bsav-rc-ccdp10-BSFrom time to time I have a craving for a dessert that’s not super duper sweet. Yep, I said it.

Yes, I love my rich desserts but my tummy doesn’t always agree. My sweet tooth, on the other hand aches for something satisfying (all the time).

That’s why I put on my thinking cap and concoct something that’s quick, easy and appealing yet doesn’t send my blood sugar level sky high.

This Cherry Cheese Danish recipe fits the bill and although it’s not classy restaurant quality when it comes to appearance, it’s delicious. It’s like a combination of cherry pie, baked cheesecake and fruit pizza but just not as heavy on the stomach.

A few things you’ll appreciate about this simple recipe— it uses refrigerated crescent rolls and pie filling. Plus, you can use whatever fruit filling you have on hand such as cherry, strawberry, blueberry and/or apple. YUM!


© 2014, Dee @ Bella Savvy. All rights reserved.

  • Cherry Cheese Danish Pinwheel
  • Create a fun pinwheel shape with this yummy cherry danish recipe for a quick dessert you are sure to love. It can also be adapted to make individual servings.
Servings Prep Time Cook Time
12 10 minutes 25 minutes


  • 2 - 8 ounce pkgs refrigerated Crescent Rolls
  • 8 ounces Cream Cheese softened
  • 1/2 cup Confectioners' Sugar
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 21 ounce Cherry pie filling (or your favorite pie filling)
  • 1/2 cup Confectioners' Sugar
  • 2-3 drops Vanilla Extract
  • 3 tsp Milk


  1. Preheat your oven to 350-degrees F.
  2. Unroll crescent rolls from one can and arrange them onto a large cookie sheet (wide part on the outside & narrow part on the inside) in the shape of a circle. Crescents will have gaps.
  3. Using a rolling pin, roll crescents flatter until the gaps have filled in. Sprinkle with a small amount of flour if they start to stick to the rolling pin.
  4. In a medium bowl, combine the cream cheese, 1/2 cup confectioners' sugar, egg, and vanilla.
  5. Beat until smooth and spread over crescent dough.
  6. Carefully pour pie filling over the cheese mixture and spread evenly (avoiding the edge of the crescent dough).
  7. Remove the remaining crescents from their packaging and cut into halves. Arrange them around the top of the pie filling (leaving gaps), with the wide part touching the outer edge of the bottom crescent dough. Seal edges. Sprinkle top of dough with a few pinches of granulated sugar.
  8. Bake at 350-degrees F for 25 minutes or until golden brown.
  9. In a small bowl, stir together 1/2 cup confectioners' sugar, 2-3 drops of vanilla extract and 3 teaspoons of milk. Once smooth, drizzle the top of the danish as much or as little as you like.
  10. Cut into equal triangles and serve. Refrigerate leftovers.

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