I love quick, handheld desserts that taste like a treat from a bakery — these Cherry Cheesecake Hand Pies are exactly that. They combine tangy cream cheese, bright cherry filling, and a flaky crust for a portable dessert everyone raves about. I’ve made these dozens of times for picnics and potlucks and they consistently disappear fast.
Why Make This Recipe
- Flavor-packed: the creamy cheesecake filling balances the sweet-tart cherry filling for a classic, crowd-pleasing bite.
- Portable and convenient: individually sized pies are perfect for lunchboxes, picnics, and parties.
- Make-ahead friendly: you can assemble and freeze them raw, then bake fresh when guests arrive.
- Simple technique: basic pastry skills like crimping and egg-washing give a bakery finish without fuss.
- Personal insight: I love this recipe because the crust-to-filling ratio is easy to control — I prefer a thin layer of cream cheese and a generous cherry spoonful for the best texture contrast.
If you enjoy handheld cherry desserts, try these related cherry cheesecake egg rolls for a different twist.
Recipe Overview
- Prep time: 25 minutes (plus chilling)
- Cook time: 18–22 minutes at 375°F (190°C)
- Total time: 50–70 minutes including chilling and baking
- Servings: 8–10 hand pies (using 1 package puff pastry or a double-crust dough)
- Difficulty: Easy–Medium (basic pastry folding and sealing)
- Method: Assemble cream cheese and cherry fillings in rounds of dough, seal and crimp, brush with egg wash, and bake until golden.
My Experience Making This Recipe
I tested this recipe with both store-bought puff pastry and a quick homemade pie dough. Puff pastry gives a flakier, liftier crust while homemade dough yields a sturdier hand pie that holds fillings better on the go. I learned that chilling the assembled pies for 15–20 minutes prevents filling leaks and improves browning.
How to Make Cherry Cheesecake Hand Pies
You’ll prepare a smooth cheesecake filling (about 8 oz cream cheese, 1/3 cup powdered sugar, 1 tsp vanilla), a cherry filling (1 cup pitted cherries, 1/4 cup granulated sugar, 1–2 tsp cornstarch, squeeze of lemon), then cut rounds from dough (3–4 inch cutter), fill, fold and crimp. Key techniques are keeping dough cold, not overfilling the pies, and using an egg wash (1 egg + 1 tbsp water) for deep golden color. Expect to bake at 375°F (190°C) for roughly 18–22 minutes until edges are golden and filling bubbles slightly.
Expert Tips for Success
- Keep everything cold: chill the dough and even the assembled pies for 15–20 minutes before baking to prevent spreading. Use a chilled baking sheet if possible.
- Control moisture: cook the cherry filling with cornstarch until it thickens; cool it before adding to the cream cheese to avoid watery pies.
- Seal well: use a fork or fork-and-pinch method to crimp edges tightly; brush a thin line of beaten egg white around the edge to act as glue.
- Use a 3–4 inch cutter: this yields a comfortable hand-held size and enough room for two small spoonfuls of filling without overstuffing.
- Equipment: a rimless baking sheet, parchment paper, small offset spatula, and a 3–4 inch round cutter or biscuit cutter make assembly faster and neater.
How to Serve Cherry Cheesecake Hand Pies
- Serve warm with a dusting of powdered sugar and a small dollop of whipped cream for extra indulgence.
- Plate with vanilla ice cream and a drizzle of cherry reduction for a dessert course.
- Pack cold for lunches or picnics — they travel well in a shallow container lined with parchment.
- Present on a platter for parties; garnish with fresh mint or lemon zest for brightness.
Storage and Reheating Guide
- Short-term: Refrigerate leftover baked pies in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Freezing: Freeze unbaked assembled pies on a 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 the bake time.
- Reheating: Reheat refrigerated pies in a 325°F (160°C) oven for 8–10 minutes to crisp the crust. Avoid microwaving, which will make the crust soggy. An air fryer at 320°F for 4–6 minutes also restores flakiness quickly.
