These Cherry Cheese Danish Cups are crescent dough, topped with cherry pie filling, rolled, cut and baked to golden brown, then topped with a sweet powdered sugar glaze that make a delicious bite-sized treat!
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Cherry Cheese Danish Cups
I’m not big on fruity desserts, but when I get a craving, it’s normally for cherry since that’s my favorite fruit. My husband, on the other hand, loves just about any kind of fruit dessert, so as you can imagine, this recipe is a big win at our house.
These Cherry Cheese Danish Cups use store-bought dough and pie filling, making them simple to put together. They’re also bite-sized making them great for serving at parties. Feel free to switch up the fruit flavor, if cherry isn’t your favorite. Blueberry or apple would be just as delicious!
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Ingredients for Cherry Cheese Danish Cups:
- 1 – 8 ounce package crescent rolls
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1 can cherry pie filling
For the Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
How to Make Cherry Cheese Danish Cups:
Preheat the oven to 375 degrees.
Grease a muffin pan with nonstick cooking spray.
Unroll the crescent roll dough and separate into two rectangles.
Pinch the seams together.
Stir together the cream cheese, powdered sugar, and vanilla extract and spread the mixture evenly over each dough sheet.
Spread the cherries evenly over the cream cheese on both sheets.
Carefully roll up the sheet starting at the short end, then cut each roll into four equal pieces.
Place the slices in the prepared muffin pan and bake for 18 to 20 minutes or until golden brown.
Allow to cool in the pan, then transfer to a wire cooling rack.
While the danish cups are cooling, prepare the glaze by whisking together the milk, vanilla extract, and sugar until smooth.
Drizzle the glaze over the top of the muffins before serving.
Cherry Cheese Danish Cups
Equipment
Ingredients
For the Cherry Danish Cups:
- 1 - 8 ounce package crescent rolls
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1 can cherry pie filling
For the Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat the oven to 375 degrees.
- Grease a muffin pan with nonstick cooking spray.
- Unroll the crescent roll dough and separate into two rectangles.
- Pinch the seams together.
- Stir together the cream cheese, powdered sugar, and vanilla extract and spread the mixture evenly over each dough sheet.
- Spread the cherries evenly over the cream cheese on both sheets.
- Carefully roll up the sheet starting at the short end, then cut each roll into four equal pieces.
- Place the slices in the prepared muffin pan and bake for 18 to 20 minutes or until golden brown.
- Allow to cool in the pan, then transfer to a wire cooling rack.
- While the danish cups are cooling, prepare the glaze by whisking together the milk, vanilla extract, and sugar until smooth.
- Drizzle the glaze over the top of the muffins before serving.
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