Blackberry Cream Cheese Danish: A Tangy & Sweet Puff Pastry Win

Blackberry Cream Cheese Danish is one of those bakery-style treats that looks like it came straight out of a Parisian pastry case—but surprise! You can totally make it at home without breaking a sweat. Between the flaky puff pastry, the creamy vanilla-specked filling, and the tangy-sweet blackberry curd that practically melts in your mouth, this dessert is what sweet dreams are made of.

Whether you’re baking for a weekend brunch, a baby shower, or just need a “treat yourself” moment after a long week, this Danish delivers all the bakery magic without the bakery price tag. Plus, it’s freezer-friendly (yep, really), and you’ll probably want to keep a stash handy for breakfast emergencies—you know, those mornings where coffee alone just doesn’t cut it. Stick around, because we’re breaking down every step to make this Blackberry Cream Cheese Danish your new go-to favorite.

Table of Contents

What is Blackberry Cream Cheese Danish?

A Blackberry Cream Cheese Danish is a puff pastry-based pastry (say that five times fast) that combines the best of creamy and fruity worlds. The base is buttery, flaky puff pastry—store-bought makes it fuss-free. In the center is a silky cream cheese filling that’s lightly sweet and kissed with vanilla, while the top is adorned with a bright, tangy blackberry curd that brings just the right amount of zing.

Oh, and let’s not forget those fresh blackberries on top and the sprinkle of powdered sugar—because we eat with our eyes first, right? While traditional Danish pastries can involve laminated dough and lots of chilling and folding, this version skips the stress and focuses on flavor. You’re getting major “I bought this at a fancy bakery” vibes with none of the drama. It’s a modern twist on a European classic, and the blackberry-cream combo? Totally swoon-worthy.

Reasons to Try Blackberry Cream Cheese Danish

Let’s be honest: life’s too short for boring desserts, and Blackberry Cream Cheese Danish is anything but boring. First off, it’s ridiculously easy to make. No kneading, no proofing, no yeast tantrums. Just unroll some puff pastry, mix a few ingredients, and you’re halfway there. If you’re someone who needs dessert to be both pretty and practical, this checks both boxes. It’s elegant enough to impress at brunch but easy enough to throw together after dinner on a Wednesday.

And hey, if you’ve got picky eaters or guests who “don’t like sweets that are too sweet,” this one’s a winner. The cream cheese keeps things creamy without being cloying, and the blackberry curd brings in a fresh, fruity balance. Oh, and it’s a great way to use up that container of blackberries you forgot in the fridge. Been there, done that. Bonus: it’s a delightful alternative to traditional pies or cakes, and looks beautiful next to a tray of Berry Chantilly Cake or Strawberry Cheesecake Cake.

Ingredients Needed to Make Blackberry Cream Cheese Danish

Blackberry Curd:

• 12 ounces blackberries (fresh or frozen)
• ½ cup granulated sugar (100g)
• 1 large egg
• 2 large egg yolks
• 1 tablespoon lemon juice
• 2 tablespoons butter (28g)

Cream Cheese Filling:

• 8 ounces cream cheese, softened
• ½ cup granulated sugar (100g)
• 1 large egg yolk
• 2 teaspoons vanilla extract

Pastry + Garnish:

• 2 sheets puff pastry, thawed
• 1 large egg beaten with 1 tbsp water (for egg wash)
• ⅓ cup turbinado sugar (73g)
• 6 ounces fresh blackberries (for garnish)
• Powdered sugar, for garnish

Instructions to Make Blackberry Cream Cheese Danish (Step by Step)

Preheat and Prep

Let’s kick things off by setting your oven to 400°F. Line two baking sheets with parchment paper—no one wants a sticky situation.

Make the Blackberry Puree

Grab your blackberries and puree them until smooth. Strain through a fine mesh sieve to ditch those pesky seeds. Transfer the seedless puree to a saucepan over medium heat, and simmer until it reduces to about ½ cup. This takes around 20 minutes, but it’s mostly hands-off. Set it aside to cool slightly—you’ll need it soon.

Cook the Blackberry Curd

In another saucepan, whisk together ½ cup of that blackberry puree, the sugar, whole egg, egg yolks, and lemon juice. Heat it over medium-low, stirring constantly—this part goes fast, so don’t walk away. In about 5 minutes, you’ll see it thicken into a glossy curd. Remove it from the heat, add the butter, and stir until it melts in like magic. Strain again for the silkiest finish. Cool it while you prep the rest.

Whip Up the Cream Cheese Filling

In a bowl, beat your softened cream cheese with sugar, egg yolk, and vanilla extract until it’s smooth and dreamy. No lumps allowed. If it looks like something you’d want to spread on a bagel, you’re doing it right.