Recipe Variations
- Gluten-free: use a gluten-free pie crust or puff pastry and bind filling with 1–2 tsp extra cornstarch; check manufacturer instructions for rolling temperature.
- Dairy-free: substitute full-fat vegan cream cheese and use a vegan pastry; expect slightly different browning and texture.
- Mini version: use a 2.5-inch cutter for bite-sized appetizers; reduce baking time to 12–15 minutes.
- Flavor twists: swap cherries for blueberry-lemon curd, apple-cinnamon compote, or strawberry-rhubarb for seasonal changes.
Nutritional Highlights
- Fruit boost: cherries add vitamin C and antioxidants like anthocyanins, which is a nice counterpoint to the rich cream cheese.
- Calorie note: these are a treat — portions contain saturated fat and sugar, so enjoy in moderation.
- Allergen information: contains dairy, gluten, and eggs (from the egg wash); adapt with substitutions for allergies.
Troubleshooting Common Issues
- Soggy bottoms: pre-bake the bottom round for 2 minutes or brush with a thin layer of melted chocolate or beaten egg white before filling to create a moisture barrier.
- Filling leaks: don’t overfill and chill assembled pies for 15–20 minutes before baking; also ensure the edges are crimped tightly.
- Crust too tough: don’t overwork the dough and use cold butter; let pies rest after baking for several minutes before handling.
Frequently Asked Questions
Q: Can I use frozen cherries?
A: Yes — thaw and drain frozen cherries, then simmer briefly with sugar and cornstarch to remove excess liquid before cooling and using. This prevents soggy pies.
Q: How do I prevent the cream cheese from becoming runny?
A: Use full-fat cream cheese and beat it only until smooth; chill the filling briefly before assembling, and avoid mixing hot cherry filling into the cream cheese.
Q: Can I make these ahead for a party?
A: Absolutely. Freeze assembled unbaked pies on a tray, then store in an airtight bag. Bake from frozen at 375°F (190°C), adding about 4–6 minutes to the time — this gives you freshly baked hand pies for guests.
Q: What’s the best way to get a glossy finish?
A: Use an egg wash (1 whole egg beaten with 1 tbsp water) and brush gently before baking. For extra shine after cooling, brush with a simple warmed apricot glaze.
Conclusion
For more inspiration and variations on cherry hand pies and related desserts, check these recipes: 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 will give you additional techniques, filling ratios, and presentation ideas to expand on the version here.
Cherry Cheesecake Hand Pies
- Total Time: 70 minutes
- Yield: 8–10 hand pies 1x
- Diet: Vegetarian
Description
Enjoy these portable Cherry Cheesecake Hand Pies filled with rich cream cheese and sweet-tart cherry filling, all wrapped in a flaky crust. Perfect for picnics and potlucks!
Ingredients
- 8 oz cream cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup pitted cherries
- 1/4 cup granulated sugar
- 1–2 tsp cornstarch
- Squeeze of lemon juice
- 1 package puff pastry or double-crust dough
- 1 egg
- 1 tbsp water
- Powdered sugar for dusting
Instructions
- Prepare the cheesecake filling by mixing cream cheese, powdered sugar, and vanilla until smooth.
- Prepare the cherry filling by cooking pitted cherries with granulated sugar and cornstarch until thickened; cool before combining with the cream cheese.
- Roll out the dough and cut into 3–4 inch rounds.
- Fill half of each round with the cherry and cream cheese mixture.
- Fold the dough over and crimp the edges to seal tightly.
- Brush the tops with egg wash (beaten egg mixed with water).
- Bake in a preheated oven at 375°F (190°C) for 18–22 minutes until golden.
- Let cool slightly, dust with powdered sugar, and serve warm.
Notes
Chill assembled pies for 15–20 minutes before baking to prevent filling leaks and improve browning.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 310
- Sugar: 16g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg