These Cherry Cheesecake Turnovers are a delightful blend of creamy cheesecake filling and sweet, tangy cherries wrapped in flaky pastry. Each bite offers a perfect balance of rich, velvety texture and fruity brightness, making them an irresistible treat. Ready in just over an hour, they’re surprisingly simple to whip up for a special dessert or a sweet afternoon pick-me-up.
The golden, buttery crust gives way to a luscious filling that’s both indulgent and light, with just 102 calories per turnover. Whether served warm or chilled, these turnovers are a crowd-pleaser, combining the comforting flavors of cheesecake with the vibrant pop of cherries. Perfect for sharing or savoring solo, they’re a dessert you’ll want to make again and again.
Ingredients for Cherry Cheesecake Turnovers
- Double batch pie crust dough (chilled, use your favorite recipe and double it)
- 2 ½ cups frozen pitted cherries
- ¼ cup (50 g) sugar
- 1 Tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon bourbon (optional)
- 8 ounces (225 g) cream cheese (softened to room temperature)
- ⅓ cup (65 g) sugar
- ½ teaspoon vanilla extract
- 1 large egg + 1 teaspoon water (beaten together for egg wash)
- Coarse sugar (optional, for sprinkling)
Step-by-Step Instructions
- Preheat oven to 400°F (205°C).
- Divide chilled pie dough into two equal pieces. Roll one piece into a rectangle about ⅛” thick on a lightly floured surface. Cut into 4.5″ squares using a pizza cutter or knife. Transfer squares to a parchment-lined baking sheet. Repeat with the second piece of dough. Gather scraps, re-roll, and cut to make 10 squares total. Chill squares in the refrigerator.
- Prepare cherry filling: In a medium saucepan, combine frozen cherries, sugar, cornstarch, and lemon juice. Cook over medium-low heat, stirring frequently, until cherries release their juices and the mixture becomes liquidy. Increase heat to medium, bring to a simmer, and stir until thickened. Remove from heat, stir in bourbon (if using), and let cool for 15-20 minutes.
- Make cheesecake filling: In a bowl, combine softened cream cheese, sugar, and vanilla extract. Stir until smooth and set aside.
- Assemble turnovers: Remove chilled dough squares from the refrigerator. Lightly brush the insides with egg wash. Place 2 teaspoons of cheesecake filling in the center of each square, then top with 1 ½ Tablespoons of cooled cherry filling. Fold one corner over to the opposite corner to enclose the filling. If dough is too stiff, let it sit at room temperature for a few minutes. Seal edges with a fork.
- Finish and bake: Brush the outside of each turnover with egg wash, cut small slits to vent, and sprinkle with coarse sugar (if desired). Bake at 400°F (205°C) for 25 minutes, or until golden brown.
- Cool and serve: Allow turnovers to cool before enjoying.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Cherry Cheesecake Turnovers with a drizzle of vanilla glaze or a dollop of whipped cream. For a tangy twist, try a lemon curd drizzle, or sprinkle with powdered sugar for a classic finish. These additions add a touch of elegance and extra flavor!
Serve with Style: Presentation Tips
Arrange your turnovers on a charcuterie board with fresh berries and mint leaves for a stunning display. Pair them with a cup of hot coffee or iced tea for a delightful dessert or brunch treat. They’re also perfect for sharing at gatherings—just add a side of vanilla ice cream for a crowd-pleasing combo!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes to restore their crispiness. For longer storage, freeze unbaked turnovers on a baking sheet, then transfer to a freezer bag—bake straight from frozen, adding a few extra minutes to the cooking time.
Mix It Up: Recipe Variations
Swap the cherry filling for blueberry, apple, or raspberry for a different flavor profile. For a nutty twist, sprinkle chopped almonds or pecans into the filling. You can also experiment with chocolate chips or a caramel drizzle for a decadent upgrade!
Time-Saving Hacks for Busy Bakers
Use store-bought pie crust to cut down on prep time. Pre-measure your ingredients the night before to streamline the process. If you’re short on time, skip the bourbon—it’s optional but still delicious without it. These small tweaks can make this recipe even more approachable for busy days!
Cherry Cheesecake Turnovers
Ingredients
Pie Crust Dough
- Double batch pie crust dough chilled (I recommend using my favorite easy pie crust linked to here, the recipe is easily doubled to make enough for this recipe)
Cherry Pie Filling
- 2 ½ cups frozen pitted cherries
- ¼ cup sugar (50 g)
- 1 Tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon bourbon optional
Cheesecake Filling
- 8 ounces cream cheese (225 g) softened to room temperature
- ⅓ cup sugar (65 g)
- ½ teaspoon vanilla extract
- 1 large egg + 1 teaspoon water beaten together in a small dish (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 400F (205C)
- Divide your chilled pie dough into two pieces that are roughly the same size.
- Transfer to a lightly floured surface and roll one piece into a rectangle about ⅛” thick.
- Using a pizza cutter or a knife, neatly cut dough into 4.5″ squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).
- Place squares on a parchment paper lined cookie sheet and return to the refrigerator.
- Repeat rolling and cutting with your second half of pie dough until you have 10 squares chilling in your refrigerator.
- Meanwhile, prepare your cherry pie filling by combining pitted cherries, sugar, cornstarch, and lemon juice in a medium-sized saucepan over medium-low heat.
- Stir frequently until cherries release their juices and mixture is liquidy. Increase heat to medium and bring to a simmer, stirring frequently until mixture is thickened.
- Remove from heat and stir in bourbon, if using. Allow cherry mixture to cool (at least 15-20 minutes — if you add hot cherry pie filling to your pie dough you will melt it) before proceeding.
- While your cherry pie filling cools, prepare your cheesecake filling by combining cream cheese, sugar, and vanilla extract in a bowl and stirring until well-combined. Set aside.
- Once your pie filling has cooled, remove your prepared turnover dough from the refrigerator and use a pastry brush to lightly brush the insides of your pastry squares with egg wash.
- Portion about 2 teaspoons of cheesecake mixture into the center of each turnover square and then top with 1 ½ Tablespoons of cherry pie filling (see image in post). Gently fold over one corner to the other to envelope the filling (if your dough is still cold and stiff from the refrigerator, just let it sit at room temperature for several more minutes and it will become flexible enough to fold over. Use the tines of a fork to press and seal the turnovers.
- Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.
- Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.
- Allow to cool before enjoying.