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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!