Description
Portable mini desserts packed with a creamy cheesecake filling and bright cherry flavor, perfect for picnics or casual treats.
Ingredients
Scale
- 8 oz (225 g) cream cheese
- 1/4 cup (50 g) granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 cup cherries (fresh or canned, pitted and drained)
- 1–2 tbsp sugar (for cherry filling)
- 1 tsp cornstarch
- Store-bought or homemade pie crust (chilled)
- Water (for sealing)
- Egg wash (1 beaten egg + 1 tbsp water or milk)
Instructions
- Prepare the pastry by rolling out dough to about 1/8 inch thick.
- In a bowl, beat the cream cheese with sugar, egg yolk, and vanilla until smooth.
- Cook cherries with sugar and cornstarch until thickened, then cool.
- Cut rounds from the pastry and fill each with 1–2 tbsp cheesecake mixture and 1 tsp cherry filling.
- Brush edges with water, fold over, and crimp to seal.
- Chill the filled pies for 10–15 minutes.
- Brush with egg wash and bake at 375°F (190°C) for 18–22 minutes until golden.
Notes
Keep everything cold for flakier results, and don’t overfill the pies to avoid leaking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg