Mini Cream Cheese Cherry Danishes

Mini Cream Cheese Cherry Danishes

Difficulty Easy
Serves 0
Prep Time 15
Cook Time 25
Desired Parchment Paper
3 Tbsp 2% Milk
Pinch Iodized Salt
1 can (21 oz) Cherry Pie Filling
1 Tbsp Lemon Juice
1/2 Cup Ginger Evans Sugar
12 oz (room temp) Cream Cheese
2 Cans (16 oz) Crescent Rolls
Splash Pure Vanilla Extract



  1. DANISH: Preheat oven to 350F.
  2. Line a cookie sheet with parchment paper.
  3. Open container of crescent rolls (DO NOT UNROLL THEM). Using a sharp knife, cut into 8 sections - making 8 slices.
  4. Take each slice and flatten them out in the palm of your hand. Each slice should resemble a small round ?cookie." Place each rounded piece on your prepared cookie sheet.
  5. Take a Tablespoon measuring spoon and press small holes into each ?danish." Set aside and make filling.
  6. FILLING: Open can of cherries and dump into a small bowl, set aside.
  7. In a separate bowl: mix 8 ounces of cream cheese, 2/3 cup sugar and vanilla with an electric mixture until smooth.
  8. Dollop a 1/2 teaspoon amount of filling into each hole you created earlier.
  9. Add a 1/2 teaspoon of the cherry pie filling on top of each danish.
  10. Bake for 20 minutes or until golden brown and cream cheese filling starts to spill out of the top of each danish.
  11. GLAZE: In the bowl of an electric mixer fitted with the paddle attachment, beat 4 ounces of cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed.
  12. Add 1/2 cup of sugar and beat until combined, about 1 minute.
  13. Add pinch of salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
  14. Drizzle glaze on top of each danish and enjoy!