Deep Fried Strawberry Cheesecake Pies: A Crispy, Creamy, Irresistible Dessert You’ll Want Again and Again

The History

The concept of deep-fried desserts has long been a beloved tradition in American cuisine, with state fairs serving as the epicenter for culinary innovation on a stick—or in a fryer. From fried Oreos to deep-fried Twinkies, the trend celebrates indulgence in its most decadent form. The Deep Fried Strawberry Cheesecake Pie is a modern twist on this legacy, blending two universally loved treats: creamy cheesecake and juicy strawberries, all wrapped in a golden, crispy shell.

This dessert likely originated from creative home bakers and competitive fair cooks who sought to reinvent classic recipes into portable, shareable bites. By combining the rich texture of cheesecake filling with the flaky crust of a pie and then submerging it in hot oil, they achieved something magical—a contrast of textures that’s both nostalgic and thrillingly new. Today, these mini pies are not just fairground novelties but stars at dinner parties, holiday gatherings, and food blogs worldwide.

Rooted in Southern comfort food traditions and elevated by contemporary dessert artistry, deep fried strawberry cheesecake pies represent the perfect marriage of homestyle baking and bold culinary experimentation. They honor the essence of traditional cheesecake while embracing the playful spirit of American fry culture, making them an instant crowd-pleaser wherever they appear.

Ingredients Breakdown

To craft these luscious treats, every ingredient plays a crucial role in achieving the ideal balance of flavor, texture, and stability—especially important when dealing with deep frying.

Cream Cheese (8 oz): Full-fat cream cheese ensures a rich, smooth filling that holds its shape during frying. Low-fat versions may become too soft or leak out.
Granulated Sugar (1/4 cup): Adds sweetness and helps stabilize the cheesecake mixture, contributing to a firm set when chilled.
Vanilla Extract (1 tsp): Enhances the overall flavor profile with warm, aromatic notes that complement both the cheese and fruit components.
Egg Yolk (1 large): Acts as a binder, adding richness and helping the filling maintain integrity during frying without becoming runny.
Strawberry Jam (1/3 cup): Preferably seedless, this provides a vibrant burst of fruity flavor in the center. You can also use homemade macerated strawberries for a fresher taste.
Pre-Made Pie Crusts or Pie Crust Dough: For ease and consistency, refrigerated pie crusts work well. Alternatively, homemade dough offers superior flakiness and control over ingredients.
All-Purpose Flour (for dusting): Helps seal edges and prevents sticking during assembly.
Egg Wash (1 egg beaten with 1 tbsp water): Creates a tight seal between crust layers and promotes even browning during frying.
Breadcrumbs or Crushed Graham Crackers (optional): Used for coating before frying to add extra crunch and prevent sogginess.
Vegetable Oil, Canola Oil, or Peanut Oil (for deep frying): High smoke point oils ensure safe, consistent frying without imparting off-flavors.
Powdered Sugar (for dusting): Adds a sweet finish and visual appeal once the pies are cooked.
Fresh Sliced Strawberries (for garnish): Offers a fresh counterpoint to the richness and enhances presentation.
Whipped Cream or Vanilla Ice Cream (serving suggestion): Complements the warm-cold contrast and rounds out the dessert experience.

