Ingredients
Scale
- 2 cup baking mix
- 3 tbsp granulated sugar
- ¼ cup unsalted butter, softened
- ⅔ cup whole milk
- dash of salt
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 3 tbsp raspberry preserves
- ⅔ cup powdered sugar
- 2 tbsp milk
- 11 tsp vanilla extract
- dash of salt
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- Mix together baking mix, sugar, and butter with fork until mixture is crumbly.
- Stir in the milk and stir until a soft dough forms.
- Divide dough into 12 danishes.
- Cream a small well in each danish for the filling.
- For the filling, mix the cream cheese and sugar.
- Fill the small wells inside of each danish with the cream cheese mixture.
- Evenly spoon on the preserves on top of the cheesecake filling. Be gentle!
- Bake for 12 minutes.
- Remove and let danishes cool for 5 minutes on a cooling rack.
- Make the glaze by mixing the powdered sugar, 2 tbsp of milk, 1 tsp vanilla, and a dash of salt.
- Drizzle the glaze over cooled danishes.
- Serve!
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0