Easy Raspberry Cream Cheese Danishcoffee Cakepie Recipes

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RASPBERRY CHEESECAKE PIE



Raspberry Cheesecake Pie image

Topped with bright berries, this pretty pie from Beverly Coyde of Gasport, New York has a creamy fresh-tasting filling that is not overly sweet.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 10

1 pastry shell (10 inches), unbaked
1 cup small-curd cottage cheese
2 tablespoons whole milk
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
3 large eggs
1-1/2 cups fresh raspberries, divided
1 cup heavy whipping cream, whipped

Steps:

  • Line unpricked crust with a double thickness of aluminum foil. Bake at 450° for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a blender, combine cottage cheese and milk; cover and process until smooth. In a bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon., Bake at 350° for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.

Nutrition Facts : Calories 359 calories, Fat 25g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 257mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 8g protein.

RASPBERRY CREAM CHEESE DANISH RECIPE



Raspberry Cream Cheese Danish Recipe image

It's flaky, buttery, melt in your mouth goodness. So easy you will never buy one again! It's perfect for breakfast or just a sweet treat.

Provided by DSTR

Categories     Breakfast     Brunch     Dessert

Number Of Ingredients 9

2 puff pastry sheets
8 oz cream cheese, softened
6 tablespoon ricotta cheese
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup raspberry jam
1 large egg + 1 tablespoon water
1 tablespoon milk
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium-size bowl cream the cream cheese, ricotta, sugar, and vanilla extract together until smooth.
  • Lay out a sheet of parchment paper, place the thawed puff pastry on the paper and roll it out lengthwise about 2 inches.
  • Slice the top corners off, then start cutting strips diagonally down the sides of the pastry sheet. You should end up with 9 to 10 strips measuring about 1-inch each on both sides.
  • Spread the half of the cheese mixture down the middle of the puff pastry sheet.
  • Next, pipe the 1/4 cup of the raspberry jam or just spoon in on top of the cheese.
  • Start crossing over each strip of pastry gently pressing it down to seal, alternating between each side. Before crossing over the last strips, fold the bottom middle flap.Repeat this process with the second pastry.
  • Brush both danishes with egg wash.
  • Bake for 20 minutes or until golden brown. Cool completely.
  • Combine the milk and powdered sugar. Drizzle the glaze over each pastry as desired.

Nutrition Facts : Calories 577 kcal, Carbohydrate 58 g, Protein 8 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 270 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This coffee cake is a sure hit. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.

Provided by Taste of Home

Time 1h20m

Yield 16 servings.

Number Of Ingredients 17

COFFEE CAKE:
2-1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
1/2 cup raspberry jam
TOPPING:
1/2 cup sliced almonds

Steps:

  • In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.

Nutrition Facts : Calories 320 calories, Fat 18g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

RASPBERRY CHEESE DANISH RECIPE



Raspberry Cheese Danish Recipe image

This Easy Raspberry Cheese Danish Recipe is a perfect breakfast treat or dessert that is simple to make using puff pastry as a base. You'll love our simple version with few ingredients but amazing bright raspberry flavor.

Provided by Dina

Categories     Breakfast

Time 40m

Number Of Ingredients 10

2 puff pastry sheet
8 oz cream cheese
6 tbsp ricotta cheese
4 tbsp sugar
1 tsp lemon juice
1/2 cup raspberry jam
1 Egg + 1 tbsp water (for egg wash)
Glaze:
1 tbsp milk
1/2 cup powdered sugar

Steps:

  • Combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer.
  • Place the thawed puff pastry out onto a sheet of floured parchment paper. Roll it out lengthwise about 2 inches.
  • Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps.
  • Place the filling in the middle third of each puff pastry sheet. Then pipe out an even layer of raspberry jam on top of the filling (1/4 cup per danish ).
  • To make the braid, begin crossing over each strip, alternating between sides. Every time you pull a strip over to the opposite side, gently pinch it down. Before you cross over last strips, fold in the bottom middle flap.
  • Brush both danishes with egg wash. Bake at 400 degrees Fahrenheit for 20 minute or until golden brown.
  • Make the glaze by combining the milk and powdered sugar. Once the danish is completely cool, drizzle the glaze over it.

Nutrition Facts : Calories 574 kcal, Carbohydrate 57 g, Protein 8 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 57 mg, Sodium 268 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.

