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0 from 18 votes

Chocolate Raspberry Cheesecake Turnovers

These raspberry turnovers are so easy to make! Puff pastry is filled with a vanilla cream cheese mixture, fresh raspberries and chocolate, then baked until flaky and warm. So delicious!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 16 turnovers
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • 4 ounces cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 sheets puff pastry, thawed from frozen
  • 8 (1 ounce) squares of chocolate, cut in half
  • 2 cups fresh raspberries
  • 1 egg + 1 teaspoon water, beaten together for egg wash
  • Powdered sugar, for sprinkling
vanilla glaze
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • 1 tablespoons milk

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Place the cream cheese in a bowl. Add in the sugar and vanilla extract. Beat with an electric mixture until combined and creamy.
  3. Cut each sheet of puff pastry into 8 pieces. In the center, add a spoonful of the cream cheese mixture, add on a square of chocolate. Add 2 or 3 fresh raspberries. Brush the edges with the egg wash. Fold one corner to meet the other (so you have a triangle) and press the edges together with a fork to seal them. Repeat with remaining squares.
  4. Brush the triangles with the egg wash. Place the sheet in the oven and bake the triangles for 20 to 25 minutes, until golden brown. Let cool for 5 to 10 minutes.
  5. Drizzle with the vanilla glaze and sprinkles with powdered sugar. Serve immediately.
vanilla glaze
    Cup of Yum
  1. Whisk together the ingredients until smooth. If the mixture is still too thick, whisk in more milk, 1 teaspoon at a time.