Blueberry Cheesecake Danishes: Buttery, Creamy, and Bursting with Blueberries

Some pastries stop you in your tracks—and these Blueberry Cheesecake Danishes are exactly that. Flaky, golden layers of puff pastry cradle a rich cream cheese filling and glossy, jammy blueberries. Finished with a drizzle of sweet glaze, they’re equal parts elegant and indulgent. Whether you serve them warm for breakfast or as a cozy dessert with coffee, one bite will transport you straight to a European-style bakery… from the comfort of your kitchen.

Why You’ll Love These Danishes

This recipe brings the best of both worlds together: the silky tang of cheesecake and the juicy brightness of blueberries, all wrapped in buttery pastry that shatters with each bite. It’s the kind of treat that feels special enough for guests but is simple enough to whip up on a quiet morning. And thanks to store-bought puff pastry, you get a bakery-style finish without hours of dough folding.

Ingredients You’ll Need

For the pastry:

– 1 sheet of puff pastry (thawed if frozen)
– 1 egg + 1 tablespoon water (for egg wash)

For the cheesecake filling:

– 6 oz cream cheese, softened
– 2 tablespoons granulated sugar
– ½ teaspoon vanilla extract
– 1 tablespoon sour cream (optional for added tang)

For the blueberry topping:

– ½ cup fresh or frozen blueberries
– 1 tablespoon granulated sugar
– ½ teaspoon lemon juice
– ½ teaspoon cornstarch mixed with 1 teaspoon water

For the glaze (optional but recommended):

– ½ cup powdered sugar
– 1–2 tablespoons milk or cream
– Splash of vanilla extract

Make the Blueberry Topping

In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the berries start to burst. Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Let cool completely before using.

Make the Cheesecake Filling

In a small bowl, beat the cream cheese with sugar, vanilla, and sour cream until smooth and creamy. Set aside.

Prepare the Pastry

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Unfold the puff pastry and cut into 4 even squares. Score a ½-inch border around the inside of each square without cutting all the way through—this will give your Danishes a puffed edge. Prick the center lightly with a fork to keep it from over-rising.

Brush the edges with egg wash. Spoon about 1 tablespoon of the cheesecake mixture into the center of each pastry, then top with a small spoonful of blueberry filling.

Bake Until Golden and Beautiful

Bake for 15–18 minutes, or until the pastry is golden brown and puffed around the edges. Let the Danishes cool on the tray for 5–10 minutes before drizzling with glaze.

To make the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled Danishes and let set for a few minutes before serving.

Serving Ideas

These Blueberry Cheesecake Danishes are best served slightly warm or at room temperature. Pair with a latte, cappuccino, or herbal tea for a dreamy café moment at home.

Hosting brunch? Set them out on a platter with fresh berries and mini quiches for a spread that looks as good as it tastes.

Make-Ahead Tips

You can prep the components (blueberry topping and cheesecake filling) ahead of time and store them in the fridge for up to 2 days. Assemble and bake fresh for the best texture. Leftover Danishes can be stored in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat in the oven for best results.

Final Thoughts

These Blueberry Cheesecake Danishes are buttery, fruity, creamy, and everything your weekend mornings have been missing. They’re the kind of treat that makes even a quiet day feel like a special occasion. Whether you’re baking for someone you love or just spoiling yourself (as you should), this recipe is the perfect blend of indulgent and effortless.