Enjoy this delicious and beautiful Raspberry Cream Cheese Crescent Ring for breakfast, a special brunch, celebration, or anytime just because. So simple to make and full of raspberry filling, sweetened cream cheese, and drizzled with frosting, you’ll be looking for any reason to make this delicious danish ring!
Raspberry Cream Cheese Crescent Ring
Wow! This Raspberry Cheese Danish Ring was so pretty and delicious! We loved how easy it was to make, thanks to ready-to-bake crescent roll dough.
Here are the 7 ingredients you’ll need to make Raspberry Cheese Danish Ring (the exact measurements and full recipe instructions are below in the printable recipe card):
- Crescent roll dough – use 2 rolls of crescent rolls, found in the refrigerated section of your grocery store.
- Cream cheese – we used regular cream cheese, but reduced fat would also work well in this recipe.
- Sugar – granulated sugar is what you will use to sweeten the cream cheese.
- Almond extract – just a small amount of almond extract adds a really delicious flavor to the cream cheese filling.
- Raspberry pie filling – one large can (21 ounces) of raspberry pie filling is perfect for this danish ring.
- Powdered sugar – powdered sugar is used to create a simple frosting to top the danish ring.
- Milk or cream – add either milk or heavy whipping cream to the powdered sugar to make the frosting.
How to Make Raspberry Cheese Danish Ring
With an electric mixer, beat the cream cheese and granulated sugar together until smooth. Stir in the almond extract.
Open the crescent roll tubes and separate the triangles. Lay them out on a large cookie sheet or a round pizza pan (we used a pizza pan) to form a circle. The wide end of the crescent rolls should overlap and the pointed ends pointing outward, like a starburst. The empty space inside the dough circle should be about 4 inches across.
Spoon the raspberry pie filling onto the circle of dough, but do not spread it up the dough triangles (see image below for example). Drop spoonfuls of the cream cheese mixture on top of the pie filling.
Bring the points of the dough triangles up over the filling and tuck under the inside of the circle, or pinch to seal. Some of the filling will still show between the dough, which is perfectly fine.
Bake the danish ring at 350ºF for 20-25 minutes, until golden brown.
While the danish is cooling, whisk together the powdered sugar and the milk or cream, 1 tablespoon of milk/cream at a time until it reaches your desired consistency. You’ll want it to the thin enough to drizzle easily, but not so thin that it just runs right off the danish ring. If you’re using milk, you’ll need less to make the frosting than if you use thick heavy cream.
Once the Raspberry Cheese Danish Ring is completely cooled to room temperature, drizzle the frosting over the danish.
Slice the danish ring into small wedges to serve.
Can I Use Vanilla Extract Instead of Almond Extract?
The hint of almond extract is just right for adding a special flavor to the cream cheese. We really loved it and suggest you try the almond extract.
However, if you do not have any almond extract on hand or prefer to not use it, you can certainly use vanilla extract instead.
- Almonds – Sprinkle the top of your danish with sliced almonds
- Strawberry – Try using strawberry pie filling instead of raspberry
- Vanilla frosting – Add a small splash of vanilla extract to the frosting for extra flavor
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Raspberry Cream Cheese Crescent Ring
- 2 tubes refrigerated crescent roll dough (8 ounces each)
- 1 8 ounce package cream cheese softened
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 1 can (21 ounces) raspberry pie filling
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- Preheat oven to 350F.
- Unroll the crescent roll dough and separate the triangle. On a large pan or pizza pan, lay out the crescent rolls in a large circle, with the wide ends of the crescent roll triangles forming the circle and overlapping a bit, and the top points of the triangles pointing outward like a sunburst. There should be an empt circle in the middle, about 4 inches across.
- In a medium mixing bowl, beat together the cream cheese and granulated sugar until smooth. Stir in the almond extract.
- Spoon the raspberry pie filling into a circle over the crescent rolls. Drop the cream cheese mixture by spoonfuls on top of the pie filling.
- Bring the points of the triangles of the dough up over the filling and tuck under the inside of the circle to form a large pastry ring. The filling will still be visible between the crescent rolls.
- Bake at 350F for 20-25 minutes until golden brown. Cool completely to room temperature.
- In a small bowl, whisk together the powdered sugar with the milk or heavy whipping cream, adding just 1 tablespoon of milk/cream at a time until the frosting reaches your desired consistency (thin enough to drizzle, but not too thin). Drizzle the frosting over the cooled danish ring.
- Slice and serve.