Deep Fried Strawberry Cheesecake Pies
Creamy, juicy, and gloriously crispy — these Deep Fried Strawberry Cheesecake Pies are the kind of dessert that hugs your taste buds and refuses to let go.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Deep Fryer or Heavy Skillet
- Slotted Spoon
- Fork
Ingredients
Filling
- 8 oz cream cheese softened to room temperature
- 1/3 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1 cup strawberries washed, hulled, and finely chopped
Crust
- 1 package pie crusts usually 2 crusts, thawed if frozen
Frying
- 2-3 inches oil for frying, neutral oil such as vegetable or canola
- as needed cup powdered sugar for dusting
Instructions
- In a bowl, combine cream cheese, powdered sugar, and vanilla extract until smooth. Use a hand mixer or whisk to ensure no lumps.
- Gently fold in the chopped strawberries. Mix just until evenly distributed; avoid crushing the berries.
- Roll out the pie crusts on a lightly floured surface and cut out circles using a 3.5 to 4-inch round cutter.
- Place a spoonful (about 1 tablespoon) of the cream cheese mixture in the center of each circle, leaving room at the edges.
- Fold the crust over to form a half-moon pie and press the edges together. Use a fork to crimp and seal the edges well to prevent leaking.
- Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Use a thermometer to maintain temperature.
- Fry the pies in batches, being careful not to overcrowd the pan, until golden brown, about 3–4 minutes on each side. Flip gently with a slotted spoon or tongs.
- Drain the fried pies on paper towels and dust with powdered sugar before serving. Serve warm.
Notes
For a lighter version, brush with melted butter and bake at 400°F (200°C) for 12–15 minutes or until golden, flipping halfway through.