Deep Fried Strawberry Cheesecake

These deep fried strawberry cheesecake pies are the showstopper dessert you secretly wish for at every summer fair and family gathering. Crispy on the outside and luscious inside with tangy cream cheese and jammy strawberries, they always disappear faster than I can fry the next batch.

I first made these after craving carnival treats at home and now every birthday or picnic I am begged to make them. The contrast of warm pastry and cool glaze has made them an instant classic.

Ingredients

• Refrigerated pie crust: Brings flakiness and makes things quick try to choose all butter crusts from the fridge section for best taste
• Canned strawberry pie filling: Gives consistent fruity flavor and thick texture look for pie filling with real fruit pieces
• Cream cheese softened at room temperature: Creates ultra smooth cheesecake filling use the block style for structure
• Sugar: Balances the tang in the dairy and sweetens both components fine white sugar dissolves best
• Vanilla: Enhances both the filling and cream cheese use pure extract if you can find it
• Powdered sugar: Forms the base for the glaze sift if clumpy for the smoothest finish
• Corn syrup: Helps the glaze set with shine and texture clear light syrup prevents crystallizing
• Vegetable oil for frying: Neutral flavor and high smoke point go for fresh oil without any past aromas

Instructions

Prepare the Fry Oil:

Fill your heavy dutch oven or pot with oil to a depth of four to five inches for safe frying. Clip a thermometer to the side and heat the oil to three hundred seventy five degrees Fahrenheit watching closely to keep the temperature steady. This sets the crust quickly for minimal oil absorption.

Mix the Cheesecake Filling:

In a medium bowl combine cream cheese vanilla and sugar. Beat with a hand mixer until silky and totally lump free. A smooth mixture ensures an even layer inside every pie.

Cut the Pie Crusts:

Unroll your pie dough onto a clean surface and use a five to six inch bowl as a template to cut round shapes with a knife. Gather and reroll scraps as needed so you have six rounds ready for filling.

Fill and Seal the Pies:

Place one rounded tablespoon of your cheesecake filling in the center of each dough circle then spoon on two tablespoons of strawberry pie filling. Dampen the dough edge with water and fold the circle in half making a half moon. Press to seal then crimp tightly with a fork to prevent leaks.

Make the Sugar Glaze:

Stir together powdered sugar corn syrup and water in a small bowl until glossy and smooth. If it seems too thick add drops of water until it runs slightly but clings to your pastry brush.

Fry Each Pie:

Gently lower the first pie into the hot oil using a slotted spoon. Fry just one at a time for maximum control over browning and oil temp. After two to three minutes the crust will turn deep golden. Use tongs to lift out and let drain well on a paper towel lined plate.

Glaze While Warm:

Brush both sides of each pie with an even coat of the sugar glaze. Set on a rack or baking sheet so the glaze can harden into a shiny shell.

Repeat and Serve:

Continue frying and glazing each pie individually for the best texture and color. Serve as soon as the glaze sets for optimal crunch and creaminess.

My favorite part is the sugary crackle from the glaze against the tangy cream cheese center. Once my niece took a bite and started jumping in circles from excitement and now it is a birthday tradition.

Storage Tips

Once cooled keep pies in a single layer in an airtight container lined with parchment in the fridge. To preserve crispness reheat in a low oven at three hundred degrees for a few minutes. Avoid microwaving for best texture.

Ingredient Substitutions

Feel free to swap the strawberry pie filling for blueberry or cherry or even your own homemade jam. If you use a different pie crust make sure it is not too short or crumbly so it folds easily.

Serving Suggestions

Pile the fried pies on a serving platter with extra glaze drizzled over. For a party setup sprinkle with powdered sugar and offer small dipping bowls of melted chocolate or berry coulis.

Cultural Context

These pies are inspired by southern hand pies and midwestern state fair treats. Their portable size and decadent fillings harken back to pie socials and fairground food where portable desserts were king.

Seasonal Adaptations

Switch up the filling in summer with chopped fresh peaches or raspberries. Warm a batch with apple cinnamon filling in fall for that classic autumn combo. Add a touch of lemon zest and use whipped cream cheese for a springtime twist.

Success Stories

My friend made these for her neighborhood block party and now gets special orders for every potluck. Kids love helping pinch the edges and get a little sticky with glaze.

Freezer Meal Conversion

To freeze assemble and seal the pies then freeze in a single layer on a baking sheet. When ready to cook fry from frozen adding an extra minute and glaze as usual for desserts on demand.

These pies will become a new tradition — with every batch you will see smiles and sticky fingers. Enjoy the irresistible combo of crispy crust and creamy tang in each bite.

Recipe FAQs

→ How do I prevent the pies from leaking during frying?

Seal the edges carefully with water and press firmly using a fork to secure the filling inside each pie before frying.

→ How can I ensure the oil stays at the right temperature?

Use a thermometer to monitor the oil, keeping it steady at 375°F for consistent frying results.

→ Can I use homemade strawberry filling instead of canned?

Yes, homemade filling works well and offers a fresh flavor, as long as it's thick and not overly runny.

→ What do I do if the glaze is too thin?

Add more powdered sugar, mixing until the glaze is thick enough to coat the pies without dripping excessively.

→ Is it necessary to serve the pies immediately?

Freshly fried pies taste best, delivering the ideal balance of crispiness, creaminess, and warmth.