Deep Fried Strawberry Cheesecake Pies:

Deep Fried Strawberry Cheesecake Pies: A Decadent Fusion of Flavors

If you’re a fan of rich desserts that combine the creamy indulgence of cheesecake with the fun and crunch of deep frying, then Deep Fried Strawberry Cheesecake Pies are about to become your new obsession. These mini handheld treats offer the perfect balance of sweet, tangy, and crispy textures in every bite. Imagine a flaky pie crust enveloping a luscious cream cheese filling, swirled with vibrant strawberry jam, then dipped in a golden batter and deep-fried to perfection. Finished with a dusting of powdered sugar or a drizzle of glaze, these pies are not just dessert—they’re an experience.

The History Behind the Creation

The concept of deep-fried desserts has roots in various culinary traditions around the world. From funnel cakes at American fairs to churros in Spain and jalebis in India, frying sweet dough has long been a beloved method of creating crowd-pleasing treats. The idea of deep frying cheesecake, however, gained popularity in the early 2000s when restaurants began experimenting with innovative ways to serve classic desserts.

One of the most famous iterations is the deep-fried Oreo, which sparked a wave of creativity in state fairs and food trucks across the United States. Inspired by this trend, chefs started exploring other desserts that could be transformed through deep frying. Enter the Deep Fried Strawberry Cheesecake Pie—a hybrid creation that combines the structure of a mini hand pie with the creamy richness of cheesecake and the bold technique of deep frying.

This dessert quickly became a hit at carnivals, food festivals, and gourmet dessert bars due to its portability, visual appeal, and irresistible flavor profile. By taking traditional elements—like graham cracker crusts, Philadelphia-style cheesecake filling, and fresh fruit swirls—and reimagining them in a fried format, this treat bridges the gap between home-baked comfort and fairground extravagance.

Ingredients Breakdown: What Goes Into This Sweet Sensation

To create Deep Fried Strawberry Cheesecake Pies, you need a harmonious blend of ingredients that contribute to texture, flavor, and structural integrity. Here’s a detailed breakdown:

Pie Crust (Pre-Made or Homemade): Typically, store-bought round pie crusts are used for convenience, but homemade versions made from flour, butter, and a pinch of salt can elevate the taste. The crust forms the outer shell that holds the cheesecake filling before frying.
Cream Cheese: Full-fat brick-style cream cheese is essential for a rich, smooth filling. It should be softened to room temperature before mixing to ensure a lump-free consistency.
Granulated Sugar: Adds sweetness and helps stabilize the cheesecake mixture. Some recipes also use powdered sugar for a smoother texture.
Egg Yolk: Acts as a binder and adds richness to the filling, helping it set slightly during frying without leaking out.
Vanilla Extract: Enhances the overall flavor profile with warm, aromatic notes.
Strawberry Jam or Compote: High-quality seedless strawberry jam is ideal for swirling into the cheesecake filling. Alternatively, you can make a quick compote by simmering fresh strawberries with sugar and lemon juice.
All-Purpose Flour: Used in the batter coating to help the crust adhere and crisp up during frying.
Milk or Buttermilk: Combined with flour and seasonings to create a smooth dipping batter that fries into a golden, crunchy exterior.
Eggs: Whisked and used as a wash before applying the dry coating or as part of the wet batter layer.
Breadcrumbs or Crushed Graham Crackers: Optional coatings that add extra crunch and reinforce the cheesecake theme.
Vegetable Oil, Canola Oil, or Peanut Oil: Neutral oils with high smoke points are best for deep frying, ensuring even cooking without overpowering flavors.
Optional Toppings: Powdered sugar, melted chocolate, whipped cream, fresh strawberries, or a balsamic reduction drizzle for garnish.

Step-by-Step Recipe: How to Make Deep Fried Strawberry Cheesecake Pies at Home

While this may sound like a complex dessert, making Deep Fried Strawberry Cheesecake Pies at home is entirely achievable with careful preparation and attention to detail. Follow these steps to create restaurant-quality results in your kitchen:

