These Cherry Cheesecake Hand Pies are portable little desserts with a flaky crust, tangy cream cheese filling, and bright cherry jam pockets. They bake up in about 20 minutes and make a show-stopping treat for picnics, bake sales, or an easy weeknight dessert. I’ve made dozens, tweaking filling ratios and bake times until the crust is reliably crisp and the centers stay creamy — see my tested notes below and a similar recipe for inspiration: Cherry cheesecake hand pies.
Why Make This Recipe
- They balance sweet fruit and tangy cream cheese for a satisfying bite that’s not overly sugary.
- Hand pies are portable and portion-controlled, perfect for lunches, parties, or gifting.
- You can make them ahead and freeze for quick desserts anytime.
- They use simple pantry ingredients and can be assembled in about 30 minutes.
- Personal insight: I love these because the contrast of flaky pastry with a creamy center always wows guests without complicated techniques — and they travel well for outdoor gatherings. For a different format, try these cherry cheesecake cupcake bites for parties.
Recipe Overview
- Prep time: 20–30 minutes (plus chilling)
- Cook time: 12–18 minutes per batch at 375°F (190°C)
- Total time: ~1 hour including chilling and cooling
- Servings: Makes 12–16 hand pies (using a 3-inch cutter)
- Difficulty: Easy–Medium (basic dough handling and sealing)
- Method: Roll and fill shortcrust or store-bought pie dough, seal, vent, egg wash, then bake on a parchment-lined sheet.
My Experience Making This Recipe
When I first made these, the biggest challenge was keeping the filling from leaking during baking. I solved that by chilling assembled pies for 15–20 minutes and using just the right filling ratio — about 1 tablespoon cream cheese mix and 1 tablespoon cherry filling. Once dialed in, they consistently come out with a crisp edge and creamy center.
How to Make Cherry Cheesecake Hand Pies
Start with a flaky pie dough (homemade or store-bought) rolled to about 1/8-inch thickness. Spoon a small disk of sweetened cream cheese mixture on one dough round, top with a tablespoon of cherry pie filling, then brush the edges with egg wash and sandwich with another circle. Press edges with a fork, dock lightly to vent, brush with egg wash, and bake at 375°F (190°C) until golden brown, about 12–18 minutes. Key techniques: keep everything cold, don’t overfill, and vent each pie so steam escapes.
Expert Tips for Success
- Chill the dough: Cold dough prevents butter from melting too soon, giving flakier layers; refrigerate assembled pies for 15–20 minutes before baking.
- Measure filling precisely: Use about 1 tablespoon cream cheese filling plus 1 tablespoon cherry filling per 3-inch pie to avoid leaks.
- Egg wash for seal and shine: Beat 1 egg with 1 tablespoon water and brush edges to help seal and golden color.
- Use a bench scraper and a small cutter (2.5–3 inches): These tools speed up assembly and ensure even shapes — if you like seasonal shapes, check out these fun jack-o-lantern hand pies.
- Bake on a preheated baking sheet or use metal pans: A warm surface helps the bottom set quickly and prevents sogginess.
How to Serve Cherry Cheesecake Hand Pies
- Serve warm with a dusting of powdered sugar or a thin vanilla glaze for extra sweetness.
- Pair with coffee, tea, or a simple lemon curd for a bright contrast.
- Present on a tiered platter for brunch or package individually in parchment for gifts or potlucks.
- For a party, arrange mini versions on a platter — they’re easy finger-food desserts.
Storage and Reheating Guide
- Room temperature: Store cooled pies in an airtight container for up to 24 hours to keep crust crisp.
- Refrigerator: Keep in an airtight container for 3–4 days; restore crispness by reheating.
- Freezing: Freeze baked pies up to 1 month in a single layer on a baking sheet; then transfer to a freezer-safe bag. Unbaked assembled pies freeze well for 6–8 weeks on a tray, then bagged. For similar make-ahead ideas, see these apple crisp cheesecake bites.
