Why You’ll Love These Deep Fried Cheesecake Pies

There’s something magical about the combination of cheesecake and strawberries—and when wrapped in crispy, golden dough and deep fried, it becomes completely irresistible. These deep fried strawberry cheesecake pies offer the perfect blend of textures and flavors: creamy, tangy filling, bright fruitiness, and a satisfying crunch with every bite.

Reasons to make (and love) them:

• Crispy outside, creamy inside: The contrast of hot, crispy crust and cool, tangy cheesecake is absolutely addicting.

• Quick to make: No need to bake or chill for hours like traditional cheesecake—these are ready in under 30 minutes.

• Handheld and portable: Easy to serve at parties, events, or just for a cozy night in.

• Crowd-pleasing: These are guaranteed to disappear fast—kids and adults love them alike.

• Customizable: Switch out the fruit, change the dough, or drizzle with chocolate or glaze to make them your own.

They’re perfect for holidays, backyard gatherings, or as a fun alternative to typical pies and cakes. Whether you’re looking for a special treat or a way to use up extra cream cheese and strawberries, these pies are always a hit.

Key Ingredients Breakdown

1. Cream Cheese
Softened and mixed with sugar and vanilla to create the cheesecake base.

2. Powdered Sugar or Granulated Sugar
Used to sweeten the filling without making it gritty.

3. Vanilla Extract
Adds warmth and depth to the cheesecake layer.

4. Strawberry Pie Filling or Strawberry Jam
Provides the fruity contrast and rich red color.

5. Pie Crust or Refrigerated Dough
Acts as the crispy shell—use store-bought for ease or homemade for a rustic touch.

6. Egg Wash
Helps seal the edges of the pies before frying.

7. Neutral Frying Oil
Vegetable or canola oil is best for deep frying with minimal flavor interference.

8. Optional Toppings

• Powdered sugar

• Glaze drizzle (powdered sugar + milk)

• Crushed graham crackers

• Chocolate drizzle

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

Step 1: Prepare the Cheesecake Filling

• In a bowl, beat 8 oz softened cream cheese with ¼ cup powdered sugar and ½ tsp vanilla extract until smooth.

Step 2: Get Your Dough Ready

• Roll out store-bought or homemade pie crust and cut into 4–5 inch rounds using a biscuit cutter or glass.

Step 3: Add the Filling

• Place 1 tablespoon of cheesecake filling in the center of each dough round.

• Add 1 teaspoon of strawberry filling or jam on top of the cheesecake layer.

Step 4: Seal the Edges

• Brush the edges with egg wash, then fold into a half-moon.

• Press edges with a fork to seal completely.

Step 5: Fry the Pies

• Heat oil to 350°F (175°C) in a deep skillet or fryer.

• Fry 2–3 pies at a time for 2–3 minutes per side, until golden brown.

• Remove with a slotted spoon and drain on paper towels.

Step 6: Add Finishing Touches

• Dust with powdered sugar or drizzle with glaze while warm.

• Serve immediately for best texture and flavor.

Expert Tips for Perfect Fried Pies

• Use cold dough: Helps keep the pies sealed and prevents leaks.

• Don’t overfill: A little goes a long way—too much filling can cause bursting in the oil.

• Seal thoroughly: Use egg wash and crimp with a fork to avoid messy leaks.

• Fry in batches: Don’t overcrowd the oil—it drops the temperature and affects crispness.

• Serve warm: These pies are best enjoyed right after frying, when the filling is melty and the crust is crisp.

Variations and Creative Twists

• Blueberry or Raspberry Filling: Swap strawberries for other berries to mix it up.

• Chocolate Cheesecake Pies: Add cocoa powder or mini chocolate chips to the cream cheese mixture.

• Air Fryer Option: Lightly brush with oil and air fry at 375°F for 8–10 minutes, flipping halfway.

• Use Puff Pastry: For an even flakier texture, puff pastry sheets work well instead of pie dough.

• Graham Cracker Coating: Dip warm pies in crushed graham crackers for extra cheesecake flavor.

Find even more creative ideas on Pinterest where home bakers are turning classic cheesecake flavors into fried delights.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.

• Drizzle with melted chocolate or caramel.

• Add whipped cream and fresh strawberries on the side.

• Perfect for brunch, dessert trays, or handheld party treats.

• Pair with coffee for a rich, sweet finish.

Storage and Make-Ahead Instructions

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to crisp.

• Freezer: Freeze un-fried pies on a tray, then transfer to a bag. Fry straight from frozen—just add a minute or two to cooking time.

• Reheat Tip: Avoid microwaving—they lose crispness. Reheat in a toaster oven or skillet for best results.

Common Mistakes to Avoid

• Overfilling the pies: Causes leaks and makes frying messy. Stick to small spoonfuls.

• Undercooked oil: Oil that’s not hot enough results in greasy pies. Always preheat to 350°F.

• Not sealing edges properly: Use egg wash and fork crimping to prevent the filling from spilling.

• Skipping the drain: Always drain fried pies on paper towels to remove excess oil.

• Using low-quality oil: Neutral oils like vegetable or canola yield the best flavor and crispness.

FAQs

Can I use fresh strawberries instead of pie filling?
Yes. Cook them down with sugar and cornstarch to create a quick jam-like filling.

Can I air fry instead of deep fry?
Yes—brush lightly with oil and air fry at 375°F for 8–10 minutes.

Do these have to be eaten warm?
They’re best warm but can be eaten at room temp. Reheat in the oven to restore crispness.

Can I make them ahead?
Yes—assemble and freeze un-fried pies for quick frying later.

What kind of dough works best?
Pie crust is traditional, but puff pastry or biscuit dough also work well.

Can I bake them instead of frying?
Yes—brush with egg wash and bake at 400°F for 15–18 minutes, though they won’t be quite as crisp.

Deep Fried Strawberry Cheesecake Pies

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• Author: Elina

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Description

These deep fried strawberry cheesecake pies are crispy on the outside and creamy on the inside! With a sweet strawberry filling and rich cheesecake center, they’re the ultimate indulgent treat.

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Ingredients

Scale 1x2x3x

For the filling:

• 4 oz cream cheese, softened

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

• ½ cup strawberry pie filling or strawberry jam

For the pies:

• 1 package refrigerated pie crusts (2 crusts), softened to room temperature

• Oil, for frying (vegetable or canola)

• Optional: powdered sugar for dusting or cinnamon sugar

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Instructions

• In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.

• Roll out the pie crusts and cut into 4–5 inch circles using a round cutter or a small bowl.

• Place about 1 teaspoon of the cream cheese mixture and 1 teaspoon of strawberry filling in the center of each circle.

• Fold the dough over to form a half-moon shape and press the edges together with a fork to seal tightly.

• Heat oil in a deep skillet or pot to 350°F.

• Carefully place a few pies at a time into the hot oil. Fry for about 2–3 minutes per side, or until golden brown.

• Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

• Dust with powdered sugar or cinnamon sugar while still warm, if desired.

• Serve warm.

Notes

• Use cold dough to prevent tearing and leaks

• Fry in hot oil (350°F) for best crispness

• Don’t overfill—stick to 1 tbsp cheesecake, 1 tsp strawberry

• Serve immediately for best texture and flavor

• Optional toppings like powdered sugar, glaze, or chocolate elevate presentation