Cherry Danish Cheesecake Bars Recipe - easy to bake cherry cheesecake danish bars wrapped in flaky pastry the whole family loves!
If you love delicious cherry cheesecake flavor, you are going too flip for this super simple and tasty recipe.
Delicious cheesecake that isn't too dense tucked between layers of flaky pastry and drizzled with glaze - just like a delicious fresh danish.
These bars are great for dessert - and are easy enough to make for weeknight dinner, but pretty enough for Thanksgiving and Christmas!
We hope you love these delicious danish bars as much as we do - and hope you'll try our similar Easy Apple Sopapilla Cheesecake Recipe - our our super adorable for Christmas Peppermint Buttercreams Candy recipes, too!
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Tips To Perfect Cheesecake Danish Bars
This can be made straight in the pan without parchment paper, but you will want to grease the pan.
I like using parchment paper because it makes it easy to remove the whole danish from the pan and slice and serve it.
If you don’t like a more eggy cheesecake filling, it can be reduced to 1 egg.
I felt the two eggs was more cheese danish-y but the 1 was more cheesecake-y - feel free to change it up and adapt this recipe to your tastes!
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What Pie Filling To Use
I used canned cherry pie filling, but you could link to a homemade recipe if you have one.
Other pie filling flavors may also be used in this recipe some of our ideas are below:
- Peach pie
- Strawberry rhubarb pie
- Apple cinnamon pie
- Boysenberry pie
- Blueberry pie
If you want to use a fresh fruit pie filling, make sure it is not too liquid.
Pop it on the stove to reduce slightly if too watery - you don't want the pastry or cheesecake to get soggy.
Cheesecake Bars Topping Ideas
You could sprinkle the top of the danish with granulated sugar after applying the egg wash and before baking as a nice alternative to the icing or powdered sugar.
You can also try a sopapilla-style sugar topping like we use in my apple cheesecake sopapilla bars recipe, drizzle caramel sauce or syrup over the top, or top with a drizzle of chocolate or whipped cream!
You can make this danish in advance and chill it covered in the refrigerator overnight.
While these cheesecake bars are safe to eat for up to four days when stored in an airtight container in the refrigerator, they are best if consumed within two days.
Cherry Danish Cheesecake Bars Recipe
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Decadent creamy cheesecake filling and cherry pie filling is nestled between two sheets of buttery crescent rolls - perfect served for brunch or dessert!
- 2 (8 ounce) cans Refrigerated Crescent Roll Dough Sheets
- 16 ounces whipped cream cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 1 large egg white
- Icing, optional topping
- Powdered sugar, optional topping
- Preheat the oven to 350 degrees F and line a 9x13-inch baking pan with parchment paper.
- Roll out one of the sheets of dough in the bottom of the pan, gently stretching it out to fit.
- In a large bowl or stand mixer, beat the cream cheese, sugar, 2 eggs, and vanilla until smooth.
- Pour the cream cheese mixture over the top of the dough.
- Spoon the cherry pie filling onto the top of the cream cheese mixture.
- Top with the other crescent roll sheet and brush it with an egg white.
- Bake for 30 to 35 minutes until the top is golden brown and puffy and the center of the danish slightly jiggles when you move it.
- Allow to cool at room temperature for about 2 hours before slicing and serving.
- Top with icing or powdered sugar or leave plain.
Creamy cheesecake filling and cherry pie filling is nestled between two sheets of buttery crescent rolls -perfect served for brunch or dessert!
Amount Per Serving Calories 307Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 69mgSodium 187mgCarbohydrates 38gFiber 0gSugar 24gProtein 4g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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