There’s something special about Strawberry Cheesecake Danish Hearts the way their scent drifts through the kitchen and tugs family and friends to the table. They feel like a small celebration you can make any day: flakey, creamy, and sweet in the best way possible. Clara is right beside you to remind you that you can make these at home, even if this is your first time working with puff pastry or a piping bag.

If you love the warm, soft center of a cheesecake wrapped in a golden, flakey crust, you’ll find this recipe incredibly satisfying. If you enjoy other fruit-forward treats, you might also like a creamy variation like my strawberry swirl cheesecake, which plays with the same bright fruit and creamy textures in a different way.

Why You’ll Love Making This Strawberry Cheesecake Danish Hearts

This recipe is one of those simple pleasures that never gets old. The puff pastry gives you that delicate crunch and layers that flake apart, while the cream cheese filling stays soft and slightly tangy. Then the strawberries add freshness and color that make each bite memorable.

You don’t need fancy tools. A rolling pin, a heart cutter, a mixer, and a baking sheet are enough to bring this to life. Clara has made these many mornings for friends and for quiet breakfasts, and every time the reaction is the same: smiles, a second pastry, and requests for the recipe.

Step-by-Step: How to Make Strawberry Cheesecake Danish Hearts

“Cooking isn’t about perfection. It’s about enjoying every delicious step.”

Before you dive in, here is a short plan so you know what to expect: thaw the puff pastry, bring the cream cheese to room temperature, make a smooth cream cheese custard, cut hearts, score a border, pipe the filling, top with strawberries, brush with egg wash, bake, then dust with powdered sugar and serve warm.

This overview keeps the work feeling manageable. When you see the orders of tasks, it becomes simple: prepare, assemble, bake, enjoy.

Ingredients You’ll Need for Strawberry Cheesecake Danish Hearts

1 sheet puff pastry (use a high-quality sheet for best layers and flavor)
1 block cream cheese (250 g) (room temperature for smooth mixing)
1/3 cup white sugar (balances the tang without being too sweet)
1 egg (for the cream cheese custard)
1 tsp vanilla extract (real vanilla gives a cleaner, richer flavor)
Egg wash: 1 whole egg beaten (gives the pastry a glossy, golden finish)
1/2 cup chopped strawberries (fresh and fragrant)
Powdered sugar for topping (a light dusting at the end)

These simple ingredients combine into something that tastes like a bakery treat. Use real butter puff pastry if you can; the butter content makes a difference in flake and flavor. Choose ripe but firm strawberries so they hold their shape when baked.

Directions: Cooking with Confidence

Prior to starting, make sure puff pastry is dethawed and cream cheese is room temp. Preheat oven to 350 degrees Fahrenheit. Follow the numbered steps below and read each one before you begin.

