Mini Cream Cheesecake Danish - Kraft Recipes Top
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Mini Cream Cheesecake Danish

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Make It

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  • Mix in a bowl; cream cheese, sugar, almond extract, & 1/4 cup of the almonds. Make sure all ingredients are mixed well together.
  • Open 1 can at a time of crescent dough and roll out flat. Separate in half at perforated line of dough. Spread small amount of mixture onto dough from edge to edge. Roll back up. Repeat until you have completed all 6 rolls.
  • Wrap them individually in plastic wrap making sure that no air can get to dough. Place in freezer for 10 to 15 minutes so that cream cheese can stiffen. Take out of freezer and slice into 1/2 inch slices.
  • Place on a lightly greased cookie sheet. Sprinkle with remaining finely chopped almonds. Place into oven and bake at 375 degrees for 8 to 11 minutes. Let cool for at least 10 minutes before eating.

Special Equipment Needed


* To make this a lighter recipe simply use light cream cheese, substitute Splenda for the sugar, and use reduced fat crescent rolls. * This recipe is best eaten when slightly warm, but is also good the next day at room temperature.

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