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I learned to love hand pies because they give all the flavor of a slice of cheesecake without the fuss of a whole cake. These Cherry Cheesecake Hand Pies marry a tangy cream cheese filling with bright cherry filling inside a flaky pocket — perfect for picnics, school lunches, or a casual dessert. I’ve made these with store-bought and scratch pastry, and both work well when you follow a few technique rules.

Why Make This Recipe

Portable mini-desserts that travel well for parties, picnics, or lunchboxes.
Balanced flavor: creamy, tangy cheesecake filling contrasts with bright, slightly tart cherries.
Quick to assemble — you can use store-bought pie crust or make a simple pâte brisée in under 30 minutes.
Makes a great make-ahead treat; you can freeze before baking and pop them into the oven later.
Personal note: I love this recipe because the little hand pies let me control portion size while still satisfying a cheesecake craving.

Recipe Overview

Prep time: 25–35 minutes (plus chilling if making dough)
Cook time: 18–22 minutes at 375°F (190°C)
Total time: ~55 minutes (including short chilling and assembly)
Servings: 8–10 hand pies (using 3–3.5 inch cutter)
Difficulty: Easy–Medium
Method: Fill small rounds of pastry with a simple cream cheese mixture and cherry filling, seal, chill briefly, and bake until golden and set.

My Experience Making This Recipe

I tested these using both canned pie cherries and fresh cherries reduced to a filling; both give great results. The biggest discovery was chilling the filled pies for 10–15 minutes before baking — it prevents over-spreading and helps the crust keep its shape. I also switched between brushing with egg wash and a milk wash depending on how shiny I wanted the finish.

How to Make Cherry Cheesecake Hand Pies

Start with chilled pastry — either store-bought pie crust sheets or homemade shortcrust rolled to about 1/8 inch thick. Make a simple cheesecake filling by beating 8 oz (225 g) cream cheese with 1/4 cup (50 g) granulated sugar, 1 egg yolk, and 1/2 tsp vanilla until smooth. For the cherry component, use 1 cup cherries (fresh, pitted, or canned drained) cooked briefly with 1–2 tbsp sugar and 1 tsp cornstarch until slightly thickened; cool before filling. Cut rounds (3–3.5 in), place about 1–2 tbsp cheesecake mixture and a teaspoon of cherry filling in the center, brush edges with water, fold and crimp, chill the pies 10–15 minutes, brush with egg wash, then bake at 375°F (190°C) for 18–22 minutes until golden and puffed.

(If you like a creative twist, I also adapted textures from similar handheld desserts like cherry cheesecake egg rolls when testing different fillings.)

Expert Tips for Success

Keep everything cold: chilled pastry and a cold filling reduce leaking and give flakier results. Use a chilled baking sheet if you can.
Don’t overfill: 1–2 tablespoons cheesecake and 1 teaspoon cherry keeps the seal manageable and prevents bursts.
Use cornstarch in the cherry filling: 1 tsp cornstarch per cup of fruit thickens quickly and avoids a watery pocket. Dissolve cornstarch in a little cold water before adding.
Crimp and vent properly: press edges with a fork or crimp with fingers, then cut two small vents on top so steam escapes and the pies don’t split.
Equipment: 3–3.5 inch round cutter, rolling pin, silicone baking mat or parchment, pastry brush, and a cooling rack are helpful for consistent results.

How to Serve Cherry Cheesecake Hand Pies

Serve warm with a dusting of powdered sugar or a spoonful of vanilla whipped cream.
Pair with coffee or a simple dessert wine for an after-dinner treat.
For brunch, offer alongside fresh berries and lemon curd — the citrus brightens the cheesiness.
Arrange on a platter lined with parchment and garnish with a few fresh cherries or mint for a pretty presentation.

Storage and Reheating Guide

Room temp: keep in an airtight container up to 24 hours to maintain flakiness.
Refrigerator: store up to 3 days in airtight container; the crust softens slightly but flavor stays great.
Freezing: freeze assembled (unbaked) hand pies on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 375°F (190°C), adding 4–6 minutes to bake time.
Reheating: bake at 325°F (160°C) for 8–10 minutes or warm in a 350°F (175°C) oven for 5–7 minutes to re-crisp the crust. Avoid microwaving — it makes the crust soggy.

Recipe Variations

Gluten-free: use a store-bought gluten-free pie crust or make a buckwheat/almond flour crust; chill well as GF dough can be delicate.
Dairy-free: swap cream cheese for a high-quality dairy-free cream cheese and use a dairy-free pastry. Reduce sugar slightly if the substitute is sweeter.
Nutty crunch: add 1–2 tbsp finely chopped toasted almonds or pecans to the cheesecake filling for texture.
Lemon-cherry version: add 1 tsp lemon zest to the cheesecake filling and a splash of lemon juice to the cherry filling for a brighter flavor.

Nutritional Highlights

These hand pies provide calcium and protein from the cream cheese, though they are an indulgent treat due to pastry and sugar.
Portion guidance: one small hand pie (~120–160 g) is a reasonable single-dessert serving; share if serving after a big meal.
Allergen notes: contains dairy and gluten (unless adaptations used). Also may contain nuts if you add them as a variation.

Troubleshooting Common Issues

Leaking filling: usually from overfilling or warm dough. Fix by chilling filled pies 10–15 minutes and use less filling.
Soggy bottom crust: preheat the baking sheet and bake on middle rack; brush a thin layer of egg white on the bottom crust before filling for extra barrier.
Undercooked centers but browned edges: lower oven to 350°F (175°C) and bake a few minutes longer, covering tops with foil if they brown too fast.

Frequently Asked Questions

Q: Can I use canned cherry pie filling instead of making my own?
A: Yes — canned pie filling works well and speeds up prep. Drain excess syrup a bit and fold in 1 tsp cornstarch dissolved in water if it seems too runny. Use about 1–1.5 teaspoons per pie so the filling doesn’t overpower the cheesecake center.

Q: How do I prevent the pastry from puffing too much and hiding the filling?
A: Dock (prick) the top lightly in 2 small spots to release steam and keep a consistent edge crimp. Chilling the assembled pies before baking slows the butter melting and controls puffing.

Q: Can I make these ahead for a party?
A: Absolutely. Assemble and freeze them on a sheet pan, then store in freezer bags. Bake from frozen, adding a few minutes to the bake time. This keeps them fresh and frees you up the day of the event.

Q: What’s the best way to get shiny, golden tops?
A: Use an egg wash (1 beaten egg with 1 tbsp water or milk) brushed lightly on the top just before baking. For a deeper gloss, add a tiny pinch of sugar to the wash.

Conclusion

For more inspiration and similar handheld desserts, check these helpful resources: Cherry Cream Cheese Hand Pies – Coco and Ash, Cherry Cheesecake Hand Pies – My Incredible Recipes, Cherry Cheese Hand Pies – foodiecrush, Cherry Cheesecake Hand Pies – Family Dinners, and Cherry Hand Pies Recipe. These links offer variations, step photos, and extra tips if you want to experiment further.