Golden, flaky hand pies filled with creamy cheesecake and juicy blueberries, cooked to perfection in the air fryer for an easy, mess-free dessert.

1 package refrigerated pie crusts (2 crusts total)

4 oz cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

1/2 cup blueberry pie filling

1 egg, beaten (for egg wash)

Coarse sugar, for topping (optional)

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Preheat air fryer to 350°F (175°C) for about 5 minutes.
In a medium bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Roll out pie crusts and use a 3-4 inch round cutter to cut out circles.
Place 1 teaspoon of cheesecake mixture and 1 teaspoon of blueberry pie filling on half of the circles.
Top each with another crust circle and press edges with a fork to seal.
Brush tops with beaten egg and sprinkle with coarse sugar if desired.
Place pies in air fryer basket in a single layer and air fry for 7-9 minutes until golden brown.
Remove from air fryer and let cool slightly before serving.

Swap blueberry filling for other fruit fillings like cherry, strawberry, or apple.

Add lemon zest to the cheesecake mixture for a citrus twist.

Drizzle cooled pies with powdered sugar glaze for extra indulgence.

Store leftovers in the fridge for up to 3 days and reheat in air fryer for best texture.

Seal edges tightly to prevent filling leakage.