These Strawberry Cheesecake Hand Pies are like a slice of strawberry pie meets strawberry cheesecake, all wrapped in a cute little hand-held dessert. The filling is rich and creamy, with the perfect juicy berries, surrounded by the best golden, and crispy crust. These are sweet, satisfying, and so perfect for summer!
These flaky little pockets filled with strawberries and cream cheese are a dream come true. They’re such a delicious combination of flavors. And perfect for summer.
And did I mention they taste like you’d get them from a restaurant of bakery, they are really that good. McDonald’s sometimes sells Strawberry & Creme Pies and these are even better, promise!
Why these are the Best
- Easy to Make: One a few minutes to prep these cuties, and only a handful of ingredients. Bake them up when you’re ready for the perfect dessert.
- Versatile Dessert: Such a great option for Valentine’s Day, spring or summer gatherings, or any desserty occasion.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Strawberry Cheesecake Hand Pie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Pie Crust: I grabbed some refrigerated crusts from the store to make this extra easy (one box is two crusts), but they’re delicious with a homemade pie crust too.
- Strawberries: Clean, hull, and chop your strawberries. I prefer fresh when I can, but frozen works too.
- Cornstarch: To Thicken the strawberry pie filling.
- Lemon Juice: Adds a fresh, zesty flavor to the filling.
- Cream Cheese: You’ll want a softened block of cream cheese.
- Egg: Helps bind everything together
- Vanilla Extract: Enhances the cheesecake filling flavor
- Granulated Sugar: To sweeten the cheesecake filling, and the berry filling.
How to make Cream Cheese Strawberry Hand Pies
Step 1: Make the Strawberry Filling. Combine the Strawberries, and sugar, and cornstarch in a medium sauce pan and cook for several minutes, stirring occasionally until the mixture thickens. Remove from the heat and stir in the lemon juice. Set the pie filling aside to cool.
Step 2: Make the Cheesecake Filling. Beat the cream cheese until it is smooth. Add in the sugar, egg, and vanilla, and mix until smooth. Place in the fridge until needed.
Step 3: Prepare the Pie Crust. Roll the pie crusts out on a lightly floured surface. Cut each sheet into 6 rectangles, or into other shapes. Cut slits into half of them.
Step 4: Add Filling. Add a spoonful of cream cheese filling on one half of the pie crust, and a spoonful of strawberry mixture on the other half. Add another rectangle on top of the dough (the ones with slits) and use a fork to crimp the edges closed.
Step 5: Add the Egg Wash. Whisk together 1 egg and 1 TBS milk or water. Brush the top with an egg wash, and sprinkle with more sugar if desired.
Step 6: Bake the Pies. Bake the pies until the tops are golden and the filling in the middle is bubbly. Remove from the oven and let them cool on the cookie sheet for a few minutes, then transfer to a cooling rack until cool enough to handle.
Tips and Tricks:
- Don’t Overfill: As much as we want lots of yummy filling in our pies, you don’t want to add too much filling and over fill them or they won’t seal well and will leak while baking.
- Yield: The amount of pies you get will depend on how big you are cutting them and the shapes of the pie crust. I’ve gotten anywhere from 7-10 pies from this recipe. You can also double the recipe if you want even more hand pies for an event, or to gift to your friends.
Storage Instructions
The hand pies can be stored in a box at room temperature for up to 2 or 3 days. If you want to freeze, I recommend freezing the unbaked pies on a lined baking sheet until solid, for about 1 to 2 hours. Then transfer them to a freezer safe container for up to 2 months. Bake the pies directly from frozen by adding a couple extra minutes to the total baking time.
These Strawberry Cheesecake Hand Pies are everything you love about cheesecake, and pie in a little portable hand held treat. Cut, delicious, and easy to make! I promise they’ll disappear fast!
More Strawberry Desserts
If you make this Strawberry Cream Cheese Hand Pies Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Strawberry Cheesecake Hand Pies
Ingredients
For the Strawberry Pie Filling:
- 8 oz strawberries (chopped)
- 1/4 cup granulated sugar
- 1 TBS cornstarch
- 1 tsp lemon juice
For the Cheesecake Filling:
- 4 oz cream cheese (1/2 block, softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
For the Pies:
- 2 pie crusts
- 1 large egg
- 1 TBS milk
For the Icing (optional):
- 1 cup powdered sugar
- 2 TBS heavy cream
- 1/8 tsp vanilla extract
Instructions
- Preheat the oven to 350 Fahrenheit. Line a baking pan with parchment paper.
For the Strawberry Pie Filling:
- Add the strawberries, sugar, and cornstarch to a medium sauce pan over medium heat. Bring to a simmer, and let the mixture cook, stirring occasionally until thickened. About 4-6 minutes. 8 oz strawberries, 1/4 cup granulated sugar , 1 TBS cornstarch
- Remove from the heat and stir in the lemon juice. Scoop the strawberry filling into a bowl and let it cool at room temperature until needed. 1 tsp lemon juice
For the Cheesecake Filling:
- Add the cream cheese to a bowl and beat with a hand mixer or stand mixer until smooth. 4 oz cream cheese
- Add in the sugar and mix for a couple minutes until smooth and combined. 1/4 cup granulated sugar
- Add in egg yolk, and vanilla and mix until just combined. 1 large egg yolk , 1/2 tsp vanilla extract
- Cover the mixture and place it in the fridge until needed.
For the Pies:
- Roll out the pie crusts on a lightly floured surface. Cut each pie crust into 6-8 rectangles, about 3×5 in size. Re bunch the the pie crust and re-roll as needed to get as many rectangles as you can. 2 pie crusts
- Cut slits into half of the rectangles for venting.
- Take a pie square without slits and add a spoonful of strawberry mixture to one half.
- Spoon the cheesecake filling onto the other half.
- Add another rectangle with slits on top of the pie crust and line up the edges. Use a fork to crimp the edges closed.
- Whisk together the egg and milk in a small bowl with a fork. Brush the egg wash on top of the pie crusts. 1 large egg, 1 TBS milk
- Sprinkle the tops with granulated sugar, or coarse sugar if desired.
- Place the pies onto the prepared baking sheet, and bake until the tops are lightly golden and the insides are bubbling, about 20-25 minutes.
- Remove from the oven and let the pies cool on the baking sheet for about 10 minutes, then enjoy or continue to cool.
For the Icing (optional):
- Whisk together the ingredients for the icing in a small bowl until smooth. 1 cup powdered sugar, 2 TBS heavy cream, 1/8 tsp vanilla extract
- Using a fork or spoon, drizzle the icing over the pies if desired.
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