Using refrigerated crescent roll dough makes this so easy. The blackberry and lime cream cheese filling make this irresistible. I found this recipe at
Inside Bru Crew Life.
Blackberry Lime Cheesecake Danish
2 pkg. refrigerated crescent rolls
1 (8-oz.) pkg. cream cheese, softened
1/4 c. sugar
1 c. halved fresh blackberries
2 T. lime zest, divided
1 T. Turbinado sugar
1 c. powdered sugar
5 t. lime juice
Preheat oven to 350°. Unroll 1 package crescent rolls. Press the rectangles lengthwise in the bottom of a greased 9x13 pan.
Beat the cream cheese and sugar until creamy. Add the egg and 1 tablespoon lime zest and beat again. Gently stir in the blackberries. Spoon onto the crescent rolls in the pan.
Unroll the second package of crescent rolls. Do not separate into triangles. Press together the seams on each rectangle. Place the 4 rectangles evenly across the cheesecake. Press the edges down all around the pan. Sprinkle with the turbinado sugar. Bake for 18 minutes.
Whisk together the powdered sugar and lime juice. Drizzle over the cooled danish. Sprinkle with the remaining lime zest. Let set. Cut into 24 bars. Keep refrigerated in a sealed container.