Chocolate Raspberry Cheesecake Turnovers
Chocolate Raspberry Cheesecake Turnovers are an absolute treat that combines the creaminess of cheesecake with the bright tartness of fresh raspberries, all wrapped up in flaky, golden pastry. Each bite offers an explosion of flavor where the luscious filling meets the buttery crust, creating a delightful eating experience that’s simply hard to resist. Perfectly suited for any occasion, whether it’s a casual afternoon treat or an impressive addition to a gathering, these turnovers are not just tasty; they provide a beautifully elegant presentation that will wow your friends and family.
Table of Contents
I still remember the first time I made these Chocolate Raspberry Cheesecake Turnovers. It was a chilly afternoon, and the scent of melting chocolate mixed with cream cheese filled my kitchen. As I pulled the crisp, golden pastries from the oven, the warm aroma filled the house, bringing everyone to the kitchen. It feels incredibly rewarding to see how something so simple can bring such joy. Trust me; you’re going to want to give these a try!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep time and 20 minutes of baking, you’ll have these delightful treats ready in no time.
- Irresistible Flavor: Each turnover features a perfect balance of creamy cheesecake, tart raspberries, and rich chocolate.
- Eye-Catching Appeal: A golden-brown crust filled with vibrant red raspberries looks as delightful as they taste.
- Flexible Serving: Great for breakfast, dessert, or a sweet snack – anytime you need a pick-me-up!
- Diet-Friendly Options: Feel free to swap in gluten-free pastry or vegan cream cheese if needed.
Ingredients You’ll Need
- 1 package puff pastry (2 sheets, thawed): This creates a light and flaky crust; ensure it’s thawed for easy handling. You can also use homemade pastry if you’re up for it!
- 8 oz cream cheese (softened): The base of your cheesecake filling; make sure it’s at room temperature to achieve that creamy texture. Look for full-fat for the richest flavor.
- 1/2 cup powdered sugar: Sweetens the filling without adding graininess. You can substitute with an equal amount of granulated sugar in a pinch.
- 1 teaspoon vanilla extract: Enhances the flavor of the cream cheese; always opt for pure vanilla extract if possible for the best taste.
- 1/2 cup fresh raspberries (or frozen, thawed and drained): They add a delicious tartness that balances the sweet cream cheese. Fresh is best, but frozen works beautifully when properly thawed.
- 1/4 cup semi-sweet chocolate chips (melted): Chocolate takes this dessert to the next level. Feel free to substitute with dark chocolate for a richer taste.
- 1 egg (beaten): Used for an egg wash that gives that lovely golden color to your pastries.
- Granulated sugar (optional, for sprinkling): A little extra sweetness on the crust can make a big difference.
How to Make Chocolate Raspberry Cheesecake Turnovers
Mix cream cheese: In a mixing bowl, beat the softened cream cheese with a hand mixer until it reaches a smooth and creamy consistency. This is crucial for ensuring your filling is perfectly blended without lumps.
Add sugar and vanilla: Mix in the 1/2 cup powdered sugar and 1 teaspoon vanilla extract until everything is well combined. The sweetness from the powdered sugar makes the cheesecake filling light and fluffy.
Incorporate raspberries: Gently fold in the 1/2 cup fresh raspberries and melted chocolate, being careful to keep some whole pieces of raspberry intact. This ensures each turnover has pops of juicy fruit.
Preheat oven and prepare the baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking, making cleanup easier too.
Roll out puff pastry: Lightly flour your surface and roll out the puff pastry sheets. Use a sharp knife to cut each sheet into approximately 4×4 inch squares. This size is perfect for holding the filling without being too large.
Fill pastry squares: Place a tablespoon of the cheesecake filling in the center of each pastry square. Don’t overfill, as this can lead to messy turnovers!
Seal the pastries: Fold the pastry over to create a triangle, pressing the edges firmly to seal. Use a fork to crimp the edges which not only secures the filling but also adds a nice touch visually.
Brush and sprinkle: Brush the tops of the turnovers with the beaten egg and sprinkle with granulated sugar if desired. This step is important for that golden-brown finish and a slight crunch.
Bake the turnovers: Place the filled pastries on the prepared baking sheet and bake for 15-20 minutes. Keep an eye on them until they are golden brown and puffed, becoming fragrant and irresistible.
