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!

Prep Time 20 mins
Cook Time 30 mins

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 down one half of the raw pie crust.
• 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.

Nutrition

Calories: 346kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 63mg | Sodium: 315mg | Potassium: 124mg | Fiber: 0.01g | Sugar: 13g | Vitamin A: 258IU | Vitamin C: 0.2mg |