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You are here: Home / Brunch / Mini Cherry Cheese Danishes

Mini Cherry Cheese Danishes

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

November 9, 2015 by Hugs & Cookies xoxo 74 Comments

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Mini Cherry Cheese Danishes

Cherry cheese danish, oh my! These are easy and delicious!!! If you love cherries and cheese danish then you must try these out! In 20 minutes, you will be enjoying a nice warm danish with some coffee/tea! The filling on these is superb and loved by all who eat them. They also come together so quickly you can whip them up on any lazy Sunday morning! These would be just perfect for Christmas morning! You may also love Hot Cherry Cobbler and Amarena Cherry Cream Puffs!


Mini Cherry Cheese Danishes

cheese cherries danish cheese cherries glazed collage

mini-cherry-cheesecake cheese cherry danish cheese cherry danishes pillsburycherry danish cheese cherry danish danish crescent rolls

You’ll Need:

Parchment Paper

Piping Bag

Electric Mixer

Serrated Knife

Mini Cherry Cheese Danishes

Print Recipe Pin Recipe

Ingredients
  

  • 1 roll Pillsbury Crescent Rolls
  • flour just for dusting

Filling

  • 4 ounces soft cream cheese
  • ⅓ cup sugar
  • splash vanilla
  • 1 can cherry pie filling

Glaze

  • ⅓ cup powdered sugar
  • 2 tsp. milk

Instructions
 

  • Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices.
  • Lay each slice on a parchment lined cookie sheet.
  • Use a measuring cup to flatten each roll out and build a small wall around the edge.
  • Use a drop of flour to prevent sticking and press with your fingertips, too.

Filling

  • Electric mix cream cheese, sugar and vanilla until smooth.
  • Dollop a small amount into each "danish."
  • Add a teaspoonful of cherries.
  • Bake at 350 for 18-20 minutes.
  • Let cool and add a drizzle of glaze.

Glaze

  • Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

You Might Also LOVE:

Cherry Sugar Cookie Cheesecake

Cherry Cheesecake Krispy Treats

Apple Cheese Danish-ALSO with Crescents!!

Adapted from Baking Bytes

For other fabulous crescent roll recipes visit my friend Lisa at Incredible Recipes!!!


cheese danish

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Filed Under: Brunch, Sweet

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Terri says

    November 9, 2015 at 9:27 pm

    Love the idea of mini’s. No guilt in eating them…..lol. Must try these.

    Reply
    • Hugs & Cookies xoxo says

      November 9, 2015 at 9:28 pm

      Right…now you can eat two!! hahhahaa

      Reply
      • Lois says

        November 10, 2015 at 8:52 am

        These would go over great at our church bake sale

        Reply
      • AVELINA says

        November 10, 2015 at 6:42 pm

        i’m from Portugal and i don’t have that Pillsbury Crescent Rolls, how cant i do that cookies?

        Reply
        • linda says

          November 11, 2015 at 5:26 pm

          am from Portugal, Can you make your own dough??

          Reply
        • Corrine says

          November 13, 2015 at 9:29 am

          Easy Homemade Crescent Rolls
          2 1/4 tsp active dry yeast
          1/4 cup water, warm (100-110F)
          1/2 cup milk, warm (100-110F)
          1 tbsp sugar
          2 cups bread flour
          1/2 tsp salt
          4 tbsp butter, room temperature
          In the bowl of a stand mixer fitted with a dough hook, or in a large bowl if you prefer to mix by hand, combine yeast, water, milk and sugar. Let stand for 5 minutes, until foamy. Add in bread flour and salt and mix well with a dough hook. Cut the softened butter into three or flour pieces and drop them into the dough, letting the mixer blend them in.
          Knead (with a mixer or by hand) for about 2 minutes. Cover the bowl and let rise for 45 minutes in a warm place.

