Blueberry Cheesecake Danish
People always ask us where we get inspiration for our desserts, and honestly one of our favorite ways is exploring new places and trying local spots. On a recent trip to Amman, we came across a bakery that had an amazing blueberry cheesecake croissant danish. We knew we had to try making something like it at home, so for our version, we used store-bought puff pastry to keep things simple. After baking it, we filled it with creamy cheesecake, homemade blueberry jam, and a cinnamon streusel crunch on top. If you’re craving something cozy with layers of flavor and texture, this one’s for you!
The breakdown
01. Puff pastry base
For this recipe, you’ll need two sheets of puff pastry. They’re baked until golden and flaky.
02. Cheesecake filling
This light and airy cheesecake filling is made with softened cream cheese, vanilla, powdered sugar, and heavy cream.
03. Blueberry jam
Blueberry jam is surprisingly easy to make and it’s honestly 10x better than store-bought. All you need are blueberries, a bit of sugar, lemon juice, cornstarch, and a few minutes on the stove.
04. Cinnamon streusel topping
We couldn’t stop thinking about the streusel topping from the bakery version and wanted to replicate it! Ours is a simple mix of flour, sugar, cinnamon, and cold butter. It gets baked until golden, then sprinkled over the top for that crunchy finish. Looking for a detailed post on how to make it? Check out our blog post here.
Watch how we made them:
Blueberry Cheesecake Danish
Ingredients
- 2 sheets puff pastry thawed
- 2 tbsp milk to brush the pastry
Streusel topping
- 1/3 cup all purpose flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 2 tbsp unsalted butter cold & cubed
Blueberry jam
- 1 cup blueberries
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 1 1/2 tsp cornstarch
- 2 tsp lemon juice
- zest from 1/2 lemon
- 1/2 tsp cinnamon
Cheesecake filling
- 3/4 cup powdered sugar
- 1/2 cup softened cream cheese
- 1/2 cup heavy cream
- 2 tsp vanilla extract
Instructions
Prepare the puff pastry
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Lightly roll out both sheets of puff pastry to smooth the surface. Cut each sheet into 6 even rectangles by slicing once wide and twice lengthwise, for a total of 12 rectangles. For the raised edge, use a small round cutter to remove the center from half of the rectangles. Place those on top of the whole ones, pressing gently to align the edges.
- Place the pastries on a lined baking sheet and brush each one with milk. Bake for 20–25 minutes, until puffed and golden. Allow to cool completely.
Streusel topping
- Turn the oven temperature down to 350℉. Line a baking sheet with parchment paper.
- With a fork or using your fingers, combine the ingredients until the butter breaks down into pea sized pieces. Bake for 10-15 minutes, stirring halfway. The streusel should be golden and crumbly.
Blueberry jam
- Add all of the ingredients for the blueberry jam to a saucepan and stir to combine. Cook the mixture over medium-low heat, stirring occasionally, until the blueberries break down and the mixture thickens, 7-10 minutes. The jam should coat the back of a spoon and no longer look watery. Let it cool completely before using.
Cheesecake filling
- In a bowl, add the cream cheese and 1/4 cup of powdered sugar. Using a hand mixer, beat at medium speed for 3-4 minutes.
- In a separate bowl, whip the remaining 1/2 cup of powdered sugar with the heavy cream and vanilla until stiff peaks.
- Add the whipped heavy cream to the cream cheese mixture and beat for 1-2 minutes until light and airy.
Assemble
- Carefully press down the center of each puff pastry if it has puffed up too much during baking, keeping the raised edges intact. Fill the center with cheesecake filling, then add a spoonful of blueberry jam on top followed by the streusel.
