Easy Strawberry Cheesecake Danish Pressure Cooker Recipe
This easy strawberry cheesecake danish recipe uses a pressure cooker to create golden, flaky pastries filled with creamy cheesecake and fresh strawberries. Perfect for a quick breakfast or dessert, it locks in moisture and flavor for a delightful treat in just minutes.
Ingredients
Main ingredients
- 1 sheet puff pastry thawed and cold
- 4 ounces cream cheese room temperature for easy spreading
- 2 tablespoons granulated sugar to sweeten the cream cheese
- 0.5 teaspoon vanilla bean paste for that rich vanilla kick
- 1 cup finely chopped strawberries fresh and ripe
- 1 tablespoon brown sugar to bring out the strawberry sweetness
- 0.5 teaspoon fresh lemon juice to brighten everything up
Instructions
Instructions
- Roll out puff pastry on a lightly floured surface and cut into 4 squares.
- Mix cream cheese, granulated sugar, and vanilla bean paste in a bowl until smooth and creamy.
- Spread cream cheese mixture evenly on the center of each pastry square, avoiding edges.
- Toss chopped strawberries with brown sugar and lemon juice in a separate bowl.
- Spoon strawberry mixture over the cream cheese layer on each pastry square.
- Fold each corner of pastry squares gently toward the center and press to seal.
- Place trivet inside pressure cooker and add about 1 cup water or broth. Place danishes on a heatproof plate or stand inside cooker above liquid.
- Seal lid making sure sealing ring is snug. Set cooker to high pressure for 8 minutes.
- When valve hiss stops, do a quick release to avoid overcooking.
- Carefully remove danishes and let cool slightly before serving.
Notes
Use parchment paper for prepping pastry. Store leftovers wrapped tightly in the fridge for up to 3 days or freeze for up to a month. Reheat gently to maintain flakiness.