Air Fryer Blueberry Cheesecake Hand Pies

5 from 4 votes

These Blueberry Cheesecake Hand Pies are an easy-to-make, portable dessert - mini pockets of silky cheesecake and sweet blueberry pie filling!

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Keyword: easy dessert recipe

Servings: servings

Calories: 791kcal

14 oz package refrigerated pie crusts we use Pillsbury brand, the box contains 2 crusts
21 oz can blueberry pie filling
1 large egg
1 tsp milk or water

Set out pie crusts to warm up a bit about 15-20 minutes beforehand. Get out air fryer.

To a mixing bowl, add softened cream cheese, granulated sugar, and one large egg. Mix with a hand mixer on medium speed until well blended. Set aside.

On a lightly floured countertop or board, unroll both of the pie crusts, but don't use a rolling pin to roll them any thinner.
Using a 4" biscuit or cookie cutter, cut as many circular crusts as you can from both pie crusts. You'll need 12 pie crust circles (generally 6 from each crust). Gather extra scraps and re-roll if needed.
To the center of 6 of the circles, add a dollop (I just use a small spoon, but it's probably about a tablespoon) of the cheesecake filling, then top with a dollop the same size of the blueberry pie filling.
You'll have pie filling and cheesecake filling leftover, but since the recipe calls for 1 egg, it can be difficult to split that in half, and the vast majority of pie filling comes in 21 oz cans. They'll both keep for a little while, or you can make multiple batches of hand pies!
Beat together the egg and 1 tsp milk (I just use a fork for this). Set aside. To the other 6 circles, cut 2 or 3 small slits in the center.
Brush the edges of the circles with filling with the egg/milk wash, then top with a circle with the slits. Gently press down to adhere the two circles together around the edges. Gently turn up the scalloped edges for a more secure and finished look.

Preheat air fryer to 350°F, then add 4 hand pies (or as many as you can comfortably fit - remember they need some room around each one), and air fry for about 10 minutes. Hand pies are done when they are golden brown.

While hand pies are in the air fryer, combine the powdered sugar, whole milk and corn syrup and whisk until smooth.
After hand pies are out of the air fryer, add them to a cooling rack with a paper towel or piece of wax paper underneath (to catch the glaze that drips off). Brush liberally with the glaze while pies are still warm to the touch.
The glaze on the hand pies should set and be dry in about 15 minutes, at which point you can eat them without the glaze coming off on your hand, or stack them in containers.

For an extra crispy/flaky hand pie, brush the tops of the unbaked (but assembled) pies with the leftover egg wash, then cook as directed.
This recipe makes 6 hand pies, for a total of 6 servings (one hand pie per serving), but can easily be doubled or tripled if necessary.

Preheat oven to 425°F and line a baking sheet with parchment paper or foil.
Assemble hand pies as directed.
Add to prepared baking sheet, leaving at least 1" between them, and bake for about 11-12 minutes, or until golden brown.
Remove baking sheet from the oven and let them cool on a wire rack.
While pies are cooling, make glaze as directed, then brush onto hand pies.