You might think such a delectable dessert is complicated, but I’m here to show you just how achievable these individual delights are. With a few simple steps and quality ingredients, you can create cherry cheesecake hand pies that are bound to impress everyone. These little pockets of joy are perfect for picnics, parties, or just a special weeknight indulgence. Their rich flavors and delightful textures make them an absolute crowd-pleaser. Try making these cherry cheesecake hand pies tonight—you won’t believe how simple and rewarding the process is, yielding truly irresistible results!

Ingredients

Here are the ingredients you’ll need to make these delicious cherry cheesecake hand pies:

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For the Flaky Pie Crust:

2 ½ cups (300g) all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (226g) unsalted butter, very cold and cubed (Tip: Freeze your butter for 15-20 minutes before cubing for an extra flaky crust for your cherry cheesecake hand pies)
½ cup (120ml) ice water, plus more if needed

For the Creamy Cheesecake Filling:

8 ounces (226g) cream cheese, softened (For extra richness and a tangier profile in your cherry cheesecake hand pies, you can stir in 1-2 tablespoons of sour cream or crème fraîche.)
¼ cup (50g) granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon lemon zest (optional, for brightness)

For the Sweet Cherry Filling:

2 cups fresh or frozen pitted cherries (If using frozen, do not thaw)
¼ cup (50g) granulated sugar (adjust to sweetness of cherries)
1 tablespoon cornstarch
1 tablespoon lemon juice
Pinch of salt

For Assembly & Finishing:

1 large egg, beaten with 1 tablespoon of water (egg wash)
2 tablespoons coarse sugar (turbinado or demerara), for sprinkling (optional)
Powdered sugar, for dusting (optional)

Universal Tips:

Always use cold ingredients for your pie crust; this is crucial for achieving that desirable flaky texture in your cherry cheesecake hand pies. The cold butter creates steam pockets as it bakes, separating the dough into layers.
Don’t overmix your cheesecake filling. Mix until just combined to prevent a dense texture in your cherry cheesecake hand pies.

Step-by-Step Instructions

Making these cherry cheesecake hand pies might seem like a multi-step process, but I’ll guide you through each stage. Breaking it down makes it entirely manageable, and the delicious end result is so worth it! Each component plays a crucial role in the overall flavor and texture of the hand pies, ensuring a delightful experience with every bite.

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Part 1: Prepare the Flaky Pie Crust

This homemade crust is the perfect vessel for our delightful cherry cheesecake hand pies. The crust provides a buttery, flaky foundation that complements the creamy filling and sweet cherries.

Combine Dry Ingredients: In a large bowl, whisk together the 2 ½ cups of all-purpose flour and 1 teaspoon of salt. This ensures the salt is evenly distributed, contributing to both flavor and gluten structure.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Working quickly prevents the butter from melting. Those little butter pieces are key to a flaky crust for your cherry cheesecake hand pies. For more in-depth guidance on mastering pie dough, exploring resources like “All About Pie Dough: Tips, Tricks, and Troubleshooting” can be incredibly helpful.
Add Ice Water: Gradually drizzle in ½ cup of ice water, mixing with a fork or your hands after each addition, just until the dough starts to come together. You might need a little more or less water. The dough should not be sticky but should hold together when pressed. Overwatering can make the dough tough.
Form and Chill Dough: Divide the dough in half, flatten each half into a 1-inch thick disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days. Chilling the dough allows the gluten to relax, making it easier to roll out and preventing shrinkage. It also ensures the butter stays cold, which is vital for flaky cherry cheesecake hand pies.

Part 2: Create the Creamy Cheesecake Filling

This simple filling is the heart of our cherry cheesecake hand pies. The creamy, tangy filling balances the sweetness of the cherries and adds a rich, decadent element to the hand pies.

Beat Cream Cheese: In a medium bowl, beat the softened 8 ounces of cream cheese with an electric mixer on medium speed until smooth and creamy. Ensure your cream cheese is fully softened to avoid lumps.
Add Sugar and Flavorings: Add ¼ cup of granulated sugar and beat until combined. Then, beat in the 1 large egg yolk, 1 teaspoon of vanilla extract, and ½ teaspoon of lemon zest (if using). Mix until just incorporated. Scrape down the sides of the bowl to ensure everything is well mixed. Be careful not to overbeat, as this can incorporate too much air and affect the texture of the filling in your cherry cheesecake hand pies.

