Do you love cream cheese danish as much as I do?! You can have one that tastes like it is straight from the bakery with this Crock Pot Cream Cheese Danish recipe! Yum!
Note: We use referral links for the products we love
Newly updated with a video:
Aunt Lou here.
I was thinking about what I wanted to cook this week when this Easy Cream Cheese Danish recipe from Gooseberry Patch’s Summer in the Country came to mind. I remember when I first made them and how yummy they were, so I knew I had to convert this to a crock pot recipe to share with you! This would be the perfect recipe to make while on the road, be it for work or vacation.
Crock Pot Cream Cheese Danish
Note: Scroll to the bottom for the printable recipe.
Ingredients for Crock Pot Cream Cheese Danish
- 2 8oz cans crescent rolls
- 2 8oz blocks cream cheese
- 3/4 cup sugar, plus more for sprinkling on top
- 1 teaspoon vanilla extract
- 1 egg, divided
How to Make Cream Cheese Danish in a Crock Pot
- Unroll one can of crescent rolls in the bottom of a lightly greased 6-quart crock pot (I used Cris’ Ninja since I was up at her house when I made these.)
- Mix together your cream cheese, sugar, vanilla and egg yoke (reserve your egg white) with a mixer until well blended and smooth
- Spread your cream cheese evenly across your crescent rolls
- 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 1 – 1 1/2 hours (mine was perfect at about an hour and 20 minutes)
- Serve warm and refrigerate leftovers
Notes for Crock Pot Cream Cheese Danish
- 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.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Cream Cheese Danish
Crock Pot Cream Cheese Danish
You can have one that tastes like it is straight from the bakery with this Crock Pot Cream Cheese Danish recipe!
Print PinPrep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8 people
Ingredients
- 2 8 oz cans crescent rolls
- 2 8 oz blocks cream cheese
- 3/4 cup sugar, plus more for sprinkling on top
- 1 teaspoon vanilla extract
- 1 egg divided
Instructions
- Unroll one can of crescent rolls in the bottom of a slightly greased 6-quart crock pot (I used Cris' Ninja since I was up at her house when I made these.)
- Mix together your cream cheese, sugar, vanilla and egg yoke (reserve your egg white) with a mixer until well blended and smooth
- Spread your cream cheese evenly across your crescent rolls
- 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 1 - 1 1/2 hours (mine was perfect at about an hour and 20 minutes)
- 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.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @recipescrock or tag #recipescrock!
Shared on:
i am thinking you could also put a pie filling on top of the cream cheese mixture to make it a cheery Danish or blueberry Danish etc.
Hi Mary!
That’s a great idea! Let me know what you think when you try it! Yum!
Aunt Lou
I have the exact recipe with 2 cans of pie filling that I make in a 9×13 dish. So, I am going to try it in the crock pot. I have used 2 different kinds of filling at the same time (do not mix just put side by side) and it was delicious!
Hi Donna!
Let me know how it goes in the crock pot with the pie filling, and if it changes the cooking time. I’d love to know! Enjoy!
Aunt Lou
I put cherry pie filling in mine, I would do only half can next time, did have to cook longer. VERY good!
I put cherry pie filling in mine, I would do only half can next time, did have to cook longer. VERY good!
That sounds delicious Jessica! I’ll have to give it a try! Thanks for sharing! I love hearing how people take our recipes and make them their own!
Aunt Lou
What if I don’t have a 6 quart crock pot?? I think mine is 5 quart, do you think it would still work in it??
Hi Tanya!
I haven’t tried it in a 5-quart, but think it would work. I would recommend letting the crescent rolls come up the sides instead of overlapping them in the middle. You might have to fold them down a bit, but that would be better than having it thicker in the middle making it harder for the center to cook all the way through. Let me know how it goes! Enjoy!
Aunt Lou
I wonder how this would do if baked in the oven?
Hi Penny!
The first time I made this, I made it in the oven. It is a toss up as to which I like best. I’ll try to get a post up on Goodeness Gracious (our sister site with non-crock pot recipes) of the oven version soon and will let you know when it is ready!
Aunt Lou
Can I reduce the recipe for a 3.5qt pot?
Hi Shirley!
I haven’t tried it yet, but I would guess cutting it in half would work. And just in case you need to know, half of 3/4 cup is 6 tablespoons. With the egg, you will just have to eyeball it. However, I think it could be done! Let me know how it goes! Enjoy!
Aunt Lou
What a great recipe for a danish, so easy I am pinning this one! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Miz Helen