Preheat your oven to 232°C (450°F) and line a baking sheet with parchment paper.

Mix the baking mix, granulated sugar, and softened butter in a bowl until the mixture resembles coarse crumbs.

Add whole milk to the bowl and stir until a soft dough forms. Divide the dough into 12 equal portions.

Create a well in the center of each dough mound using the back of a spoon.

Blend the softened cream cheese and granulated sugar until smooth. Evenly distribute this mixture into the wells.

Spoon the raspberry preserves over the cheesecake filling in each Danish.

Bake for 10 minutes, or until the pastries are golden brown. Let cool for 2-3 minutes before transferring to a wire rack.

Whisk together the powdered sugar, 15 millilitres of milk, and vanilla extract. Adjust milk as needed.

Drizzle the glaze over the cooled Danish pastries.