Name: Cherry Cheesecake Hand Pies
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Cuisine: American
Ingredients: 4 oz cream cheese; 2 Tbsp sugar; 1 tsp vanilla extract; 1 egg yolk; ¾ cup cherries (canned or fresh); 1–2 Tbsp sugar (for cherry compote); 1 tsp cornstarch; Store-bought or homemade pie dough; 1 egg (for egg wash); 1 Tbsp water (for egg wash)

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These Cherry Cheesecake Hand Pies are a small, portable dessert that combine a tangy cream cheese filling with bright cherry compote tucked inside flaky pastry. They’re perfect for picnics, parties, or a weeknight treat when you want something special without a whole cheesecake. I’ve made dozens of batches, dialing in temperatures and fillings so each pie bakes evenly and stays creamy inside.

Why Make This Recipe

Bite-size and portable — no forks required, so they’re great for potlucks and lunches.
Balanced flavor — the cream cheese filling is tangy and smooth while the cherry filling adds sweetness and bright acidity.
Convenient — you can use store-bought pie dough or puff pastry to cut prep time to about 30 minutes.
Crowd-pleaser — both kids and adults love them, and they look impressive with minimal effort.
Personal note: I love these because they freeze and reheat beautifully, so I often make a double batch for last-minute desserts. Also, if you like fruity cheesecakes, try this similar treat: Cherry Limeade Cheesecake.

Recipe Overview

Prep time: 25 minutes (plus 30 minutes chilling if making dough)
Cook time: 18–22 minutes at 375°F (190°C)
Total time: ~45 minutes (or ~1 hour if chilling homemade dough)
Servings: Makes 12 hand pies (3-inch rounds)
Difficulty: Easy–Medium — basic pastry skills like rolling and sealing are required
Cooking method: Oven-baked hand pies assembled with chilled dough, filled with a cream cheese mixture and cherry compote, then brushed with egg wash and baked until golden.

My Experience Making This Recipe

I tested this recipe using both store-bought and homemade shortcrust dough to compare texture and ease. The homemade dough gives a slightly sturdier base while puff pastry yields flakier layers — both work, but I adjusted bake time slightly for puff pastry to avoid over-browning.

How to Make Cherry Cheesecake Hand Pies

You’ll make a simple cream cheese filling (about 4 oz cream cheese, 2 Tbsp sugar, 1 tsp vanilla, 1 egg yolk) and a drained cherry compote (¾ cup canned or fresh cherries cooked briefly with 1–2 Tbsp sugar and 1 tsp cornstarch). Roll chilled dough to 1/8–1/4 inch thickness, cut 3-inch rounds, add about 1–2 Tbsp cream cheese filling then 1 Tbsp cherry compote, top with another round, crimp edges, chill 10 minutes, brush with egg wash, then bake at 375°F for 18–22 minutes until golden. Cool on a rack to let the filling set before serving.

Expert Tips for Success

Keep everything cold: chill dough and lightly chill filled pies 10 minutes before baking to prevent spreading and leaking.
Drain or reduce cherry filling: excess liquid causes soggy pies; cook cherries with 1 tsp cornstarch and cool to a thick jam consistency.
Use an egg wash (1 egg + 1 Tbsp water) for even browning and a shiny finish.
Seal edges well: use a fork or bench crimper and press gently to avoid forcing filling out. For a better seal, brush the bottom round’s edge with a little beaten egg before placing the top.
Bake on a preheated baking sheet or a pizza stone at 375°F (190°C) for a crisp bottom; if you prefer extra-crispy bottoms, bake directly on a preheated heavy-duty baking sheet.

How to Serve Cherry Cheesecake Hand Pies

Dust lightly with powdered sugar and serve warm with a scoop of vanilla ice cream.
Offer a side of warm cherry compote or chocolate drizzle for dipping.
Present on a cooling rack stacked on a wooden board for picnics — they travel well.
Great for brunch, dessert tables, potlucks, or as an elegant after-dinner bite.

Storage and Reheating Guide

Refrigerate: Store in an airtight container in the refrigerator for up to 3–4 days. Place parchment between layers to prevent sticking.
Freeze: Flash-freeze on a tray for 1–2 hours, then transfer to a freezer bag or container for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat from refrigerated or thawed frozen (if frozen, thaw first) in a 350°F (175°C) oven for 8–12 minutes until warmed through; use a toaster oven for single servings. Avoid microwaving — it makes pastry soggy.

Recipe Variations

Gluten-free: Use a tested gluten-free pie dough (store-bought or homemade) and roll carefully; bake times may be a couple minutes longer.
Dairy-free: Replace cream cheese with a blended dairy-free cream cheese (usually 4 oz) and use vegan butter or margarine in the dough; watch browning as dairy-free fats behave differently.
Mini version: Use a 2-inch cutter to make mini hand pies — reduce baking time to 12–15 minutes.
Flavor swaps: Swap cherries for blueberry-lemon compote or sliced peaches with a pinch of cinnamon for seasonal variety.

Nutritional Highlights

These hand pies provide a source of protein from the cream cheese filling and antioxidants from cherries.
They are calorie-dense and contain dairy and gluten — consider portion size (one hand pie per person) if watching intake.
Allergen note: contains dairy, eggs, and gluten unless adapted; see variations for gluten-free and dairy-free options.

Troubleshooting Common Issues

Problem: Filling leaks during baking. Solution: Drain cherry filling well and thicken it with 1 tsp cornstarch per cup of fruit. Chill filled pies before baking to solidify edges.
Problem: Soggy bottoms. Solution: Bake on a preheated heavy baking sheet or place pies directly on a preheated stone; avoid overly wet fillings and brush bottom edge with egg wash to help seal.
Problem: Overbrowned tops while insides are undercooked. Solution: Lower oven to 350°F and bake a few minutes longer, or tent with foil midway through baking.

Frequently Asked Questions

Q1: Can I use puff pastry instead of pie dough?
A1: Yes — puff pastry gives a flakier, higher-rise crust. Roll gently to maintain layers and watch bake time closely (often 15–18 minutes) to avoid over-browning. Prick the top lightly if using very thin puff pastry to control puffing.

Q2: How much filling per pie is ideal?
A2: Use about 1–2 tablespoons of cream cheese filling and 1 tablespoon of cherry compote for a 3-inch round. Overfilling increases the chance of leaks and longer bake times.

Q3: Can I prepare these ahead for a party?
A3: Absolutely. Assemble and freeze them on a tray, then transfer to a bag. Bake from frozen at 375°F for 22–26 minutes, adding a few minutes as needed until golden and hot inside.

Q4: My cherry filling is too tart or too sweet — how can I balance it?
A4: For tart cherries add 1–2 tablespoons sugar while cooking; for very sweet cherries, add a teaspoon of lemon juice to brighten the flavor. Taste as you go and aim for a jam-like consistency so flavor balances with the sweet cream cheese.

Conclusion

For more inspiration and variations on cherry hand pies and cream cheese fillings, check these 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.

Cherry Cheesecake Hand Pies