          Reply
          • Patti says

            November 24, 2015 at 7:42 am

            You got it Corrine…

          • tricia says

            January 19, 2016 at 3:46 pm

            after the first rising and rolled and shaped, do you they need a second rising? what temp and how long to bake? Thank you

          • Hugs & Cookies xoxo says

            January 19, 2016 at 7:37 pm

            no rising needed

          • Linda says

            April 15, 2017 at 1:29 am

            350 for 18 to 20 minutes. Golden brown color.

        • Peg says

          June 30, 2019 at 4:02 pm

          Just make crescent rolls from scratch…..

          Reply
      • Leslie says

        January 28, 2017 at 8:07 am

        Looks yummy I’m going too make this for my daughter,

        Reply
  2. Lois says

    November 10, 2015 at 8:52 am

    Great for church bake sale

    Reply
  3. nancy says

    November 10, 2015 at 11:23 pm

    thank you for all the goodies you put on facebook love to bake and your things are the best love totry them thank you nancy

    Reply
    • Hugs & Cookies xoxo says

      November 11, 2015 at 10:03 pm

      Thanks for making me smile!

      Reply
  4. Linda Robinson says

    November 11, 2015 at 11:34 am

    These little pastries look delicious but I do have one question, Im wondering if I could use Blueberrie or Blackberry Pie Filling ? I think it would be nice to make different kinds for the Holidays.

    Reply
    • Pat Donovan says

      November 11, 2015 at 11:51 pm

      You can use any fruit pie filling. Try almost all pie fillings.

      Reply
    • Carol says

      November 12, 2015 at 1:15 am

      I was thinking the same thing. I think I will try them with blueberry filling.

      Reply
    • JP says

      November 12, 2015 at 1:52 pm

      Plan to use strawberry filling instead when I try these tomorrow.

      Reply
      • joan says

        November 20, 2015 at 5:57 pm

        I want to try lemon curd ,can;t wait !!!!!!!!!!!!!!!! thanks for sharing 🙂

        Reply
  5. Sherry says

    November 12, 2015 at 9:40 am

    I’m going to try these with blueberry topping.

    Reply
  6. Marilyn Whitmire says

    November 14, 2015 at 9:59 am

    Love this. Been wanting to make cinnamon rolls and this will save me time and energy. Thank you.

    Reply
  7. mildred zinner says

    November 15, 2015 at 7:53 pm

    i will love to make them

    Reply
  8. Kelly says

    November 16, 2015 at 12:51 pm

    These look amazing! Adding to my “must try” list! Thanks for sharing.

    Reply
    • Hugs & Cookies xoxo says

      November 18, 2015 at 8:53 pm

      u r welcome!

      Reply
  9. Nanette says

    November 16, 2015 at 1:55 pm

    This is Thanksgiving morning breakfast treat!!! This will work great!!! I may have to make the apple and throw in some alteration with Peach pie filling! Thank you so much!!!!

    Reply
  10. Marie_McG says

    November 19, 2015 at 5:29 am

    OMG I have three words for these…ah-MAY-zing!

    Reply
    • Hugs & Cookies xoxo says

      November 19, 2015 at 7:45 pm

      Best 3 words!!!

      Reply
  11. Christina says

    November 20, 2015 at 7:52 am

    Very good and easy to make. Made them for church get together, and everyone thought they came from a bakery!

    Reply
  12. Shelly says

    November 21, 2015 at 8:11 am

    How much exactly is a “splash of vanilla”?

    Reply
    • Hugs & Cookies xoxo says

      November 21, 2015 at 7:27 pm

      1/2 tsp I would guess

      Reply
  13. Kat says

    November 22, 2015 at 8:13 am

    Im still confused on how to cut them…how do you get 10 when there is 8 in the can(cut in half makes 16) or is each cresent roll cut into 10 pieces? please explain a little better

    Reply
    • Hugs & Cookies xoxo says

      November 22, 2015 at 9:48 pm

      U r not unrolling them. You are slicing it like a roll of cookie dough.

      Reply
  14. Beth says

    November 22, 2015 at 8:52 pm

    Can these be made ahead of time like the night before?