Prepare the Cheesecake Filling: In a medium bowl, beat 8 oz of softened cream cheese until smooth. Add 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1 egg yolk. Mix on medium speed until fully combined and creamy. Set aside.
Roll Out the Pie Crust: Unroll one sheet of pre-made pie crust (or roll out homemade dough) on a lightly floured surface. Use a circular cookie cutter or drinking glass (about 3–4 inches in diameter) to cut out rounds. You’ll need two per pie—one for the base and one for the top.
Assemble the Mini Pies: Place a spoonful (about 1 tbsp) of cheesecake filling in the center of each bottom crust round. Top with 1/2 tsp of strawberry jam. Carefully place another crust round on top. Seal the edges using a fork or by crimping with your fingers. Pierce the top lightly with a knife to allow steam to escape.
Chill the Pies: Transfer assembled pies to a baking sheet lined with parchment paper and freeze for at least 30 minutes (up to 2 hours). Chilling prevents the filling from leaking during frying and helps maintain shape.
Set Up Your Breading Station: Prepare three bowls:
- Bowl 1: All-purpose flour (seasoned with a pinch of salt and cinnamon if desired)
- Bowl 2: Whisked eggs mixed with 1 tbsp milk
- Bowl 3: Either more flour, breadcrumbs, or crushed graham crackers
Bread the Pies: Remove pies from the freezer. Dredge each one first in flour, shaking off excess. Then dip into the egg wash, allowing any excess to drip off. Finally, coat thoroughly in breadcrumbs or crushed graham crackers. Return to the freezer for another 10–15 minutes to set the coating.
Heat the Oil: In a heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge the pies completely. Monitor the temperature with a candy or deep-fry thermometer.
Fry the Pies: Working in batches to avoid overcrowding, carefully lower 2–3 pies into the hot oil using a slotted spoon or spider strainer. Fry for 2–3 minutes per side, or until golden brown and crispy. The internal filling should feel warm but not runny.
Drain and Cool: Remove the pies and place them on a wire rack set over a paper towel-lined tray to drain excess oil. Allow them to cool slightly before serving—this helps the filling settle.
Serve Warm: Dust with powdered sugar, drizzle with melted chocolate or additional warmed strawberry jam, and serve immediately while still warm and crispy.

Tips for Perfect Deep Fried Strawberry Cheesecake Pies

Freeze Before Frying: Never skip the chilling step. Cold pies hold their shape better and reduce the risk of leakage.
Control Oil Temperature: If the oil is too hot, the outside will burn before the inside heats through. If too cool, the pies will absorb excess oil and become greasy. Maintain a steady 350°F.
Don’t Overfill: Too much filling can cause bursting. Stick to 1 tablespoon of cheesecake mix and 1/2 teaspoon of jam per pie.
Use Seedless Jam: Seeds can create friction points that weaken the seal between crust layers. Opt for smooth preserves.
Avoid Moist Fillings: Wet strawberry compotes can make the crust soggy. Thicken your fruit mixture with a bit of cornstarch if needed.
Double Coating for Extra Crunch: For a thicker, crunchier shell, repeat the egg wash and breadcrumb step after the initial coating.
Serve Immediately: These pies are best enjoyed fresh out of the fryer when the crust is crisp and the filling is molten.
Safety First: Always fry in a well-ventilated area, keep a fire extinguisher nearby, and never leave hot oil unattended.

Variations and Customizations

One of the joys of Deep Fried Strawberry Cheesecake Pies is how easily they can be customized. Try these creative twists to suit different tastes and occasions:

Flavor Swirls: Swap strawberry jam for blueberry, raspberry, cherry, or caramel sauce. You can even use Nutella or dulce de leche for a decadent twist.
Crust Variations: Use chocolate graham crackers for the crust and coating to create a chocolate-cheesecake fusion. Or try puff pastry for a lighter, flakier texture.
Mini Muffin Tin Method: Press pie dough into greased mini muffin tins, fill with cheesecake mixture and jam, bake until set, then chill and bread for frying. This creates ultra-cute bite-sized versions.
Gluten-Free Option: Use gluten-free pie crusts and substitute regular flour and breadcrumbs with almond meal or gluten-free panko.
Vegan Adaptation: Replace cream cheese with vegan cream cheese, use flax eggs, and choose plant-based butter and milk alternatives. Coconut oil-based crusts work well here.
Savory-Sweet Version: Add a sprinkle of sea salt on top after frying, or infuse the batter with a hint of cinnamon or nutmeg for warmth.
Alcohol-Infused Fillings: Stir a tablespoon of Grand Marnier, Baileys, or Chambord into the cheesecake mixture for an adult-friendly version.
Dessert Nachos: Break the cooled pies into chunks and serve like nachos—with multiple toppings such as whipped cream, sprinkles, and sauces.

