Name: Chocolate Cream Cheese Danish
Prep time: 15 min
Cook time: PT-488375H57M10S
Total time: PT-488375H57M10S
Cuisine: American
Ingredients: 1–2 sheets frozen puff pastry (depending on brand and size); 8 oz full-fat cream cheese; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1 egg (for egg wash); 1/2 cup semi-sweet or dark chocolate chips; 1/2 cup heavy cream

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These chocolate cream cheese danishes are the ultimate treat when I want something that looks impressive but takes almost no effort. They’re made with frozen puff pastry, so I get that beautiful flaky texture without spending hours in the kitchen. The rich cream cheese filling gets baked until golden, and once cooled, I top everything off with a decadent chocolate ganache that sets into a soft frosting. It’s the kind of dessert I love to whip up for holiday mornings or lazy weekends—and everyone always asks for more.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and kid-friendly. Since I use frozen puff pastry, there’s no need to fuss with dough. The buttery layers puff up beautifully in the oven. The cream cheese filling adds a tangy richness that pairs so well with the chocolate. And that ganache? It sets like a dream and makes the danish feel extra special. Whether it’s for a brunch spread, a cozy dessert, or just a sweet treat with coffee, these danishes never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Frozen puff pastry sheets
Full-fat cream cheese
Granulated sugar
Vanilla extract
Egg (for egg wash)
Semi-sweet or dark chocolate chips
Heavy cream

Directions

I start by thawing the frozen puff pastry according to the package instructions. Once it’s pliable but still cool, I unfold it and cut it into even rectangles.
In a bowl, I beat together the cream cheese, sugar, and vanilla until smooth. Then I spoon a generous dollop onto each rectangle of pastry.
I fold or shape the danishes as desired (sometimes I just leave them open-faced) and give the edges a quick brush with egg wash to help them get that golden shine.
They go into a preheated oven and bake until golden brown and puffed up. While they’re cooling, I prepare the ganache.
I heat the heavy cream until just simmering, then pour it over the chocolate chips. After letting it sit for a minute, I stir until smooth and glossy. I let the ganache set for about 2 hours at room temperature so it thickens into a frosting-like texture.
Once the danishes are cool, I spread the ganache on top and sometimes finish with chocolate curls or sprinkles for extra flair.

Servings and timing

This recipe makes about 6 to 8 danishes depending on how large I cut the puff pastry. They take roughly 15 minutes to prep, 20 to 25 minutes to bake, and about 2 hours to allow the ganache to set. In total, I’d plan on a little under 3 hours from start to finish, but most of that time is inactive.

Variations

Sometimes I swap the chocolate ganache for a simple powdered sugar glaze if I want a lighter option. I’ve also added raspberry or cherry jam underneath the cream cheese for a fruity twist. If I’m in the mood for something extra indulgent, I sprinkle mini chocolate chips over the cream cheese before baking. A drizzle of white chocolate over the ganache also makes a stunning presentation.

storage/reheating

I store any leftover danishes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 300°F oven for about 5–8 minutes until warmed through. I avoid microwaving them if possible since it softens the flaky pastry too much.

FAQs

How do I thaw puff pastry correctly?

I usually let it thaw in the fridge overnight or leave it at room temperature for about 30–40 minutes until it’s soft enough to unfold but still cool to the touch.

Can I make these danishes ahead of time?

Yes, I sometimes bake the pastry and add the ganache later. The baked danishes (without ganache) can be made a day ahead and stored in an airtight container.

What type of chocolate works best for the ganache?

I prefer semi-sweet or dark chocolate chips. Milk chocolate makes the ganache overly sweet and less balanced.

Can I freeze the danishes?

Yes, I freeze them without the ganache. Once baked and cooled, I wrap them individually and freeze. When I’m ready to serve, I reheat and top with fresh ganache.

Can I use a different filling besides cream cheese?

Absolutely. I’ve tried Nutella, fruit preserves, or even sweetened ricotta. Just be sure to use something that won’t make the pastry soggy.

Conclusion

This chocolate cream cheese danish is one of my go-to recipes when I want something elegant without all the work. The puff pastry does most of the heavy lifting, while the rich cream cheese and smooth ganache turn it into something truly irresistible. Whether I’m baking with the kids or prepping a weekend treat, this recipe always delivers.