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)
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.
Nutrition
- Serving Size: 1 turnover
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg