Raspberry Cheesecake Danish

Serving 12 people

25 min


  • baking mix 2 cups baking mix
  • butter 1/4 cup butter, softened
  • cream cheese 4 ounces cream cheese, softened
  • milk 2/3 cup milk
  • powdered sugar 1-2 Tablespoons milk
  • raspberry preserves 2/3 cup powdered sugar
  • sugar 2 Tablespoons raspberry preserves
  • vanilla 2 Tablespoons sugar
  • 1/2 teaspoon vanilla
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How to make it

  1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Use a fork to mix together the baking mix, sugar, and butter until crumbs form. Stir in the milk and mix until a soft dough forms. Use a tablespoon to divide the dough into 12 mounds. Use the back of the spoon to push the center of the dough around to create a well in each one.
  2. Mix together the cream cheese and sugar. Spoon the mixture evenly into the wells of the dough. Stir the preserves, and then evenly spoon it on top of the cheesecake filling.
  3. Bake for 10 minutes.
  4. Remove and let cool 2-3 minutes on the pan before moving to a cooling rack.
  5. Mix together the powdered sugar, 1 tablespoon milk, and vanilla.
  6. Add the extra milk if your glaze is too thick.
  7. Drizzle the glaze over the tops of the cooled danish. Store in a loosely sealed container.