Blueberry Cheesecake Danish

Prep: 20 mins + cooling
Cook: 15 minutes
Servings: 9
Blueberry Cheesecake Danish

With layers of buttery flaky pastry and a sweet, creamy and berry stuffed filling, this blueberry cheesecake danish is undoubtedly irresistible. 


  • 1 sheet Pampas Puff Pastry, just thawed
  • 125g Cream cheese, softened
  • 1/4 cup CSR Caster Sugar
  • 2 tspns Finely grated lemon zest
  • 1 Egg Yolk
  • 2 ½ tbsns Blueberry Jam
  • 1 Egg, lightly beaten
  • Icing
  • 1/2 cup CSR Icing sugar, sifted
  • 1½ tspns, Approx Boiling Water
  • 2 tbsns Lightly toasted Flaked Almonds


  1. Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.
  2. Cut pastry into 9 equal squares. Lay the pastry squares onto the lined trays, leaving room in between for spreading. Score a 1cm inner border around the pastries (do not cut all the way through the pastry).
  3. Place cream cheese, caster sugar, lemon zest and egg yolk in a bowl and beat with an electric mixer until smooth. Place a tablespoon of mixture into the centre of each pastry square. Ensure that no filling sits on the border. Top the cream cheese mixture with 1/2 teaspoon of blueberry jam and lightly swirl with skewer.
  4. Brush the pastry borders with egg. Bake 15 minutes or until pastry is golden. Cool.
  5. Make icing. Place icing sugar in a bowl. Stir in sufficient boiling water to make a thick, but still pourable icing. Use a teaspoon to drizzle icing over pastries, then scatter with almonds.