Deep Fried Strawberry Cheesecake Pies (Printable)

Golden crispy pies with creamy cheesecake filling and fresh strawberries, dusted with powdered sugar for an irresistible dessert.

# 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 for egg wash
12 - Vegetable oil, for deep frying
13 - Powdered sugar, for dusting

# How to Make It:

01 - In a medium bowl, beat together cream cheese, sugar, and vanilla extract until completely smooth and creamy. Gently fold in diced strawberries and strawberry jam until just combined. Transfer filling to refrigerator to chill while preparing dough.
02 - In a separate mixing bowl, whisk together flour, sugar, and salt until well blended. Cut cold butter into the dry mixture using a pastry blender or fingers until it resembles coarse crumbs. Gradually drizzle in cold water while mixing until a smooth, pliable dough forms. Wrap dough and refrigerate for 15 minutes to rest.
03 - Lightly dust a clean work surface with flour. Roll chilled dough to approximately 1/8 inch thickness. Using a round cutter or bowl, cut out 8 circles approximately 5 inches in diameter. Gather scraps, re-roll, and cut additional circles as needed.
04 - Place a generous tablespoon of chilled cheesecake filling in the center of each dough circle, leaving a 1/2 inch border. Lightly brush edges with beaten egg. Fold dough over filling to create a half-moon shape and press edges firmly together. Crimp sealed edges with a fork tines to ensure proper closure.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Carefully lower 2-3 pies into hot oil and fry for 2-3 minutes per side until golden brown and crispy. Using a slotted spoon, transfer fried pies to paper towels to drain excess oil. Repeat with remaining pies.
06 - Allow pies to cool for 5 minutes until safe to handle. Generously dust tops with powdered sugar while still slightly warm. Serve immediately for best texture and flavor.

# Expert Suggestions:

01 -
  • The contrast between the shattering crisp crust and the cool creamy filling will make your eyes close involuntarily
  • These come together faster than you'd think, and nobody needs to know how simple they actually are
02 -
  • Hot oil splatters when it encounters cold filling, so lower your pies in gently and don't crowd the pot or the temperature will drop too dramatically
  • Let the fried pies drain upright if possible, because laying them flat on paper towels can make the bottom crust soggy
03 -
  • Mix a tiny pinch of cinnamon into your powdered sugar before dusting for a subtle warmth that complements the strawberries beautifully
  • Use a slotted spoon or spider strainer to flip and remove the pies—regular tongs can puncture the crust and cause filling to leak

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