Chocolate Raspberry Cheesecake Turnovers are an indulgent treat that combines rich, creamy cheesecake with the vibrant flavors of chocolate and fresh raspberries, all wrapped in flaky puff pastry. These delightful pastries are perfect for satisfying a sweet tooth, whether during a cozy night in or a festive gathering. I remember the first time I made them; the aroma of baking pastry filled my kitchen, instantly drawing my family to the table, eager to taste.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Raspberry Cheesecake Turnovers
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Raspberry Cheesecake Turnovers

Chocolate Raspberry Cheesecake Turnovers

You might think that something this delicious would be complicated to make, but that’s where the beauty of this recipe shines. With a few simple steps, you can create a dessert that rivals anything you’d find in a bakery. These turnovers make for a fantastic dessert or even a sweet breakfast treat, packed with the perfect balance of sweetness and tanginess. So, roll up your sleeves and get ready to treat yourself to something truly special!

Why You’ll Love This Recipe

Simple & Quick: With only 35 minutes from start to finish, these turnovers are a breeze to make—perfect for unexpected guests.
Irresistible Flavor: Each bite combines creamy cheesecake, chocolate richness, and tart raspberry goodness; it’s a flavor explosion!
Eye-Catching Appeal: The golden, flaky puff pastry gives these treats an impressive look that will wow your friends and family.
Flexible Serving: Enjoy them as a dessert, a brunch addition, or a delightful afternoon snack—anytime is a good time!
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free puff pastry—everyone can indulge!

Ingredients You’ll Need

1 package puff pastry (2 sheets, thawed): This flaky pastry provides a light and airy base. Ensure it’s fully thawed for easy rolling.
8 oz cream cheese (softened): Use full-fat cream cheese for the richest flavor and creaminess. Light cream cheese can also be used but may alter texture slightly.
1/2 cup powdered sugar: This sweetens the cream cheese filling and gives it that melt-in-your-mouth quality. Regular sugar can work in a pinch, but the texture won’t be as smooth.
1 teaspoon vanilla extract: Pure vanilla provides aromatic flavor that elevates the cream cheese filling—don’t skip it!
1/2 cup fresh raspberries (or frozen, thawed and drained): Fresh raspberries add a burst of fruity flavor; if using frozen, make sure they are well-drained to avoid excess moisture.
1/4 cup semi-sweet chocolate chips (melted): These add rich chocolate flavor to the filling. You can substitute dark chocolate for a more intense taste.
1 egg (beaten): This acts as an egg wash, giving the pastries a beautiful golden sheen as they bake.
granulated sugar (optional): A light sprinkle on top adds extra sweetness and texture. Feel free to omit it if you prefer a less sugary finish.

How to Make Chocolate Raspberry Cheesecake Turnovers

Mix Cream Cheese: In a medium mixing bowl, use a hand mixer to beat the 8 oz of softened cream cheese until it’s smooth and creamy. It should have a light and fluffy consistency—this is the base of your luxurious filling!

Add Sugar and Vanilla: Gradually mix in 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until everything is well combined. The mixture should be sweet yet balanced with a delightful hint of vanilla.

Incorporate Raspberries: Carefully fold in 1/2 cup of fresh raspberries and 1/4 cup of melted semi-sweet chocolate chips. Be gentle to retain some whole pieces of raspberry, as they provide fantastic bursts of flavor.

Preheat Oven: Preheat your oven to 400°F (200°C), and while it heats, line a baking sheet with parchment paper. This ensures an easy cleanup after baking, and that the turnovers won’t stick.

Roll Out Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheets. Cut each sheet into squares measuring approximately 4 inches by 4 inches. The thinner you roll it, the flakier the final pastry will be!

Fill the Pastry: Place about a tablespoon of the raspberry cheesecake filling in the center of each pastry square. Don’t overfill, as you want to seal them properly.

Create Turnovers: Fold each pastry over to create triangles. Press the edges firmly to seal the filling inside. For an extra touch, use a fork to crimp the edges and ensure they’re sealed tight.

Brush and Sprinkle: Brush the tops of the turnovers with the beaten egg, giving them a shiny, golden appearance once baked. Sprinkle with granulated sugar if you want an extra sweet finish.

Bake: Place the turnovers on the prepared baking sheet and pop them in the oven. Bake for 15-20 minutes until they are puffed up and beautifully golden brown—keep an eye on them towards the end!

Cool and Serve: Once out of the oven, let them cool for a few minutes. They’re best served warm—you could dust them with powdered sugar or pair them with a raspberry sauce or a scoop of ice cream for an added treat.

Storing & Reheating

Store any leftovers at room temperature for up to 2 days in an airtight container. If you need them to last longer, move them to the refrigerator, where they can stay fresh for up to a week. For longer storage, freeze the turnovers in a freezer-safe bag for up to 3 months. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes, until warmed through. Note that the pastry may soften slightly upon freezing, but they’ll still be delicious!

Chef’s Helpful Tips

Avoiding Sogginess: Ensure your raspberries are well-drained if using frozen ones to keep your turnovers’ texture perfectly flaky.
Don’t Skip the Egg Wash: This gives the pastry a gorgeous color. If you want to avoid egg, brush with milk instead for a golden finish.
Chill the Pastry: Keep the dough cold until you’re ready to use it, as cold pastry puffs better during baking.
Experiment with Fillings: Feel free to swap in different berries or add a hint of lemon zest for a refreshing twist.

You simply won’t be able to resist these delightful pastries that blend creamy cheesecake, chocolate, and raspberry flavors into one irresistible bite! They’re perfect for any occasion, yet easy enough to whip up whenever the craving strikes. Don’t hesitate to try out variations or add your unique twist. Enjoy your baking adventure, and let these turnovers bring sweet joy to your home!

Recipe FAQs

Can I use other fruits in these turnovers?

Absolutely! While raspberries provide a fantastic tart contrast, you can experiment with blueberries, strawberries, or blackberries. Just remember to adjust the sweetness if your chosen fruit is particularly tart or sweet.

How do I prevent the pastry from getting soggy?

Using fresh or well-drained raspberries is key. Additionally, avoid overfilling your turnovers; keeping a smaller amount of filling helps maintain the crisp texture of the pastry during baking.

Can I make the filling ahead of time?

Yes, you can prepare the cheesecake filling a day in advance and store it in the fridge. When you’re ready, just fill the pastry and proceed with baking—easy and convenient!

What’s the best way to enjoy these turnovers?

Serve them warm for the best texture and flavor. Complementing them with a dusting of powdered sugar, a drizzle of chocolate sauce, or a scoop of ice cream makes for a delightful treat that everyone will love!

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Chocolate Raspberry Cheesecake Turnovers

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Author: Peter
Prep Time: N/A
Cook Time: 35 minutes
Total Time: 0 hours
Yield: N/A
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Chocolate Raspberry Cheesecake Turnovers are a delightful blend of creamy cheesecake and fresh raspberries wrapped in flaky pastry. Perfect for dessert lovers looking for an easy yet indulgent treat!

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)

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Instructions

Preheat the oven according to puff pastry package instructions.
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 puff pastry on a lightly floured surface and cut into squares.
Place a spoonful of the cheesecake mixture in the center of each square.
Fold the pastry over to form triangles and seal the edges by pressing with a fork.
Brush the tops with beaten egg and sprinkle with granulated sugar, if desired.
Bake until golden brown, about 25-30 minutes.

Notes

Serve warm for the best texture and flavor.
These turnovers can be made ahead and frozen before baking for a quick dessert option.
For variations, try using different berries or adding a sprinkle of lemon zest in the filling.