Deep Fried Strawberry Cheesecake Pies (Printable View)

Crispy golden pies with creamy cheesecake filling and fresh strawberries, fried until perfectly golden.

# 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

# How-To Steps:

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 until ready to use.
02 - Combine flour, sugar, and salt in a mixing bowl. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add cold water, mixing until dough comes together. Cover and refrigerate for 15 minutes.
03 - On a lightly floured surface, roll dough to 1/8 inch thickness. Cut out 8 circles using a 5-inch round cutter or small bowl.
04 - Place a heaping tablespoon of cheesecake filling in center of each dough circle. Brush edges with beaten egg, fold dough over to form half-moon shape, and crimp edges firmly with fork to seal.
05 - Heat vegetable oil in deep fryer or heavy pot to 350°F. Fry pies in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
06 - Let pies cool for 5 minutes. Dust generously with powdered sugar and serve warm.

# Expert Advice:

01 -
  • The contrast between shattering crisp crust and cool creamy filling is pure magic
  • These come together faster than youd think, perfect for last minute gatherings
  • They reheat beautifully so you can make them ahead and still impress
02 -
  • Cold dough is nonnegotiable for puffier, flakier crusts
  • Do not overfill or the filling will burst during frying
  • Let the oil return to temperature between batches for even cooking
03 -
  • Let fried pies drain at an angle on paper towels for optimal crispness
  • A small fork poke in the top before frying helps steam escape

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