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Easy Cream Cheese Danish

"This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make."
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40 m servings 498 cals
Original recipe yields 10 servings (1 - 9x13 inch pan)


  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
  3. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
  4. Bake in preheated oven for 20 to 30 minutes.
  5. In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 447
  1. 556 Ratings

Most helpful positive review

This is wonderful, I've been making it for several years using the flaky Pillsbury crescent rolls. The recipe as published here makes too much filling for a single batch. I use one package of cr...

Most helpful critical review

I followed the recipe without alterations. There is waaaay too much cream cheese. The bottom layer was soggy. The top layer was almost burnt. I read and re-read the instructions. Not sure why th...

Most helpful
Most positive
Least positive

This is wonderful, I've been making it for several years using the flaky Pillsbury crescent rolls. The recipe as published here makes too much filling for a single batch. I use one package of cr...

My mom passed this recipe on to me and it's FABULOUS! My mom changed the directions slightly - she leaves the cresent dough rolled up and slices it into about 1/4" thick slices...then she fla...

I woke up this morning craving danish. I had all of the ingredients on hand except lemon juice. I thought the suggestion of several previous reviewers to slice the crescent dough into rounds ins...

Loved the filling, but I don't like canned dough. What I did use was puffed pastry and once philo. I rolled out puffed pastry then cut in 4 inch squares, put a tablespoon of filling in centre an...

Excellent and, indeed, easy. I used the suggestion of a previous reviewer and sliced the crescent roll dough (like purchased cookie dough) rather than roll it out. I managed 20 slices per tube...

Not bad! I took the harder approach and sliced the canned crescent rolls into 40 slices (20/roll). Made the whole filling amount w/exact ingredients listed and added 1/2 T. of sifted flour to st...

This came out perfect with (like others mentioned) half the filling mixture. Next time I may even use a little less than half of the sugar (like 1/3 cup). I laid the crescent unrolled and flat...

Thanks Natalie! Being a professional in the food business, I can tell you this really is a great recipe. After reading the comments...i made a few very minor changes. 1) baked bottom crust for...

UN.BE.lieeeeeeavable! i halved the recipe, and added a splash of almond extract to the frosting. i also spread the filling, then rolled the dough up, loaf-style, and it came out looking & smel...