- Reheating: Reheat from refrigerated or frozen in a 350°F (175°C) oven for 8–12 minutes (refrigerated) or 15–20 minutes (frozen) until warmed and crisp. Avoid microwaving for long stretches — it makes the crust soggy; if necessary, microwave 15–20 seconds then crisp in a hot oven for 3–4 minutes.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and chill dough longer (30–45 minutes) to reduce crumbling.
- Dairy-free: Swap cream cheese for a thick coconut- or cashew-based spread and use vegan butter for the crust.
- Flavor twists: Replace cherry with blueberry-lemon curd or diced baked apples with cinnamon for a fall version.
- Mini or galette style: Make bite-sized 2-inch pies or a single large galette using the same filling ratios — adjust baking time accordingly.
Nutritional Highlights
- Fruit boost: Each pie contains fruit filling (cherries), providing vitamin C and antioxidants depending on quantity.
- Indulgent treat: Expect moderate-to-high fat and sugar due to cream cheese and pastry — portion control helps (one small hand pie is a reasonable serving).
- Allergens: Contains gluten, dairy, and eggs unless adapted; clearly label if serving guests with allergies.
Troubleshooting Common Issues
- Filling leaks during baking: Use less filling (about 1 T each), press seams firmly, and chill pies before baking to set the butter and seal.
- Soggy bottoms: Bake on a preheated baking sheet, roll dough slightly thinner at the bottom, and avoid over-moist fillings.
- Cracked crust: Don’t overwork the dough and keep it well chilled; if cracks appear, patch with small bits of dough and press to seal.
Frequently Asked Questions
Q1: Can I use store-bought pie crust?
A1: Yes — many store-bought crusts work well and save time. Use one sheet per batch, roll slightly to even thickness, and keep the dough cold. They’ll bake faster than homemade, so watch for golden color and a firm bottom.
Q2: What cherries work best — fresh or canned?
A2: Both work. Fresh pitted cherries (tossed with 1–2 tsp sugar and a squeeze of lemon, cooked to thicken) give bright flavor. Quality jarred pie filling is convenient and already thickened; just measure to avoid overfilling.
Q3: Can I assemble these the night before?
A3: Yes — assemble and refrigerate for up to 24 hours before baking, or freeze assembled pies (on a tray) and bake from frozen, adding a few extra minutes to baking time.
Q4: How do I keep the cream cheese filling smooth and not grainy?
A4: Use room-temperature cream cheese and beat it briefly with sugar and a little vanilla until smooth. Avoid overmixing with flour or cornstarch; a tablespoon of cornstarch per cup helps stabilize without graininess.
Conclusion
If you want another tested version for inspiration, check out this take on Cherry Cream Cheese Hand Pies for a slightly different approach and technique: Cherry Cream Cheese Hand Pies – Coco and Ash.
Cherry Cheesecake Hand Pies
- Total Time: 60 minutes
- Yield: 12-16 hand pies
- Diet: Vegetarian
Description
Delicious cherry cheesecake hand pies with a flaky crust, creamy filling, and bright cherry jam pockets, perfect for any occasion.
Ingredients
- 1 batch of flaky pie dough (homemade or store-bought)
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 can cherry pie filling
- 1 egg, beaten (for egg wash)
Instructions
- Roll out the pie dough to about 1/8-inch thickness.
- Spoon about 1 tablespoon of the sweetened cream cheese mixture onto one round of dough.
- Top with 1 tablespoon of cherry pie filling.
- Brush the edges with egg wash and place another round of dough on top.
- Press the edges with a fork to seal, dock the top to vent, and brush with egg wash.
- Bake in a preheated oven at 375°F (190°C) for 12-18 minutes until golden brown.
Notes
Chill assembled pies for 15-20 minutes before baking to prevent leakage. Use precise filling measurements to avoid spills.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American