Hawaiian Cheesecake Danish Recipe

A tropical twist on a classic pastry, the Hawaiian Cheesecake Danish combines the creamy richness of cheesecake with the sweet and tangy flavors of pineapple and coconut. Perfect for breakfast, brunch, or a delightful dessert.


  • 1 package puff pastry (2 sheets), thawed
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained
  • 1/2 cup sweetened shredded coconut
  • 1 egg (for egg wash)
  • 2 tablespoons powdered sugar (for garnish)


  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
  3. Gently fold in the crushed pineapple and shredded coconut until well combined.
  4. On a lightly floured surface, roll out each puff pastry sheet into a rectangle. Cut each sheet into 6 equal squares.
  5. Place a tablespoon of the cream cheese mixture in the center of each square.
  6. Fold the corners of each square towards the center, slightly overlapping the filling, and press gently to seal.
  7. In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush each Danish with the egg wash.
  8. Bake for 20-25 minutes, or until the pastries are golden brown and puffed.
  9. Allow the Danishes to cool slightly, then dust with powdered sugar before serving.

Enjoy your homemade Hawaiian Cheesecake Danish warm or at room temperature for a delicious taste of the tropics!

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