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Grilled Raspberry Cheesecake Turnovers

Grilled Raspberry Cheesecake Turnovers
  • Prep 25 min
  • Total 25 min
  • Ingredients 6
  • Servings 4
Make an unforgettable dessert on the grill with these sweet turnovers.
By Sarah W. Caron
Created May 16, 2013


  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla
  • 1/4 cup seedless raspberry jam


  • 1
    Heat gas or charcoal grill. Remove pie crust from pouch; unroll on work surface or cutting board. With pizza cutter, cut crust into 4 equal pieces.
  • 2
    In medium bowl, beat cream cheese, sugar, lemon peel and vanilla with electric mixer on medium speed until fluffy, scraping bowl occasionally.
  • 3
    Divide cream cheese mixture evenly among crust pieces; top each with 1 tablespoon jam.
  • 4
    Brush water over edge of crust. Fold crust over filling; press edges firmly with fork to seal.
  • 5
    Place turnovers on grill over medium heat. Cover grill; cook 5 to 7 minutes or until bottoms are hardened and slightly browned. Gently turn with spatula; cook 4 to 5 minutes longer or until golden brown and fully cooked. Cool slightly before serving.

  • Holes in the dough will cause the filling to seep out; take care to avoid this. If you do get a hole, moisten the dough and press together to reseal. And be sure to seal the edges tightly so the filling doesn’t leak out while cooking.
  • Try another flavor of jam in these turnovers.

No nutrition information available for this recipe
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