Easy Berry Cream Cheese Danish with Crumble Topping
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I DON’T THINK I’LL EVER GET TIRED OF THESE.
These are the kind of danishes I make when I want something bakery-ish without doing bakery-level work. The biscuit dough makes them easy, the cream cheese filling makes them feel special, and the crumble topping is honestly what makes people go back for another one.
I usually make these with blueberry first, but strawberry, cherry, blackberry, or raspberry all work. That’s the fun part. Same easy recipe, different filling, and somehow they always disappear before I’m ready for them to be gone.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Uses simple ingredients
- Easy to customize with different berry fillings
- Perfect for brunch, holidays, and dessert
- Bakery-style results with very little effort
Ingredients Needed To Make Easy Berry Cream Cheese Danish with Crumble Topping
- Canned Biscuits – The shortcut that makes these danishes incredibly easy. Homemade biscuit dough works too.
- Berry Pie Filling – Use your favorite berry pie filling. Blueberry, cherry, strawberry, raspberry, blackberry, or mixed berry all work beautifully. I love using my Homemade Blueberry Pie Filling, Cherry Pie Filling, or Strawberry Rhubarb Pie Filling.
- Cream Cheese – Creates the rich cheesecake-style filling. Use room-temperature cream cheese for the smoothest texture.
- Powdered Sugar – Sweetens the cream cheese filling and glaze.
- Vanilla Extract – Adds classic bakery flavor.
- Brown Sugar – Gives the crumble topping a rich caramel-like sweetness.
- Unsalted Butter – Helps create buttery, crisp crumble pieces.
- All-Purpose Flour – Binds the crumble topping together.
- Milk – Thins the glaze to the perfect drizzling consistency.
How To Make Berry Cream Cheese Danish
- Mix the cream cheese filling until smooth. Stir together the crumble topping. Press a well into the center of each biscuit. Fill each biscuit with cream cheese and berry pie filling. Sprinkle crumble around the edges. Bake until golden, cool slightly, then drizzle with glaze.
Favorite Filling Ideas
- Blueberry Pie Filling – Our family’s favorite and the one I make most often.
- Cherry Pie Filling – Tastes like a bakery-style cherry danish.
- Strawberry Rhubarb Pie Filling – Sweet, tart, and perfect in the spring and summer.
- Blackberry Pie Filling – Especially good if you have fresh blackberries on hand.
- Mixed Berry Pie Filling – Great when you can’t decide on just one berry.
My Favorite Filling To Use
Blueberry is the filling I make most often, but honestly this recipe is hard to mess up. Cherry tastes like something you’d find in a bakery, strawberry is always a crowd favorite, and blackberry works beautifully when berries are in season. The best part is that once you learn the base recipe, you can switch up the filling throughout the year and make it feel like a completely different danish every time.
Tips For The Best Berry Cream Cheese Danish
- Use room-temperature cream cheese so the filling mixes smooth and creamy.
- Press the biscuit centers deeply so there is enough room for the cream cheese and berry filling.
- Do not overfill the biscuits or the filling can spill over while baking.
- If your biscuits are smaller, use a little less filling in each one.
- Let the danishes cool before adding the glaze so it stays pretty on top.
- Homemade pie filling works beautifully, just make sure it is thick enough.
Storage & Freezing
Store leftover berry cream cheese danishes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the baked danishes without glaze for up to 2 months. Thaw overnight in the refrigerator and add fresh glaze before serving.
Easy Berry Cream Cheese Danish with Crumble Topping
Equipment
- Hand mixer
Video
Ingredients
Danish
- 8 canned biscuits
- 1 cup berry pie filling
Cream Cheese Filling
- 8 oz cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Crumble
- 1/8 tsp ground cinnamon
- 3 tbsp unsalted butter (melted)
- 1/4 cup light brown sugar
- 1/3 cup all-purpose flour (or 1:1 gluten free flour)
Glaze
- 1 cup powdered sugar
- 1 1/2 tbsp milk
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- In another bowl, mix cinnamon, melted butter, brown sugar, and flour until crumbs form.
- Place biscuits 1 inch apart on the baking sheet.
- Press the center of each biscuit with a small glass or measuring cup to create a well.
- Add 1 tablespoon cream cheese filling to each biscuit and spread evenly.
- Add 1 tablespoon berry pie filling on top.
- Sprinkle crumble around the edges.
- Bake for 12-15 minutes, or until lightly golden brown.
- Cool completely.
- Mix powdered sugar and milk until smooth.
- Drizzle glaze over the danishes and serve.
Notes
- Use a cup slightly smaller than the biscuit to create a deep well.
- If the filling starts to spill over, reduce the amount slightly.
- Homemade pie filling works beautifully in this recipe.
- For best results, do not add the glaze until the danishes have cooled. If they are still warm, the glaze will melt into the pastry instead of sitting on top.
