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
Scale
- 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