Health Considerations and Nutritional Value

While undeniably delicious, Deep Fried Strawberry Cheesecake Pies are a calorie-dense, indulgent treat best enjoyed in moderation. Here’s a general nutritional estimate per pie (assuming 6 pies per batch):

Calories: ~350–450 kcal
Fat: 20–28g (including saturated fat from cream cheese and frying oil)
Carbohydrates: 35–45g (from crust, sugar, and coating)
Protein: 5–7g (primarily from egg and dairy)
Sugar: 18–25g
Sodium: 200–300mg

Health Notes:

High in Saturated Fat: Due to cream cheese, butter in crust, and deep frying, these pies are high in saturated fats. Consider baking instead of frying for a lighter option (though less crispy).
Portion Control: Serve as mini desserts or party bites to limit intake.
Dairy Sensitivity: Lactose-intolerant individuals may need substitutes like lactose-free cream cheese or plant-based alternatives.
Trans Fat Risk: Avoid using partially hydrogenated oils. Stick to heart-healthy oils like avocado or peanut oil when possible.
Balanced Pairing: Serve with fresh fruit or a green salad to offset richness and add fiber.

For those managing diabetes or watching sugar intake, consider using low-sugar jam and reducing added sugar in the filling. However, keep in mind that altering key ingredients may affect texture and stability during frying.

Full Ingredient List

Makes 6–8 mini deep-fried pies

1 package (9-inch) ready-made pie crust (or homemade equivalent)
8 oz full-fat cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 tsp pure vanilla extract
1/4 cup seedless strawberry jam (plus extra for serving)
1/2 cup all-purpose flour (for dredging)
2 large eggs, beaten
2 tbsp milk
1 cup breadcrumbs, panko, or crushed graham crackers
Vegetable, canola, or peanut oil (for deep frying)
Confectioners’ sugar (for dusting)
Optional: melted chocolate, whipped cream, fresh berries

Detailed Directions

In a mixing bowl, beat softened cream cheese until creamy. Add sugar, egg yolk, and vanilla. Beat until smooth and uniform. Gently fold in 1/4 cup strawberry jam, leaving some streaks for marbling effect.
On a floured surface, roll out the pie crust and cut into 6–8 equal circles (3.5 inches in diameter). Repeat with a second layer if needed.
Place a heaping teaspoon of filling onto half of the circles. Top with 1/2 tsp strawberry jam. Cover with remaining circles. Seal edges with a fork and prick tops with a toothpick.
Place filled pies on a parchment-lined tray and freeze for 30 minutes. This step is crucial for structural integrity.
Set up a breading station: flour in bowl 1, beaten eggs + milk in bowl 2, breadcrumbs in bowl 3.
Remove pies from freezer. Dredge each pie in flour, dip in egg wash, then coat in breadcrumbs. Press gently to adhere. Freeze again for 10–15 minutes.
Heat oil in a deep pot to 350°F. Test with a small piece of bread—it should sizzle and rise to the surface.
Fry pies 2–3 at a time for 2–3 minutes per side, turning once, until golden brown. Do not overcrowd the pot.
Remove with a slotted spoon and drain on a wire rack. Let sit for 2–3 minutes before serving.
Dust with powdered sugar, drizzle with warm jam or chocolate, and serve immediately.

Frequently Asked Questions (FAQ)

Can I bake these instead of frying?
Yes! For a healthier version, brush the breaded pies with melted butter or oil and bake at 375°F for 18–22 minutes, flipping halfway through. They won’t be as crispy but will still be delicious.

How do I prevent the pies from leaking?
Ensure a tight seal when crimping, avoid overfilling, and always freeze before frying. Double-layer sealing with egg wash between crusts can also help.

Can I make them ahead of time?
Yes! Assemble and bread the pies, then freeze them unbaked on a tray. Once solid, transfer to a freezer bag. Fry directly from frozen—add 30 seconds to frying time.

What oil is best for frying?
Peanut, canola, or vegetable oil are ideal due to their high smoke points and neutral flavors.

Are they safe for kids?
Yes, though they are rich. Just ensure they’re cooled slightly before serving to avoid burns from hot filling.

Can I use canned pie filling?
Not recommended. Canned fillings are too watery and can cause sogginess or bursting. Stick to thick jam or homemade compote.

Why did my pies turn out greasy?
Oil temperature was likely too low. Reheat oil to 350°F between batches and avoid overcrowding.

Can I air fry them?
Air frying is possible but not ideal. Lightly spray breaded pies with oil and cook at 370°F for 8–10 minutes, flipping once. Texture will be less crispy than deep frying.

Summary

Deep Fried Strawberry Cheesecake Pies are a show-stopping dessert that merges the creamy richness of cheesecake with the thrilling crunch of deep frying, all wrapped in a portable, handheld format. Perfect for parties, holidays, or indulgent weeknight treats, they bring joy with every golden, jam-swirled bite.