Valentina Ablaev
These berry cream cheese danishes are a summer must-have! A buttery puff pastry, topped with a fluffy cream cheese filling and a fresh berry compote. The combination of crispy, creamy textures and sweet, tangy flavors is enough to leave you wanting more!
When it comes to desserts, I love a quick and easy dessert. These danishes use a store-bought puff pastry, making the assembly process quick and easy. Just like our cream cheese tart with berries, this dessert comes together quickly, making it the perfect mini dessert.
With every delicious dessert, there is a mini version! Just like our classic homemade cheesecake, which we turned into mini cheesecakes, these mini danishes are a mini version of our tart!
Why You’ll Love This Recipe
This easy recipe is the perfect dessert to serve at your summer gatherings! The cutest mini dessert, perfect for a crowd! Nothing beats a bite-sized berry dessert, and this one is a sure keeper.
Puff pastry is great for so many desserts! Whether you love a simple cream cheese danish or a napoleon berry cake, puff pastry makes desserts easy!
Ingredients for Mini Berry Cream Cheese Danishes
- Cream cheese filling – a combination of cream cheese, sugar, and vanilla.
- Puff pastry – store-bought puff pastry, thawed to room temperature if frozen.
- Berry sauce – a homemade berry sauce made with fresh fruit, lemon juice, sugar, cornstarch, and water.
See the recipe card below for a complete list of ingredients and quantities.
Danish Variations
These danishes are filled with a cheesecake-like cream and a berry sauce, but you can make them in so many different ways! Here are some of our favorites:
- Savory: Swap out the dessert toppings and load these danishes up with sautéed mushrooms and caramelized onions. A savory lover’s dream!
- Cheesy and fruity: Goat cheese, burrata, and figs make an excellent topping for a crisp Danish.
How to Make Berry Cream Cheese Danishes
- Cream cheese filling. In a large mixing bowl, beat together the cream cheese filling until light and fluffy.
2. Prep puff pastry dough. Roll out both puff pastry sheets. Use a pizza cutter to cut each sheet into 3 long strips and each strip into 4 pieces. You should have 24 total pieces from both pastry sheets (12 per pastry sheet). Gently score the edges of each piece to create a border. Add each square to a parchment paper-lined baking sheet.
3. Score. Gently score the edges of each piece to create a border. Add each square to a parchment paper-lined baking sheet.
4. Spread filling. Add a spoonful of cream cheese mixture to each square and spread lightly, keeping the edges clean.
5. Bake. Brush the edges of the danishes with an egg wash. Bake the danishes in the oven at 400°F for 10-12 minutes or until golden brown.
6. Assemble. Add a generous amount of berry sauce to each danish. Dust with powdered sugar and serve!
Recipe FAQs
Though any fruit will do, we like a combination of blueberries, blackberries, and raspberries. I’ve tested with peaches and they were a hit. Just about any combination of fruit will work.
Raspberries cook very quickly, and if cooked for too long, they turn to mush. Adding them later gives them a better texture and flavor.
Yes, frozen puff pastry sheets from the grocery store are great. The sheets do need to be thawed before use, or they will bake unevenly.
Store & Reheat
- Storage. Keep leftover danishes in an airtight container in the fridge for up to 3 days.
- Freeze. Store danishes in the freezer for longer storage. Add to a freezer-safe bag and store for up to 3 months. Thaw: Place the danishes in the fridge overnight to thaw.
More Dessert Recipes
If you enjoyed this dessert recipe, be sure to try our other summer dessert recipes; here are some of our favorites:
If you tried this berry cream cheese danish recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Mini Berry Cream Cheese Danishes
Ingredients
- 2 puff pastry sheets 1 package
cream cheese filling –
- 8 oz cream cheese room temp
- 1/2 cup sugar
- 1 tsp vanilla extract
berry sauce –
- 16 oz fresh berries
- 1 tsp fresh lemon juice
- 1/3 cup granulated sugar
- 1 tsp cornstarch
- 1/4 cup water
- 1 egg plus + 1 Tbsp water egg wash
- powdered sugar to dust (optional)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, beat the cream cheese, sugar, and vanilla until creamy; set aside.
- Remove the puff pastry sheet and gently roll it out, keeping it creased to approximately 10"x12". Cut into three strips. Then, cut each strip into four parts. You'll have twelve pieces per sheet.
- With a sharp knife or pizza cutter, score the edges of each piece, about ½ inch from the edge, without cutting all the way through. Arrange the pieces on the baking sheet.
- Divide the cream cheese evenly into the center of the Danish, keeping the edge clean.
- Brush the edges with the egg wash. Bake at 400°F for 10-12 minutes or until the edges are golden brown.
- In a saucepan, combine the berries (minus raspberries), lemon juice, sugar, cornstarch, and water.
- Stir and allow the sauce to simmer on low heat until it thickens 3-4 minutes. Add the raspberries and stir. Set aside to cool.
- Add the berry jam to the center of each puff pastry. Top with powdered sugar and enjoy!
Notes
- We don’t add the raspberries into the saucepan right away to prevent them from overcooking and becoming overly mushy.
- The best way to serve these danishes is warm, straight out of the oven.
- Store leftover danishes in the fridge in an airtight container. The danishes will keep fresh for up to 3 days.
