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
Scale
- 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