Deep Fried Strawberry Cheesecake Pies (Printable Version)
Golden crispy pies filled with creamy cheesecake and fresh strawberries
# What You’ll 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
# Directions:
01 - In a medium bowl, beat together cream cheese, sugar, and vanilla until smooth. Gently fold in diced strawberries and strawberry jam. Set aside in the refrigerator.
02 - In another bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a smooth dough forms. Cover and chill for 15 minutes.
03 - On a floured surface, roll the dough to about 1/8 inch thickness. Cut out 8 circles, each about 5 inches in diameter.
04 - Place a heaping tablespoon of cheesecake filling in the center of each dough circle. Brush edges with beaten egg, fold over to form a half-moon, and crimp the edges with a fork to seal.
05 - Heat oil in a deep fryer or heavy pot to 350°F. Fry pies in batches for 2–3 minutes per side, until golden brown. Drain on paper towels.
06 - Let cool slightly, then dust generously with powdered sugar before serving.
# Quick Tips:
01 -
- That moment when you bite through the crispy shell into cool, creamy cheesecake center is something special
- Theyre surprisingly simple to make but look like something from a carnival stand
02 -
- Seal the edges really well with the fork or the filling will leak into your hot oil
- Let the oil come back to temperature between batches so they fry evenly instead of getting soggy
03 -
- Pat your diced strawberries dry with paper towels so they dont make the filling too watery
- Work quickly once the dough is rolled out so it stays cold and manageable