Deep Fried Strawberry Cheesecake Pies (Printable)
Golden crispy pastry shells filled with creamy cheesecake and fresh strawberries, fried until perfectly crisp.
# What You Need:
→ For the Filling
01 - 4 oz cream cheese, softened
02 - 2 tbsp granulated sugar
03 - 1 tsp vanilla extract
04 - 4 oz fresh strawberries, hulled and diced
05 - 1 tbsp strawberry jam
→ For the Dough
06 - 2 cups all-purpose flour, plus extra for dusting
07 - 1 tbsp granulated sugar
08 - 1/2 tsp salt
09 - 1/4 cup unsalted butter, cold and diced
10 - 1/2 cup cold water
→ For Frying & Assembly
11 - 1 egg, beaten
12 - Vegetable oil, for deep frying
13 - Powdered sugar, for dusting
# How to Make It:
01 - In a medium bowl, beat together cream cheese, sugar, and vanilla extract until smooth and creamy. Gently fold in diced strawberries and strawberry jam until just combined. Refrigerate the filling for at least 15 minutes to firm up slightly before assembling pies.
02 - Combine flour, sugar, and salt in a mixing bowl. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 15 minutes.
03 - On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Using a 5-inch round cutter or bowl as a guide, cut out 8 circles. Gather and re-roll scraps as needed to get all 8 circles.
04 - Place a heaping tablespoon of cheesecake filling in the center of each dough circle, leaving a 1/2-inch border. Lightly brush the edges with beaten egg. Fold each circle in half to form a half-moon shape, pressing out any air pockets. Crimp the edges firmly with a fork to seal completely.
05 - Heat vegetable oil in a deep fryer or heavy pot to 350°F. Working in batches of 2-3 pies, carefully lower them into the hot oil. Fry for 2-3 minutes per side, flipping once, until golden brown and crispy. Use a slotted spoon to transfer to paper towels to drain excess oil.
06 - Allow pies to cool for about 5 minutes until safe to handle. Dust generously with powdered sugar while still slightly warm. Serve immediately for the best texture and flavor.
# Expert Suggestions:
01 -
- That insane moment when your teeth hit the crispy shell and then suddenly theres this cool, creamy cheesecake filling
- The way fresh strawberries burst inside while the exterior stays impossibly crunchy
02 -
- Cold filling is non negotiable or it will leak everywhere and ruin your oil
- Seal edges thoroughly or you'll watch your cheesecake filling escape into the frying oil
03 -
- Double the batch because these disappear faster than you think
- Keep finished pies warm in a 200°F oven while you fry the rest