    Reply
  15. Berta says

    November 26, 2015 at 5:05 am

    I’m using cherry and apple, not mixed together I’m going to some apple and some cherry hubby doesn’t like cherry, never thought of lemon tho????

    Reply
  16. Peggie Dennehy says

    November 26, 2015 at 5:21 pm

    Loved these. I made them for Thanksgiving Bfst. Next time I will half the sugar in the cream cheese mix and put on less glaze. Family lived them but talk about a sugar rush. Definately going into my recipe box with the adjustments.

    Reply
  17. Teri says

    December 1, 2015 at 3:39 pm

    Looks good. Have to try.

    Reply
  18. Lloyd Eldon Leezer, Jr says

    December 6, 2015 at 11:43 pm

    I would also try these using Apricot pie filling or preserves, as it is a favorite of mine. And on a few, I would omit the fruit filling and make just plain cheese danish. Many people like it that way too!

    Reply
  19. Tiffany says

    December 10, 2015 at 8:10 pm

    I would love to make these ahead of time and freeze them for Christmas morning. What would be the best way to thaw these?

    Reply
  20. Mitzi Twaro says

    December 13, 2015 at 3:39 pm

    Receipe

    Reply
  21. charli says

    January 3, 2016 at 5:22 pm

    Can I make my own biscuits instead of Cresent rolls?

    Reply
  22. Cindy McIntosh says

    January 23, 2016 at 5:48 pm

    Are you using the small or grand crescents ? Hard to tell in pics. Want to try these tomorrow..they look delish !

    Reply
  23. Tara says

    January 28, 2016 at 11:20 pm

    Pinned this, thank you!

    Reply
  24. Julie Blichmann says

    February 7, 2016 at 11:36 am

    Tried these this morning, with a couple of changes, they were delicious! Omitted the cherry filling and icing (seriously too much sugar!). Went with organic products on others, as we try to avoid GMOs, and other bad ingredients. As such, we needed two packages of Immanuel brand crescent rolls, as they are smaller than Pillsbury. True minis!

    Reply
  25. Laura says

    February 13, 2016 at 8:24 am

    Can I use jelly if I don’t have pie filling?

    Reply
    • Hugs & Cookies xoxo says

      February 13, 2016 at 10:11 pm

      I don’t see why not!

      Reply
  26. Lee says

    February 13, 2016 at 12:40 pm

    These are so easy and quick, and might I add delicious! I taught my son so now whenever he feels like it he can have his favorite fruit danish. What a great kid friendly recipe!

    Reply
    • Hugs & Cookies xoxo says

      February 13, 2016 at 10:11 pm

      Love kids cooking!!

      Reply
  27. Merle says

    March 8, 2016 at 4:41 pm

    Have made twice, and very good twice

    Reply
  28. Sally says

    March 24, 2016 at 6:42 pm

    Could pecans be used for nut Danish? Any prep before you use pecans?

    Reply
    • Hugs & Cookies xoxo says

      March 24, 2016 at 8:00 pm

      maybe toast them first? mmmm

      Reply
  29. Jolyn says

    May 9, 2016 at 1:29 pm

    How do you store them after you bake them? The first time I made them I put them in the refrigerator. Just wanted to know. Thanks

    Reply
  30. Bejinbutterfly says

    October 16, 2016 at 6:44 pm

    Second time making these this time I made them in a cupcake pan. Yummy!!

    Reply
  31. Vickie says

    October 31, 2016 at 8:50 am

    You may think I’m crazy but I thing Jalapeno Jelly would be great these

    Reply
    • Hugs & Cookies xoxo says

      November 2, 2016 at 8:00 pm

      oooh!!!

      Reply
  32. Billie says

    January 15, 2017 at 11:10 am

    At first, I loved this idea. Couple of suggestions, press the dough really hard I guess, all of my toppings came off due to rising of the dough. Also, not a fan on how much expensive material is wasted unless you make several batches to use up the pie filling and cream cheese.

