Delicious Strawberry Cheesecake Hand Pies

Here are my strawberry cheesecake hand pies, with a lemony fresh strawberry filling, sweet cream cheese, all wrapped up in a flaky pie crust that makes them perfect for eating on the go.

These hand pies are a favorite at our house during strawberry season. I love making a big batch because they disappear so fast – the kids grab them for after-school snacks, and I may or may not eat one with my morning coffee.

What Kind of Strawberries Should I Use?

Fresh strawberries are your best bet for these hand pies, and you’ll want to look for berries that are firm, bright red, and smell sweet. If fresh strawberries aren’t in season or you’re in a pinch, frozen strawberries will work too – just make sure to thaw them completely and drain off any excess liquid before using them. When picking fresh berries at the store, avoid any that have soft spots, white shoulders, or look dull, as these won’t give you the best flavor. For the sweetest results, try to make these hand pies during peak strawberry season in late spring or early summer when the berries are at their most flavorful.

Options for Substitutions

These hand pies are pretty forgiving when it comes to swaps:

• Strawberries: Fresh strawberries work best, but frozen will do in a pinch. Just thaw them completely and drain off the excess liquid before cooking, or your filling might turn out too runny.
• Pie crusts: Store-bought crusts make this recipe super easy, but homemade pie dough works great too. You can also try puff pastry for a flakier texture, though the cooking time might need a slight adjustment.
• Lemon: No lemon? You can use lime zest and juice instead for a slightly different citrus note. In a pinch, bottled lemon juice works, though fresh is always better for the zest.
• Cornstarch: Flour can replace cornstarch as a thickener – just use 2 tablespoons instead of 1, since it’s not quite as strong.
• Coarse sugar: Regular granulated sugar works fine for topping if you don’t have coarse sugar on hand. It won’t give you quite the same sparkle and crunch, but it’ll still taste good.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with hand pies is overfilling them, which causes the strawberry mixture to leak out during baking – stick to just one teaspoon of filling and one teaspoon of cream cheese, even if it seems like too little.

Make sure your strawberry filling has completely cooled before assembling the pies, because warm filling will melt the cream cheese and make the dough soggy before it even hits the oven.

Sealing the edges properly is crucial, so press firmly with a fork and make sure there are no gaps where the two dough circles meet, otherwise your filling will bubble out and burn on the pan.

Don’t skip cutting that small slit in the top of each pie – it allows steam to escape and prevents the pies from bursting open, and for extra insurance, leave about a half-inch border around the filling when you place it on the dough.

What to Serve With Strawberry Cheesecake Hand Pies?

These hand pies are pretty sweet and rich on their own, so I like to serve them with a simple scoop of vanilla ice cream or some fresh whipped cream on the side. A hot cup of coffee or tea makes a great pairing too, especially if you’re enjoying them for breakfast or an afternoon snack. If you’re serving these at a party or gathering, set out a bowl of fresh strawberries and maybe some extra lemon zest for people to sprinkle on top. They’re also really good with a cold glass of milk, which helps balance out the sweetness and makes them feel like a nostalgic treat.

Storage Instructions

Store: Keep your hand pies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The crust might soften a bit in the fridge, but they’ll still taste great!

Freeze: These hand pies are perfect for freezing! Let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months, so you can pull one out whenever a craving hits.

Warm Up: To bring back that fresh-baked texture, pop a hand pie in a 350°F oven for about 10 minutes if it’s from the fridge, or 15-20 minutes if frozen. You can also microwave them for 20-30 seconds, though the crust won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 18-22 g
• Fat: 60-70 g
• Carbohydrates: 320-350 g

Ingredients

For the filling:

• 2 cups strawberries (finely chopped into 1/4-inch pieces)
• 3/4 cup sugar
• 1 lemon zest
• 1.5 tbsp cornstarch
• 2 tbsp lemon juice
• 8 oz cream cheese (room temperature, about 70°F)
• 1 tsp pure vanilla extract

For the crust:

• 2 pie crusts (refrigerated sheets for a flaky, consistent bake)
• 1/8 teaspoon fine sea salt (to sprinkle on dough)

For the topping:

• 1 egg
• 1 tbsp water
• 3 tbsp coarse sparkling sugar

Step 1: Prepare the Strawberry Filling

• 2 cups strawberries
• 3/4 cup sugar
• 1.5 tbsp cornstarch
• 2 tbsp lemon juice
• 1 lemon zest

Combine the finely chopped strawberries and sugar in a saucepan over medium heat, stirring occasionally until the mixture comes to a gentle simmer, about 5 minutes.

Reduce heat to low and mash the berries with a potato masher or wooden spoon to break them down further, cooking for another 2-3 minutes.

Stir in the cornstarch and lemon juice, mixing until fully incorporated and smooth.

Remove from heat and let the filling cool and thicken for 5-10 minutes—it should be thick enough to hold its shape on a spoon without running.

Stir in the lemon zest for brightness and set aside to cool completely while you prepare the other components.

Step 2: Prepare the Cream Cheese Filling

• 8 oz cream cheese
• 1 tsp pure vanilla extract

While the strawberry filling cools, beat the room-temperature cream cheese with the vanilla extract using a fork or whisk until smooth and creamy, about 1-2 minutes.

The cream cheese should be completely at room temperature to blend smoothly without lumps—this is crucial for easy spreading onto the dough.

Set aside until ready to assemble.

Step 3: Preheat Oven and Prepare Work Station

• 1 egg
• 1 tbsp water
• 3 tbsp coarse sparkling sugar
• 1/8 teaspoon fine sea salt

Preheat your oven to 375°F and line a large baking sheet with parchment paper.

Prepare an egg wash by whisking together the egg and water in a small bowl—this will give the hand pies a beautiful golden brown finish.

Have the coarse sparkling sugar and a fork ready for sealing and garnishing.

Step 4: Cut and Arrange the Dough Circles

• 2 pie crusts
• 1/8 teaspoon fine sea salt

Remove the refrigerated pie crusts from the package and let them sit at room temperature for 2-3 minutes to soften slightly for easier cutting.

Using a 3-inch round cutter (or a small bowl), cut out an even number of circles from both pie crust sheets—aim for 8-12 circles depending on your cutter size.

Place half of the circles on the prepared baking sheet, spacing them about 2 inches apart.

Lightly sprinkle the fine sea salt on the dough circles on the baking sheet—I like to do this before filling to ensure even seasoning.

Step 5: Fill and Seal the Hand Pies

• strawberry filling from Step 1
• cream cheese filling from Step 2
• egg wash from Step 3

Place 1 teaspoon of the cooled strawberry filling from Step 1 in the center of each dough circle on the baking sheet, leaving about a 1/2-inch border.

Top each strawberry portion with 1 teaspoon of the cream cheese filling from Step 2, keeping the fillings centered and compact.

Using a pastry brush, apply a thin layer of egg wash around the edges of each bottom circle.

Place the remaining dough circles on top of each filling, pressing gently to seal, then use the tines of a fork to crimp and seal all around the edges—this both seals and decorates the pies.

Cut a small slit in the top of each pie to allow steam to escape during baking.

Step 6: Finish and Bake the Hand Pies

• egg wash from Step 3
• 3 tbsp coarse sparkling sugar

Brush the tops and sides of each hand pie with the remaining egg wash from Step 3, making sure to coat evenly for a golden finish.

Generously sprinkle the coarse sparkling sugar over the tops of the pies, which will give them a beautiful sparkly crust and a slight crunch.

Bake in the preheated 375°F oven for 18-20 minutes, until the pastry is deep golden brown and slightly crispy.

Let the hand pies cool on the baking sheet for 5 minutes before serving.

Delicious Strawberry Cheesecake Hand Pies

Delicious Delicious Strawberry Cheesecake Hand Pies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 12 pieces

Calories 1950 kcal

Ingredients

  

For the filling

• 2 cups strawberries (finely chopped into 1/4-inch pieces)
• 3/4 cup sugar
• 1 lemon zest
• 1.5 tbsp cornstarch
• 2 tbsp lemon juice
• 8 oz cream cheese (room temperature, about 70°F)
• 1 tsp pure vanilla extract

For the crust

• 2 pie crusts (refrigerated sheets for a flaky, consistent bake)
• 1/8 teaspoon fine sea salt (to sprinkle on dough)

For the topping

• 1 egg
• 1 tbsp water
• 3 tbsp coarse sparkling sugar

Instructions

 

• Combine the finely chopped strawberries and sugar in a saucepan over medium heat, stirring occasionally until the mixture comes to a gentle simmer, about 5 minutes. Reduce heat to low and mash the berries with a potato masher or wooden spoon to break them down further, cooking for another 2-3 minutes. Stir in the cornstarch and lemon juice, mixing until fully incorporated and smooth. Remove from heat and let the filling cool and thicken for 5-10 minutes—it should be thick enough to hold its shape on a spoon without running. Stir in the lemon zest for brightness and set aside to cool completely while you prepare the other components.
• While the strawberry filling cools, beat the room-temperature cream cheese with the vanilla extract using a fork or whisk until smooth and creamy, about 1-2 minutes. The cream cheese should be completely at room temperature to blend smoothly without lumps—this is crucial for easy spreading onto the dough. Set aside until ready to assemble.
• Preheat your oven to 375°F and line a large baking sheet with parchment paper. Prepare an egg wash by whisking together the egg and water in a small bowl—this will give the hand pies a beautiful golden brown finish. Have the coarse sparkling sugar and a fork ready for sealing and garnishing.
• Remove the refrigerated pie crusts from the package and let them sit at room temperature for 2-3 minutes to soften slightly for easier cutting. Using a 3-inch round cutter (or a small bowl), cut out an even number of circles from both pie crust sheets—aim for 8-12 circles depending on your cutter size. Place half of the circles on the prepared baking sheet, spacing them about 2 inches apart. Lightly sprinkle the fine sea salt on the dough circles on the baking sheet—I like to do this before filling to ensure even seasoning.
• Place 1 teaspoon of the cooled strawberry filling from Step 1 in the center of each dough circle on the baking sheet, leaving about a 1/2-inch border. Top each strawberry portion with 1 teaspoon of the cream cheese filling from Step 2, keeping the fillings centered and compact. Using a pastry brush, apply a thin layer of egg wash around the edges of each bottom circle. Place the remaining dough circles on top of each filling, pressing gently to seal, then use the tines of a fork to crimp and seal all around the edges—this both seals and decorates the pies. Cut a small slit in the top of each pie to allow steam to escape during baking.
• Brush the tops and sides of each hand pie with the remaining egg wash from Step 3, making sure to coat evenly for a golden finish. Generously sprinkle the coarse sparkling sugar over the tops of the pies, which will give them a beautiful sparkly crust and a slight crunch. Bake in the preheated 375°F oven for 18-20 minutes, until the pastry is deep golden brown and slightly crispy. Let the hand pies cool on the baking sheet for 5 minutes before serving.