This recipe came about from my craving for both a cheese Danish and my Love of NY style cheesecakes. This recipe really lies in a gray area between the two. No matter what you want to call them they are delicious and extremely easy to make. In the end this is more of a food hack than a traditional recipe. I say this because I use a roll of premade crescent roll dough as the crust. No matter if you eat them as a breakfast Danish or as a quick dessert these will satisfy that urge for NY style cheesecake without having to put in the work.

Quick and Easy Cheesecake Danish

Recipe by The Bored FoodieCourse: Dessert, BreakfastDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This is in-between a bite sized cheesecake and a Danish.

Ingredients

4T Cream Cheese
1 Roll Crescent Roll Dough
1/2 Lemon (Juiced)
3T Honey
1T Sour Cream
1t Vanilla Extract
4T Seedless Fruit Preserves (I used Blackberry.)
Non-Stick Cooking Spray

Directions

Preheat oven to 350. Spray oversized muffin tin with non-stick spray.
When oven is ready, cut sheet of crescent roll dough into 4 even sized sheets. Place them into prepared muffin tin and cut off the overhang to fill in the gaps along the edges of the tin. Bake for 10 minutes.
While crust is baking prepare the filling by combining cream cheese, sour cream, honey, vanilla, and lemon. Stir to combine.
After 10 minutes of baking remove muffin tin from oven and evenly distribute cream cheese mixture. Place a tablespoon of fruit preserves in center of cream cheese mixture then bake for 10 minutes.
After baking for 10 minutes, remove from oven, and allow to cool for 15 min. This will allow for the filling to set.
Remove from muffin tins and serve with fresh fruit or any desired toppings.
These will keep in refrigerator for 3-5 days, assuming they last that long.

Notes

These blur the line between a breakfast or a dessert.

Quick and Easy Cheesecake Danish Bites