Provided by springfield70

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 14

2 ¼ cups all-purpose flour
¾ cup white sugar
¾ cup unsalted butter, cut into 1-inch pieces
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup sour cream
1 teaspoon almond extract
1 egg
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ cup raspberry preserves
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
  • Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
  • Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
  • Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
  • Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g

INCREDIBLE RASPBERRY CHEESECAKE COOKIES



INCREDIBLE Raspberry Cheesecake Cookies image

I created a monster with these cookies. OMG!! I found these amazing cookies at a local gas station and had to have the recipe...I finally had some help and came up with this recipe for them. Take that Otis Spunkmeyer....I got ya ;-) The flavor just pops right off the cookie and into your mouth! These aren't as gooey as Otis Spunkmeyer cookies but they are INCREDIBLE!!!

Provided by Melissa Goff

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 45m

Yield 18

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1 egg
1 (17.5 ounce) pouch sugar cookie mix
⅔ cup raspberry baking chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
  • Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

Nutrition Facts : Calories 212.9 calories, Carbohydrate 27.9 g, Cholesterol 24 mg, Fat 9.9 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 104.7 mg, Sugar 12.8 g

EASY RASPBERRY CREAM CHEESE DANISH/COFFEE CAKE/PIE



Easy Raspberry Cream Cheese Danish/Coffee Cake/Pie image

On our way home, I asked my husband to just quickly stop at the store for milk. While there, he started to describe a dessert that he wanted me to make, but his description was, let's just say, lacking. Was it a Danish? Coffee Cake? Pie? Sweet Roll? I didn't know what he was talking about. One hour later, we emerged with a bag...

Provided by Family Favorites

Categories     Other Breakfast

Time 50m

Number Of Ingredients 7

1 loaf frozen sweet dough, thawed but cold (this is usually found near the frozen ready to bake cinnamon rolls.)
1 12 oz. can solo brand raspberry filling (or any flavor you prefer)
4 oz. cream cheese, softened
1 tsp. vanilla
1/4 cup powdered sugar
1/2 can pillsbury creamy supreme classic white frosting (or your own glaze)
1/4 cup chopped pecans

Steps:

  • 1. *Please Note: Prep time does not include defrosting dough or rise times. Night before, place frozen bread loaf in a large ziplock bag with the inside of the bag sprayed with Pam. Place in fridge overnight.
  • 2. Mix softened cream cheese, vanilla and powdered sugar with hand mixer until light and fluffy. Set aside.
  • 3. Roll out bread dough between 2 pieces of lightly sprayed parchment paper to form a 12x16 rectangle. Remove top parchment leaving bottom parchment in place. (By leaving this, I have found it is much easier to get it transferred to the cookie sheet.) Cover loosely with plastic wrap lightly sprayed with Pam and let rest for 10-15 minutes.
  • 4. Remove plastic wrap. On long sides, slice dough every 1 1/2" toward center leaving 5" wide center area uncut. (see photo) Spread raspberry filling in a 4" strip down center of dough leaving 1/2" plain before reaching side cuts. Also leave 1 1/2" at either end plain. Dot with cream cheese mixture.
  • 5. Fold short ends over filling at either end. Then, alternating sides, fold strips over top of dough at slight angle. (see photo) Transfer pastry on parchment paper to cookie sheet. Cover loosely with sprayed plastic wrap and allow to rise in a warm place for 1 hour.
  • 6. Remove plastic wrap and bake at 350 degrees for 18-25 minutes. Tent loosely if browning too quickly. (I use a very hot gas oven and oven temps vary, so watch closely.)
  • 7. When done, remove from oven. Brush with a little melted butter. Microwave canned frosting until thinned. Drizzle desired amount over pastry. Sprinkle with chopped nuts, if desired. ( I find that this type of frosting works just as well as homemade powdered sugar glaze, setting up beautifully.)
  • 8. Serving Suggestion: Cut into 1 1/2-2" strips. Drizzle pastry and plate with additional glaze, powdered sugar and/or a little thinned raspberry jam warmed in microwave. (see pics)

RASPBERRY CREAM CHEESE FILLING FOR CAKES RECIPE - (3.9/5)



Raspberry Cream Cheese Filling for Cakes Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 3

8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons raspberry preserves

Steps:

  • Using a handheld mixer or stand mixer to whip the softened cream cheese, 1 cup of powdered sugar and raspberry preserves together until smooth and creamy. After the cake has cooled completely, place one layer of the cake on a serving platter. Spread the raspberry cream cheese filling between the layers of the cake.

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