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Cherry cheesecake hand pies are the perfect indulgence for any dessert lover, combining the rich, creamy texture of cheesecake with tangy, sweet cherries, all enveloped in a flaky, buttery pastry. This delightful treat not only satisfies a sweet tooth but also evokes a sense of nostalgia, reminiscent of summer picnics and family gatherings. The charming individual servings make these hand pies an excellent choice for various occasions, from casual get-togethers to more formal celebrations.

Cherry Cheesecake Hand Pies

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Ingredients
  

For the Pie Crust:

2 ½ cups all-purpose flour

1 cup unsalted butter, cold and cubed

½ cup granulated sugar

1 tsp salt

1 tsp vanilla extract

6-8 tbsp ice water

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

1 egg yolk

For the Cherry Filling:

2 cups fresh or frozen cherries, pitted and halved

½ cup granulated sugar

1 tbsp cornstarch

1 tbsp lemon juice

For Assembly:

1 egg, beaten (for egg wash)

Powdered sugar, for dusting

Instructions
 

Make the Pie Crust:

    - In a large bowl, combine flour, sugar, and salt. Add the cold, cubed butter and mix with a pastry cutter or your hands until the mixture resembles coarse crumbs.

      - Stir in vanilla extract. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two halves, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

        Prepare the Cheesecake Filling:

          - In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and egg yolk, mixing until well combined. Set aside.

            Make the Cherry Filling:

              - In a saucepan over medium heat, combine the cherries, granulated sugar, cornstarch, and lemon juice. Cook for about 5-7 minutes, stirring gently until the mixture thickens. Remove from heat and let cool.

                Assemble the Hand Pies:

                  - Preheat your oven to 375°F (190°C).

                    - Roll out one disk of dough on a floured surface to about 1/8 inch thick. Using a round cutter or a glass, cut out circles (about 4-5 inches in diameter).

                      - Place a tablespoon of the cheesecake filling in the center of each round. Top it with a tablespoon of the cherry filling.

                        - Fold the dough over to create a half-moon shape. Use a fork to seal the edges and create a decorative pattern. Cut small slits on top to allow steam to escape.

                          Bake the Hand Pies:

                            - Place the prepared hand pies on a lined baking sheet. Brush the tops with the beaten egg for a golden finish.

                              - Bake in the preheated oven for 20-25 minutes, or until golden brown.

                                Cool and Serve:

                                  - Once baked, let the hand pies cool on a wire rack. Dust with powdered sugar before serving.

                                    Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 hand pies