Name: Deep Fried Strawberry Cheesecake Pies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 113 g cream cheese; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; ½ cup chopped fresh strawberries; 2 tablespoons strawberry jam; 8 egg roll wrappers or pie dough rounds; 1 egg, beaten (for egg wash); Oil for frying (enough for deep frying, about 4 cups); Powdered sugar, for dusting

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Introduction

These Deep Fried Strawberry Cheesecake Pies combine creamy cheesecake filling with fresh strawberries, all wrapped in a crispy golden crust. Perfect as a delightful dessert or a sweet treat, they offer a warm, indulgent bite that’s sure to impress.

Three pastries are shown on a white plate with a white marbled texture beneath it. Each pastry has a crispy, golden brown crust dusted with powdered sugar and a small green mint leaf on one of them. Inside, there are two main layers: the outer layer is a shiny, deep red strawberry jam with visible fruit chunks, and the inner layer is a smooth, creamy white filling that oozes out. On the plate to the right are fresh sliced strawberries adding bright red color to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

113 g cream cheese
2 tablespoons granulated sugar
1 teaspoon vanilla extract
½ cup chopped fresh strawberries
2 tablespoons strawberry jam
8 egg roll wrappers or pie dough rounds
1 egg, beaten (for egg wash)
Oil for frying (enough for deep frying, about 4 cups)
Powdered sugar, for dusting

Instructions

Step 1: In a bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Chill the mixture for 10 minutes to firm up slightly.
Step 2: Lay out the egg roll wrappers or pie dough rounds on a clean surface. Place a spoonful of the cream cheese mixture, a few chopped strawberries, and a small dollop of strawberry jam in the center of each wrapper.
Step 3: Brush the edges of the wrappers with the beaten egg to help seal. Fold each wrapper into a triangle or rectangle shape, pressing the edges firmly to seal completely.
Step 4: Heat the oil to 350°F (175°C) in a deep fryer or a heavy-bottomed pot, ensuring there is enough oil to fully submerge the pies.
Step 5: Fry the pies in batches, cooking for 2 to 3 minutes on each side until they turn a golden brown color and become crisp.
Step 6: Remove the pies from the oil and place them on a paper towel-lined rack to drain excess oil.
Step 7: Dust the fried pies with powdered sugar and serve warm for the best taste.

Tips & Variations

For a flavor twist, try adding a pinch of cinnamon or lemon zest to the cream cheese mixture.
If you prefer, substitute fresh strawberries with other berries such as blueberries or raspberries for variety.
Use pie dough rounds for a slightly thicker, flakier crust instead of egg roll wrappers.
Make sure to seal the edges well to prevent filling leakage during frying.

Storage

Store any leftover pies in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a preheated oven at 350°F (175°C) for 5–7 minutes to restore the crispiness before serving. Avoid microwaving as it can make the crust soggy.

How to Serve

Three fried pastry rolls are stacked on a white plate with powdered sugar dusted on top, and a sprig of fresh green mint rests on one roll. Each roll is cut open, showing three layers inside: a crispy golden-brown outer crust, a thick middle layer of white creamy filling, and bright red strawberry jam mixed with small strawberry chunks that ooze out. To the right of the rolls, two halved strawberries sit on the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these pies instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15 minutes or until golden and crispy. However, frying gives a crunchier texture and richer flavor.

What can I use if I don’t have egg roll wrappers or pie dough?

You can use puff pastry sheets cut into squares as an alternative. Just make sure to seal the edges properly to prevent filling from leaking out during cooking.