Description

These Chocolate Raspberry Cheesecake Turnovers feature a delightful combination of creamy filling and fresh raspberries, all wrapped in flaky pastry. Perfect for any occasion, this simple to prepare dessert will have everyone asking for seconds!

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)

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Instructions

Beat the softened cream cheese in a mixing bowl 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.

Notes

You can sprinkle granulated sugar on top before baking for added sweetness.
Use fresh raspberries for the best flavor, but frozen can work just as well if thawed and drained properly.
Serve warm for the best experience!

Nutrition

Serving Size: 1 turnover
Calories: 210
Sugar: 6g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg