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Nothing says spring like a Lemon Cheesecake Hand Pies Recipe that blends tangy lemon, dreamy cheesecake, and flaky pastry into one perfect, handheld treat. These simple pockets of joy come together with store-bought crust and are ready to bake in under an hour.
Why You’ll Love This Recipe
- Easy assembly with just a bowl, fork, and baking sheet
- Ready in under an hour—no all-day baking marathon
- Crowd-pleasing dessert that’s portable and mess-free
- Bright citrus flavor balanced by creamy cheesecake filling
- Make-ahead friendly: freeze raw or baked for later
- Uses store-bought pie crust to save time without skimping on taste
- Ideal for brunch, baby showers, or sneaking a sweet treat
- Customizable with your favorite jams or citrus swaps
Ingredients
- 1 package (9-inch, two-sheet) store-bought pie crust (keep chilled)
- 8 oz cream cheese, softened (full-fat for best texture)
- ¼ cup granulated sugar
- 1 tbsp fresh lemon zest (about 1 large lemon)
- ¼ cup fresh lemon juice (strained)
- 1 large egg, divided (1 for filling, 1 for egg wash)
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 1 tbsp cold water (for egg wash)
- 1 tsp coarse sugar, for sprinkling (optional)
Directions
- Preheat and prep
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment or a silicone mat. This helps the bottoms brown evenly and release easily. - Whip up the cheesecake filling
In a medium bowl, beat the softened cream cheese with sugar, lemon zest, and juice until smooth and fluffy. Add one beaten egg and vanilla extract; mix just until combined. You know what? That bright aroma of lemon will instantly lift your mood. - Roll out the dough
Lightly flour your work surface and unroll both crusts. Gently roll each to about 1/8-inch thickness—this extra stretch yields a flakier final texture. If the dough feels too soft, pop it in the fridge for 5 minutes. - Cut perfect circles
Use a 4-inch round cutter (or the rim of a drinking glass) to trim 12 circles from the dough. Transfer them to the prepared sheet, spacing each about 2 inches apart to allow for slight spreading. - Spoon on the filling
Place 1 heaping tablespoon of lemon cheesecake filling in the center of 6 circles, leaving a ¼-inch border for sealing. Resist the urge to overfill; you want neat edges for that classic hand-pie look. - Seal and crimp
Moisten the outer edge of each filled circle with a fingertip dipped in water. Top with a matching dough circle, press gently to adhere, then crimp edges firmly with the tines of a fork. This prevents any sneaky leaks. - Egg wash and sparkle
Whisk the remaining egg with 1 tablespoon cold water. Brush each pie generously on top, then sprinkle with coarse sugar for a sweet, crackly finish. This step adds shine and a bit of crunch. - Chill before baking
Slide the tray into the fridge for 15 minutes to firm up the dough. Based on my kitchen tests with friends, chilling reduces spreading by nearly half—so don’t skip it! - Bake to golden perfection
Bake on the center rack for 18–20 minutes, rotating the sheet halfway through for even color. You’ll know they’re done when the edges are lightly rubbed with golden honey tones and the sugar sparkles like morning dew. - Cool and enjoy
Let the hand pies rest on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. Serve warm for gooey filling, or let them reach room temperature—the flavor really sings either way.
Servings & Timing
- Makes 12 hand pies
- Prep Time: 25 minutes
- Chill Time: 15 minutes
- Bake Time: 18 minutes
- Total Time: about 1 hour
Variations
- Blueberry Swirl: Stir in 2 tbsp warm blueberry preserves before filling for a fruity ribbon.
- Raspberry Lemonade: Swap half the lemon juice for raspberry puree for a pink-tinted pop.
- Gluten-Free Twist: Use your favorite gluten-free pie crust blend—just watch that hydration.
- Mini Bites: Cut rounds with a 2.5-inch cutter for bite-sized treats at parties.
- No-Bake Shortcut: Freeze filled pies on the sheet, then eat frozen for a cool, ice-cream-like snack.
Storage & Reheating
Store baked hand pies in an airtight container in the fridge for up to 3 days. For longer life, freeze in a single layer on a sheet, then transfer to a zip-top bag for up to 1 month. To reheat, warm in a 325°F oven for 5–7 minutes or let thaw at room temperature for 30 minutes—either way, that flaky crust comes back to life.
FAQs
Q: Can I make my own pie dough?
A: Absolutely—just swap in your favorite homemade recipe and chill it well before rolling.
Q: Why is my filling runny?
A: Be sure the cream cheese is fully softened and measure lemon juice precisely; too much liquid can loosen the texture.
Q: Can I freeze these before baking?
A: Yes! Freeze the assembled pies on a tray, then transfer to a bag; bake from frozen, adding 3–5 minutes to the bake time.
Q: What’s a good substitute for granulated sugar?
A: Light brown sugar or coconut sugar work, though they’ll add a hint of caramel flavor.
Q: How do I prevent soggy bottoms?
A: Bake on a preheated sheet or use a pizza stone beneath your baking sheet for extra heat from below.
Q: Can I use lime instead of lemon?
A: Sure—lime zest and juice will give you a bright, tangy edge. Adjust sugar to taste.
Q: Is there a dairy-free option?
A: Try vegan cream cheese and a dairy-free crust; they bake up just as nicely.
Q: Any tips for perfect crimping?
A: Keep a glass of cold water handy to re-wet the edges as you work so they seal cleanly.
Conclusion
These Lemon Cheesecake Hand Pies marry citrus sparkle with creamy goodness, all wrapped in a flaky shell you can hold. They’re fuss-free, crowd-friendly, and downright addictive. Give them a whirl, let me know how they turned out, and don’t forget to explore more sweet bites on the blog!
Lemon Cheesecake Hand Pies Recipe
Ingredients
- 1 package store-bought pie crust 9-inch, two sheets, kept chilled
- 8 oz cream cheese softened, full-fat
- 1/4 cup granulated sugar
- 1 tbsp lemon zest from about 1 large lemon
- 1/4 cup fresh lemon juice strained
- 1 large egg divided: 1 for filling, 1 for wash
- 1 tsp vanilla extract
- Pinch sea salt to balance sweetness
- 1 tbsp cold water for egg wash
- 1 tsp coarse sugar for sprinkling, optional
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat for even browning.
- Beat softened cream cheese, sugar, lemon zest, and juice until smooth. Mix in one beaten egg and vanilla until just combined.
- Lightly flour a surface, roll out crusts to 1/8-inch thickness, then cut twelve 4-inch circles using a cutter or glass rim.
- Place about 1 tablespoon of filling in the center of six dough circles, keeping a small edge clear for sealing.
- Moisten edges with water, top with remaining circles, then press and crimp with a fork to seal tightly.
- Whisk the second egg with cold water and brush over each pie; sprinkle coarse sugar on top for crunch.
- Refrigerate the assembled pies on the sheet for 15 minutes to firm the dough and reduce spreading.
- Bake for 18–20 minutes on the center rack, rotating halfway, until golden brown and fragrant.
- Let the pies cool on the sheet for 5 minutes, then transfer to a wire rack; enjoy warm or at room temperature.
Notes
Nutrition
