Lemon Cheesecake Hand Pies (2024)

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Lemon Cheesecake Hand Pies feature a cheesecake and lemon curd filling all wrapped up in puff pastry, drizzled with a simple sweet glaze! It’s a summery dessert recipe that’s easy to make in about 30 minutes.

Spend your summer days with more of the best dessert recipes like Lemon Cheesecake and Lemon Cheesecake Cookie Bars.

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The worst part of spring is the pollen. The best part, of course, is the bounty of spring and summer desserts! I’ll circle back to the pumpkin and peppermint treats in a few months. For now, I’m excited to get my fill of all things fruity, bright, and oh so summery… like these lemon cheesecake hand pies!

These lemon hand pies are easy to make in just a little over 30 minutes with a handful of inexpensive ingredients. I love enjoying one (or two) with my morning coffee once the sun’s out and I need a little something sweet to start my day. Lemon curd and lemon zest come together to create the most delightful lemony flavor in each bite.

Cream cheese and heavy whipping cream are the two ingredients that create the best creamy consistency and flavor that’s reminiscent of cheesecake. Honestly, after mixing everything together, it’s pretty impossible to resist licking the spoon. The filling is so sweet, zesty and creamy!

Ingredient Notes

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Puff Pastry – Make sure to thaw puff pastry first. The very best way to thaw puff pastry is in between two damp sheets of paper towels. Otherwise, it’ll dry out. Don’t try to unfold the puff pastry sheets while they are frozen! Make sure to wait until they are thawed to unfold. On the counter, they should thaw within 30-40 minutes.

Cream Cheese – Be sure to use full fat cream cheese. Remember to let it sit on the kitchen counter for about 30-45 minutes so it’s soft and ready to mix with the other ingredients.

Heavy Whipping Cream – I do not recommend swapping this with any other dairy product.

Lemon Curd – Feel free to use homemade or your favorite store-bought. If you have any leftover lemon curd, use it to make my favorite Lemon Curd Filled Doughnut Holes!

Vanilla Extract – For the very best flavor and aroma, always try to use pure vanilla extract – not imitation.

See recipe card for complete information on ingredients and quantities.

How to Make Lemon Cheesecake Hand Pies

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Make the filling. Combine cream cheese, sugar, vanilla extract, and heavy whipping cream (1). Beat the mixture until smooth and fluffed (2).

Prepare. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Slice the puff pastry. Unfold thawed pastry sheets. Cut each pastry along the fold line and then across, right in the middle (6). You will create 6 equal rectangles out of each pastry sheet (12 total).

Add the cream cheese mixture. In the middle of 6 rectangles, spread some cream cheese mixture, leaving about 1/4 inch around the edges to seal the pastry (4).

PRO TIP: Remember to let the puff pastry thaw first! The very best way to thaw puff pastry is in between two damp sheets of paper towels. Otherwise, it’ll dry out. Don’t try to unfold the puff pastry sheets while they are frozen! Make sure to wait until they are thawed to unfold. On the counter, they should thaw within 30-40 minutes.

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Add lemon curd. Spread about a tablespoon of lemon curd over the cream cheese mixture (5).

Add water. Dip your fingertips in water and run them along all of the pastry edges (6).

Add the top layer of puff pastry. Cover the pastry rectangle that has the filling with a pastry rectangle that does not. Gently press on the edges to help seal them (7).

Add the egg. Brush each pastry with the egg all over the top (8).

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Poke holes. Use the fork to poke the middle of the top pastry a couple of times (9).

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Bake the hand pies. Bake for 18-20 minutes, until golden brown (11). Take out and let it cool a bit before adding glaze.

Add the glaze. In a shallow bowl, whisk powdered sugar with heavy cream until smooth. Use a fork to drizzle each pastry with glaze (12).

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Storing and Reheating Recommendation

Lemon cheesecake hand pies are best to eat within a day of baking them. If you need to store them longer, keep them in an airtight container in the refrigerator for up to 3 days.

If you wish to reheat these pastries, it’s best to do so in the air fryer. Reheat them at 350°F for just about 2 minutes. You can also reheat them in the oven, at 350°F for about 5 minutes (make sure to preheat the oven first).

Make Ahead Instructions

You can make the cream cheese filling ahead of time. You can also make the whole pastry ahead of time if you’d prefer. If you just want to make the cream cheese filling ahead, simply make it and store in an airtight container in the refrigerator. Let the cream cheese mixture soften on the counter for about 30 minutes before making the pastries.