Step-by-Step Recipe

Prepare the Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add granulated sugar and mix until fully incorporated. Mix in the vanilla extract, followed by the egg yolk, beating until the mixture is homogeneous and slightly fluffy. Set aside.
Chill the Filling: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling firms up the mixture, which is essential to prevent leakage during frying.
Roll Out the Dough: On a lightly floured surface, roll out your pie crust(s) to about 1/8-inch thickness. Use a round cutter (about 4–5 inches in diameter) to cut out circles. Re-roll scraps as needed to maximize yield.
Assemble the Pies: Place a heaping tablespoon of the chilled cheesecake filling in the center of each dough circle. Then, place about 1 teaspoon of strawberry jam directly on top of the filling. Be careful not to overfill, as this increases the risk of bursting during frying.
Seal the Pies: Brush the edges of each dough circle with egg wash. Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal completely. Ensure there are no gaps where filling could escape.
Double Coat (Optional for Extra Crunch): For a crispier exterior, dip each sealed pie into beaten egg wash, then coat lightly in breadcrumbs or crushed graham crackers. This step enhances texture and protects the crust during frying.
Chill Again: Place assembled pies on a parchment-lined tray and freeze for 20–30 minutes. Freezing helps maintain structure and reduces oil absorption during frying.
Heat the Oil: In a heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use enough oil to fully submerge the pies. Monitor temperature with a candy thermometer for best results.
Fry the Pies: Carefully lower 2–3 frozen pies into the hot oil using a slotted spoon or spider strainer. Do not overcrowd the pot. Fry for 2–3 minutes per side, or until golden brown and crisp. The internal filling should be warm but not molten.
Drain and Cool: Remove pies from oil and place on a wire rack set over paper towels to drain excess oil. Let cool for 5–7 minutes before serving—this allows the filling to settle and prevents burns from hot filling.
Serve Warm: Dust with powdered sugar, garnish with fresh strawberries, and serve immediately with whipped cream or a scoop of vanilla ice cream for maximum indulgence.

Tips

Don’t Skip the Chill: Both the filling and assembled pies must be thoroughly chilled (or partially frozen) before frying. This prevents leakage and maintains structural integrity.
Perfect Oil Temperature: Maintain oil between 345°F and 355°F. Too cool, and the pies will absorb oil and become greasy; too hot, and the outside will burn before the inside warms.
Use a Thermometer: A deep-fry or candy thermometer is essential for consistent results and safety.
Seal Tightly: Double-check each pie’s edge. Even a small gap can cause explosive leakage in hot oil.
Fry in Batches: Adding too many pies at once lowers oil temperature and leads to uneven cooking. Patience yields better results.
Experiment with Fillings: While strawberry is classic, you can swap in blueberry, raspberry, or even Nutella for variety.
Serve Immediately: These pies are best enjoyed fresh out of the fryer when the crust is crisp and the filling is warm and gooey.
Safety First: Never leave hot oil unattended. Keep a lid nearby to smother potential flames, and avoid water contact with hot oil.

Variations and Customizations

One of the joys of deep fried strawberry cheesecake pies is their versatility. Once you master the base recipe, the possibilities for customization are nearly endless.

Flavor Swaps: Replace strawberry jam with other preserves—try raspberry, blackberry, cherry, or apricot. You can even use lemon curd for a tangy twist.
Dessert Fusion: Add a small piece of chocolate or a dollop of peanut butter along with the jam for a Reese’s-inspired version.
Crust Options: Instead of traditional pie dough, use graham cracker crusts rolled thin, or puff pastry for a lighter, flakier texture.
Mini Versions: Use a smaller cutter (2–3 inches) to make bite-sized appetizers or party treats. Adjust frying time accordingly (1.5–2 minutes).
Gluten-Free: Substitute gluten-free pie crust or make your own with almond flour and butter for those with dietary restrictions.
Vegan Option: Use dairy-free cream cheese, flax egg (1 tbsp ground flax + 3 tbsp water), and plant-based pie crust. Opt for vegan-friendly oil and skip the egg wash or use aquafaba.
Savory-Sweet Twist: Add a pinch of sea salt to the filling or sprinkle fleur de sel after frying for a gourmet touch.
Seasonal Themes: Fill with pumpkin spice and cinnamon for fall, peppermint-chocolate for winter, or lemon-lime for spring and summer.
Dipping Sauces: Serve with warm caramel, chocolate ganache, or white chocolate drizzle for added decadence.
Alcohol Infusion: Stir a tablespoon of Grand Marnier, Baileys, or Chambord into the cheesecake filling for an adult-only version.

Health Considerations and Nutritional Value

While undeniably delicious, deep fried strawberry cheesecake pies are a treat best enjoyed in moderation due to their high calorie, fat, and sugar content.

