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.
Also, be sure to check out our other wonderful and easy to make danish recipes, such as Easy Cherry Danish, Chocolate Chip Cream Cheese Danish, and Lemon Cream Cheese Danish.
The Ingredients
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.