Cool and serve: Once done, remove them from the oven and let them cool for a few minutes. Serve warm, optionally dusted with powdered sugar for an extra touch of sweetness.
Storing & Reheating
These turnovers can be stored at room temperature for up to 2 days in an airtight container. For longer storage, place them in the refrigerator for up to a week. To freeze, wrap them tightly in foil or plastic wrap and store in a freezer-safe container for up to 3 months. When you’re ready to enjoy, reheat in a 350°F oven for about 10 minutes to restore their flaky texture. Just keep in mind that reheating may change the raspberry’s texture slightly, but the flavor will still be delightful.
Chef’s Helpful Tips
- Avoid overfilling the pastries to prevent them from bursting in the oven—less is more!
- Ensure your puff pastry is properly thawed but handled lightly to maintain its layers.
- For an even flakier crust, chill the pastry in the fridge for a few minutes before baking.
- Use room temperature cream cheese for a smooth filling; cold cream cheese will result in lumps.
- Get creative! Add some lemon zest or a splash of almond extract to the filling for a different flavor twist.
- These turnovers are great to make ahead; prepare them up to the baking step, refrigerate, and bake right before serving.
The rich flavors and fun little pockets of Raspberry Cheesecake Turnovers truly make them a beloved dessert. They’re versatile for gatherings, casual snacking, or even a cozy evening at home. I encourage you to use this recipe as a base and perhaps even experiment with different fruit fillings or chocolate types. Enjoy the process of making these, and I promise you’ll enjoy devouring them even more!
Recipe FAQs
Can I use different fruits in this recipe?
Absolutely! While raspberries offer a delightful tartness, you can substitute them with strawberries, blueberries, or even cherries. Just ensure that the fruit is well-drained to avoid excess moisture in your filling.
What should I do if my filling is too runny?
If your filling turns out runny, it might be due to excess moisture from the raspberries. You can try adding a light dusting of cornstarch to the mixture to help absorb some of the liquid, ensuring a thicker filling.
Can I make these turnovers ahead of time?
Yes! You can prepare the turnovers up to the point of baking, then cover and refrigerate them for up to 24 hours before baking. This way, you can have them fresh out of the oven without much hassle.
How can I make this recipe gluten-free?
To make Chocolate Raspberry Cheesecake Turnovers gluten-free, simply use gluten-free puff pastry. These can be found in most grocery stores or easily made at home using gluten-free flour blends. Just ensure your other ingredients are also gluten-free!
More Desserts & Appetizers Recipes
- Chocolate Crinkle Cookies
- Chocolate Chip Cookies | Classic Soft Chewy Cookies
- Spinach Artichoke Dip
- Green Goddess Pasta Salad
- 2 Ingredient Bagels
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Chocolate Raspberry Cheesecake Turnovers
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 8 turnovers 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Chocolate Raspberry Cheesecake Turnovers are a delightful treat combining layers of flaky pastry with a rich cheesecake filling studded with fresh raspberries. Easy to prepare and perfect for satisfying your sweet cravings, these turnovers bring together the flavors of chocolate and berries in a simple, comforting dessert.
Ingredients
- 1 package puff pastry (2 sheets, thawed)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries (or frozen, thawed and drained)
- 1/4 cup semi-sweet chocolate chips (melted)
- 1 egg (beaten)
- granulated sugar (optional, for sprinkling)
Instructions
- Preheat oven to 400°F (200°C).
- In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Mix in the powdered sugar and vanilla extract until well combined.
- Gently fold in the raspberries and melted chocolate, keeping some whole pieces of raspberry intact.
- Roll out the thawed puff pastry sheets on a lightly floured surface and cut them into squares.
- Place a spoonful of the cheesecake mixture onto the center of each square.
- Fold the pastry over to create a triangle and seal the edges by pressing with a fork.
- Brush the tops with the beaten egg and sprinkle with granulated sugar if desired.
- Arrange on a baking sheet lined with parchment paper and bake for 25 minutes or until golden brown.
Notes
For an extra touch, drizzle melted chocolate on top before serving.
These turnovers can be made ahead and frozen before baking. Just bake them directly from the freezer, adding a few extra minutes to the cooking time.
Serve warm for the best flavor, and consider adding a scoop of ice cream or whipped cream.
Nutrition
- Serving Size: 1 turnover
- Calories: 220
- Sugar: 8g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
