Strawberry Rhubarb Cheesecake Danishes
These Strawberry Rhubarb Cheesecake Danishes are soft, buttery, and irresistibly fluffy, made with rich brioche dough. Each pastry is filled with a silky, creamy cheesecake center and a tangy-sweet strawberry rhubarb jam, then topped with a golden, buttery streusel for the perfect crunchy finish. Enjoy them warm with a cup of coffee for the ultimate bakery-style treat at home.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk
Active dry yeast
Granulated sugar
Greek yogurt
Eggs
Vanilla bean paste or extract
Bread flour (substitution: all-purpose flour)
Salt
Salted butter
Cream cheese
Powdered sugar
Strawberry preserves
Frozen rhubarb (can omit or use chopped strawberries instead)
Brown sugar
Cinnamon
Why You’ll Love Strawberry Rhubarb Cheesecake Danishes:
Soft, Fluffy Brioche Dough: Each pastry is light, buttery, and perfectly tender thanks to the rich brioche base.
Creamy Cheesecake Filling: The silky, tangy-sweet cream cheese center balances the fruitiness beautifully.
Sweet and Tart Strawberry Rhubarb Jam: Bursting with juicy strawberries and tangy rhubarb for a vibrant pop of flavor.
Golden, Buttery Streusel Topping: Adds the perfect crunchy contrast to the soft pastry and creamy filling.
Perfect for Breakfast or Brunch: Pair with a cup of coffee or tea for a bakery-worthy start to your day.
Impressive Yet Approachable: These look and taste like they came from a high-end bakery but can be made right at home.
Make-Ahead Friendly: You can prep the dough and filling in advance for stress-free baking.
Tips for Making Strawberry Rhubarb Cheesecake Danishes:
Let the Dough Rise Until Doubled: Allow the brioche dough to rise in a warm spot for 1 to 1.5 hours until it’s light and airy.
Use Room Temperature Ingredients for the Dough: This helps the brioche mix and rise evenly for a tender, fluffy texture.
Mix Strawberry Preserves with Frozen Rhubarb: For an easy filling, stir frozen rhubarb into strawberry preserves. If you can’t find frozen rhubarb, use chopped fresh strawberries or stick with strawberry preserves alone.
Use Softened Cream Cheese for the Filling: This creates a smooth, lump-free cheesecake center that spreads easily.
Shape the Danishes with a Shallow Well: Press a small indentation into the center of each dough round to hold the cheesecake filling and jam securely.
Sprinkle Streusel Topping Generously: No need to chill the streusel—sprinkle it directly over the filling before baking for a golden, buttery crunch.
Bake Until Golden and Puffy: Watch for a deep golden color and slightly puffed edges to ensure the pastries are fully baked.
Serve Warm: These danishes are at their best fresh from the oven or gently reheated with a cup of coffee.
How to Store Strawberry Rhubarb Cheesecake Danishes:
Room Temperature: Store leftover danishes in an airtight container at room temperature for up to 1 day if your kitchen is cool.
Refrigerator: For longer storage, place them in an airtight container in the fridge for up to 3 days. Warm in a low oven (300°F) for 5–8 minutes or microwave for 10–15 seconds before serving to refresh their soft, fluffy texture.
Freezer: Freeze cooled danishes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving.
Best Fresh: While they store well, these pastries are at their very best fresh from the oven when the brioche is soft, the cheesecake creamy, and the streusel crisp.
FAQs:
Q: Can I make these danishes ahead of time?
A: Yes! You can prepare the dough and assemble the danishes up to the point of baking, then cover and refrigerate them for up to 6 hours. When ready to bake, let them sit at room temperature for 15–20 minutes before placing them in the oven.
Q: How do I store leftover strawberry rhubarb cheesecake danishes?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm them in a low oven or briefly in the microwave before serving.
Q: Can I freeze these danishes?
A: Absolutely. Once baked and cooled, freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven to bring back their fresh-baked texture.
Q: What can I use if I can’t find frozen rhubarb?
A: You can replace the frozen rhubarb with chopped fresh strawberries or use strawberry preserves alone for a classic strawberry cheesecake flavor.
Q: Do I need to chill the streusel topping?
A: No chilling is needed. The streusel can be sprinkled directly over the filling before baking and will turn golden and buttery in the oven.
Q: Can I use store-bought dough instead of homemade brioche?
A: For best results, use the homemade brioche dough, but if you’re short on time, thawed frozen puff pastry or crescent roll dough can work as a shortcut.
Check out my other breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these strawberry rhubarb cheesecake danishes. Happy baking!