Part 3: Cook the Sweet Cherry Filling

A vibrant cherry filling adds a burst of fruity flavor to the cherry cheesecake hand pies. The cherries provide a sweet-tart contrast to the creamy cheesecake, creating a balanced and delightful flavor profile.

Combine Ingredients: In a medium saucepan, combine the 2 cups of pitted cherries, ¼ cup of granulated sugar, 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, and a pinch of salt. The cornstarch will help thicken the filling, preventing soggy bottoms in your cherry cheesecake hand pies.
Cook the Filling: Place the saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a boil and thickens, about 5-8 minutes. The cherries should soften, and the sauce should be glossy.
Cool Completely: Remove from heat and let the cherry filling cool completely before using. If you use warm filling, it can melt the pie dough and the cheesecake filling, making assembly difficult for your cherry cheesecake hand pies. To ensure food safety with ingredients that require cooling, always follow guidelines like those found in “Food safety tips”.

Part 4: Assemble Your Cherry Cheesecake Hand Pies

This is where the magic happens and your cherry cheesecake hand pies start to take shape! The assembly process brings together all the individual components into a cohesive and delicious treat.

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
Roll Out Dough: On a lightly floured surface, take one disc of chilled pie dough. Roll it out to about ⅛-inch thickness. If the dough cracks, it might be too cold; let it sit at room temperature for 5-10 minutes.
Cut Dough Circles: Using a 4-inch or 5-inch round cookie cutter (or a bowl and a knife), cut out as many circles as you can. Re-roll scraps once to cut out more circles. Repeat with the second disc of dough. You should get about 12-16 circles in total, which will make 6-8 cherry cheesecake hand pies (each pie uses two circles, or one folded over). For a folded-over style, you might opt for slightly larger circles.
Arrange Dough: Place half of the dough circles on the prepared baking sheets, spacing them about 2 inches apart. These will be the bottoms of your cherry cheesecake hand pies.
Add Cheesecake Filling: Spoon about 1 tablespoon of the cheesecake filling onto the center of each dough circle on the baking sheets, leaving a ½-inch border.
Top with Cherry Filling: Carefully spoon about 1 teaspoon of the cooled cherry filling on top of the cheesecake filling. Don’t overfill, or your cherry cheesecake hand pies might leak during baking.
Prepare Top Crusts: For the remaining dough circles (the tops), you can cut a small vent (an ‘X’ or a few slits) in the center of each. This allows steam to escape while baking, preventing the cherry cheesecake hand pies from bursting.
Seal the Hand Pies: Brush the border of the filled dough circles with the egg wash. Place a vented top circle over each filled bottom. Gently press the edges together to seal. Then, using the tines of a fork, crimp the edges firmly. This creates a decorative edge and ensures a tight seal for your cherry cheesecake hand pies. Alternatively, if you used larger circles for a fold-over style, brush the egg wash on one half of the border, fold the dough over the filling to create a semi-circle, and then crimp the edges.
Chill Before Baking (Optional but Recommended): Place the assembled cherry cheesecake hand pies (on their baking sheets) in the refrigerator or freezer for 15-20 minutes. Chilling helps them hold their shape and promotes flakiness. This is a great tip for achieving perfect cherry cheesecake hand pies.

Part 5: Bake to Golden Perfection

The final step to achieving your delicious cherry cheesecake hand pies. Baking transforms the assembled hand pies into golden, flaky treats with a bubbling, flavorful filling.

