Deep-Fried Strawberry Cheesecake Pies (Print Version)
Golden pies with a creamy cheesecake and strawberry filling for the perfect handheld dessert experience.
# Ingredients:
→ Cheesecake Filling
01 -
113 grams cream cheese, softened
02 -
30 grams powdered sugar
03 -
2.5 millilitres vanilla extract
→ Strawberry Filling
04 -
150 grams strawberries, finely chopped
05 -
25 grams granulated sugar
06 -
3 grams cornstarch
→ Assembly
07 -
1 package refrigerated pie-style dough or biscuit dough (approximately 250–300 grams)
08 -
1 egg, beaten
09 -
Vegetable oil, for frying
→ Optional Topping
10 -
Powdered sugar or cinnamon sugar, for dusting
# Instructions:
01 -
Combine cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Mix until smooth and creamy.
02 -
In a separate bowl, toss strawberries with granulated sugar and cornstarch until thoroughly coated.
03 -
Roll the refrigerated dough to a slightly thinner thickness if necessary, then cut into circles or squares according to preferred size.
04 -
Place a small spoonful of cheesecake filling in the center of each dough piece. Top with strawberry filling. Brush the edges with beaten egg, fold the dough over to enclose the filling, and seal edges tightly using a fork.
05 -
Heat oil in a deep frying pan or skillet to 175°C. Working in batches, fry pies until both sides are golden brown. Remove with tongs and drain on paper towels to remove excess oil.
06 -
Dust warm pies with powdered sugar or cinnamon sugar before serving. Enjoy immediately for optimal texture.
# Notes:
01 -
Do not overfill to prevent leaking; a modest amount of filling ensures proper sealing during frying.
02 -
Tightly sealed edges help maintain a creamy center.
03 -
Fry in small batches for consistent browning and even cooking.
04 -
Serve while warm for the best combination of crispy exterior and creamy interior.
05 -
To store, refrigerate in an airtight container up to 3 days. Reheat in an oven or air fryer to restore crispness.