The very first time I made these Cherry Cheesecake Hand Pies, the aroma alone had everyone in the house circling the kitchen like hawks. These little beauties are the perfect balance of buttery, flaky pastry, tangy cream cheese, and sweet-tart cherry filling. I love how they bring that classic cheesecake flavor into a handheld form—less mess, more joy, and definitely more fun to eat!

They’re my go-to for bake sales, holiday platters, or just a cozy Saturday treat. Whether you’re an experienced baker or someone just dabbling in the kitchen, these hand pies are a guaranteed crowd-pleaser. And honestly, the moment you break into one and see that creamy filling swirl with the bright cherry center—it’s magic.

Why You’ll Love These Cherry Cheesecake Hand Pies

These hand pies are a masterclass in texture and flavor. The outside is golden, flaky puff pastry that shatters just slightly when you bite in. Inside, you’re hit with a luscious cheesecake-style cream filling and vibrant cherry preserves that melt together beautifully. They’re portable, freezer-friendly, and just the right amount of indulgent without being overwhelming. Plus, you don’t need to fuss with a water bath or a springform pan to get your cheesecake fix.

What Kind of Puff Pastry Should I Use?

For these Cherry Cheesecake Hand Pies, I always recommend using all-butter puff pastry if you can find it. The rich flavor and flakiness really elevate the final result. Store-bought frozen puff pastry works beautifully—just make sure to thaw it in the fridge overnight so it’s pliable but still cold. If you’re feeling ambitious and want to make homemade puff pastry, go for it—but trust me, these pies are just as irresistible with the ready-made stuff.

Options for Substitutions

If you’re looking to switch things up or cater to dietary needs, here are some easy swaps:

Fruit Filling: Swap the cherry for blueberry, raspberry, or even apple butter. You can use any jam, preserve, or pie filling that you love.
Cream Cheese: Use mascarpone for a richer texture, or a dairy-free cream cheese if needed.
Puff Pastry: Gluten-free puff pastry is available in many specialty stores for those with gluten sensitivity.
Sweetener: A touch of maple syrup or honey in place of granulated sugar works well in the cream cheese mixture.
Egg Wash: If you’re avoiding eggs, use a mix of plant-based milk and maple syrup for a glossy finish.

These hand pies are super versatile, which makes them a repeat favorite in my kitchen.

Ingredients for Cherry Cheesecake Hand Pies

Each ingredient plays a key role in making these hand pies absolutely delicious:

Puff Pastry Sheets
The flaky, buttery foundation. It puffs up beautifully in the oven to encase the creamy, fruity filling.
Cream Cheese
Softened cream cheese brings that signature cheesecake flavor and creamy texture.
Granulated Sugar
Sweetens the cream cheese filling just enough without overpowering the cherry flavor.
Vanilla Extract
Adds warmth and depth to the cheesecake mixture—don’t skip it!
Cherry Pie Filling or Cherry Preserves
The sweet-tart burst of fruit that perfectly complements the creamy filling. Use a good quality one with whole cherries if possible.
Egg (for egg wash)
Brushed on the pastry edges and tops to seal and give a shiny, golden finish.
All-Purpose Flour (light dusting for rolling)
Just a bit to prevent sticking while rolling out the pastry.

Each of these ingredients comes together to form a pocket of pure joy, from that golden exterior to the sweet, creamy center.

Step 1: Prepare the Cream Cheese Filling

In a bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. It should be spreadable but not runny—this is what gives the hand pies that luscious cheesecake layer.

Step 2: Roll and Cut the Puff Pastry

On a lightly floured surface, gently roll out the puff pastry sheets just enough to even them out. Then cut into equal rectangles or squares, depending on your preferred shape. You’ll need two pieces per hand pie—one for the base and one for the top.

Step 3: Assemble the Hand Pies

Spoon a bit of the cream cheese mixture into the center of one half of the pastry cutouts, leaving space around the edges. Then, add a spoonful of cherry pie filling on top. Don’t overfill—they need room to seal!

