We happen to have a sweet tooth for this mixed berry cream cheese Danish!
Absolutely we jumped at the chance to team up with The Feed Feed and Driscoll’s Berrys to feature berries in family friendly recipes! Obviously we are huge fans of both Driscoll’s Berries and The Feed Feed!
While we love a good berry muffin, this treat takes it up a few notches, yet is so easy! Obviously the almond and vanilla flavored cream cheese in this mixed berry cream cheese adds a whole new complexity to this danish! In addition, the combination of both raspberries and blackberries gives it a taste that is out of this world!
Oh, and BTW, we are fans of easy, like 8 oz. of cream cheese. This recipe uses the entire container of an 8 0z. block of cream cheese. For this reason, we get a super cute teeny cheese cake as an added bonus. Total winning move!
Other recipes you may like:
- 1 sheet puff pastry, thawed
- 8 oz. cream cheese softened
- 2 eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 22 Driscoll’s raspberries
- 10 Driscoll’s blackberries
- 1 tablespoon cream
- 1 teaspoon water
- 2 tablespoons course sugar
- 3 tablespoons graham cracker crumbs
- 1 teaspoon melted butter
Prepare cream cheese filling:
- Using hand mixer, mix softened cream cheese with sugar, 1 egg and vanilla and almond extract.
- Be sure to mix until all the lumps are removed and mixture is fluffy! Keep filling in refrigerator until ready.
Prepare puff pastry:
- Pre-heat oven to 400 degrees F.
- Spray a small sheet pan with cooking spray, or use a piece of parchment paper.
- Open one sheet of puff pastry, and lay on a cool surface, with the more floured side down. Lightly roll with a rolling pin to smooth seams and stretch to a more rectangle surface.
- Using your index finger to measure, cut strips on one side, and then the other, leaving the middle third un-cut. Lay pastry in prepared pan.
- Spread about 2/3 of the cream mixture down the center of the pastry, avoiding top and bottom edge. Reserve the rest for mini cheese cake.
- Alternating rows, line up raspberries and blackberries, reserving 5 raspberries for the mini cheesecake.
- Fold the pastry strips over into center so that they overlap each other. Fold up each end and pinch down to avoid cream spilling out.
- Whisk egg with teaspoon water in a small dish, and using a pastry brush, coat the top and sides of danish. Sprinkle the course sugar of the top.
- Place danish back into fridge for 5 minutes to ensure it is cold, while preparing mini cheese cake.
Prepare mini cheese cake:
- Melt 1 tsp butter in medium size ramekin. Add graham cracker crumbs, and mix. Press with a flat bottom glass or jar.
- Pour remaining cream cheese filling into crust.
- Making a circle add the rest of the raspberries, pushing mostly into filling, leaving tops exposed.
Bake the Pastries:
- Bake both pastry and mini cheesecake at 400 F for 7 minutes, then turn and bake for 8 minutes, watching carefully as all ovens are different. Watch for pastry to puff, and slightly brown.
- Remove, and allow to cool for at least 10 minutes, and serve warm. If there are any leftovers, store covered in refrigerator. This is also delicious served room temperature.