• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 12

Raspberry Cheese Danish

  • Recipe Submitted by on

 Ingredients List

  • 4 ounces cream cheese, softened
  • 2 tablespoons raspberry preserves
  • 1 tube (8 ounces) refrigerated crescent rolls
  • For the Cream Cheese Frosting
  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon vanilla
  • 1 1/2 cups powdered sugar


In a bowl, whip cream cheese until smooth and fluffy. Add raspberry preserves and continue to beat on low speed until combined.

Open can of crescent rolls and unroll dough into a large rectangle, firmly press on perforations to seal.

Spread the raspberry filling on the rectangle crescent dough, leaving about 1/2 inch of edges.

Starting on the longest side, roll dough into a log. Cut into 12 pieces of about 1 1/2-inch thick.

Arrange slices cut side down in a lightly greased 9-inch round cake pan, leaving a little space in between.

Bake in a 375 F oven for about 15 to 20 minutes or until golden brown. Allow to slightly cool and spread with frosting.

For Cream Cheese Frosting
In a bowl, beat the cream cheese and butter together on medium speed until fluffy.

Beat in vanilla extract. With the mixer running on low speed to start, slowly add in powdered sugar. Continue to beat until smooth.

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