Nutritional Estimate (per average-sized pie):

Calories: ~320–380
Total Fat: 20–25g (including saturated fat)
Carbohydrates: 30–35g
Sugars: 15–20g
Protein: 4–6g
Cholesterol: ~40mg
Sodium: ~200–300mg

Considerations:

Frying Increases Fat Content: Deep frying significantly boosts fat and calorie levels compared to baked alternatives. Using an air fryer (with caution and proper preparation) can reduce oil absorption.
Sugar Awareness: Between the crust, filling, jam, and powdered sugar, these pies are high in added sugars. Diabetics or those monitoring glucose should consume sparingly.
Dairy Sensitivity: The cream cheese and egg content makes this unsuitable for lactose-intolerant or dairy-allergic individuals unless substituted carefully.
Portion Control: Serving one mini pie instead of a full-sized portion allows enjoyment without overindulgence.
Balanced Pairing: Serve with fresh fruit or a light green salad to offset richness and create a more balanced dessert course.
Occasional Indulgence: These pies aren’t meant for daily consumption but shine as celebratory treats—perfect for birthdays, holidays, or special occasions.

Ingredients

8 oz full-fat cream cheese, softened
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 large egg yolk
1/3 cup strawberry jam (seedless preferred)
1 package (or homemade equivalent) pie crust dough, chilled
All-purpose flour (for dusting)
1 large egg + 1 tbsp water (for egg wash)
1/2 cup breadcrumbs or crushed graham crackers (optional)
Vegetable, canola, or peanut oil (for deep frying)
Powdered sugar (for dusting)
Fresh strawberries (for garnish)
Whipped cream or vanilla ice cream (for serving)

Directions

In a mixing bowl, beat cream cheese until smooth. Add sugar, vanilla, and egg yolk; mix until creamy. Chill for 1 hour.
Roll out pie crust on floured surface. Cut into 4–5 inch circles using a biscuit cutter.
Place 1 tbsp cheesecake filling and 1 tsp jam in center of each circle. Brush edges with egg wash.
Fold dough over filling to form a half-moon. Seal tightly with a fork.
(Optional) Dip in egg wash, then coat in breadcrumbs. Freeze for 20–30 minutes.
Heat oil to 350°F in a deep pot. Fry 2–3 pies at a time for 2–3 minutes per side until golden brown.
Drain on wire rack over paper towels. Cool slightly.
Dust with powdered sugar, garnish with strawberries, and serve warm with whipped cream or ice cream.

FAQ

Can I bake these instead of frying?
Yes! For a lighter version, brush with egg wash and bake at 375°F for 18–22 minutes until golden. Texture will be less crispy but still delicious.

Can I make them ahead of time?
Absolutely. Assemble and freeze unbaked pies on a tray, then transfer to a freezer bag. Fry straight from frozen—just add 30 seconds to frying time.

Why did my pies burst open?
Likely causes: overfilling, inadequate sealing, or insufficient chilling. Always chill thoroughly and don’t exceed filling recommendations.

What oil is best for frying?
Canola, vegetable, or peanut oil—all have high smoke points and neutral flavors ideal for frying.

Can I use store-bought mini pies?
Some brands sell frozen mini cheesecakes, but they lack the pie crust layer and may not hold up as well. Homemade gives the best texture and flavor.

Are these safe for kids?
Yes, but serve cooled slightly to avoid burns from hot filling. Supervise younger children due to choking hazard and temperature.

How do I reheat leftovers?
Best eaten fresh, but if needed, re-crisp in an air fryer at 350°F for 3–4 minutes. Avoid microwaving, which makes them soggy.

Can I use fresh strawberries instead of jam?
Yes, but macerate chopped strawberries with 1 tbsp sugar and 1 tsp lemon juice for 15 minutes, then drain excess liquid to prevent sogginess.

Summary

Deep Fried Strawberry Cheesecake Pies deliver an unforgettable blend of crispy, golden crust and luscious, creamy filling with a sweet-tart strawberry center—making them the ultimate indulgent dessert. Easy to customize and impossible to resist, they’re guaranteed to become a favorite at any gathering.