1. Prepare your workspace and tools.
   Gather a rolling pin, heart-shaped cookie cutters (one slightly smaller if possible), a stand mixer or hand mixer, a baking sheet lined with parchment paper, a Ziploc bag or piping bag, a small bowl for egg wash, and a spoon for the strawberries. A sharp knife is helpful for scoring if you do not have a smaller cutter.
2. Make the cream cheese custard.
   In a stand mixer or with a hand mixer, combine the 250 g block of room temperature cream cheese and 1/3 cup white sugar. Beat on medium speed until the texture is smooth and there are no lumps. Add 1 egg and 1 teaspoon vanilla extract, then continue mixing until the mixture is glossy and spreadable. Taste a small amount and adjust sweetness if you prefer slightly sweeter filling. The texture should be soft but hold its shape.
3. Transfer the custard to a Ziploc bag.
   Spoon the cream cheese mixture into a sturdy Ziploc bag and seal it, pressing the mixture toward one corner. Snip one corner with scissors to create a small piping tip, or use a reusable piping bag if you prefer. This makes it easy to pipe a neat circle of filling into each heart.
4. Unfold the puff pastry and roll gently.
   Lay your sheet of puff pastry on a lightly floured surface. Lightly roll it out a few times with a rolling pin to smooth creases and slightly enlarge the sheet. You do not need to roll it thin; you want to keep the layers intact. If the pastry becomes too soft from handling, pop it in the fridge for 10 minutes to firm up.
5. Cut out heart shapes.
   Use your heart-shaped cookie cutter to cut as many hearts as you can from the sheet. If you have a smaller cutter for scoring, set it aside. Collect the scraps to the side; you can roll them lightly and re-cut more shapes if you have enough pastry left. If you run low, keep the layers slightly thicker your desserts will still be delicious.
6. Place hearts onto a parchment-lined cookie sheet.
   Arrange the heart cutouts on the baking sheet with space between them. If you want perfectly even baking, try to keep about an inch between each heart. If any hearts are slightly misshapen, gently press the edges to tidy them up.
7. Score the heart pastries.
   Using a slightly smaller heart cutter or a small, sharp knife, score a border around each heart. Score lightly; you are not cutting all the way through the dough. The scoring helps the edges puff up and form a raised rim that holds the cream cheese filling. The effect is lovely: a golden frame around a creamy center.
8. Pipe the cream cheese custard into each heart.
   Hold the Ziploc piping corner about 1/3 inch above the center of the heart and pipe a dollop of custard. Stay inside the scored line so the filling does not spread over the edges. The amount will be about a tablespoon or so depending on the size of your hearts. Smooth the top of the filling gently if needed.
9. Add the fresh strawberries.
   Sprinkle the 1/2 cup chopped strawberries over the cream cheese filling. Distribute them evenly and press lightly so they nestle into the custard. The bright color and slight tartness of the strawberries cut through the richness of the cheese.
10. Brush edges with egg wash and sprinkle sugar.
    Beat the extra whole egg for the egg wash and brush the pastry edges gently. This will give a shiny, golden finish. Sprinkle a little extra white sugar over the pastry edges or just on top of the strawberries if you like a tiny crunch and a finishing sparkle.
11. Bake until golden.
    Place the sheet in the preheated oven and bake for 22 to 24 minutes. Keep an eye on the pastries starting at 20 minutes. You are aiming for the edges to be puffed and golden brown and the filling to be set but still slightly soft. The oven smell will be warm and comforting, with butter and sugar mingling.
12. Cool slightly and finish with powdered sugar.
    Remove the baking sheet from the oven and let the Danish hearts cool for 5 minutes. They are delicious warm, but the filling will set a touch as they cool. Dust lightly with powdered sugar, then transfer to a wire rack to cool further if needed.
13. Serve warm and enjoy.
    These are best warm from the oven when the pastry is crisp and the filling is creamy. If you serve them with a small spoon, guests can enjoy the layered textures in each bite.

Each step is friendly and forgiving. If your edges puff unevenly, that is okay. If your cream cheese has a few tiny lumps, they will soften in the oven. The goal is a delicious result, not perfect symmetry.

How to Serve Strawberry Cheesecake Danish Hearts and Make It Shine

Serve these pastries warm on a simple plate to let their colors shine. A small cluster of fresh strawberries on the side makes a pretty, natural garnish. For a special touch, add a light dollop of whipped cream or a spoonful of vanilla yogurt.

Pair them with a cup of strong coffee or a bright herbal tea. For a brunch, place a few on a platter with fresh fruit, yogurt, and a small cheese board for contrast. The contrast of flaky pastry, silky filling, and juicy strawberries is the kind of combination that makes guests reach for seconds.

Plating tip: Let the powdered sugar settle slightly before serving to avoid a snowy mess on the plate. If you want a glossy finish on the strawberries, brush them with a tiny amount of warmed apricot jam right before serving.

How to Store Strawberry Cheesecake Danish Hearts for Later

If you have leftovers, store them loosely covered at room temperature for a few hours. For longer storage, place them in an airtight container and refrigerate. They keep best for up to 2 days in the fridge.

To reheat, preheat the oven to 325 degrees Fahrenheit. Place the pastries on a baking sheet and warm them for 6 to 8 minutes, or until the pastry is crisp and the filling is warmed through. Avoid microwaving if you can; the oven preserves the flakiness of the puff pastry.

If you need to freeze them, wrap each one individually in plastic wrap and then place them in a freezer-safe bag. Freeze for up to 1 month. Thaw in the refrigerator overnight and reheat in a 325 F oven for 8 to 10 minutes.

When storing, keep the powdered sugar off until you are ready to serve again. The sugar can absorb moisture and become wet if left on during storage.