Brush with Egg Wash and Sprinkle Sugar: Remove the chilled cherry cheesecake hand pies from the refrigerator/freezer. Brush the tops lightly with the remaining egg wash. If desired, sprinkle with coarse sugar. The egg wash gives a beautiful golden color and shine, while the sugar adds a delightful crunch to your cherry cheesecake hand pies.
Bake: Bake in the preheated 400°F (200°C) oven for 20-25 minutes, or until the crusts are golden brown and the filling is gently bubbling through the vents. Keep an eye on them, as oven temperatures can vary.
Cool: Let the cherry cheesecake hand pies cool on the baking sheets for about 5-10 minutes before transferring them to a wire rack to cool further. The filling will be very hot. Allowing them to cool slightly will prevent burns and help the filling set up properly. These cherry cheesecake hand pies are delicious warm or at room temperature.

Part 6: Optional Glaze (If Desired)

While fantastic on their own, a simple glaze can elevate your cherry cheesecake hand pies. The glaze adds an extra touch of sweetness and visual appeal, making the hand pies even more irresistible.

Prepare Glaze: Whisk together ½ cup of powdered sugar with 1-2 teaspoons of milk or lemon juice until you reach a drizzling consistency.
Drizzle: Once the cherry cheesecake hand pies are mostly cool, drizzle the glaze over them. Let the glaze set before serving. This adds an extra touch of sweetness and visual appeal to your cherry cheesecake hand pies.

Enjoy your freshly baked, homemade cherry cheesecake hand pies! Each bite is a testament to your baking prowess. These treats are a wonderful way to enjoy the classic flavors of cherry cheesecake in a new and exciting format. The effort you put into crafting these cherry cheesecake hand pies will surely be appreciated by anyone lucky enough to try one.

Servings Ideas

Your gorgeous cherry cheesecake hand pies are ready, and now it’s time to think about presentation! These individual treats are delightful on their own, but a few simple touches can make them even more special. For a classic pairing, serve your warm cherry cheesecake hand pies with a generous scoop of vanilla bean ice cream. The contrast between the warm, flaky pie and the cold, creamy ice cream is simply divine. As the ice cream melts slightly, it creates a luscious sauce that mingles beautifully with the cherry and cheesecake fillings.

Another wonderful accompaniment is freshly whipped cream, perhaps lightly sweetened and flavored with a touch of vanilla or almond extract. A dollop on the side or piped artfully next to a cherry cheesecake hand pie adds an element of elegance. For plating, consider a simple dusting of powdered sugar over the cherry cheesecake hand pies just before serving. If you opted out of a glaze, this adds a touch of sweetness and a professional finish.

You could also serve them with a small ramekin of extra cherry sauce for dipping, enhancing that fruity goodness. For a beverage pairing, a good cup of coffee or a delicate black tea complements the richness of the cherry cheesecake hand pies wonderfully. Present them on a pretty platter for gatherings, making these charming cherry cheesecake hand pies an irresistible centerpiece.

FAQs

Here are some frequently asked questions about making cherry cheesecake hand pies:

Q1: Can I use store-bought pie crust for these cherry cheesecake hand pies?

A: Absolutely! While homemade crust is wonderful, using a quality store-bought refrigerated pie crust is a fantastic time-saver for making cherry cheesecake hand pies. Simply unroll it, cut your circles, and proceed with the assembly instructions. Look for an all-butter crust if possible for the best flavor and flakiness. This shortcut makes whipping up a batch of cherry cheesecake hand pies even quicker.

Q2: Can I use a different fruit filling for these hand pies?

A: Yes, definitely! While these are cherry cheesecake hand pies, the concept is very versatile. Blueberry, raspberry, apple, or even a mixed berry filling would be delicious with the cheesecake component. Just ensure your fruit filling is cooked down and thickened similarly to the cherry filling to prevent it from being too runny. You could even explore options like those found in our Deep Fried Cherry Filled Cheesecake for different filling inspirations.

Q3: How should I store leftover cherry cheesecake hand pies?

A: Leftover cherry cheesecake hand pies should be stored in an airtight container in the refrigerator due to the cheesecake filling. They will keep well for up to 3-4 days. You can enjoy them cold, at room temperature (let them sit out for about 20-30 minutes), or reheated. To reheat, place them in a 300°F (150°C) oven for about 5-10 minutes until warmed through, which will help crisp up the crust again.

Q4: Can I freeze cherry cheesecake hand pies?

A: Yes, cherry cheesecake hand pies freeze quite well!

