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This Crock Pot Cherry Cheese Danish is simple and delicious! You can have the taste of a bakery pastry without leaving your house!

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How to Make a Cherry Cheese Danish in a Crock Pot

Aunt Lou here.

Not too long after I made this Crock Pot Cream Cheese Danish, Jessica M. commented that she had used cherry pie filling when she had made the recipe. I LOVED this idea! It took me a couple times to get the timing (and crock pot) right, but it was totally worth it! This is a great treat for breakfast where the leftovers are just as good as the first time you serve it!

Notes for this recipe:

We used a 6-quart crock pot to make this dish. I do NOT recommend using a casserole crock for this recipe. The added cherry pie filling makes the danish just tall enough that my paper towels would touch the top of danish and ruin the middle. Trust me on this one folks. That is why we try out the recipes first, you can learn from our experiences!
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.

Crock Pot Cherry Cheese Danish Recipe

Crock Pot Cherry Cheese Danish

This Crock Pot Cherry Cheese Danish is simple and delicious! You can have the taste of a bakery pastry without leaving your house!

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Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings: people

Calories: 425kcal

Author: Aunt Lou

Ingredients

16 oz cans crescent rolls (2 – 8 oz tubes)
16 oz blocks cream cheese (2 – 8 oz blocks)
3/4 cup sugar plus more for sprinkling on top
1 teaspoon vanilla extract
1 egg divided
21 oz cherry pie filling

Instructions

Unroll one can of crescent rolls in the bottom of a slightly greased 6-quart crock pot.
Mix together your cream cheese, sugar, vanilla and egg yolk (reserve your egg white) with a mixer until well blended and smooth
Spread your cream cheese mixture evenly across your crescent rolls
Top with your cherry pie filling and spread out evenly
Top with your other can of crescent rolls
Brush the top of your crescent rolls with egg whites and sprinkle with sugar
Place a couple of paper towels under the lid, cover and cook on high for 4-6 hours
Serve warm and refrigerate leftovers

Notes

You want to keep your crescent rolls in the fridge until you are ready to use them. They are easier to roll out when they are cold.
Don’t use too much of your egg whites. Just lightly brush them on the top.
Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.

Nutrition

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Aunt Lou

I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.