Deep-Fried Strawberry Cheesecake Pies

Deep-Fried Strawberry Cheesecake Pies are what I reach for when I want to serve something nostalgic and a little bit over the top. There is nothing like biting into that golden crust and tasting a creamy vanilla cheesecake base with juicy strawberries swirling through. Making these pies fills the kitchen with a smell that draws everyone in, and the recipe is just flexible enough to suit any craving or berry season. If you grew up loving state fair treats, these are guaranteed to hit the sweet spot.

My family goes wild for these when I set them out. Even after a big meal, there are never any leftovers. I made a batch on a rainy Saturday, and we ate them while still warm sitting at the kitchen table, laughing and making plans for the weekend.

Ingredients

• Cream cheese: softened brings a smooth tangy base try to use block style for best texture
• Powdered sugar: ensures the cheesecake is sweet without being gritty select a finely milled brand if possible
• Vanilla extract: gives a classic cheesecake flavor choose pure extract over imitation for best taste
• Strawberries: chopped add fresh fruity pops look for berries that are bright red with no bruising
• Granulated sugar: sweetens the strawberry mix a small amount highlights natural berry flavors
• Cornstarch: thickens the fruit so it does not run use a fresh container to avoid lumps
• Refrigerated pie-style dough or biscuit dough: makes assembly easy and quick check the date for freshness
• Egg: beaten works as a glue for sealing edges use a large egg for even coverage
• Oil for frying: creates that signature golden crunch choose a neutral oil like canola or vegetable for a clean taste
• Powdered sugar or cinnamon sugar for dusting: adds a pretty finish use right after frying for the best stick
• Mixing bowls: make prep quick and easy grab one for cheesecake and one for berries
• Spoon or spatula: helps combine fillings without overmixing
• Rolling pin (optional): for adjusting dough thickness light pressure works best here
• Fork: is perfect for crimping edges tightly together prevents leaks
• Frying pan or deep skillet: heats oil evenly nonstick or cast iron hold temperature well
• Paper towels: drain pies with less mess keep a stack at the ready

Instructions

Prepare the Fillings:

Combine the softened cream cheese with powdered sugar and vanilla in a bowl Keep mixing until completely smooth and no lumps remain This makes the creamy center that holds up during frying In a separate bowl toss together the chopped strawberries sugar and cornstarch Stir until every piece of fruit is coated with the mixture The cornstarch will help thicken juices so the filling stays put

Prepare the Dough:

Lightly dust the counter with flour and lay out the pie style dough or biscuit dough If the dough is thick use a rolling pin to gently roll it thinner for a crispier shell Cut out circles or squares around four inches across Use a cookie cutter or small bowl rim for even sizes

Fill the Pies:

Spoon a generous teaspoon of cheesecake mixture onto the center of each dough piece Then add a smaller spoonful of the strawberry filling right on top Do not overfill or the pies may not seal properly Brush beaten egg along the edges of the dough for extra sticking power Fold the dough over to create a pocket Press the edges firmly together and use a fork to crimp and seal tightly

Fry:

Heat oil about two inches deep in a frying pan or deep skillet over medium-high heat Test the oil with a small piece of dough it should sizzle but not brown instantly Working in batches carefully slide pies into the hot oil Fry each pie until deeply golden on both sides about one to two minutes per side Watch closely to prevent burning Use a slotted spoon to remove the pies and let them drain on paper towels

Finish and Serve:

While the pies are still warm sprinkle generously with powdered sugar or cinnamon sugar For the prettiest look dust while they are right out of the oil Serve within minutes for the crispiest outside and melty center

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Every time I mix up the base and sneak a taste I am reminded of making pies with my grandmother She always insisted on real vanilla for extra warmth and flavor I have made these with fresh blackberries from our bushes and even swapped in a chocolate drizzle for birthdays

How to Store Deep-Fried Strawberry Cheesecake Pies

Let any leftovers cool completely then keep them in an airtight container in the fridge for up to three days When ready to reheat pop the pies into a toaster oven or air fryer straight from the fridge for five minutes at 350 degrees This returns most of the crisp and keeps the filling creamy Avoid the microwave if you love a crispy crust as it will turn soft

Easy Ingredient Swaps

Peaches or raspberries stand in perfectly for strawberries and bring summer flavors to the table For a more zesty pie mix a little lemon zest into the cheesecake filling Want a more indulgent dessert Toss a few mini chocolate chips with the cheesecake or swap in a thin glaze instead of powdered sugar

Serving Suggestions

These pies shine on their own but pair insanely well with a scoop of vanilla ice cream or a spoonful of whipped cream You can even offer a dipping sauce like melted chocolate or a quick berry puree Hot coffee or chai tea make a nice contrast to the sweet warm pies

A Bit of History

Hand pies and deep fried treats have a long fairground tradition and are big in southern baking circles The combination of crispy dough with creamy filling goes back at least a century blending the spirit of southern fried pies with that classic cheesecake luxury There is something instantly festive about bringing these out after dinner

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The best part of these Deep-Fried Strawberry Cheesecake Pies is you get the fun of a fair treat at home but with your own personal spin. Every bite tastes like a celebration right in your own kitchen.

Frequently Asked Questions

→ Can I bake instead of fry the pies?

Yes, you can bake them with an egg wash brushed on top until golden, though the texture will be less crisp than frying.

→ Are frozen strawberries suitable?

They work well if thawed and thoroughly drained to prevent a soggy filling.

→ Can the pies be prepared ahead?

Yes, assemble and refrigerate uncooked pies for several hours before frying when ready to serve.

→ What type of dough gives the best texture?

Pie dough creates a flaky crust, while biscuit dough produces a softer, bread-like bite.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to restore crispness.