Name: King’s Hawaiian Cheesecake Danish
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 12 King’s Hawaiian rolls, halved; 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1 tsp vanilla extract; 1 egg; 1 tsp lemon juice (optional); Powdered sugar, for dusting

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I take the irresistible sweetness of King’s Hawaiian rolls and elevate them with a creamy cheesecake filling, creating a delightful Danish that’s perfect for breakfast or dessert.

Why You’ll Love This Recipe

I adore how the soft, sweet rolls cradle the rich cheesecake filling. The contrast between the light dough and the creamy center is heavenly. Plus, this recipe is surprisingly simple, yet it looks impressive—ideal for gatherings or indulgent mornings.

ingredients

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

King’s Hawaiian rolls, halved
Cream cheese, softened
Granulated sugar
Vanilla extract
Egg
Lemon juice (optional, for brightness)
Powdered sugar (for dusting)

directions

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Arrange the bottom halves of the Hawaiian rolls on the sheet, cut-side up.
In a bowl, beat cream cheese, sugar, vanilla, egg, and lemon juice until smooth.
Spoon or pipe the cheesecake mixture onto each roll bottom.
Place the top halves on diagonally or leave them off for extra creaminess.
Bake 15–20 minutes, until filling is set and edges are lightly golden.
Cool slightly, then dust with powdered sugar before serving.

Servings and timing

This recipe makes 12 cheesecakes (1 per roll). Prep time is about 10 minutes, bake time 15–20 minutes, and cooling takes another 10 minutes—total time around 40 minutes.

Variations

Fruit-topped: After baking, I add fresh berries like strawberries or blueberries on top.
Chocolate swirl: I melt some chocolate and drizzle it over the filling before baking.
Citrus zest: I mix orange or lemon zest into the cheesecake batter for a citrus kick.
Nut crisp: I sprinkle chopped pecans or almonds on top for crunch.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy them warm, I reheat in a 300°F oven for about 5 minutes or microwave for 10–15 seconds.

FAQs

What kind of cream cheese works best?

I always use full-fat cream cheese because it yields the creamiest, richest filling. Low-fat versions tend to be grainier.

Can I make these ahead of time?

Yes—I can assemble them, cover, and refrigerate for a few hours before baking. I just bake when I'm ready to serve for maximum freshness.

Can I freeze them?

I freeze the baked and cooled cheesecakes individually, then thaw in the fridge overnight. They maintain good texture but may be a bit softer.

Can I omit the top roll?

Absolutely—I often leave the tops off to showcase more cheesecake and create a prettier presentation.

Are these suitable for special diets?

They are vegetarian-friendly but not vegan or gluten-free unless I substitute the rolls and cream cheese accordingly.

Conclusion

I love how these King’s Hawaiian Cheesecake Danishes bring together soft, sweet rolls and luscious cheesecake filling in just 40 minutes. Whether I serve them for brunch, dessert, or a treat with coffee, they’re always a hit. I highly recommend giving this easy, elegant recipe a try!

King’s Hawaiian Cheesecake Danish

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Soft and sweet King’s Hawaiian rolls are filled with a rich, creamy cheesecake mixture and baked to golden perfection, creating an easy and elegant Danish treat ideal for breakfast, dessert, or brunch.

Ingredients

12 King’s Hawaiian rolls, halved
8 oz cream cheese, softened
⅓ cup granulated sugar
1 tsp vanilla extract
1 egg
1 tsp lemon juice (optional)
Powdered sugar, for dusting

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Instructions

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Arrange the bottom halves of the Hawaiian rolls on the sheet, cut-side up.
In a bowl, beat together cream cheese, granulated sugar, vanilla extract, egg, and lemon juice until smooth.
Spoon or pipe the cheesecake mixture onto each roll bottom.
Place the top halves on diagonally or leave them off for extra creaminess.
Bake for 15–20 minutes, until the filling is set and edges are lightly golden.
Cool slightly, then dust with powdered sugar before serving.