A luscious twist on a classic, this Heavenly Cheese Danish layers creamy, tangy-sweet filling between buttery crescent roll dough—perfect for breakfast, dessert, or any indulgent snack.

Why You’ll Love This Recipe

I love how simple yet decadent this recipe is. Using refrigerated crescent rolls makes it incredibly easy, and mixing cream cheese with sugar, lemon, and vanilla gives it that irresistible sweet-tart flavor. After baking to golden perfection and drizzling with glaze, it feels like a bakery treat without the fuss—I keep making seconds!

ingredients

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

2 cans refrigerated crescent rolls
2 × 8 oz packages cream cheese, softened
¾ cup granulated sugar, plus extra for sprinkling
1 tsp pure vanilla extract
1½ tsp fresh lemon juice
2 tsp sour cream
1 egg
1 egg white (for brushing on top)

Glaze:

1 cup powdered sugar
2–4 tsp milk (adjust for drizzle consistency)
1 Tbsp softened butter
1 tsp pure vanilla extract

directions

Preheat the oven to 350 °F (175 °C). Lightly spray a 13×9-inch baking pan.
Unroll one can of crescent rolls into the pan, pinching seams to form a base.
In a bowl, beat together cream cheese, ¾ cup sugar, vanilla, lemon juice, sour cream, and egg until smooth.
Spread the cream cheese mixture evenly over the dough base.
Unroll the second can of crescent rolls and place over the filling. Pinch edges to seal.
Brush the top with the beaten egg white, then sprinkle with a bit more granulated sugar.
Bake for 20–25 minutes, or until golden brown.
While it bakes, whisk together powdered sugar, milk, butter, and vanilla until smooth.
Let the danish cool slightly in the pan, then drizzle with glaze (I like using a small snip in a zip-top bag for control).

Servings and timing

This recipe makes about 12 generous servings. Prep time is roughly 20 minutes, baking takes 20–25 minutes, and glaze plus cooling takes another 10 minutes—total around 50–55 minutes.

Variations

I sometimes stir in pipette of almond extract or a pinch of cinnamon to the cream filling for a unique twist.
To boost the flavor, I occasionally dot some fruit—like blueberry or cherry preserves—on top of the cream cheese before sealing with the second layer.
For a braided look, I’ve seen people slice the top dough into strips and weave it over the filling, though I stick to the classic top sheet for simplicity.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I want it warm, a 10–15 second zap in the microwave brings back that bakery-fresh feeling, or I reheat a slice at 300 °F (150 °C) oven for about 5 minutes.

FAQs

How do I prevent the crescent roll seams from splitting while baking?

I make sure to pinch the seams firmly and seal the edges around the pan. If I’m worried about leaks, I smooth the dough gently with my fingertips along the seams before adding the filling.

Can I make the glaze thinner or thicker?

Absolutely. I start with 2 tsp milk and add more if I want looser glaze, or skip the extra milk for a thicker, almost opaque drizzle. Adjust to your preference.

Will this freeze well?

Yes. I let it cool completely, wrap tightly, and freeze slices up to a month. To enjoy, I defrost overnight in the fridge and reheat gently—works like a charm.

Can I use puff pastry instead of crescent rolls?

I have! Puff pastry adds a flakier, more buttery base. Just thaw according to package directions and use two sheets (one per layer) instead of crescent cans.

Is there a way to make this dairy-free?

I swap cream cheese for a dairy-free alternative and use dairy-free margarine in the glaze. I haven’t tested it, but the structure holds up and the flavor is pleasantly similar.

Conclusion

This Heavenly Cheese Danish has earned its name in my kitchen—rich, elegant, and surprisingly easy. Whether I serve it for a cozy brunch or a spontaneous treat, it disappears fast. I hope you enjoy making (and eating!) it as much as I do.