An Easy Lemon Cheesecake Danish and a cup of juice or coffee is a sweet way to start the day. These fruit topped cheesecake pastries are great for sharing at summer brunch or showers.
This Homemade Blueberry Lemon Danish is another easy and delicious pastry that would go great with these.
Every time I buy a box of fresh fruit, it disappears before I can actually use it in whatever crazy recipe creation I have thought up. Don’t hear that as complaining because I’m not mad about the fact that the kids are pulling out the fruit instead of the chocolate I have stashed in the pantry.
I am very thankful our kids have picked up some good eating habits. It’s a struggle for them because I like to make Homemade Chocolate Chip Brownies and Chocolate Lava Cakes more than I like to make lean and green meal.
Why is “bad” food the most fun to make and photograph? Every day it’s a conscience awareness for all of us to choose healthy goodness over sweets. The sweets have their place, but they can’t happen every day. That’s for sure.
The other day I bought a box of strawberries and blueberries to serve over shortcakes. Guess what went missing within a day or two. Yup, the blueberry monster in our house found my secret fruit stash and went to town on them.
It’s a good thing that boy is such a little cutie! At least he is eating something other than ramen and cheese, right?
I should know by now that I need to buy two boxes of all the fruit because he always devours fresh fruit. Or I should just bake my desserts the minute I get home with the berries.
Luckily, I remembered the missing fruit issue before I made an Easy Lemon Cheesecake Danish. As soon as I got home from the store I pulled out all the ingredients to make this easy breakfast pastry right away.
I did get a little fancy and cut mini stars out of the strawberry slices while the pastries were cooling. That’s totally optional and really not necessary if you are short on time.
Just plop a whole strawberry or a half a strawberry on the pastry before serving them. But seriously, the stars made the danish super cute!
How to make an Easy Lemon Cheesecake Danish:
Pull your cream cheese out ahead of time. I say it all the time, but room temperature cream cheese is so much easier to beat into the sugar.
Unroll the crescent rolls and separate into four rectangles. Press the seams together and cut each rectangle into two squares. Place on a baking sheet lined with parchment or a Silpat.
Spoon the cream cheese evenly into the centers of the squares and smooth it out. Make sure to leave a 1/4 inch border all around the square though.
Top the cheesecake with a little bit of lemon curd. I have a recipe for a homemade lemon curd in my book Cheesecake Love, or you can use a store bought jar. Either one works great.
Swirl the lemon curd and cheesecake together a little bit being careful not to go over your border.
Fold the corners of the square into the middle slightly. Roll the edges of the crescent rolls up to create a “boat” for the filling.
Bake and cool. Add fresh fruit and mint leaves to the tops of the Easy Lemon Cheesecake Danish right before serving.
More breakfast recipes you may enjoy:
- Cherry Lemonade Donuts – cherry chunks and lemonade give these baked donuts a light and refreshing flavor
- Lemon Cheesecake Rolls – a sweet cheesecake filling and lemon glaze make these no yeast rolls so good
- Frosted Orange Poppyseed Bread – a thick glaze and citrus flavor adds so much to this easy sweet bread
- Breakfast Fruit and Yogurt Pizza from Oh Sweet Basil – granola, berries, and yogurt makes a pretty breakfast tart
- Tropical Breakfast Muffins from A Spicy Perspective – these sweet muffins are loaded with chunks of fruit and coconut
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Easy Lemon Cheesecake Danish recipe:
- 4 ounces cream cheese, softened
- 2 Tablespoons sugar
- 1/4 cup lemon curd
- 1 - 8 ounce package refrigerated crescent rolls
- fresh fruit
- mint leaves
- Preheat the oven to 375 degrees. Place parchment or a Silpat on a baking sheet.
- Mix together the cream cheese and sugar.
- Unroll the crescent rolls and separate into four rectangles. Press together the seams and cut each one into two squares. Place the squares on the prepared pan.
- Spoon the cheesecake filling into the centers of the squares. Use the back of a spoon to spread the cheesecake out. Make sure to leave a 1/4 inch border all around.
- Top with the lemon curd. Gently swirl the two together without going over your border.
- Bake for 12 minutes. Remove and cool on the pan for 2-3 minutes before gently moving to a wire rack to cool completely. Store in a sealed container in the refrigerator.
- Top with fresh fruit and mint leaves right before serving.
- Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
- Calphalon Nonstick Bakeware, Baking Sheet, 12-inch by 17-inch
- Wilton Nonstick Cooling Rack Grid, 14 1/2 by 20-Inch
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Amount Per Serving:Calories: 199 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 41mg Sodium: 175mg Carbohydrates: 22g Fiber: 1g Sugar: 12g Protein: 3g
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