Easy turnovers have become an obsession of mine — and these easy strawberry cheesecake turnovers are no exception!
I’ve been making pumpkin turnovers, apple turnovers and couldn’t wait to whip up a batch of this strawberry cheesecake version.
And cheesecake?
We have loads of fun cheesecake dessert ideas on this blog!
Just check out our two top faves — Peanut Butter Cheesecake and Frozen Chocolate-dippeded Cookies and Cream Cheesecake Bites get started down easy cheesecake lane!
Back to turnovers…
I had no idea you could make semi-homemade turnovers.
Yes, it’s an actual, real-life thing.
And if you’re a busy mom, you absolutely have to try at least one easy turnover recipe!
All you need is some awesome, wonderful puff pastry that all great grandmas wished they had years ago.
Then, you make some crazy-yummy filling and tuck it all inside those beautiful sheets of buttery, flaky pastry.
Next? You bake!
Oooh! But the simple, easy turnover fun doesn’t stop there, foodie friend!
We still need a lip-smacking, sugary glaze to add just the perfect amount of sweetness.
Ingredients Needed for Strawberry Cheesecake Turnovers
- 2 puffed pastry sheets
- fresh or frozen strawberries
- white granulated sugar
- cream cheese
- powdered sugar
- vanilla extract
- whipped cream
FOR THE GLAZE
- powdered sugar
- milk
- vanilla extract
How to Make Strawberry Cheesecake Turnovers
Preheat oven to 400 degrees Fahrenheit.
Place puffed pastry sheets on clean, dry surface.
Cut each pastry sheet into four squares.
Add the frozen or fresh strawberries to a small pot over medium heat.
Add the sugar and cook the strawberries until they begin to fall apart.
Mash the strawberry mixture until no large chunks remain (small ones are okay) and set it aside to cool completely.
Whip the cream cheese, powdered sugar, and vanilla on high speed until well blended.
Fold in whipped cream with a rubber spatula until well combined.
Fold cooled strawberry mixture into cheesecake mixture .
Place one tablespoon of strawberry cheesecake on one half of each square.
Fold over from corner to corner into a triangle shape, and press edges together to seal.
Place turnovers on an ungreased baking sheet, leaving about 1 inch between them.
If desired, crimp edges with fork.
Cut three small indentations on the thickest part of each turnover.
Brush with one beaten egg, if desired.
Bake for 20 minutes.
Remove from oven and top with homemade glaze.
Can You Freeze Strawberry Cheesecake Turnovers?
Yes, you can freeze these turnovers.
Prepare turnovers as directed in the recipe below, but leave off the homemade glaze.
Once turnovers are completely cool, flash freeze them on a cookie sheet in the freezer.
Once flash frozen, transwer to freezer-friendly bags, label, and use within 2 months.
How to Cook Frozen Turnovers
Simply add 5-7 more minutes of cooking time ot the recipe below.
More Strawberry Recipes
- Strawberry Donuts
- Strawberry Hot Chocolate
- Strawberry Filled Rice Krispie Treats
- Strawberry Shortcake
- Strawberry Lemonade Cupcakes
Strawberry Cheesecake Turnovers
Easy, strawberry cheesecake turnovers are made with a puffed pastry and filled with a homemade strawberry, cheesecake filling. These turnovers are super simple and baked to perfection!
Ingredients
- 2 Puffed Pastry Sheets
- 1 cup fresh or frozen strawberries
- 3 tablepoons white granulated sugar
- 600 grams cream cheese, OR 21 ounces
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups whipped cream, plus additional for garnish
- fresh strawberries, for garnish
- For the glaze:
- 1 cup powdered sugar
- 3 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
Preheat oven to 400 degrees Fahrenheit.
Place puffed pastry sheets on clean, dry surface.
Cut each pastry sheet into four squares.
FOR THE FILLING
Add the frozen or fresh strawberries to a small pot over medium heat.
Add the sugar and cook the strawberries until they begin to fall apart.
Mash the strawberry mixture until no large chunks remain (small ones are okay) and set it aside to cool completely.
Whip the cream cheese, the powdered sugar, and the vanilla on high speed until well blended.
Fold in the whipped cream with a rubber spatula until well combined.
Fold cooled strawberry mixture into cheesecake mixture .
Place one tablespoon of strawberry cheesecake on one half of each square.
Fold over from corner to corner into a triangle shape, and press edges together to seal.
Place turnovers on an ungreased baking sheet, leaving about 1 inch between them.
If desired, crimp edges with fork.
Cut three small indentations on the thickest part of each turnover.
Brush with one beaten egg, if desired.
Bake for 20 minutes.
When golden brown and puffed up, remove from oven and drizzle vanilla glaze on top using the prongs of a fork.
FOR THE GLAZE
Whisk powdered sugar, milk, and vanilla together until smooth. Gently drizzle over each turnover.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 527Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 98mgSodium: 311mgCarbohydrates: 53gFiber: 1gSugar: 44gProtein: 7g
Nutrition values are estimates only, and are provided only as a courtesy.
