I remember the first time I tried a cheese Danish—walking past the bakery counter, I couldn’t resist the golden, flaky layers of pastry with that creamy, sweet center.

Every bite was like a little piece of heaven. From that moment on, cheese Danishes became my go-to treat when I wanted something indulgent but not too overwhelming.

The combination of buttery dough and rich cream cheese filling is the perfect balance of flavors that never gets old.

Now, making a cheese Danish might seem intimidating at first. I get it—those perfectly layered pastries look complicated. But trust me, it’s not as hard as it seems.

This recipe breaks it down into easy steps, and before you know it, you’ll have a batch of fresh, homemade Danishes that taste just like the ones from your favorite bakery.

Cheese Danish Recipe

(Makes 9 Medium-Sized Or 16 Mini Danish)

Ingredients

• 8 oz cream cheese (or use labneh as a substitute for a thicker texture)
• 1 1/4 cups powdered sugar
• 1 egg yolk (use 1 tbsp cornstarch mixed with water as a vegan substitute)
• Pinch of salt
• 1/2 tsp vanilla extract
• 1 batch of Danish dough (recipe below)
• 1 egg, lightly beaten (for egg-free, use 2 tbsp unsweetened applesauce as a substitute)
• 2 tbsp milk (dairy-free milk like almond or soy works too)

For The Danish Dough

• 1 1/2 cups bread flour (use gluten-free all-purpose flour as a substitute)
• 2 tbsp sugar
• 2 tsp active dry yeast
• 3/4 tsp salt
• 14 tbsp cold unsalted butter (substitute with dairy-free butter like margarine for a vegan version)
• 1 egg
• 1/4 cup cold milk (opt for any non-dairy milk for vegan)

Instructions

1. In a bowl, mix together the cream cheese (or labneh), 1/4 cup powdered sugar, egg yolk, salt, and vanilla extract until smooth.
2. Transfer the mixture into a piping bag or a resealable plastic bag and set it aside.
3. Combine flour, sugar, yeast, and salt in a food processor. Add the cold butter and pulse until the butter pieces are small, like little pebbles.
4. In a separate bowl, whisk the egg, cold milk, and 2 tbsp water. Pour this mixture into the flour mixture and fold with a spatula until it starts coming together.
5. Wrap the dough in plastic wrap, shape it into a small rectangle, and refrigerate for at least 3 hours.
6. On a floured surface, roll out the dough into a rectangle (about 8 by 15 inches). Fold it into thirds, like a letter, and repeat the rolling and folding process 3 times. Chill the dough between folds if it becomes too difficult to work with.
7. After the last fold, refrigerate for another hour.
8. Roll the dough into a 12-inch square and cut it into squares (about 4 inches for medium or 2 inches for mini).
9. Lightly brush the corners of each square with the beaten egg or applesauce (for egg-free). Fold the corners toward the center and press gently.
10. Place the squares on baking sheets lined with parchment paper.
11. Pipe the cream cheese filling into the center of each square. Loosely cover with plastic wrap and let rise for 60-80 minutes.
12. Preheat your oven to 425°F. Once the Danish have puffed slightly, brush the tops and sides with beaten egg (or applesauce) and bake for 10 minutes.
13. Rotate the baking sheets, lower the temperature to 375°F, and bake for another 6-8 minutes, or until golden brown.
14. Mix 1 cup powdered sugar with 2 tbsp milk (or non-dairy milk). Once the Danish have cooled slightly, drizzle with the glaze.
15. Serve warm or at room temperature for a delicious treat.

Helpful Tips For Making Cheese Danish

Making cheese Danishes can be a fun and rewarding experience if you keep these tips in mind:

• Use cold ingredients for the dough: When making laminated dough, like the kind used for Danishes, it’s important to keep the butter and the dough cold. This will help create the perfect flaky layers.
• Don’t overfill: When adding the cream cheese filling, be sure not to overfill the pastry. Too much filling can cause it to spill over as it bakes.
• Let the dough rise: Be patient and let the dough rise for the right amount of time. It helps the dough puff up and become light and airy.
• Brush with egg wash: For a beautiful golden finish, brush the pastry with a lightly beaten egg before baking.
• Bake on parchment paper: Line your baking sheet with parchment paper to prevent sticking and to make cleanup easier.

What To Serve With Cheese Danish?

Cheese Danishes are great on their own, but here are a few dishes you can serve alongside them to create a well-rounded meal or treat:

• Fresh fruit (like berries or sliced citrus)
• A warm cup of coffee or tea
• Scrambled eggs or an omelet
• Yogurt with honey and granola
• Freshly squeezed orange juice

How To Store Cheese Danish?

To keep your cheese Danishes fresh for longer, follow these simple steps:

• Room temperature: If you plan to eat them within a day or two, you can store your Cheese Danishes in an airtight container at room temperature. Just make sure they’re completely cool before sealing.
• Refrigerate: For longer storage, place your Danishes in an airtight container and store them in the fridge. They’ll last for up to 5 days.
• Freeze: If you want to keep your Danishes for a while, freeze them. Place them in a freezer-safe bag or container and store them for up to 2 months. Reheat in the oven for the best results.

Can I Make Cheese Danishes Ahead Of Time?

Yes, you can make cheese Danishes ahead of time! Here’s how:

• Prepare the dough and filling in advance: You can make the dough and filling the day before. Once the dough has risen, you can store it in the fridge and assemble the Danishes the next day.
• Chill the assembled Danishes: If you prefer to assemble the pastries in advance, you can place them on a baking sheet, cover them loosely with plastic wrap, and refrigerate them for up to 24 hours. When ready to bake, let them sit at room temperature for about 15 minutes before baking.
• Freeze for later: If you want to make them well in advance, you can freeze the assembled Danishes before baking. Simply freeze them on the baking sheet, then transfer them to a freezer-safe bag or container. Bake them straight from the freezer, just adding a few extra minutes to the baking time.

What Kind Of Cheese Is Used In A Cheese Danish?

The cheese filling in a cheese Danish is typically made from soft, creamy cheeses. Here are the most common options:

• Cream Cheese: The most popular choice for a smooth and slightly tangy filling.
• Ricotta Cheese: Sometimes used for a lighter texture and mild flavor, often mixed with cream cheese for richness.
• Mascarpone: A super creamy Italian cheese that adds a smooth and luxurious feel to the filling.

You can also use variations like labneh if you’re looking for a slightly thicker filling, or even a combination of the above cheeses for a unique twist!

Each cheese gives the Danish a slightly different taste and texture, but all will result in a delicious pastry.