To make the whole pastry ahead of time, assemble just like it’s stated in the recipe – just don’t add the egg wash! You can place the pies right onto the baking sheet you plan to use and cover it airtight in a few layers of plastic wrap. Refrigerate them overnight (but no more than 12 hours). When you’re ready to bake, take them out of the refrigerator and remove the plastic wrap. Let them sit on the counter and warm up for about 30 minutes. Then pierce the pastries, brush with egg wash, and bake.

You can also freeze unbaked puff pastries! Assemble them as stated in the recipe, pierce them on top but do not add the egg wash. Place them on parchment paper, on a baking sheet and freeze for 2 hours. Set a timer! Once frozen, you can stack them by two with a parchment paper square in between and place them into a large zip-top freezer bag. Get all the air out, label, and freeze for up to 2 months.

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Recipe FAQs

Can I make these hand pies smaller?

Of course, you can divide each sheet of puff pastry into 9 squares instead of 6. Just make sure to keep them even. Follow the same recipe instructions and just spread less cream cheese and lemon curd filling in each one.

Can I use homemade lemon curd?

Absolutely! Just make sure that lemon curd is not too thin or it will be hard to spread.

Can I freeze these cooked puff pastry pies?

While some say that yes it’s possible, I don’t recommend it because it affects the texture. Freezing will affect the quality, texture, and crispness.

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More Lemon Dessert Recipes To Try

  • Lemon Coconut Banana Cake
  • Lemon Oreo Cookie Truffles
  • Blueberry Lemon Galette
  • Lemon Oreo Cheesecake
  • Lemon Muffins

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Lemon Cheesecake Hand Pie Pastries

These easy little lemon cheesecake hand pies are made with puff pastry, filled with a cheesecake mixture and lemon curd, and topped with a sweet glaze.

4.87 from 15 votes

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 38 minutes minutes

Servings: 6

Calories: 684kcal

Author: Lyuba Brooke

Ingredients

  • 17.3 oz (2) sheets of puff pastry
  • 4 oz cream cheese softened
  • 1 Tbsp heavy whipping cream
  • 2 Tbsp white granulated sugar
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 3-4 oz lemon curd
  • Little bit of water in a small bowl to seal pastry
  • 1 egg for brushing pastry

Icing Drizzle:

  • 2 Tbsp heavy whipping cream warmed
  • 1/2 cup powdered sugar

Instructions

  • Combine cream cheese, sugar, lemon zest, vanilla extract, and heavy whipping cream. Beat the mixture until smooth and fluffed.

  • Set up a small bowl of water and whisk an egg in another small bowl. Set aside.

  • Preheat the oven to 400℉ and line a large cookie baking sheet with parchment paper.

  • Unfold thawed pastry sheets. Cut each pastry on along the fold line and then across, right in the middle. You will create 6 equal rectangles out of each pastry sheet (12 total).

  • In the middle of 6 rectangles, spread about 1.5-2 tbsp. of cream cheese mixture, leaving about 1/4 inch around the edges to seal the pastry.

  • Spread about a 1-1.5 tbsp. of lemon curd over the cream cheese mixture.

  • Dip your fingertips in water and run them along all of the pastry edges. (All 12.)

  • Cover the pastry rectangle that has the filling with a pastry rectangle that does not. Gently press on the edges with your finger tips to help seal them.

  • Brush each pastry with the egg all over the top.

  • Use the fork to poke the middle of the top pastry 2-3 times.

  • Bake for 18-20 minutes, until golden brown. Take out and let it cool a bit before adding glaze.

  • For the glaze: In a shallow bowl, whisk powdered sugar with heavy whipping cream until smooth. Use a fork to drizzle each pastry with glaze.

Video

Notes

  • Remember to let the puff pastrythawfirst! The very best way to thaw puff pastry is inbetweentwodamp sheets of paper towels. Otherwise, it’ll dry out.Don’ttry to unfold the puff pastry sheets while they are frozen! Make sure to wait until they are thawed to unfold. On the counter, they should thaw within30-40 minutes.
  • Storing:Lemon cheesecake hand pies arebest to eat within a dayof baking them. If you need to store them longer, keep them in an airtight container in the refrigerator for up to 3 days.
  • Reheating: If you wish to reheat these pastries, it’s best to do so in the air fryer. Reheat them at350°Ffor just about2 minutes. You can also reheat them in theoven, at350°Ffor about5 minutes(make sure to preheat the oven first).

Nutrition

Calories: 684kcal | Carbohydrates: 64g | Protein: 9g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 58mg | Sodium: 347mg | Potassium: 99mg | Fiber: 1g | Sugar: 27g | Vitamin A: 450IU | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 2mg

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Originally published on Will Cook For Smiles in February 2017.

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ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

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Lemon Cheesecake Hand Pies (2024)
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