Roll and Cut Your Puff Pastry

Dust your counter lightly with flour. Unfold one puff pastry sheet and gently roll it out until you can cut out nine 3½-inch circles. Use a cookie cutter or a glass—whatever you’ve got. Repeat with the second sheet to get 18 rounds. Place them on your parchment-lined trays.

Fill and Brush

Use a fork to poke the center of each circle (this helps the middle stay flat while the edges puff up). Spoon about 1 tablespoon of cream cheese filling into the center, spreading it slightly but leaving a nice border. Brush the edges with your egg wash for that golden, shiny finish, then sprinkle each border with about a teaspoon of turbinado sugar.

Bake to Golden Perfection

Pop the trays in the oven for 15 to 18 minutes, rotating them halfway through for even baking. You’re looking for a golden brown edge and a just-set center. Let them cool on the tray—you want that cream cheese center to firm up a bit.

Add Blackberry Curd and Garnish

Once cooled, add a heaping tablespoon of blackberry curd to each Danish center. Top with fresh blackberries and a dusting of powdered sugar. It’s like putting the cherry on top—but way better.

If you’re into fruity desserts like this one, you might love our Mango Oatmeal Crumble Bars or the Lemon Blueberry Pound Cake for more bright, bakery-style treats.

What to Serve with Blackberry Cream Cheese Danish

These little pastries are pretty perfect all on their own, but if you’re putting together a brunch or afternoon tea spread, you’ve got options. Serve them alongside a fresh fruit salad or a savory dish like Easy Breakfast Potatoes to balance out the sweetness. Coffee and tea are musts—preferably something bold that can stand up to the rich cream cheese. For a fancier affair, pair with bubbly mimosas or a sparkling non-alcoholic drink. And if you’re hosting a brunch buffet, throw in a pan of Easy Monkey Bread or a tray of Southern Banana Cobbler for a full sweet-and-savory combo that feels restaurant-worthy.

Key Tips for Making Blackberry Cream Cheese Danish

1. Thaw the Puff Pastry Properly: Let it thaw in the fridge overnight or at room temp for about 30 minutes. Too cold and it cracks; too warm and it turns sticky.
2. Strain the Curd: Twice is best. Once after pureeing and once after cooking, for that silky-smooth curd texture.
3. Don’t Overfill: A tablespoon of filling is plenty. Too much and it’ll bubble over in the oven.
4. Rotate the Pans: Halfway through baking, switch and rotate trays for even browning.
5. Cool Before Filling: It’s tempting to dive in, but wait for the pastries to cool before adding the blackberry curd—or it’ll melt right off.

Storage and Reheating Tips for Blackberry Cream Cheese Danish

So you made a batch (or two) and somehow didn’t devour them all? First, we’re impressed. Second, here’s how to keep them fresh. Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze unfilled pastries (baked with just cream cheese) and then add blackberry curd after reheating. To reheat, pop them in a 300°F oven for 5–8 minutes. The microwave works too, but you’ll lose the crispness. Want to save the whole Danish, toppings and all? Freeze on a tray, then transfer to a container, separating layers with parchment paper. Reheat straight from frozen in a toaster oven or low oven. Still craving that fresh-baked vibe? Try pairing it with a warm drink like a chai latte to bring it all together.

FAQs

Can I use store-bought blackberry jam instead of curd?
Sure! It won’t have quite the same tang, but if you’re in a pinch, it works. Just go for something thick, not runny.

Can I prep these in advance?
Yes. You can make the curd and cream cheese filling a day ahead and store them in the fridge. Assemble and bake fresh when ready.

Can I make this with other fruits?
Absolutely. Try raspberries, blueberries, or a combo. Just keep the same curd base ratio.

What if I don’t have turbinado sugar?
No biggie. Swap with coarse sugar or just use regular granulated. The crunch is a nice touch but not essential.

Can I make this gluten-free?
Yes, use a gluten-free puff pastry (like Schär or Jus-Rol) and follow the rest of the recipe as written.

Final Thoughts

There’s something almost magical about baking your own Blackberry Cream Cheese Danish—the smell, the layers, the gorgeous pop of blackberry color. It’s one of those pastries that hits the sweet spot between comforting and impressive. Whether you’re a first-time baker or a puff pastry pro, this recipe is reliable, rewarding, and honestly, kind of addicting. So the next time you want something beautiful, delicious, and secretly easy, give this Danish a whirl. And hey, if you’re feeling fancy, serve it next to our Blueberry Crumble Cheesecake for a berrylicious dessert table that’ll make you the hostess with the mostest.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print