These deliciously flaky and sweet vegan blueberry cream cheese Danish pastries are ready in 20 minutes and can easily be made gluten free!

gluten free vegan blueberry danish on parchment paper

Delicious vegan Danish pastries you’d think came from a bakery:

If you’ve gone vegan (and gluten free too!) and miss a good pastry, then you need to try these blueberry danish pastries. 

They’re so buttery, flaky, and deliciously tender with a lush (yet so quick and easy) cream cheese custard filling and fresh blueberry jam! You’d honestly never know these blueberry cream cheese danishes didn’t come from a bakery.

flaky Danish pastry on parchment paper

Plus, they’re just so easy to make. You can either make your own puff pastry (with gluten free flour and vegan butter!) or use store bought vegan puff pastry, and you’ll have the perfect vegan pastries ready in under 25 minutes start to finish!

They go SO well with a good cup of coffee and with a slice of this vegan lemon pound cake too 🙂 You’re just going to love this vegan danish recipe!

These blueberry breakfast pastries are:

  • Deliciously tender, sweet, and just slightly tangy
  • Super easy to make for a fun Mother’s Day brunch or Easter breakfast!
  • Tastes like they came from a bakery – the most perfect vegan pastry recipe!
  • Just perfectly flaky and buttery- you’d never know they’re dairy free and vegan!
  • So easy to customize to be gluten free
  • Fun to make with different fillings (see below for ideas!)

How to fill blueberry Danish pastries:

Can I use store bought puff pastry?

Yes, that’s what I used here! I wanted this recipe to be super easy and approachable. The vegan puff pastry dough that I used here is by DuFour Kitchen. 

How do I make these vegan Danish pastries gluten free?

I LOVE to make these vegan breakfast pastries with my gluten free puff pastry dough recipe. It’s so easy, and tastes way better than store bought. Plus you’d never know it’s gluten free! 

If you don’t want to make your own rough puff pastry using my gluten free puff pastry recipe, Schar also sells a gluten free vegan puff pastry (though I haven’t tried it yet!). 

vegan puff pastry with bite taken from it

Additional filling ideas:

If you don’t want to make these with blueberry jam and cream cheese, you can also fill these Danish pastries with:

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Quick Vegan Blueberry Cream Cheese Danish with Puff Pastry (Gluten Free Option!) pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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gluten free vegan blueberry danish on parchment paper

Quick Vegan Blueberry Cream Cheese Danish with Puff Pastry (Gluten Free Option!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Pastry
  • Method: Baking
  • Cuisine: French
  • Diet: Vegan


These deliciously flaky and sweet vegan blueberry cream cheese Danish pastries are ready in 20 minutes and can easily be made gluten free!


  • 2 rectangles of store bought vegan puff pastry or 1 gluten free puff pastry dough recipe
  • 1/2 cup (113 g) vegan cream cheese, room temperature
  • 3 tbsp granulated sugar
  • 2 tbsp vegan heavy cream or vegan soy milk
  • 1 tbsp cornstarch or arrowroot starch
  • 1/2 tbsp vanilla extract
  • 1/2 tsp vanilla bean paste
  • 1/2 cup (8 tbsp) blueberry jam
  • Vegan egg wash (1 tbsp maple syrup + 1 tbsp soy milk or almond milk)


  1. Make sure the puff pastry, if frozen, has been placed in the refrigerator at least overnight or has been sitting at room temperature for a few hours so that it can be rolled.
  2. Preheat the oven to 415F.
  3. In a bowl, mix together the vegan cream cheese, sugar, heavy cream, cornstarch, vanilla extract, and vanilla bean paste until it’s a consistent mixture. Set aside.
  4. On a piece of parchment paper, roll the puff pastry out to be 6×8 inches (if using store bought puff pastry, simply move ahead to slicing the puff pastry. It doesn’t need to be rolled further). Slice the dough in half lengthwise so that you have two 3×8″ rectangles. Then divide each rectangle into thirds so that you have eight 3×2″ rectangles total.
  5. Space the rectangles out on the parchment paper. Score the inside of the rectangles where you’ll place the filling, pressing just lightly into the dough and being sure not to slice all the way through (see photos). You’ll have a border around the rectangles where you’ll place the filling.
  6. Mix together the vegan egg wash ingredients, and brush the border of each pastry with the wash using a pastry brush.
  7. Spoon about 1-2 tbsp of cream cheese filling into the middle of each puff pastry rectangle, followed by 1 tbsp of blueberry jam.
  8. Carefully place the parchment paper onto a baking sheet, and bake the blueberry Danish pastries for 18-20 minutes, or until golden brown and puffed.
  9. Serve warm and enjoy! Drizzle with a simple powdered sugar and dairy free milk glaze if desired (I stir in another spoonful of vanilla bean paste for extra flavor!).


Please see blog post for all tips & tricks!