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.
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.