Chocolate Raspberry Cheesecake Turnovers are a delightful treat that beautifully marries the tartness of fresh raspberries with creamy cheesecake and rich chocolate. Picture a golden, flaky pastry cradling a luscious filling that melts in your mouth, delivering a burst of flavor with every bite. These turnovers aren’t just about taste; they also bring a sense of satisfaction when you indulge in something homemade, showcasing your culinary creativity with minimal fuss.

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

I first stumbled upon these turnovers during a cozy afternoon baking session with friends. We were looking for something simple yet decadent to satisfy our cravings, and boy, did this recipe deliver! Not only are these turnovers easy to whip up, but they also look stunning on a dessert plate. Whether you’re hosting a party or just treating yourself to a little something sweet, I can guarantee that every bite will have you coming back for more. I encourage you to roll up your sleeves and give these chocolate raspberry cheesecake turnovers a try—you’ll be in for a delightful surprise!

Why You’ll Love This Recipe

Simple & Quick: Takes just 35 minutes from start to finish.
Irresistible Flavor: A perfect balance of tangy raspberries, sweet cream cheese, and rich chocolate.
Eye-Catching Appeal: Golden turnovers that look as good as they taste—a real showstopper!
Flexible Servings: Perfect for brunch, dessert, or anytime you need a sweet treat.
Diet-Friendly Options: You can easily customize them for gluten-free or dairy-free diets with the right substitutions.

Ingredients You’ll Need

1 package puff pastry (2 sheets, thawed): This flaky pastry adds a light, airy texture. Make sure it’s thawed completely for easy handling.
8 oz cream cheese (softened): Softened cream cheese creates a smooth, creamy filling. Philadelphia brand is commonly used, but any brand will work.
1/2 cup powdered sugar: Sweetens the filling, making it deliciously satisfying. Make sure to sift it for a clump-free result.
1 teaspoon vanilla extract: Adds warmth and depth of flavor. Pure vanilla extract is recommended for the best taste.
1/2 cup fresh raspberries (or frozen, thawed and drained): Fresh raspberries provide a burst of tartness. If using frozen, ensure they are well-drained to avoid excess moisture.
1/4 cup semi-sweet chocolate chips (melted): Adds a rich, chocolatey flavor. You can use dark chocolate for a more intense taste.
1 egg (beaten): This serves as an egg wash to give the turnovers a beautiful golden color when baked.
Granulated sugar (optional, for sprinkling): A sprinkle on top before baking adds a nice sweetness and crunch.

How to Make Chocolate Raspberry Cheesecake Turnovers

Mix Cream Cheese: Start by beating 8 oz of softened cream cheese with a hand mixer until it’s smooth and creamy. This will be the base of your filling, so ensure there are no lumps.

Add Flavorings: Next, mix in 1/2 cup powdered sugar and 1 teaspoon vanilla extract until well combined. Taste for sweetness; you can always add a bit more sugar if you prefer a sweeter filling.

Fold in Raspberries and Chocolate: Gently fold in the 1/2 cup fresh raspberries and 1/4 cup melted semi-sweet chocolate chips, being careful to keep some raspberry pieces intact for that burst of flavor.

Preheat Oven: While you’re mixing, preheat your oven to 400°F (200°C). This temperature helps the pastries puff up beautifully. Line a baking sheet with parchment paper to prevent sticking.

Roll Out Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheets. Cut them into approximately 4×4 inch squares, which are the perfect size for your turnovers.

Fill Pastry Squares: Place about a tablespoon of your delicious filling in the center of each pastry square. Don’t overfill them or else they won’t close properly!

Seal the Edges: Fold each pastry square into a triangle and firmly press the edges to seal. Crimp the edges with a fork to ensure they stay together during baking.

Prepare for Baking: Brush the tops of the turnovers with your beaten egg. If you like a bit of extra sweetness and texture, sprinkle on some granulated sugar before baking.

Bake Until Golden: Bake in the preheated oven for about 15-20 minutes, watching them closely until they’re puffed and golden brown. The aroma of baking treats will fill your kitchen!

Cool and Serve: Once baked, let them cool slightly on a wire rack. They are best served warm and can be dusted with a little powdered sugar right before serving for an extra touch.

Storing & Reheating

To store your turnovers at room temperature, place them in an airtight container and enjoy them within two days. For longer storage, keep them in the refrigerator for up to a week in the same airtight container. If you want to freeze the turnovers, wrap them individually in plastic wrap and then place them in a freezer-safe bag for up to three months. To reheat, pop them in a preheated oven at 350°F (175°C) for about 10 minutes; this will bring back their delightful flakiness.

Chef’s Helpful Tips

Ensure that your cream cheese is at room temperature for the best mixing results; it should be soft enough to whip easily.
When sealing the pastry, press out any air inside to prevent them from bursting during baking.
Avoid overmixing the raspberries; you want to keep them somewhat whole for texture and bursts of flavor.
If you’re using frozen raspberries that are juicier, consider reducing the amount to avoid a soggy filling.
These turnovers can be made ahead of time and frozen; just bake them straight from the freezer, adding a few extra minutes to the bake time.

These chocolate raspberry cheesecake turnovers are not just a treat for the palate; they are a joyful experience to make and share. I’ve found that they brighten up gatherings and create moments of happiness, one flaky pastry at a time. Plus, they’re a wonderful way to impress your friends and family while keeping it simple!

Recipe FAQs

Can I make these turnovers ahead of time?

Absolutely! You can prepare the turnovers, fill them, and even seal them, then freeze them for up to three months. Just remember to bake from frozen; they may need an extra few minutes in the oven.

Can I use other fruits instead of raspberries?

Yes, you can easily switch out the raspberries for other fruits like blueberries, strawberries, or even peaches. Just keep in mind that the sweetness and flavor will vary, so adjust your powdered sugar accordingly.

Can I make these turnovers dairy-free?

Yes! To make them dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative, and ensure that the butter in the pastry is also replaced with a dairy-free option.

How do I know when they are done baking?

The turnovers are done baking when they are golden brown and puffed up. You should also notice a lovely aroma wafting from the oven. If you tap them lightly, they should feel firm, not soft. Enjoy your baking adventure!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Chocolate Raspberry Cheesecake Turnovers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 4-6 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

Print Recipe

Description

These Chocolate Raspberry Cheesecake Turnovers are a delightful combination of creamy filling and flaky pastry. With simple ingredients like cream cheese and fresh raspberries, they’re ideal for dessert lovers looking for an easy homemade 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, for sprinkling)

Cook Mode Prevent your screen from going dark

Instructions

Using a hand mixer, beat the softened cream cheese until it's smooth and creamy.
Incorporate the powdered sugar and vanilla extract, mixing until fully blended.
Carefully fold in the raspberries and melted chocolate, making sure to keep some raspberry pieces whole.

Notes

For a sweeter finish, sprinkle granulated sugar on top before baking.
Ensure the puff pastry sheets are well thawed for easy handling.
Serve warm for the best flavor experience.