some crispy bacon or breakfast sausage on the side to give a nice salty contrast to the sweet danish. If you’re serving this as an afternoon treat, a scoop of vanilla ice cream or a dollop of whipped cream can turn it into a more dessert-like experience. You might also want to add some fresh berries on the side to complement the strawberry filling and add a burst of natural sweetness.

Storage Instructions

Keep Fresh: These danishes are best enjoyed the same day they’re made, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. The puff pastry might lose some of its crispiness, but they’ll still taste great!

Make Ahead: You can prep these danishes the night before! Assemble them completely, cover with plastic wrap, and keep them in the fridge. The next morning, just brush with cream or egg wash and bake them fresh. Your kitchen will smell amazing, and you’ll have warm, fresh danishes for breakfast.

Refresh: If your stored danish has lost its crispiness, pop it in a preheated oven at 350°F for about 5 minutes. This will help bring back some of that lovely flaky texture. Just keep an eye on it to make sure it doesn’t get too brown!

Preparation Time	10-15 minutes
Cooking Time	12-14 minutes
Total Time	22-29 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 15-20 g
• Fat: 60-70 g
• Carbohydrates: 160-180 g

Ingredients

• 4 kawan parathas or a thawed puff pastry sheet
• 4 ounces cream cheese, softened
• 2 cups sliced fresh strawberries
• 1/2 teaspoon vanilla essence
• 1 tablespoon lemon juice
• 3 tablespoons granulated sugar
• 3 tablespoons heavy cream or 1 beaten egg for brushing
• 2 tablespoons coarse sugar

Step 1: Prepare the Baking Tray and Oven

Begin by lining a baking tray with parchment paper.

Preheat your oven to 400°F (200°C) so it will be ready for baking once your pastries are assembled.

Step 2: Make the Cream Cheese Mixture

In a bowl, blend the cream cheese, vanilla extract, lemon juice, and table sugar together until you achieve a smooth and creamy consistency.

This mixture will serve as the filling for your pastries.

Step 3: Prepare the Dough Base

If using paratha, roll the edges inward to create a large square and pinch the sides shut.

If opting for puff pastry, cut out 4×4 inch squares.

Score a ½ inch border inside each square using a knife to help the edges puff up during baking.

Step 4: Assemble the Pastries

Within the scored border of each pastry square, spread about a tablespoon of the cream cheese mixture evenly.

Arrange sliced strawberries over the cream cheese, covering as much area as possible.

If your strawberries are tart, consider sprinkling a bit of sugar over them for added sweetness.

Step 5: Add Finishing Touches

Brush the edge of each pastry with heavy cream or an egg wash, then sprinkle turbinado sugar over the borders.

This will create a golden, caramelized crust when baked.

Step 6: Bake and Serve

Place the prepared pastries in the preheated oven and bake for 12-14 minutes, or until the edges are golden brown and puffy.

Once baked, remove them from the oven and let them cool slightly.

These pastries can be enjoyed warm or at room temperature.

Serve and enjoy!