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
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
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.
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).
Poke holes. Use the fork to poke the middle of the top pastry a couple of times (9).
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).
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.
Recipe FAQs
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.
Absolutely! Just make sure that lemon curd is not too thin or it will be hard to spread.
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.
More Lemon Dessert Recipes To Try
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Lemon Cheesecake Hand Pie Pastries
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 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.
- Storing: 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.
- Reheating: 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).
Nutrition
Originally published on Will Cook For Smiles in February 2017.
Karen Anderson says
Does the lemon zest go into the cream cheese or the lemon curd? It’s in the ingredients but not in the instructions.
Thanks !
LyubaB says
Sorry about that! It goes into the cream cheese mixture. I hope you like the recipe!
LINDA says
DO YOU HAVE A RECEIPE FOR LEMON CURD? I FOUND ONE RECEIPE AND IT WAS SO TART!!!!
LyubaB says
Hi Linda,
I don’t but it is on my to do list!
Ximena Scott says
Have you posted your lemon curd recipe yet!! These pastries look divine!!
Susan says
WOW! Made these using homemade lemon curd, and they were amazing. The cream cheese mixture is just sweet enough to offset the tangy sweet richness of the lemon curd. They were gorgeous and delicious eaten warm or chilled.
LyubaB says
Thanks, Susan! So glad you liked it!!
Kris Wagner says
These look so good, but my husband does not like lemon. Can you use some other fruit flavor? Like a cherry or strawberry preserve?
lyuba says
Hi Kris!
Of course you can use another flavor. You can always thicken the preserve with some corn starch if you feel like it’s too runny. Mix come filling with like 1/2 Tbsp of corn starch and heat through while stirring. That should thicken it id needed 🙂
Leslie says
I don’t see the oven temp – should it be preheated?
Wendy says
Do these need to be refrigerated? I have some in the oven but they won’t be eaten until tomorrow. Thanks
Lyuba says
I’m so sorry for the late response, Wendy, but yes, they can and should be refrigerated!
Danielle says
These look delicious! I like to make fresh lemon curd and always end up with much extra. Now I’ve got a great way to use it. And puff pastry with cream cheese filling – YUM. I can’t wait to make these.
Lyuba says
Thank you, Danielle! Let me know how it turns out!
Marisa Franca @ All Our Way says
MMMMMMM! Wish I had one with breakfast this morning! Your pies look heavenly. 🙂 And I gotcha with the pollen. Here is Venice we have one more thing — red tide. So our sinuses are giving us fits and we start coughing on the bad red tide days. It’s been here since fall. Hopefully, it will leave soon. What are you going to grill, one of your fantastic looking burgers? Have a happy Sunday.
Lyuba says
Thank you, Marisa! The pollen is crazy this time of year.
Roobert Carlton says
they all look delicious will try them soon.
Lyuba says
Thank you, Roobert 🙂