Chocolate Raspberry Cheesecake Turnovers are a delightful combination of rich cheesecake, bright raspberries, and flaky puff pastry. The warm, buttery outside gives way to a creamy, chocolatey center that practically melts in your mouth. Each bite is a balance of sweetness from the chocolate and the tartness of the berries, making it an irresistible treat.

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 this recipe during a baking session on a rainy afternoon. The kitchen filled with the comforting aroma of baking pastry and the richness of cream cheese, instantly lifting my spirits. Since then, these turnovers have become a favorite in my household, perfect for everything from brunches to late-night snacks. Trust me, once you try these chocolate raspberry cheesecake turnovers, you’ll be hooked. They’re simple enough to whip up for yourself but impressive enough to share at gatherings.

Why You’ll Love This Recipe

Simple & Quick: You can have these delightful turnovers ready in just about 35 minutes.
Irresistible Flavor: The creamy, chocolatey filling paired with fresh raspberries is pure magic.
Eye-Catching Appeal: These turnovers look fancy and are perfect for impressing guests.
Flexible Serving: They’re great for any time, whether it’s breakfast, dessert, or a sweet snack.
Diet-Friendly Options: Easily swap out ingredients for gluten-free or dairy-free choices if needed.

Ingredients You’ll Need

1 package puff pastry (2 sheets, thawed): This serves as the flaky exterior. Make sure to thaw it in the refrigerator for the best results.
8 oz cream cheese (softened): The base of the filling—use full-fat cream cheese for creaminess. Low-fat can also work, but won’t be as rich.
1/2 cup powdered sugar: Adds sweetness to the filling. You can substitute with equal amounts of coconut sugar for a less processed option.
1 teaspoon vanilla extract: Enhances the flavor profile. Opt for pure vanilla extract over imitation for the best taste.
1/2 cup fresh raspberries: These bring a burst of fruity flavor. If using frozen, make sure they are thawed and drained well.
1/4 cup semi-sweet chocolate chips (melted): Adds a rich chocolatey goodness; consider dark chocolate chips for a more intense flavor.
1 egg (beaten): This will serve as an egg wash for a golden, shiny crust. If you’re egg-free, a bit of almond milk brushed on works well, too.
Granulated sugar (optional): A sprinkle on top adds extra sweetness and crunch, giving a nice finish.

How to Make Chocolate Raspberry Cheesecake Turnovers

Mix Cream Cheese: In a mixing bowl, beat the 8 oz of softened cream cheese with a hand mixer until smooth and creamy. This sets a nice, airy base for your filling.

Add Sugar and Vanilla: Next, mix in 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until everything is well combined. The mixture should be sweet and aromatic now!

Incorporate Raspberries: Gently fold in 1/2 cup of fresh raspberries and 1/4 cup of melted semi-sweet chocolate chips. Be careful to keep some whole pieces of raspberry intact for added texture and bursts of flavor.

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps prevent the turnovers from sticking and makes for easy cleanup.

Roll Out Puff Pastry: On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into squares approximately 4×4 inches—these will cradle your delicious filling.

Fill Pastry Squares: Place a tablespoon of the cheesecake filling in the center of each pastry square. Don’t overfill; you want to be able to seal them properly.

Fold and Seal: Fold the pastry over to create a triangle, ensuring you press the edges firmly to seal them. For extra security, use a fork to crimp the edges, which not only seals them but also adds a charming touch.

Brush with Egg: Brush the tops of each turnover with the beaten egg to give them a beautiful golden color as they bake. If desired, sprinkle a little granulated sugar on top for an added crunch.

Bake: Place the turnovers in the preheated oven and bake for 15-20 minutes, or until they’re golden brown and puffed up nicely. You’ll want to see those edges turning a lovely golden hue.

Cool and Serve: Once baked, remove them from the oven and let cool for a few minutes. They’re best served warm, optionally dusted with powdered sugar for that extra flourish.

Storing & Reheating

To store your chocolate raspberry cheesecake turnovers, keep them in an airtight container at room temperature for up to 2 days. Alternatively, refrigerate them for up to a week. If you want to freeze them, wrap tightly and store in a freezer-safe container for up to 3 months. To reheat, pop them in a toaster oven at 350°F for about 5-7 minutes, until warmed through. Just be aware that while they’ll still taste great, the texture of the pastry may be slightly different after refrigeration or freezing.

Chef’s Helpful Tips

Use room temperature cream cheese for easier mixing and a smoother filling.
Ensure your pastry is truly thawed before rolling out; otherwise, it may crumble.
Don’t overload the filling to prevent spillage while baking; a tablespoon is usually just right.
If you have leftover filling, consider using it as a dip or spread—it’s delicious!
Experiment with different types of chocolate chips, like white chocolate or even flavored varieties, for unique twists.

Chocolate Raspberry Cheesecake Turnovers are bound to be a hit, blending rich flavors and textures in every bite. So whether you’re baking for a gathering or treating yourself after a long day, make sure to savor the process and enjoy the warm, comforting goodness that emerges from your kitchen.

Recipe FAQs

Can I make the turnovers in advance?

Yes, you can prepare the filling and store it in the fridge for a day before assembling the turnovers. Simply fill the pastry and bake when ready to enjoy!

Can I use other fruits?

Absolutely! While raspberries are a delightful choice, you could substitute them with blueberries, strawberries, or even cherries. Just remember that the fruit’s moisture content might affect the filling’s consistency.

What should I do if the pastry gets too warm?

If your puff pastry becomes too warm while working, it can become difficult to handle. Simply pop it back into the fridge for a few minutes to firm up before continuing.

How do I know when the turnovers are done baking?

Look for a deep golden color on the pastry edges, and you should also see a slight puffing up. They should feel airy and light when touched.

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Chocolate Raspberry Cheesecake Turnovers

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Author: Jennifer
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 treat, blending creamy cheesecake with fresh raspberries and rich chocolate, all wrapped in flaky puff pastry. Perfect for dessert or a sweet snack!

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

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, being careful to keep some whole pieces of raspberry intact.

Notes

You can serve these turnovers warm or at room temperature.
For added sweetness and crunch, sprinkle granulated sugar on top before baking.
Make sure to seal the edges of the pastry well to prevent filling from leaking out.