Freezing Unbaked: Assemble the hand pies completely but don’t apply the egg wash. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be baked directly from frozen; just add about 5-10 minutes to the baking time. Apply egg wash just before baking.
Freezing Baked: Allow the baked cherry cheesecake hand pies to cool completely. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw in the refrigerator or at room temperature, and then reheat in the oven to refresh the crust.

Q5: Why did my cherry cheesecake hand pies leak during baking?

A: Leaking is a common issue with filled pastries like cherry cheesecake hand pies, but there are a few culprits:

Overfilling: Too much filling will inevitably try to escape. Be modest with your filling amounts.
Not Sealing Properly: Ensure the edges are crimped very well. Using an egg wash on the border helps create a stronger seal.
No Vents: Steam needs to escape. If there are no vents, the pressure can build up and force the filling out.
Dough Too Warm: If the dough gets too warm during assembly, it can weaken and be more prone to tearing or bursting. Chilling the assembled cherry cheesecake hand pies before baking helps.
Filling Too Runny: Ensure your cherry filling is adequately thickened and completely cooled.

Q6: How can I ensure my cherry cheesecake hand pies have an extra flaky crust?

A: The key to an extra flaky crust for your cherry cheesecake hand pies lies in keeping your butter cold throughout the process. Use frozen, grated butter, or very cold cubed butter. Handle the dough as little as possible to prevent the butter from melting. Chilling the dough before rolling and chilling the assembled pies before baking also contributes significantly to flakiness. For more delightful small cheesecake treats, you might enjoy our Luscious Lemon Raspberry Swirl Cheesecake Cups.

Conclusion

Whipping up a batch of these cherry cheesecake hand pies is a truly rewarding experience. From the tactile joy of making the flaky crust to the delightful aroma that fills your kitchen as they bake, every step is a pleasure. The end result – a perfectly portable, incredibly delicious treat – makes any effort worthwhile. These cherry cheesecake hand pies are more than just a dessert; they are little pockets of happiness, combining comforting, classic flavors in a fun and engaging way. Once you master the art of making these hand pies, you’ll find yourself experimenting with different fillings and variations, creating your own signature treats that will delight family and friends alike.

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Pro Tips for your next batch of cherry cheesecake hand pies:

For extra flavor, try adding a ¼ teaspoon of almond extract to the cherry filling. This complements the cherry flavor beautifully.
For a festive touch, sprinkle coarse sparkling sugar on your cherry cheesecake hand pies before baking. It adds a lovely crunch and visual appeal.
Consider a hint of cinnamon or nutmeg in the pie crust dough for a warm, spiced undertone to your cherry cheesecake hand pies.

Variations are also easy to explore! Instead of round hand pies, try cutting squares or rectangles and folding them into triangles. You could also experiment with other fruit compotes like blueberry or apple for a different take on these cherry cheesecake hand pies. For a chocolatey twist, mix mini chocolate chips into the cheesecake filling before assembling your cherry cheesecake hand pies. No matter how you make them, these cherry cheesecake hand pies are sure to be a hit!

Cherry Cheesecake Hand Pies

Print Recipe

Delight in these irresistible cherry cheesecake hand pies, perfect for a sweet treat on the go! With flaky crusts and creamy filling, they’re sure to impress.

Author: Kiera
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 12 pies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 package (14.1 ounces) refrigerated pie crusts
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
1 large egg, beaten
Coarse sugar, for sprinkling

Instructions

Preheat oven to 375°F (190°C). Unroll pie crusts on a lightly floured surface.
In a medium bowl, beat cream cheese and granulated sugar until smooth. Stir in vanilla extract.
Cut out circles from the pie crusts using a 3-inch round cookie cutter. Place a spoonful of cream cheese mixture and a spoonful of cherry pie filling in the center of half of the circles. Top with the remaining circles.
Crimp edges with a fork to seal. Brush with beaten egg and sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.

Notes

For a richer flavor, use full-fat cream cheese. Feel free to experiment with other pie fillings, such as blueberry or apple. Store leftover hand pies in an airtight container at room temperature.

Nutrition

Serving Size: 1 pie
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: cherry, cheesecake, hand pies, dessert