Cherry Cream Cheese Hand Pies with Canned Biscuits

These Cherry Cream Cheese Hand Pies made with canned biscuits are one of my favorite quick-fix desserts. They’re golden, flaky, and filled with sweet cream cheese and fruity cherry pie filling—all wrapped up in a warm, handheld treat. Using canned biscuits makes the whole process super easy, and the results are every bit as delicious as something made from scratch.

Why You’ll Love This Recipe

I love how fast and foolproof these hand pies are. The biscuits bake up fluffy and golden, while the creamy filling and sweet cherries create a rich, indulgent center. They’re perfect for satisfying a dessert craving without making a full pie, and I can customize the fillings any way I like. Whether I make them for a family treat or a party snack, they always disappear fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can of Grands-style refrigerated biscuits

• 1 (8 oz) block cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 can cherry pie filling

• Non-stick spray or melted butter (for brushing)

directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with non-stick spray.

2. I mix the softened cream cheese with powdered sugar and vanilla until smooth and creamy.

3. I separate the biscuits and roll each one out on a floured surface until flat—about 5 to 6 inches wide.

4. I place a spoonful of the cream cheese mixture and a small scoop of cherry pie filling in the center of each biscuit.

5. I fold the biscuit over into a half-moon shape and crimp the edges with a fork to seal.

6. I place the filled hand pies on the baking sheet and lightly spray or brush the tops with oil or melted butter.

7. I bake for 15–18 minutes, or until golden brown and puffed.

8. I let them cool slightly before serving. Optional: I dust with powdered sugar or drizzle with a simple icing.

Servings and timing

This recipe makes 8 hand pies (1 per biscuit).

Prep time: 15 minutes
Bake time: 18 minutes
Total time: 33 minutes

Variations

Sometimes I use apple or blueberry pie filling instead of cherry, or I swap the cream cheese mixture for Nutella or peanut butter. For a fun twist, I’ve added chocolate chips or a sprinkle of cinnamon sugar inside. If I want a glaze, I mix powdered sugar with a bit of milk and drizzle it over the warm pies.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4. To reheat, I pop them in a 300°F (150°C) oven for about 5–7 minutes, or warm them in the microwave for 15–20 seconds.

FAQs

Can I use low-fat cream cheese?

Yes, I’ve used light cream cheese and it still tastes great—just slightly less rich.

What’s the best way to seal the edges?

I press them firmly with a fork and sometimes dampen the edge with a bit of water for extra hold.

Can I air fry these?

Definitely. I air fry at 350°F (175°C) for about 10–12 minutes, flipping halfway through.

Do I need to chill the filling first?

No, the cream cheese filling goes in as-is. It softens as it bakes and creates a creamy center.

Can I make these ahead of time?

Yes, I assemble them and refrigerate uncooked for a few hours. Then I bake when ready to serve.

Conclusion

These Cherry Cream Cheese Hand Pies are my kind of quick dessert—easy to make, totally delicious, and full of nostalgic flavor. With a buttery crust, sweet-tart cherries, and rich cream cheese, they’re the perfect little treat for any occasion. And the best part? They start with canned biscuits, so I can have them ready in no time.