These tasty Blackberry Cheesecake Turnovers take minimal ingredients to make and are a perfect sweet treat for breakfast or brunch. Want to hear something crazy? I am allergic to blueberries. WHO on the planet is ALLERGIC to BLUEBERRIES I ask you? It must be all of those antioxidants that just don’t agree with me. Therefore, I have always had to rely on the blackberry to satisfy my blue berry treat cravings. See what I did there?
Blackberries contain antioxidants, vitamins and minerals that deliver a variety of health benefits. They hold anti-inflammatory and anti-microbial properties that can help combat diabetes and certain kinds of cancer. So I think it’s fair to say that the health benefits of the blackberries combined with the not so full of health benefits flaky buttery dough I wrap them in just cancel each other out. These really don’t take long at all to pull together. They disappeared from my counter in a matter of hours.
Planning Ahead
This is one of those recipes that starts with “9” pie crust dough”. Since I started making my own crust I no longer use a ready made crust from the grocery store so I did not try these with one. I am sure that would still work. If you are using one of my crusts just make sure you make it the day before so it has time to chill properly or take one from your freezer the night before to thaw in your refrigerator.
Blackberry Cheesecake Turnovers Assembly in Pics
I am pretty sure if you asked my family how they liked this recipe they would say they LOVED these Blackberry Cheesecake Turnovers. At least I hope they would, if they can remember eating them, they went so fast!
Blackberry Cheesecake Turnovers
Ingredients
- 9″ Pie Crust
- 6oz (168g) cream cheese (softened or room temperature)
- 1/4 cup (30g) powdered sugar
- 1 tablespoon plus 1 teaspoon of whole milk
- 1/4 teaspoon vanilla extract
- pinch of salt
- 1 egg beaten
- 6-8 tablespoons of Blackberry Seedless Jam (I used Smuckers®)
Directions
- Preheat oven to 350°.
- Roll your chilled dough out to 1/8″-1/4″ thick.
- Cut 8 circles (I used a 5.5″ glass bowl) and poke with a fork.
- Place rounds on a cookie sheet lined with parchment paper, cover with plastic wrap and pop in the refrigerator for 20 minutes to chill.
- While rounds are chilling, make your cheesecake filling by combining cream cheese, 1/4 cup (30g) powdered sugar, 1 teaspoon whole milk, 1/4 teaspoon vanilla extract and a pinch of salt.
- Place 1 heaping tablespoon of cheesecake filling on one side of the round dough.
- Top with 1 heaping tablespoon of blackberry jam and 3-4 fresh blackberries (depending on how large your berries are use your judgement here).
- Fold 1/2 of dough over filling and seal shut with a fork and a little egg wash (beaten egg).
- Egg wash both sides of the turnovers and bake for 20-25 minutes until golden brown.
- Cool completely on a cooling rack.
- Combine 1 cup (120g) powdered sugar with 1 tablespoon whole milk and drizzle over turnovers.
- Enjoy!
My family loved these Blackberry Cheesecake Turnovers yours will too!
These look amazing!! Can’t wait to try them. Could you call me the next time you make them?
I could and I WILL! 😉
These look amazing!! Can’t wait to try them. Could you call me the next time you make them?
Mine weren’t as pretty, but just as tasty 🙂
I’m so proud of you!! They look great!