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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

Elevate your meal prep for work with these easy lunch recipes that are as delicious as they are convenient. These flavorful cherry cheesecake hand pies are the perfect grab-and-go treat, combining the rich taste of cheesecake and sweet cherries in a flaky crust. Get ready to impress your coworkers with this delightful twist on a classic dessert! MealPrepForWork EasyLunchRecipes CherryCheesecake HandPies BakingFromScratch DessertGoals Afterka
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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