Step 4: Seal and Crimp

Place the top pastry square or rectangle over the filling. Press the edges with a fork to seal completely. This helps prevent the filling from leaking out during baking. For extra insurance, you can brush the edges lightly with the egg wash before sealing.

Step 5: Egg Wash and Vent

Brush the tops of the hand pies with egg wash for that golden, shiny finish. Use a sharp knife to cut a small vent on top of each pie to let steam escape while baking.

Step 6: Bake

Place the hand pies on a parchment-lined baking sheet and bake in a preheated oven until golden and puffed—around 18 to 22 minutes depending on your oven. Let them cool on a wire rack before digging in (the filling will be hot!).

How Long to Cook the Cherry Cheesecake Hand Pies

These hand pies typically take 18 to 22 minutes in a preheated oven at 400°F (200°C). You’ll know they’re done when they turn a deep golden color and puff up beautifully. If you’re baking more than one tray, rotate them halfway through for even browning. Let them cool for at least 10 minutes after baking—hot cherry filling can burn!

Tips for Perfect Cherry Cheesecake Hand Pies

Keep the pastry cold: If the puff pastry warms up too much while working with it, pop it back in the fridge for 10 minutes. Cold pastry rises best in the oven.
Seal edges well: Use a fork and don’t be shy—press firmly to ensure a good seal and prevent leaks.
Don’t overfill: A small spoonful of each filling goes a long way. Overfilling can lead to bursting and messy pies.
Vent the tops: A small slit allows steam to escape and helps keep the pies from becoming soggy inside.
Use parchment paper: Makes cleanup easy and helps prevent the bottoms from burning.
Brush with egg wash generously: This gives the pies that irresistible golden shine.
Cool before serving: The filling sets up a bit as it cools and won’t burn your mouth—plus, the texture improves!
Bake in the center rack: Helps ensure even puffing and browning without scorching the bottoms.

Watch Out for These Mistakes While Cooking

Even a simple recipe like Cherry Cheesecake Hand Pies can go off-track with a few missteps. Here’s what to avoid:

Letting puff pastry thaw too long: If it becomes too soft or sticky, it won’t puff properly. Thaw just until pliable.
Skipping the egg wash: You’ll miss out on that golden, glossy finish and the seal might not hold.
Overfilling the pies: More filling seems better, but it leads to leaks and blowouts during baking.
Not venting the tops: Without vents, steam builds up and can split the pies from the sides.
Using cold cream cheese: It won’t blend smoothly with sugar and vanilla, leading to lumpy filling.
Sealing without pressing tightly: A weak seal will open during baking and cause a mess.
Crowding the baking sheet: Puff pastry needs space to expand—keep some distance between pies.
Skipping cooling time: These pies come out hot, and the filling can scorch your mouth. Let them set up for 10–15 minutes.

What to Serve With Cherry Cheesecake Hand Pies?

These hand pies are delightful on their own, but pair them with the right drinks or sides and you’ve got a real treat spread.

Hot Coffee or Espresso

A bold cup balances the sweetness perfectly.

Iced Vanilla Latte

Great for a warm day, the vanilla pairs beautifully with cherry and cream cheese.

Vanilla Bean Ice Cream

Serve warm pies with a scoop of ice cream for dessert heaven.

Fresh Berry Medley

Add some fresh raspberries, strawberries, or blueberries for a bright contrast.

Cold Milk

Classic and kid-approved. The richness of the pie pairs so well with milk.

Herbal Tea (Chamomile or Mint)

A gentle pairing for a cozy afternoon snack.

Sparkling Rosé or Prosecco

For brunch or parties, these bubbles lift the richness of the pastry.

Lemon Curd Dip

A tart dipping sauce brings a zippy counterpoint to the sweet filling.

Storage Instructions

Cherry Cheesecake Hand Pies store surprisingly well, making them a great make-ahead treat.

Room Temperature: If you plan to eat them within 1 day, you can keep them in an airtight container at room temperature. Just be sure they’re fully cooled before storing to avoid sogginess.
Refrigerator: For longer storage (up to 4 days), place the pies in a sealed container and refrigerate. You can enjoy them cold or reheat them in the oven at 350°F (175°C) for about 5–7 minutes to revive the flakiness.
Freezer: To freeze, wrap each pie tightly in plastic wrap or foil, then place them in a zip-top freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen at 375°F (190°C) for 12–15 minutes or until hot and crisp.

