Name: Chocolate Cream Cheese Danish
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 38 min
Cuisine: American
Ingredients: 2 sheets frozen puff pastry, thawed; 8 oz full-fat cream cheese, softened; ¼ cup granulated sugar; 1 teaspoon vanilla extract; 1 large egg, beaten (for egg wash); 1 cup semi-sweet or dark chocolate chips; ½ cup heavy cream

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I’ve made these Chocolate Cream Cheese Danishes to be rich, flaky, and indulgent without requiring hours in the kitchen. Layers of buttery puff pastry cradle a sweet cream cheese filling, and once baked, I top them with silky chocolate ganache for a bakery-style treat at home.

Why I’ll Love This Recipe

I love how this recipe delivers decadent flavor with minimal effort—thanks to store-bought puff pastry. The cream cheese filling adds a tangy sweetness that pairs perfectly with chocolate, and the ganache topping turns them into a true showstopper. They’re perfect for holiday baking, brunch, or an easy dessert that looks far more impressive than the time it takes to make. Chocolate Cream Cheese Danish

Ingredients

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

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

Directions

I thaw the puff pastry by letting it rest on the counter for about 30 minutes.
I make the chocolate ganache by pouring hot cream over chocolate chips, letting it sit, then stirring until smooth. If chunks remain, I microwave in 15-second intervals. I let it set for about 2 hours until thick enough to spread.
I prepare the cream cheese filling by beating cream cheese until smooth, then adding sugar and vanilla.
I press the seams of the puff pastry together and cut each sheet into 6 rectangles.
I lightly score a smaller rectangle inside each one without cutting through.
I place about 1 tablespoon of cream cheese filling in the center of each inner rectangle, keeping the edges clean.
I brush the outer edges with egg wash for shine.
I bake until the pastry is puffed and golden brown.
Once cooled, I spread the ganache over the top and garnish with chocolate curls if I want an extra touch.

Servings and timing

Servings: About 12 danishes
Timing:
- Prep: 20 minutes (plus thawing and ganache setting)
- Bake: 15–20 minutes
- Total: ~2 hours 45 minutes (mostly inactive time)

Variations

I swap semi-sweet chocolate for white or milk chocolate for different flavors.
I mix fruit preserves into the cream cheese filling for a chocolate-fruit combo.
I add chopped nuts over the ganache for crunch.
I make mini versions for bite-sized party treats.

storage/reheating

I store the danishes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, I warm them in a 300°F oven for 5–7 minutes to re-crisp the pastry. I avoid microwaving to keep them from getting soggy.

FAQs

Can I make these ahead of time?

Yes, I can prepare the pastries and refrigerate them unbaked for up to a day, then bake fresh and add ganache after cooling.

Can I freeze them?

Yes, I freeze baked danishes (without ganache) and thaw before reheating and topping.

Can I use milk chocolate chips?

Yes, but the result will be sweeter. I prefer semi-sweet or dark for balance.

How do I keep the pastry layers flaky?

I work quickly with cold puff pastry and avoid overfilling the centers.

Can I skip the ganache?

Yes, they’re still delicious with just cream cheese filling—dusting with powdered sugar is a nice alternative.

Conclusion

I think these Chocolate Cream Cheese Danishes are the perfect combination of buttery, creamy, and chocolatey indulgence. They’re simple enough for casual baking but elegant enough to serve for holidays or special brunches—and they disappear quickly every time I make them.