Cherry Danish Cheesecake Bars Recipe – easy to bake cherry cheesecake danish bars that taste like your favorite cherry danishes, but a million times more flaky, creamy, and good!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Cherry Cheesecake Pastry Bars

If you love good cherry cheesecake flavor, you are going too flip for this simple and tasty recipe. good cheesecake that isn't too dense tucked between layers of flaky pastry and drizzled with glaze – like a good fresh danish.

These bars are great for dessert – and are easy enough to make for weeknight dinner, and great for the 4th of July picnics and parties alongside Vanilla Sheet Cake Fourth Of July Jello Cupsor Dragon Fruit Salad! These cheesecake danish bars are even great for breakfast – try it with an Israeli cardamom coffee or dalgona coffee!

We hope you love these good danish bars as much as we do – and hope you'll try our similar Easy Apple Sopapilla Cheesecake Recipe – our our adorable for Christmas Peppermint Buttercreams Candy recipes, too!

How to Make Cherry Cheesecake Danish Bars

To make this recipe, you will need to gather the following ingredients:

2 (8 ounce) cans Refrigerated Crescent Roll Dough Sheets: This is the base for the bars. It forms a tender, flaky, and slightly sweet layer that contrasts nicely with the cream cheese layer.
16 ounces whipped cream cheese: This is the main component of the cheesecake layer. It adds richness, tanginess, and creaminess. Whipped cream cheese is used because it's lighter and easier to spread than regular cream cheese.
1 cup granulated sugar: Adds sweetness to the cream cheese layer and balances out the tanginess of the cream cheese.
2 large eggs: These act as a binding agent in the cheesecake layer. They help to set the cream cheese mixture and give it structure when baked.
1 teaspoon vanilla extract: This enhances the overall flavor of the cheesecake layer, adding a hint of sweetness and aroma.
1 cup cherry pie filling: This adds a fruity layer to the bars, contrasting nicely with the richness of the cheesecake. The sweet and tart flavor of the cherries provides a refreshing counterpoint.
1 large egg white: Typically this could be brushed over the dough before baking to give a shiny, golden appearance. If whisked and spread over the top layer, it can also help the topping stick better.
Icing, optional topping: Adds an extra layer of sweetness and creaminess to the bars. It also enhances their visual appeal.
Powdered sugar, optional topping: When dusted over the bars, powdered sugar provides a sweet finishing touch and makes the bars look more appetizing and professional.

Once you've gathered your ingredients, we will use the following method:

Prep. Preheat the oven to 350 degrees F and line a 9×13-inch baking pan with parchment paper. Roll out one of the sheets of dough in the bottom of the pan, gently stretching it out to fit.
Mix. In a large bowl or stand mixer, beat the cream cheese, sugar, 2 eggs, and vanilla until smooth. Pour the cream cheese mixture over the top of the dough. Spoon the cherry pie filling onto the top of the cream cheese mixture.T op with the other crescent roll sheet and brush it with an egg white.
Bake. Bake for 30 to 35 minutes until the top is golden brown and puffy and the center of the danish slightly jiggles when you move it.
Cool. Allow to cool at room temperature for about 2 hours before slicing and serving. Top with icing or powdered sugar or leave plain.

Kitchen notes

Prep pan. This can be made straight in the pan without parchment paper, but you will want to grease the pan.

Use parchment paper. We like using parchment paper because it makes it easy to remove the whole danish from the pan and slice and serve it.

Reduce egg according to taste. If you don't like a more eggy cheesecake filling, it can be reduced to 1 egg. We felt the two eggs was more cheese danish-y but the 1 was more cheesecake-y – feel free to change it up and adapt this recipe to your tastes!

Use different fillings. We used canned cherry pie filling, but you could link to a homemade recipe if you have one. Other pie filling flavors may also be used some of our ideas are below:

Peach pie
Strawberry rhubarb pie
Apple cinnamon pie
Boysenberry pie
Blueberry pie

Try fresh fruit. If you want to use a fresh fruit pie filling, make sure it is not too liquid. Pop it on the stove to reduce slightly if too watery – you don't want the pastry or cheesecake to get soggy.

Top with sugar. You could sprinkle the top of the danish with granulated sugar after applying the egg wash and before baking as a nice alternative to the icing or powdered sugar.

Try another topping. You can also try a sopapilla-style sugar topping like we use in our apple cheesecake sopapilla bars recipe, drizzle caramel sauce or syrup over the top, or top with a drizzle of chocolate or whipped cream!

Recipe FAQ'S

Can we make the bars ahead of time?

You can make this danish in advance and chill it covered in the refrigerator overnight.

How long will this recipe last in the fridge?

While these cheesecake bars are safe to eat for up to four days when stored in an airtight container in the refrigerator, they are best if consumed within two days.

Serve it with

Beverages: You can serve these bars with a variety of drinks. Coffee or tea would be the most traditional accompaniment. A cup of black coffee or a lightly sweetened tea can help to cut through the richness of the cheesecake bars.

Ice Cream or Whipped Cream: A small scoop of vanilla ice cream or a dollop of whipped cream can make these bars feel like a more decaditional dessert. The cold temperature and smooth texture of ice cream would contrast nicely with the bars.

Fruit: Fresh fruit can complement the cherry flavor and add a refreshing contrast to the creamy cheesecake. Berries like strawberries, raspberries, or more cherries would work well.

Sauces: A drizzle of chocolate sauce or a dollop of extra cherry sauce could add another dimension to the bars.

Cheese Plate: If you're serving these bars as part of a larger meal, they could work well as a sweet contrast to a cheese plate with a selection of fine cheeses, nuts, and fruits.

After a Light Meal: Given their richness, these bars are best served after a lighter main dish, perhaps a salad or a lightly seasoned chicken or fish dish. We also love serving this after our Baked Pork Tenderloin or Smash Burgers!

Cherry Danish Cheesecake Bars Recipe

Ingredients

2 8 ounce cans Refrigerated Crescent Roll Dough Sheets
16 ounces whipped cream cheese
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup cherry pie filling
1 large egg white
Icing, optional topping
Powdered sugar, optional topping

Method

Preheat the oven to 350 degrees F and line a 9×13-inch baking pan with parchment paper.
Roll out one of the sheets of dough in the bottom of the pan, gently stretching it out to fit.
In a large bowl or stand mixer, beat the cream cheese, sugar, 2 eggs, and vanilla until smooth.
Pour the cream cheese mixture over the top of the dough.
Spoon the cherry pie filling onto the top of the cream cheese mixture.
Top with the other crescent roll sheet and brush it with an egg white.
Bake for 30 to 35 minutes until the top is golden brown and puffy and the center of the danish slightly jiggles when you move it.
Allow to cool at room temperature for about 2 hours before slicing and serving.
Top with icing or powdered sugar or leave plain.