Clara’s Tips for Success

1. Use room-temperature cream cheese. It mixes more smoothly and gives you a silkier filling. Cold cream cheese can be lumpy and harder to blend.
2. Keep the pastry cool. If the puff pastry warms up and becomes sticky, pop it in the fridge for 10 minutes. Cooler pastry puffs better in the oven.
3. Don’t overfill the hearts. Stay inside the scored border so the filling stays put and the edges puff up neatly.
4. Watch the oven in the final minutes. Puff pastry can go from golden to darker quickly, so glance in during the last 3 minutes of baking.
5. Use ripe but firm strawberries. They hold up in the oven without turning mushy, and their flavor stays fresh.

These small habits make the difference between a good pastry and a reliably great one.

Simple Variations to Try

1. Blueberry Cream Cheese Hearts. Swap the strawberries for 1/2 cup fresh blueberries. Blueberries stay juicy and add a lovely burst with each bite.
2. Lemon Cheesecake Twist. Add 1 teaspoon of lemon zest to the cream cheese custard for a bright citrus lift that pairs wonderfully with strawberries.
3. Almond Crunch. Sprinkle a few sliced almonds on the pastry edges before baking for a nutty crunch. Toast them lightly first for deeper flavor.
4. Chocolate Drizzle. After the pastries cool slightly, drizzle with melted dark or milk chocolate for a touch of decadence. Keep it simple to let the cheese and fruit still sing.
5. Fall Spice. For a cozy fall version, mix a pinch of cinnamon into the custard and top with a few chopped apples instead of strawberries. For another fall idea, check a similar concept in my apple crisp cheesecake which shows how fruit and cheese pair beautifully in seasonal desserts.

Each variation keeps the same easy assembly and baking method, so you can experiment without worrying about changing technique.

Strawberry Cheesecake Danish Hearts

Delicate pastries filled with creamy cheesecake and fresh strawberries, wrapped in flaky puff pastry, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 24 minutes mins

Total Time 54 minutes mins

Servings: 8 servings

Course: Brunch, Dessert

Cuisine: American, Bakery

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Pastry and Filling

• 1 sheet puff pastry Use a high-quality sheet for best layers and flavor.
• 1 block (250 g) cream cheese Room temperature for smooth mixing.
• 1/3 cup white sugar Balances the tang without being too sweet.
• 1 egg for the cream cheese custard
• 1 tsp vanilla extract Real vanilla gives a cleaner, richer flavor.
• 1 whole egg beaten for egg wash Gives the pastry a glossy, golden finish.

Topping

• 1/2 cup chopped strawberries Fresh and fragrant.
• to taste powdered sugar For topping.

Method

 

Preparation

1. Thaw puff pastry and bring cream cheese to room temperature.
2. Preheat oven to 350°F (175°C).
3. Gather all tools: rolling pin, heart-shaped cookie cutters, mixer, baking sheet, Ziploc or piping bag, small bowl for egg wash.

Make the Cream Cheese Custard

1. In a mixer, combine room temperature cream cheese and sugar. Beat until smooth.
2. Add egg and vanilla extract, and continue mixing until glossy.
3. Adjust sweetness if desired.

Assemble the Pastries

1. Transfer custard into a Ziploc bag and snip a corner for piping.
2. On a floured surface, roll out puff pastry gently.
3. Cut heart shapes with cookie cutters.
4. Place on a parchment-lined baking sheet, leaving space between them.
5. Score a light border around each heart.

Fill and Bake

1. Pipe custard into each heart staying within the scored border.
2. Add chopped strawberries on top of the custard.
3. Brush edges with egg wash and sprinkle with sugar.
4. Bake for 22 to 24 minutes until golden brown.

Finishing Touches

1. Cool for 5 minutes, dust with powdered sugar, and serve warm.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 10g

Notes

For variations, try swapping strawberries for blueberries or adding lemon zest. Store leftovers in an airtight container for up to 2 days.

Tried this recipe?

Let us know how it was!

FAQs About Strawberry Cheesecake Danish Hearts

Conclusion

I hope this Strawberry Cheesecake Danish Hearts recipe helps you feel confident in the kitchen and excited to try something that looks special but is quite simple to make. If you want a reference for a similar bright and creamy dessert, see this detailed take on Strawberry Cheesecake Danish Hearts – Kenna’s Cooks for inspiration. For another fruit-and-cheese idea that pairs wonderfully with breakfast or dessert, check out the lovely notes and photos at Strawberry Danish Hearts | 365 Days of Baking and More.

I hope this Strawberry Cheesecake Danish Hearts helps you discover how simple and rewarding homemade cooking can be. You’ve got this.