This post may contain affiliate links. Please read our disclosure policy.
These Strawberry Cheesecake Turnovers feature fresh strawberries and creamy cheesecake stuffed in flaky, buttery puff pastry triangles. This fresh, light treat is easy to whip up and perfect for spring and summer.
If you adore easy-to-make sweet treats, be sure to check out my Easy Almond Croissaint Recipe, Cheesecake Stuffed Hawaiian Roll French Toast, Easy Bakery-Style Pistachio Muffins, and my Stuffed French Toast Bites.
Strawberry Cheesecake Turnovers
Pour yourself a cup of hot coffee (or iced, if you’re like me) and get ready to sink your teeth into this layered strawberry and cream dessert.
The cheesecake filling is decadently creamy and tangy, while the strawberries add a sweet, fresh crunch. The pastry is baked until golden, crispy, and buttery perfection. Its incredibly flaky, puffy, delicate layers are impressive and elegant enough to serve to company.
Then, just a light dusting of powdered sugar finishes them off and gives them the iconic bakery look.
Key Ingredients
You won’t believe these gorgeous strawberry cheesecake turnovers only need six ingredients!
Puff Pastry Sheets – These can be found in the freezer section of your local supermarket. Make sure to get the sheets, not the shells.
Strawberries – Ripe strawberries washed up and diced into small chunks.
Cream Cheese – One block of softened cream cheese is enough for 4 pastries.
Powdered Sugar: We’ll use this for the cheesecake cream filling and to dust the pastries at the end.
Vanilla Extract – A teaspoon of vanilla extract to enhance the flavor of the cheesecake filling.
Egg – Only one egg mixed with a little water to spread over the pastries before baking.
How to Make Strawberry Cheesecake Turnovers
Preheat your oven to 400 degrees. Be sure your puff pastry sheets have been thawed and your cream cheese is softened.
Prep the Fillings
Start by using a hand mixer to blend your cream cheese with powdered sugar and vanilla extract until it’s creamy, smooth, and spreadable but still thick. Cover with plastic and refrigerate until ready to use.
Dice your strawberries into small chunks, being sure to remove the stems.
Bake the Pastry
Use a rolling pin to make an 11″ square, then use a pizza cutter or sharp knife to cut into four equal-sized squares. Transfer to a parchment-lined baking sheet.
Whisk the egg with 1 tablespoon water until it’s thoroughly beaten. Brush the eggwash lightly over each square. Gently fold over to create a triangle, being careful not to seal them closed. Brush the eggwash over the tops.
Place in the oven and bake for 18 minutes or until puffed up and golden brown. Allow them to cool fully.
Fill and Finish
Open the pastry up where it was previously folded (you may need a serrated knife in some areas). Use a piping bag or gallon zip-top bag with the corner snipped and fill it with a layer of cream cheese filling. Alternately, you can spread the filling inside with a butter knife.
Use a spoon to add a few tablespoons of diced strawberries on top the cream. Repeat with the remaining pastries.
Dust over powdered sugar using a sifter or small fine mesh strainer. Enjoy immediately.
Variations and Modifications
There are many ways to take this strawberry cheesecake turnover recipe and swap out or add a few ingredients to make numerous variations.
- You can easily swap out the strawberries for your favorite in-season fruit, such as blueberries, blackberries, mango, or even a layer of lemon preserves below the cream filling.
- Add chocolate – I was so tempted to add either mini chocolate chips over the cheesecake filling or drizzle some tempered chocolate over the top shell of the pastries before the powdered sugar is added.
- Add nuts – crush pistachio, almonds or pecans are great addition to sprinkle on top of the cream filling to provide a little crunch.
- Use whipped cream instead – if you want a lighter, fresher version, swap the cheesecake filling for homemade whipped cream instead.
I hope you enjoy this strawberry cheesecake turnover recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Strawberry Cheesecake Turnovers
Ingredients
- 1/2 lb. frozen puff pastry thawed
- 1 – 8oz block cream cheese, softened
- 1/3 cup powdered sugar plus more for dusting
- 1 teaspoon vanilla extract
- 8 strawberries, stem removed and diced
- 1 egg + 1 tbsp water
Instructions
- Preheat your oven to 400 degrees. Be sure your puff pastry sheets have been thawed and your cream cheese is softened.
- Start by using a hand mixer to blend your cream cheese with powdered sugar and vanilla extract until it’s creamy, smooth, and spreadable but still thick. Cover with plastic and refrigerate until ready to use.
- Dice your strawberries into small chunks, being sure to remove the stems.
- Use a rolling pin to make an 11″ square, then use a pizza cutter or sharp knife to cut into four equal-sized squares. Transfer to a parchment-lined baking sheet.
- Whisk the egg with 1 tablespoon water until it’s thoroughly beaten. Brush the eggwash lightly over each square. Gently fold over to create a triangle, being careful not to seal them closed. Brush the eggwash over the tops.
- Place in the oven and bake for 18 minutes or until puffed up and golden brown. Allow them to cool fully.
- Open the pastry up where it was previously folded (you may need a serrated knife in some areas). Use a piping bag or gallon zip-top bag with the corner snipped and fill it with a layer of cream cheese filling. Alternately, you can spread the filling inside with a butter knife.
- Use a spoon to add a few tablespoons of diced strawberries on top the cream. Repeat with the remaining pastries.
- Dust over powdered sugar using a sifter or small fine mesh strainer. Enjoy immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are some additional photos for your Pinterest boards:
