I won’t tell anyone how easy it was to make this sweet, creamy, vegan cheese danish if you don’t! Make them straight up or add cherries for cute little cherry danishes!
Prep Time9 minutes
Cook Time11 minutes
Total Time25 minutes
Table of Contents
- ✓ Ingredients and substitutions
- 🔪 How to make vegan cheese danish
- 💡 Helpful tips
- 🫙 Storage directions
- 🍴 More breakfast pastries
- 📖 Recipe
When I was a kid, danishes were a special treat that we loved having on hand! We’d buy them frozen, but pre-made vegan cheese danish is hard to find. Luckily, it’s very easy to make them from scratch with just a handful of ingredients!
The secret to this easy vegan danish recipe is a tube of crescent rolls. Most store-bought crescent roll dough is accidentally vegan, so it’s a great option when you want a flaky dough but don’t want to spend hours mixing, rolling, and laminating dough from scratch.
You can make plain vegan cheese danish or you can make a cherry cheese danish by adding half a cherry to the center.
✓ Ingredients and substitutions
- vegan cream cheese – For the filling.
- powdered sugar – To thicken the filling.
- roll of crescent rolls – Many store-bought crescent rolls are accidentally vegan! Just check the label for dairy and eggs.
- fresh cherries – These are optional, but for cherry cheese danish, you’ll need a few cherries pitted and sliced in half.
🔪 How to make vegan cheese danish
Preheat the oven to 375℉. In a small bowl, whisk together the cream cheese and powdered sugar.
Open your crescent rolls, but don’t unroll them. Slice them into 8 equal-sized rounds instead.
Transfer the rounds to a baking sheet lined with parchment paper, and use the palm of your hand to flatten the rounds, then use a fork to create a shallow well in the middle of each crescent roll round. Press with the fork in the center in one direction, then turn it to press in the other, so you create a pattern like this: #.
Divide the cream cheese mixture between the crescent roll rounds, scooping about 1 to 2 teaspoons onto each round. Use a spatula or spoon to spread the cream cheese. You don’t want it to bulge over the top of the cups you made.
Place one cherry half (if using) face-down in the middle of each danish. Press gently, but you don’t want to cram it into the cream cheese.
Bake 11 to 14 minutes, until the pastry is golden brown. Cool for 5 to 10 minutes before serving.
💡 Helpful tips
- Pressing that well into the center of the dough is crucial. You don’t want the middle to puff up during baking.
- Do not overfill the danishes! The cream cheese will ooze over and make a big mess.
- If you want, you can make an optional glaze to drizzle on top! Just mix ¼ cup powdered sugar with 2 teaspoons of non-dairy milk. Drizzle onto the finished danishes.
🫙 Storage directions
Vegan cheese danish are best eaten the day that you make them, but they will keep in a closed container in the refrigerator for two to three days. Warm them up in the toaster oven before serving.
🍴 More breakfast pastries
📖 Recipe
Vegan Cheese Danish
by Becky Striepe
I won’t tell anyone how easy it was to make this sweet, creamy, vegan cheese danish if you don’t! Make them straight up or add cherries for cute little cherry danishes!
Prep Time 9 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Ingredients
- ¼ cup vegan cream cheese
- 2 tablespoons powdered sugar
- 1 package crescent roll dough
- 4 fresh cherries pitted and halved, optional
Get Recipe Ingredients
Instructions
-
Preheat the oven to 375℉. In a small bowl, whisk together the cream cheese and powdered sugar.
-
Open your crescent rolls, but don’t unroll them. Slice them into 8 equal-sized rounds instead. Transfer the rounds to a baking sheet lined with parchment paper, and use the palm of your hand to flatten the rounds, then use a fork to create a shallow well in the middle of each crescent roll round. Press with the fork in the center in one direction, then turn it to press in the other, so you create a pattern like this: #.
-
Divide the cream cheese mixture between the crescent roll rounds, scooping about 1 to 2 teaspoons onto each round. Use a spatula or spoon to spread the cream cheese. You don’t want it to bulge over the top of the cups you made.
-
Place one cherry half (if using) face-down in the middle of each danish. Press gently, but you don’t want to cram it into the cream cheese.
-
Bake 11 to 14 minutes, until the pastry is golden brown. Baking time will depend on your oven. Cool for 5 to 10 minutes before serving.
📝 Notes
These are best eaten the day that you make them but they will keep in a closed container in the refrigerator for 2 to 3 days. Warm them up in the toaster oven before serving.
If you want, you can make an optional glaze to drizzle on top! Just mix ¼ cup powdered sugar with 2 teaspoons of non-dairy milk. Drizzle onto the finished danishes.
Nutrition
Calories: 130kcal (7%)Carbohydrates: 15g (5%)Protein: 1g (2%)Fat: 8g (12%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 249mg (10%)Potassium: 9mgFiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 3IUVitamin C: 0.3mgCalcium: 5mg (1%)Iron: 0.5mg (3%)
Keywords vegan cheese danish
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