    Reply
  33. JennieSez says

    January 20, 2017 at 11:52 pm

    We are not fans of cheesecake, could we just replace it with more cherries? I sometimes use pie filling for tarts, just adding a can of drained cherries to the pie filling so that it has more fruit and less sauce. LOL, I do use the cherry juice in other things.

    Reply
  34. Roxana Krummel says

    July 17, 2017 at 1:20 pm

    What can be used instead of cream cheese?

    Reply
    • Hugs & Cookies xoxo says

      July 17, 2017 at 3:47 pm

      Mascarpone cheese maybe? or jam? nutella?

      Reply
  35. Marcia Ziebell says

    December 17, 2017 at 9:25 am

    Just made these & they were great! I got 12 instead of 10 & they were perfect size. I didn’t have pie filling so I put a cup of blueberries in a small saucepan with 2/3 cup of water & 1 tsp sugar, brought to a boil then added a slurry of 1tsp cornstarch & water to thicken. Perfect blueberry topping!

    Reply
  36. Patricia says

    April 8, 2018 at 1:05 pm

    I used a roll of cinnamon rolls, so yummy.

    Reply
  37. Werner S. says

    May 6, 2019 at 9:32 pm

    It was delicious. Thak you so much.

    Reply
  38. RossC says

    May 25, 2020 at 12:32 pm

    Saw this on FB and made today. Used apple and peach filling (5 of each) I need to tweak my roll prep game but, they came out great.

    Simple, fun and very good.

    Havong a good time going through your website.. Thank you. :O)

    Reply
    • Hugs & Cookies xoxo says

      May 26, 2020 at 12:58 pm

      So glad you came to visit from FB! Thank you!

      Reply
  39. Molly says

    December 10, 2020 at 1:33 pm

    These are excellent!! I used the 1/3c measuring cup to smoosh them down, but they puffed up and spilled some of the filling, so on the second batch I really pressed hard down in the middle until the dough rose up the sides and was almost nothing in the middle. I used my Pampered Chef small scoop to do the filling – it was the perfect amount, and the PC medium scoop to do the cherries. I quickly realized that 3 cherries with glaze was all they needed. I wish I could share the pictures of how well these came out! I haven’t even glazed them yet and already they taste fantastic! Thank you!

    Reply
    • Hugs & Cookies xoxo says

      December 11, 2020 at 2:58 pm

      This is awesome!! yay!!!

      Reply

Trackbacks

  1. Mini Cherry Cheese Danishes! ⋆ Nifymag.com says:
    November 14, 2015 at 6:41 pm

    […] For full directions head on over to Hugs and Cookies!! […]

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  2. ideascute » Blog Archive » Mini Cherry Cheese Danishes Recipe says:
    November 15, 2015 at 3:27 pm

    […] Instructions Here […]

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  3. Cherry Cheese Danish (Denmark) | Food on the Table says:
    November 29, 2015 at 1:18 pm

    […] found this recipe on another blog: https://hugsandcookiesxoxo.com/2015/11/mini-cherry-cheese-danishes.html and it was SO […]

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  5. Maria's Mixing Bowl | Mini Cherry Cheese Danishes says:
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  8. Mini Blackberry Cheese Danishes - Hugs and Cookies XOXO says:
    January 26, 2020 at 10:56 am

    […] My Cherry Cheese Danishes were such a hit on the internet that I knew I had to make this version. No canned fruit for this one which makes it even MORE delicious if that was even possible, which apparently it was! The blackberry topping here starts with fresh blackberries. They get cooked down with some sugar into the most delicious blackberry fruit and syrup. You can even make that part days in advance. Just pop it in the fridge until you need it. Just be careful not to use it all up on your pancakes before you get to the danishes! Once you have the blackberries done, the rest is a cinch and comes together in less than 10 minutes of prep and 15 minutes to bake! Break these out at your next brunch and it will certainly be a show stopper! […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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