Take-out Tuesday, Blueberry Cheesecake Danish
I’m not sure if this is breakfast or dessert
It’s berry creaminess has just the right amount of sweet without being cloying like many bakery danishes
I caught HH topping his with ice cream… 🍨
Divide the dough in half, according to the shape of your dish, you can make it square or into a long rectangle
Pinch the perforations to seal dough piece or use a crescent roll dough sheet
Oh my Publix, why don’t you carry crescent roll dough sheets! 😩
Line your dish with parchment for easy removal and place bottom crust on top of parchment
Bake the bottom crust for 8-10 minutes until its beginning to brown
Mix powdered sugar and extracts with cream cheese and spread over baked layer
Top with berries and sprinkle with granulated sugar
Cover with remaining dough and pour melted butter on top and sprinkle with more granulated sugar
Bake until golden, and try not to drool 😋 as the amazing aroma begins to fill your kitchen
Carefully lift out of baking dish and let it rest for a few minutes before cutting
You can cut it into triangles,
bars or skinny strips
or squares
This recipe is adapted from Love Foodies Blueberry Cheesecake Bars, which uses frozen berries
You can substitute any berries you like for the blueberries
Blueberry Cheesecake Danish
Ingredients
- 1 can crescent roll dough or sheet
- 8 oz cream cheese softened
- 4 T powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract or emulsion
- 1 generous cup fresh blueberries
- 1 T plus 2 tsp granulated sugar divided
- 1 T melted butter
Instructions
- Carefully unroll dough into 1 big sheet and pinch perforations to seal if necessary.
- Divide dough in half according to the size of your baking dish, rectangular or square.
- Line dish with a piece of parchment and place 1/2 of dough into bottom.
- Bake at 350 for 10 minutes until starting to turn golden.
- Mix cream cheese with powdered sugar and extracts until smooth.
- Spread over baked crust in an even layer.
- Top with blueberries and sprinkle with 1 T granulated sugar.
- Top berries with remaining crust and pour butter over top. Sprinkle remaining sugar over butter.
- Return to 350 degree oven and bake for 25-30 more minutes until golden
- Let cool 15 minutes then drizzle with icing if desired*
Notes
Enjoy!
Thanks for stopping by!
🍰 🍓 🍰 🍓 🍰 🍓
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My cup of tea is waiting for one of these!
Jenna, I am having my coffee and how wonderful these would taste! I love all your recipe goodness! Happy Tuesday!
Your desserts are always so tempting! But this may be my fav! I so want to try this one soon! 🙂 ~Rhonda
Thank you Rhonda, it’s so easy to make- >
This looks as good as or better than a bakery! (And I’d vote for the dessert category, although I’d eat it for breakfast!)
Now that looks easy to make and delicious to enjoy…thanks for sharing. 🙂
Breakfast, definitely! Everyone knows blueberries are the cure for what ails you, so why not start your day with something tasty! I was reading this wondering if puff pastry would work. What do you think?
Oh definitely! Puff pastry would be divine! Thanks Ellen-
XOXO Jenna
Sent from my iPhone
>
None of that skinny strip stuff for me-I’ll have a square please:@)
Jenna, your pastry looks so good! I love puff pastry and we can use it so many ways. This looks so decadent. I would love a piece with a cup of coffee.
This looks wonderful. It would be great for dessert but could also be a delicious brunch treat!
Oh my yumminess, Jenna! I’ve made a version without berries, that has sugar and cinnamon sprinkled on top, and one with cherry pie filling, but this version using fresh berries, sounds wonderful! I can’t wait to try it!
Looks oh so easy and yummy too Jenna! I’d like a generous dollop of lemon curd on mine please 🙂