Brunch, Sweet Treats

Recipe—Cherry Cream Cheese Danishes

Cherry Cream Cheese Danishes

You know what is great about breakfast? It is the one meal during the day where it is acceptable to eat a dish that can be classified as dessert as the main dish. You can’t do that for lunch or dinner. While I typically prefer savory items when it comes to breakfast, I can not pass up a well done danish or doughnut. And if you recall from my Cherry Cheesecake Bars or Sweet Cherry Chip Dip, cherries and cream cheese are like totally my jam.

We were hosting Mother’s Day at our house this year and since I was going to be in the kitchen cooking for all the amazing women in my life, I decided I was going to make all of my favorite things, these danishes being one of them. Now don’t go tell anyone, but these are so quick and easy to make. You can whip these up in less than 30 minutes and look at how beautiful they are!

Note: I have a weak spot for cherry danishes but you can mix things up and use your favorite type of pie filling.

1 package puff pastry (2 sheets), thawed
8 oz cream cheese, softened
1 tsp vanilla
4 tbsp Sugar
21 oz can cherry pie filling
1 egg
1 tbsp water


  • Preheat oven to 400º.
  • On a lightly floured cutting board, unfold the puff pastry sheets.
  • Cut each sheet into 9 equal squares so you have 18 total.
  • With a butter knife, gently score a 1/2 inch border around the edge of each piece of puff pastry
  • Using a fork, poke each pastry square 3–4 times in the middle.
  • Combine the cream cheese, vanilla, and sugar in a mixing bowl and beat until well combined.
  • Place a heaping tablespoon of the cream cheese mixture in the center of each square and spread it evenly, ensuring it stays within the border.
  • In the middle of each square, place a large spoonful of the pie filling.
  • Transfer the squares to a parchment paper lined baking sheet as you finish each one up.
  • Beat the egg and water together in a small bowl.
  • Brush the edges of each pastry with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the pastries from the baking sheet and allow to cool.
Sweet Treats

Recipe—Cherry Cheesecake Bars

My name is Rebecca and I am a cheesecakeaholic. There I said it and boy does it feel good to get it off my chest. I love the stuff. Cherry cheesecake is my kryptonite. I could sit there and eat filling by the spoonful before it even hits the crust. One of the many reasons I LOVE this recipe is that it is quick and effortless to make. There is no need to wait for cooking and cooling for hours like a traditional cheesecake. This takes less than 20 minutes to make and just an hour to cool. It just doesn’t get any easier. The Cool Whip makes it incredibly light and fluffy unlike some of those dense baked cheesecakes. Hope you enjoy this as much as I do! I have a feeling you just wont be able to get enough.

2 1/2 c graham cracker crumbs
½ c sugar
½ c butter (1 stick), melted
8 oz package cream cheese, softened
8 oz tub Cool Whip
3 c powdered sugar
2-21 oz cans cherry pie filling (I like the ones with more fruit)


  • Preheat oven to 350º.
  • In a medium sized mixing bowl combine graham crumbs, sugar, and melted butter and stir until well mixed.
  • Pour the crumb mixture into a greased 9” x 13” baking dish.
  • Using the backside of a spatula press the mixture down to pack it into a thin crust.
  • Bake crust in the oven for 15 minutes.
  • Remove crust from oven and allow to cool.
  • While crust is cooling use a hand mixer and beat together the cream cheese, cool whip, and powdered sugar until smooth.
  • Spread the cool whip mixture over the crust.
  • Next, spread the cherry pie filling over the cream cheese base.
  • Refrigerate for at least an hour before serving.
  • Devourer!
Brunch, Sweet Treats

Recipe—Peaches & Cream Cheesecake Bars

The last few trips to the grocery store I have been overwhelmed with the smell of fresh peaches in the produce section. It’s peach season in California! Every summer I like to bake peach crisp and serve it a la mode. I love the combination of the sweet baked peaches with the creamy vanilla ice cream and the crispy strudel topping. I decided to mix it up this year with a new peach dessert that had all those same qualities.

This is a cool and refreshing peach dessert that combines the best of two worlds, a peach crisp and one of my other favorites, cheesecake! This was so quick and easy to put together. While it is rich enough to be a dessert I personally think it is equally perfect as a brunch item. It almost has the qualities of a peach danish, so why not have dessert for breakfast? You only live once!

1 box dry yellow cake mix
1/3 c butter, room temperature
2 eggs
3 ripe peaches, sliced and peeled or one 29 oz can sliced peaches, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp vanilla


  • Preheat oven to 350º.
  • Spray a 7” x 11” baking dish with nonstick spray.
  • In a large bowl combine cake mix, butter, and 1 of the eggs.
  • Mix with a fork until nice and crumbly.
  • Set aside 1 1/2 cups of the mix for your topping.
  • Evenly distribute the remaining crumb mixture in the greased pan and press into the bottom to make a crust
  • Bake for 10 minutes.
  • Evenly distribute peach slices onto partially baked crust.
  • In a large bowl combine cream cheese, sugar, vanilla, and the 1 remaining egg.
  • Beat using a mixer until creamy.
  • Pour mixture over the peaches and use a rubber spatula to help spread it evenly.
  • Sprinkle the reserved crumbs over the top.
  • Bake for 30 minutes or until crumb topping is a nice golden color.
  • Allow to cool completely at room temperature.
  • Place in the fridge for at least an hour before serving.
Sweet Treats


With the holidays quickly approaching I thought what better recipe to post than one for cheesecake. Everyone needs a straightforward cheesecake recipe and this is mine.

Note: I recommend using a 10″ spring form pan but you can also use a 9″ x 13″ pyrex or two 9″ pie dishes. 

2 c graham crackers or chocolate wafers crumbled
1/2 c butter, melted
2/3 c sugar

  • Mix ingredients together.
  • Press into bottom of pan (and up sides if using a pyrex or pie dishes) using the back side of a large spoon or rubber spatula.

2 lbs cream cheese
1 c sugar
6 eggs
2 tsp vanilla

  • Preheat oven to 350º.
  • Mix well and carefully pour over graham cracker crust. (Be sure you leave plenty of room for your topping if using pie dishes. I usually fill a pie dish about 2/3 of the way.)
  • Bake in oven for 30–40 minutes.
  • Allow to cool and do not cover.

2 pints sour cream
½ c sugar
2 tsp vanilla

  • Preheat oven to 375º.
  • Mix ingredients well and pour over cooled cake.
  • Bake at 375º for 10–15 minutes.
  • Allow cheesecake to cool completely and then place in refrigerator.

 Note: This is also great with scrumptious toppings. Cherry pie filling, fresh strawberries, or shaved Ghiradelli chocolate are my favorite.