Avoid microwaving unless you’re okay with a softer texture—the oven is always better for keeping the crust crisp.

Estimated Nutrition

Here’s a rough breakdown per hand pie (assuming 8 pies total):

Calories: ~290
Total Fat: 17g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 190mg
Total Carbohydrates: 30g
Sugars: 10g
Protein: 4g

Keep in mind that exact values can vary depending on the brand of puff pastry and type of cherry filling used. For a lighter version, consider using reduced-fat cream cheese and less filling per pie.

Frequently Asked Questions

How do I prevent my hand pies from leaking during baking?

Make sure not to overfill them, press the edges firmly with a fork, and use an egg wash to help seal. Also, cutting a small vent on top helps release steam and prevents bursting.

Can I make these hand pies ahead of time?

Absolutely! You can assemble them and refrigerate them for up to 24 hours before baking, or freeze them unbaked and bake directly from frozen when needed.

Do I have to use cherry filling, or can I change it up?

You can totally switch it out! Raspberry, blueberry, strawberry, or even lemon curd work beautifully. Just make sure the filling isn’t too watery.

How do I get that golden glossy finish on top?

Brush the tops with a well-beaten egg or egg yolk mixed with a splash of milk. This gives a beautiful sheen and enhances browning.

Can I use phyllo dough instead of puff pastry?

Phyllo is too thin and delicate for this recipe. Stick to puff pastry or pie dough for the right structure and flakiness.

What if I don’t have a pastry cutter?

A pizza cutter or sharp knife works just as well. You can also use a glass or cookie cutter if you want round pies instead of rectangles.

Are these best served warm or cold?

They’re delightful both ways! Warm for that gooey cheesecake center, or cold for a firmer bite. If refrigerated, reheat in the oven—not microwave—for best texture.

How do I make these hand pies look prettier?

Use a crimped pastry cutter, sprinkle coarse sugar on top before baking, and make neat, uniform cuts. Presentation makes a big difference!

Conclusion

Cherry Cheesecake Hand Pies are everything I love in a dessert—simple to make, rich in flavor, and irresistibly charming. Whether you’re whipping them up for a family brunch, a special date night, or just a sweet treat for yourself, these pies deliver the perfect handheld indulgence. The buttery puff pastry, the smooth cheesecake center, and the bright burst of cherry all come together for a bite-sized experience that tastes like it took hours but comes together in a flash.

Cherry Cheesecake Hand Pies

Author: Emily Carter
Total Time: 35 minutes
Yield: 8 small hand pies

Print Recipe

Description

Golden, flaky puff pastry stuffed with creamy cheesecake filling and sweet-tart cherry preserves—these Cherry Cheesecake Hand Pies are the perfect grab-and-go treat. Whether you’re looking for a quick breakfast, a fun party dessert, or just easy food ideas for satisfying your sweet tooth, this easy recipe fits the bill. It’s everything you love about cheesecake in a handheld form, with crisp layers, melty filling, and just the right amount of sweetness. Ideal for brunch, dessert, or even gifting, they deliver joy in every bite.

Ingredients

1 package of puff pastry sheets (2 sheets), thawed
6 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup cherry pie filling or cherry preserves
1 egg (for egg wash)
1 tbsp all-purpose flour (for dusting)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, beat cream cheese, sugar, and vanilla extract until smooth.
On a lightly floured surface, roll out puff pastry sheets to even them. Cut each sheet into 4 rectangles (8 total).
Spoon a tablespoon of the cream cheese mixture into the center of 4 rectangles, leaving a border around the edges.
Add a teaspoon of cherry filling on top of the cream cheese.
Brush the edges with egg wash, place another rectangle on top, and press to seal with a fork.
Cut a small slit in the top of each hand pie for ventilation.
Brush tops with remaining egg wash.
Bake for 18–22 minutes or until golden brown and puffed.
Cool on a wire rack for at least 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes