I learned this Cherry Cheesecake Hand Pies recipe during a busy holiday test run and kept making improvements until the filling and crust behaved predictably every time. These handheld treats combine a tangy cream cheese center with bright cherry filling inside a flaky pastry — perfect for picnics, bake sales, or a quick dessert. I’ve tested them with both canned cherry pie filling and a fresh cherry compote, and both work well when you follow the sealing and chilling steps.
Why Make This Recipe
- Delicious contrast: tangy cream cheese filling meets sweet-tart cherries for a balanced bite.
- Portable and portion-controlled — great for lunchboxes, parties, or gifting.
- Make-ahead friendly: you can assemble ahead and freeze for busy days.
- Uses pantry staples with easy swaps for fresh fruit or canned filling.
- Personal note: I love these because they travel well and the flaky crust stays crisp when you chill the pies before baking.
(See a similar step-by-step version here: Cherry Cheesecake Hand Pies.)
Recipe Overview
- Prep time: 25 minutes (plus 30–60 minutes chilling)
- Cook time: 18–22 minutes at 375°F (190°C)
- Total time: 1 hour 15 minutes (including chilling)
- Servings: 8–10 hand pies (using a 3.5–4" cutter)
- Difficulty: Medium — basic pastry and filling skills required
- Method: Assemble cream cheese and cherry fillings, cut chilled pie dough, fill, seal, egg wash, and bake until golden and set. (If you prefer a canned shortcut, swap in 1 cup cherry pie filling for homemade compote: Cherry Cheesecake Hand Pies.)
My Experience Making This Recipe
I tested these across three doughs: store-bought butter crust, homemade all-butter pie dough, and a very-laminate rough puff. Chilling the assembled pies on a sheet for at least 30 minutes before baking solved leaking and spreading issues I initially had. I also found that a thin layer of egg-white under the filling helps prevent soggy bottoms.
How to Make Cherry Cheesecake Hand Pies
Start by making a simple cheesecake filling: 8 oz (225 g) cream cheese softened, 1/3 cup (40 g) powdered sugar, 1 tsp vanilla, and 1 egg beaten until smooth. For the cherry component, use 1 cup cherry pie filling or simmer 1 cup pitted fresh cherries with 2 tbsp sugar and 1 tsp cornstarch until thickened and cooled. Roll chilled pie dough to about 1/8" (3 mm), cut 8–10 rounds, spoon ~2 tbsp cheesecake mixture in the center, add 1 tbsp cherry filling, brush edges with beaten egg, fold and crimp with a fork. Chill assembled pies 30–60 minutes, then brush with egg wash and bake at 375°F (190°C) for 18–22 minutes until golden and the centers puff slightly.
Expert Tips for Success
- Keep everything cold: chill the dough, work quickly, and refrigerate assembled pies for 30–60 minutes to prevent spreading and leaking. See a tested mini-version here: Cherry Cheesecake Cupcake Bites.
- Use an egg wash (1 large egg + 1 tsp water) for a shiny, golden finish and better sealing at the seams.
- Prevent soggy bottoms by brushing a thin layer of beaten egg white or melted butter on the base of each dough round before filling.
- Control filling moisture: thicken fresh cherry filling with 1 tsp cornstarch per cup of fruit; cool completely before filling. Try the cupcake-bite idea for a sturdier bite: Cherry Cheesecake Cupcake Bites.
- Equipment tip: use a 3.5–4" round cutter, a small offset spatula for filling, and a rimmed baking sheet lined with parchment for even baking.
How to Serve Cherry Cheesecake Hand Pies
- Serve warm or room temperature dusted with powdered sugar and a dollop of whipped cream.
- Pair with coffee, dessert wine, or a scoop of vanilla ice cream for a decadent dessert.
- Pack them in a picnic box between parchment sheets to keep crusts crisp for travel.
- For a brunch spread, display on a tiered platter and label flavors if you make multiple fillings like blueberry or Nutella.
Storage and Reheating Guide
- Refrigerate baked pies in an airtight container for up to 3 days; place parchment between layers to prevent sticking.
- Freeze baked pies individually wrapped in plastic and then foil for up to 2 months; thaw in the refrigerator overnight.
- To freeze unbaked, assemble on a baking sheet, flash-freeze 1–2 hours, then wrap and store up to 2 months; bake from frozen, adding 6–8 minutes to baking time and checking for golden color.
- Reheat in a 350°F (175°C) oven for 8–12 minutes from room temperature (15–18 minutes from frozen) to restore crispness; avoid microwaving except for a quick 10–12 second warm-up, which softens the crust.
Recipe Variations
- Gluten-free: swap in a store-bought or homemade gluten-free pie crust (use xanthan gum if needed) and proceed the same way.
- Dairy-free: use vegan cream cheese and a dairy-free pie crust (solid coconut oil-based crust works well) and test bake one to ensure texture.
- Lower-sugar: reduce sugar in the cheesecake filling to 2 tbsp and choose a sugar-free cherry filling or use fresh cherries with erythritol and a pinch of lemon.
- Flavor swaps: replace cherries with blueberry compote, diced strawberries, or a chocolate-hazelnut smear (use less liquid) for different profiles. If you want a creative twist, try hand pies inspired by cherry cheesecake egg rolls: Cherry Cheesecake Egg Rolls.
Nutritional Highlights
- These are a treat — expect moderate to high calories and sugar per pie depending on size and fillings.
- Cheesecake filling offers calcium and protein from cream cheese, while cherries add vitamin C and antioxidants.
- Allergen info: contains dairy, wheat, and eggs; adapt with substitutions for gluten-free or dairy-free diets. Consider serving smaller portions (one pie half-size) to control intake.
Troubleshooting Common Issues
- Soggy bottoms: chill pies before baking, brush a thin egg-white layer on dough bases, and avoid overfilling.
- Filling leaks: don’t overfill (about 2 tbsp cheesecake + 1 tbsp cherries), press edges firmly and crimp with a fork, and use an egg wash to glue the seal.
- Overbrowning edges before centers set: tent pies loosely with foil after 12–14 minutes or lower oven to 350°F (175°C) and bake a few extra minutes.
Frequently Asked Questions
Q: Can I use store-bought pie crust?
A: Yes — store-bought crusts (all-butter or butter-plus-shortening) work well and save time. Keep the dough cold and roll gently to avoid toughening gluten. If using frozen crusts, thaw in the refrigerator until pliable but still cold.
Q: How do I prevent the cream cheese from leaking out during baking?
A: Use a thicker cream cheese filling (add an egg and 1–2 tbsp of cornstarch if needed), avoid overfilling, and seal edges with egg wash. Chill the assembled pies for 30–60 minutes before baking to set the dough and filling.
Q: Can I assemble these the night before?
A: Yes — assemble and store covered in the refrigerator up to 24 hours, or freeze assembled pies on a sheet pan then bag. Bake refrigerated pies straight from the fridge; add 2–3 minutes to baking time if still very cold.
Q: What’s the best way to use fresh cherries?
A: Pit and halve cherries, then simmer with 2 tbsp sugar and 1 tsp cornstarch per cup until thick and glossy. Cool completely before filling to avoid watering down the cheesecake and creating soggy pies.
Conclusion
For another tested take on cherry cream cheese hand pies with helpful step photos and variations, check out this Cherry Cream Cheese Hand Pies – Coco and Ash: Cherry Cream Cheese Hand Pies – Coco and Ash.
Cherry Cheesecake Hand Pies
- Total Time: 75 minutes
- Yield: 8-10 hand pies 1x
- Diet: Vegetarian
Description
Delicious handheld pies filled with a tangy cream cheese center and bright cherry filling, perfect for picnics or quick desserts.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (40 g) powdered sugar
- 1 tsp vanilla extract
- 1 egg, beaten
- 1 cup cherry pie filling or 1 cup fresh cherries, pitted and chopped
- 2 tbsp sugar (for fresh cherries)
- 1 tsp cornstarch (for fresh cherries)
- Chilled pie dough
- 1 large egg, for egg wash
Instructions
- In a mixing bowl, beat cream cheese, powdered sugar, vanilla, and beaten egg until smooth to make the cheesecake filling.
- If using fresh cherries, simmer with sugar and cornstarch until thickened and cooled.
- Roll chilled pie dough to about 1/8 inch thick and cut out 8-10 rounds.
- Spoon approximately 2 tablespoons of cheesecake mixture into the center of each round, then add 1 tablespoon of cherry filling.
- Brush the edges with beaten egg, fold the dough over, and crimp with a fork to seal.
- Chill assembled pies for 30-60 minutes.
- Brush the tops with egg wash before baking.
- Bake at 375°F (190°C) for 18-22 minutes or until golden and the centers puff slightly.
Notes
For best results, chill the pies before baking to prevent leaking and spreading.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg