Description

These Blackberry Cheesecake Danish with Lime pastries combine flaky baked Danish dough with a creamy lime-kissed cheesecake filling and juicy blackberries. The bright citrus flavor enhances the fruit while balancing the sweetness of the rich cream cheese center.

Ingredients

Scale

For the Danish

1 sheet puff pastry, thawed
1 egg (for egg wash)
1 tbsp water

For the Cheesecake Filling

6 oz cream cheese, softened
¼ cup granulated sugar
Zest of 1 lime
1 tbsp fresh lime juice
½ tsp vanilla extract

For the Blackberry Topping

1 cup fresh or frozen blackberries
1 tbsp granulated sugar
1 tsp cornstarch (optional, for thickening)
1 tsp fresh lime juice

Optional Glaze

½ cup powdered sugar
1–2 tbsp lime juice

Instructions

1. Prepare the Pastry

Preheat oven to 400°F (205°C).
Line a baking sheet with parchment.
Cut puff pastry into 6–9 rectangles.
Score a smaller rectangle inside each piece (without cutting through).
Whisk egg with water and brush edges lightly.

2. Make the Cheesecake Filling

Beat cream cheese and sugar until smooth.
Add lime zest, lime juice, and vanilla.
Spoon a small amount into the center of each pastry, staying inside the scored border.

3. Add the Blackberries

Toss blackberries with sugar, lime juice, and cornstarch (if using).
Arrange a few berries on top of the cream cheese filling.

4. Bake

Bake 15–18 minutes, until pastry is puffed and golden.

5. Add the Glaze (Optional)

Whisk powdered sugar and lime juice until smooth.
Drizzle over warm or cooled danish.

Notes

Puff pastry yields the quickest method, but crescent dough or homemade Danish dough also work.
Frozen blackberries should be thawed and drained.
Lime adds brightness—sub lemon for variation.

Prep Time: PT15M
Cook Time: PT15M
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 danish
Calories: 290kcal
Sugar: 13g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg