Sopapilla Cheesecake Hand Pies

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These Sopapilla Cheesecake Hand Pies are perfect for your Cinco de Mayo party! They are a baked version of the popular treat – using pie crust!

Sopapilla Cheesecake | Crazy for Crust

 My 22nd birthday was way better than my 21st. Before you all go assuming I had too much fun on my 21st birthday, if you know what I mean, I can assure you, that wasn’t why.

My 21st birthday was spent with friends…and my then 20-year-old boyfriend. He wasn’t yet 21 on my birthday and he pouted the entire night because I had wine with dinner. He then took me on a walk after dinner and told me that I shouldn’t have been drinking on my 21st birthday…because he couldn’t drink with me.

Yeah, I look back and wonder why the hell did I stay with him for three years? too.

No, my 22nd birthday was way better. For one thing, my now-husband was my fiancé, and I got to drink all the margs I wanted since he was well over the 21 year mark.

There is this restaurant where I grew up, a fabulous Mexican place called Celia’s. I’ve been going there as long as I can remember and I’m drooling now knowing I can’t eat there until I visit my parents again.

For my 22nd birthday, a big group of us ate at Celia’s. For dessert, they give you a sombrero hat to wear, and bring you sopapillas and ice cream.

Sopapilla Cheesecake | Crazy for Crust

Drooling over Sopapilla Cheesecake

Seriously, I drool thinking about those sopapillas. Tortiallas deep fried with cinnamon sugar. Is there anything better?

It was about time I made my own version – Sopapilla Cheesecake.

And, in true Dorothy Crazy fashion, I pie’d them up for you.

Sopapilla Cheesecake | Crazy for Crust

These Sopapilla Cheesecake Hand Pies are made with pie crust. I used a refrigerated kind, because it’s easy and it’s good. I like easy sometimes. But feel free to use my favorite pie crust if you prefer.

I sandwiched the crust with a cream cheese, sugar, and vanilla mixture. That becomes a cheesecakey wonderfulness when it’s baked. But I didn’t stop there – these are Sopapillas after all!

When they come out of the oven, you drench them in melted butter and dip them in cinnamon sugar while they’re still warm. The cinnamon sugar sticks and melts to the pies a little and ohmygod they really do taste like Sopapillas with ice cream…but they’re cheesecake.

These Sopapilla Cheesecake are perfect for your Cinco de Mayo Party. Or, a random Friday night. Preferably with a margarita.

Sopapilla Cheesecake | Crazy for Crust

But make sure your boyfriend is 21. Or he might get jealous.

Sopapilla Cheesecake Hand Pies | Crazy for Crust
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Sopapilla Cheesecake Hand Pies

Cheesecake inside of a baked hand pie then dipped in cinnamon sugar. Like a sopapilla in pie form!
Calories 124 kcal
Author Dorothy Kern


  • 4 ounces cream cheese softened (low-fat is okay)
  • 3/4 cup sugar divided
  • 1/2 teaspoon vanilla
  • 2 refrigerated pie crusts
  • 1 teaspoon cinnamon
  • 2 tablespoons butter
  • 2 ” round cookie cutter


  1. Line two cookie sheets with parchment paper. Preheat oven to 350 degrees.
  2. Beat cream cheese with a hand mixer until no lumps remain. Mix in 1/4 cup sugar and vanilla.
  3. Unroll pie crusts, one at a time. Cut 2” circles of crust, re-rolling as needed.
  4. Place half the circles on the prepared cookie sheets. Spoon a little bit of the cheesecake mixture into the center. (I found it easiest to transfer the cheesecake mixture to a ziploc bag with the tip cut off, and pipe it on.) Place the remaining pie crust rounds on top of the filled ones. Use the tines of a fork to press and seal each pie.
  5. Bake for 12-14 minutes, until they begin to turn golden. Let cool for just a minute, until you can touch without burning your fingers, but they should still be hot.
  6. Meanwhile, melt butter in a microwave safe dish. In a separate bowl, stir together remaining 1/2 cup sugar and 1 teaspoon cinnamon.
  7. Take each still warm pie and brush with butter, then place in the cinnamon sugar and turn over a few times to thoroughly coat. Place on another cookie sheet lined with wax paper to cool.
Nutrition Facts
Sopapilla Cheesecake Hand Pies
Amount Per Serving (1 Sopapilla)
Calories 124 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 118mg 5%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 7g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

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Banana Chimi by Crumbs and Chaos

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  2. I had a horrible 21st too. My then bf was so broke I had to buy all my own drinks! Haha my 22nd was much better. These hand pies look so amazing. I love hand pies in general, and I just had my first sopapilla not too long ago when I was in TX, and I LOVED it. It would have been amazing stuffed with cheesecake. Great idea!

  3. I just made them and they are amazing! I ate a few and will take the rest to work tomorrow. Thank you for the recipe 🙂

  4. Did you say “Drench in Butter”? I’m sold! Gimmie 5! Thanks for linking up at Pint Sized Baker’s Two Cup Tuesday Party! I’ve pinned this! I hope to see you again on Monday Night!

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  6. My brothers will flip for this! (okay, I will too) Genius and so simple!

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  9. Do these have to be refrigerated overnight or just left out?? They look soooo good!!

    • I left them out! But…they only lasted one night! 🙂 If you’re worried, feel free to refrigerate them. I don’t think it would affect the taste, just let come to room temp before serving! Thank you!

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  14. Just made these for Spanish class and they are so yummy!

  15. These would be great for dessert at our clubs Cinco de Mayo party. We’ll need approximately 304, at least 13 batches. Do you think making two days in advance and freezing them would work? And would that be freezing without the butter/brown sugar and added after defrosting? I can’t wait to make a sample for club members. Thank you.

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