Sugar-Free Strawberry Cheesecake Turnovers

Why You’ll Love This Recipe

I love how these turnovers offer that nostalgic bakery flavor while staying totally sugar-free and low in carbs. The dough bakes up golden and crisp, while the fillings give that luscious contrast—smooth, rich cheesecake paired with bright strawberry jam. Each bite is satisfying, and the recipe is easier than it looks. Plus, they make a great make-ahead treat, and I can enjoy them for breakfast or dessert without any sugar crashes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Turnover Dough
1 1/2 cups shredded low-moisture mozzarella
2 oz cream cheese
1 1/2 cups almond flour
1 tsp baking powder
1 large egg

Cheesecake Filling
6 oz cream cheese, softened
2 tbsp allulose
1/2 tsp vanilla extract
Pinch of salt

Strawberry Filling
1 1/2 cups chopped fresh strawberries
2 tbsp allulose
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp water

To Finish
1 large egg (for egg wash)
1 tbsp allulose (optional, for a light sprinkle)

Directions

Make the strawberry filling
I combine chopped strawberries, allulose, and lemon juice in a small saucepan and cook it over medium heat for about 8 minutes, stirring occasionally, until the mixture gets juicy and fragrant. I make a slurry by mixing cornstarch and water, then stir that into the strawberries. After cooking for another 2 minutes until the filling thickens, I set it aside to cool for 10 minutes.

Mix the cheesecake filling
While the strawberry mixture cools, I stir the softened cream cheese with allulose, vanilla extract, and a pinch of salt until completely smooth. I chill this for 10 minutes so it’s easier to spoon into the turnovers.

Make the dough
In a microwave-safe bowl, I microwave the mozzarella and 2 oz of cream cheese for 1 minute, stir, then microwave for another 30 seconds until everything is melted and combined. I mix in the almond flour and baking powder, then knead in the egg until a smooth dough forms.

Shape the turnovers
I preheat my oven to 400°F and line a sheet pan with parchment. Then, I roll the dough between two parchment sheets into a large rectangle, about 1/8-inch thick. I cut it into 8 equal rectangles. On one half of each rectangle, I spoon about 1 tablespoon of the cheesecake filling and 1 tablespoon of strawberry filling. I fold the dough over, press the edges to seal, and crimp them with a fork. I also cut a couple of small slits on top for steam to escape.

Bake
After brushing each turnover with a beaten egg, I bake them at 400°F for 16 minutes, until golden and puffed. I let them cool for 10 minutes before serving—the filling firms up as they rest.

Servings and timing

This recipe makes 8 turnovers.
Prep time: 25 minutes
Cook time: 16 minutes
Cooling time: 10 minutes
Total time: About 50 minutes

Variations

• I sometimes use raspberries or a mix of berries instead of just strawberries for a twist.

• For a citrusy flavor, I add a little lemon zest to the cheesecake layer.

• If I want a nut-free option, I experiment with sunflower seed flour instead of almond flour.

• I also like to drizzle a sugar-free glaze on top made from powdered sweetener and almond milk for a bakery-style finish.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop one in the oven at 325°F for 5–8 minutes, or until warmed through. I avoid microwaving them since it can make the crust soft instead of crisp. These also freeze well—just thaw in the fridge overnight and reheat before serving.

FAQs

How do I keep the turnovers from leaking in the oven?

I make sure the strawberry filling is cooled before assembling and avoid overfilling the dough. Crimping the edges firmly and cutting slits on top also helps prevent leaks.

Can I make these ahead of time?

Yes, I prepare the turnovers up to the baking step and refrigerate them covered for a few hours before baking. I’ve also frozen unbaked turnovers and baked them straight from the freezer—just add a few extra minutes to the baking time.

What can I use instead of allulose?

I like using allulose because it doesn’t crystallize or leave a cooling effect, but erythritol or monk fruit sweeteners work too. Just keep in mind the sweetness level and texture may vary slightly.

Is the mozzarella flavor noticeable in the dough?

Not at all! Once baked, the mozzarella melts into the dough and just gives it structure and chew without tasting cheesy.

Can I make this recipe dairy-free?

To try a dairy-free version, I’d use plant-based cream cheese and shredded dairy-free mozzarella. Just be aware that the texture might be a bit different, but it can still work well.

Conclusion

These sugar-free strawberry cheesecake turnovers give me everything I want in a pastry—flaky, golden crust, creamy filling, and fresh berry sweetness—without the sugar or guilt. They’re perfect for low-carb living, brunches, or just when I need something sweet and special from my own oven.