Fried Strawberry Cheesecake Pies: Crisp, Creamy Dessert

These fried strawberry cheesecake pies put a playful spin on classic cheesecake. Each pastry has a crisp, golden exterior and a creamy centre made with cream cheese, vanilla and finely chopped fresh strawberries. A little powdered sugar adds a simple finish.

A contrast of crisp pastry and creamy filling

The appeal is in the contrast: the outside is crisp, while the filling stays soft and smooth. Strawberries bring fresh fruit flavour and a little tang to the sweet cream cheese, and cornstarch helps bind moisture from the fruit.

Because they are individually portioned, the pies are easy to serve at a party, brunch or after-dinner gathering. They are best enjoyed warm, when the pastry is still crisp and the filling is soft.

Serving ideas

Powdered sugar is all these pies need for a straightforward finish. For a more indulgent dessert, serve them with vanilla ice cream or whipped cream. They also pair well with chocolate sauce.

Frying and make-ahead notes

Careful sealing helps keep the filling inside the pastry as it cooks. The oil temperature matters, too: the recipe uses oil heated to about 175°C, so the pies can turn golden without taking on excess oil.

The unbaked pies can be frozen and fried from frozen later. Cooked pies can be kept in the refrigerator for about three days; reheat them in an oven or air fryer to help restore some crispness. An air fryer can also be used to cook the pies.

Fried Strawberry Cheesecake Pies – Crispy Dessert

These fried strawberry cheesecake pies wrap a smooth, sweet cream cheese filling with vanilla, finely chopped fresh strawberries, and cornstarch in rounds of pie or biscuit dough. Seal the filled pastries with beaten egg, then fry them in batches until golden brown. Drain on paper towels, dust with powdered sugar, and serve warm.

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Prep Time 30 minutes mins

Cook Time 6 minutes mins

Total Time 36 minutes mins

Course Baking, Mini and individual cheesecakes

Servings 12 Pies

Calories 240 kcal

Equipment

• Pot or deep frying pan
• Hand mixer

Ingredients

  

Filling

• 265 g Cream cheese softened
• 60 g Sugar
• 1 tsp Vanilla extract
• 175 g Fresh strawberries finely chopped
• 10 g Cornstarch

Dough

• 1 Package of refrigerated pie dough or biscuit dough

For sealing

• 1 Egg beaten

For frying

• Vegetable oil

For serving

• Icing sugar

Instructions

 

Make the filling

• Stir the cream cheese, sugar, and vanilla extract together in a bowl until smooth and creamy.
• Gently fold in the finely chopped strawberries and cornstarch.

Prepare the dough

• Roll out the dough on a lightly floured surface and cut out circles about 10–12 cm in diameter.

Fill the pies

• Place 1–2 tablespoons of the cheesecake filling in the center of each dough circle.
• Brush the edges with the beaten egg, fold the dough circles over, and press the edges firmly together with a fork to seal completely.

Fry

• Heat the vegetable oil in a pot or deep frying pan to about 175 °C.
• Fry the pies in batches for about 2–3 minutes per side, until golden brown.
• Then drain them on paper towels.

Serve

• Let the fried strawberry cheesecake pies cool slightly, dust with powdered sugar, and serve warm.

Notes

The pies can also be baked in an air fryer at 190 °C for about 6–8 minutes.

Served with vanilla ice cream or whipped cream, they make an especially luxurious dessert.

The unbaked pies can be frozen and fried directly from frozen later.

Cooked pies keep in the refrigerator for about three days.

An oven or air fryer works best for reheating.