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Strawberry Cheesecake Danish | Flaky, Creamy & Easy

Flaky puff pastry filled with a creamy cheesecake-style filling and juicy fresh strawberries, baked until golden and finished with a sweet vanilla glaze. This easy Strawberry Cheesecake Danish is perfect for breakfast, brunch, or a simple bakery-style dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 danishes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Danish
  • 1 sheet frozen puff pastry thawed
  • 8 oz 226 g cream cheese, softened
  • ¼ cup 50 g granulated sugar
  • 1½ teaspoons vanilla extract
  • 2 cups 300 g fresh strawberries, thinly sliced
  • ½ tablespoon cornstarch
  • 1 large egg
  • 2 teaspoons water
For the Glaze
  • ½ cup 60 g powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Beat cream cheese, sugar, and vanilla until smooth and creamy.
  3. Gently toss the sliced strawberries with cornstarch.
  4. Place the thawed puff pastry on a lightly floured surface and gently smooth out the creases.
  5. Cut the pastry into 8 rectangles.
  6. Lightly score a smaller rectangle inside each piece, leaving a border without cutting completely through.
  7. Spoon the cream cheese mixture into the center of each pastry.
  8. Arrange the sliced strawberries over the cream cheese.
  9. Whisk the egg with water and brush it over the exposed pastry edges.
  10. Bake for 15–20 minutes, until puffed and golden brown.
  11. Remove from the oven and cool for about 5 minutes.
  12. Whisk powdered sugar, milk, and vanilla until smooth.
  13. Drizzle the glaze over the danishes.
  14. Serve warm or at room temperature.

Notes

Keep puff pastry cold while assembling for the best flaky texture.
Use full-fat cream cheese for a richer filling.
Slice strawberries thinly so they soften evenly during baking.
Avoid overfilling the pastries.
Don't cut completely through the scored pastry border.
Let the danishes cool slightly before adding the glaze.
Store leftovers refrigerated in an airtight container for up to 3 days.
Reheat briefly in a 350°F oven to help restore some crispness.