These deep-fried strawberry cheesecake pies turn out crisp, golden, and irresistibly creamy on the inside. I love how they taste like a classic fair-style dessert but are incredibly simple to make at home.
Why You’ll Love This Recipe
I love this recipe because it delivers a perfect mix of flaky pastry, sweet strawberry filling, and smooth cheesecake cream. I also appreciate how quickly everything comes together and how customizable the pies can be depending on what fruit filling I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup strawberry filling (homemade or canned)
1 package refrigerated pie dough (2 rounds) or 8 small pie crust rounds
1 egg, beaten (for egg wash)
2 cups oil for frying
Additional powdered sugar for dusting
Directions
I begin by mixing the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
I unroll the pie dough and cut it into 8 small circles if I’m not using pre-cut rounds.
I place a spoonful of the cheesecake mixture in the center of each dough round and add a small spoon of strawberry filling.
I brush the edges with egg wash, fold the dough over to form a half-moon shape, and crimp the edges with a fork to seal.
I heat the oil in a deep pan to 350°F (175°C).
I fry the pies in batches for about 2–3 minutes per side, or until they turn golden brown.
I drain the pies on paper towels and dust them with powdered sugar before serving.
Servings And Timing
This recipe makes 8 small fried pies.
Preparation time: about 15 minutes
Cooking time: about 10 minutes
Total time: around 25 minutes
Variations
I sometimes replace the strawberry filling with cherry, blueberry, or apple for different flavors.
I like to add a pinch of cinnamon or lemon zest to the cream cheese mixture when I want an extra flavor boost.
I occasionally use puff pastry instead of pie dough for a lighter, flakier crust.
I enjoy dipping the edges of the finished pies in melted chocolate for a dessert-party twist.
Storage/Reheating
I keep leftover pies in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer at 350°F for 5–7 minutes so they regain their crispiness. I avoid the microwave since it softens the crust.
FAQs
How do I prevent the filling from leaking out while frying?
I make sure to seal the edges tightly with a fork and use egg wash to help the dough adhere properly.
Can I bake these instead of frying?
Yes. I bake them at 400°F for 12–15 minutes, but they won’t be as crispy as the fried version.
Can I make them ahead of time?
I often assemble the pies, freeze them un-fried, and fry them straight from the freezer when needed, adding a minute of cook time.
What type of oil should I use?
I prefer oils with a high smoke point such as vegetable, canola, or peanut oil.
Can I use homemade strawberry filling?
Yes. I sometimes cook strawberries with sugar and a little cornstarch until thickened and cooled before using it.
Conclusion
These deep-fried strawberry cheesecake pies always give me the perfect mix of warm fruit, creamy filling, and crunchy crust. They’re quick to prepare, fun to customize, and a crowd-pleasing dessert for any occasion.
Crispy, golden deep-fried strawberry cheesecake pies made with flaky pie dough, creamy vanilla cheesecake filling, and sweet strawberry preserves — a fair-style dessert made easy at home.
Total Time:25 minutes
Yield:8 fried pies
Ingredients
4 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup strawberry filling (homemade or canned)
1 package refrigerated pie dough (2 rounds) or 8 small pie crust rounds
1 egg, beaten (for egg wash)
2 cups oil for frying
Additional powdered sugar, for dusting
Instructions
In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Unroll pie dough and cut into 8 equal small rounds.
Place a spoonful of cream cheese mixture and strawberry filling in the center of each round.
Brush edges with egg wash, fold into half-moons, and crimp with a fork to seal.
Heat oil to 350°F (175°C) in a deep pan.
Fry pies in batches, 2–3 minutes per side, until golden brown.
Drain on paper towels and dust with powdered sugar before serving.
Notes
Seal edges tightly to prevent filling from leaking.
Use any fruit filling: cherry, blueberry, or apple work great.
Try puff pastry for a lighter, flakier crust.
Freeze assembled pies and fry from frozen with 1 extra minute cook time.
