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These deep-fried strawberry cheesecake pies are a crunchy, creamy handheld dessert that balances warm, golden pastry with tangy cream cheese and sweet strawberry. I first tested a similar idea years ago and learned a few tricks—like sealing edges tightly and frying at a steady temperature—to get perfectly crisp shells and no-leak filling. If you like bite-sized twists on classic desserts, you might also enjoy my riff on deep-fried strawberry cheesecake stuffed wonton bites for another easy party option.

Why Make This Recipe

The contrast of textures—crispy shell and silky cheesecake—makes every bite exciting and dessert-worthy.
They’re portable and portion-controlled, perfect for parties, potlucks, or a special weeknight treat.
You can prep the filling ahead and assemble quickly, so total hands-on time is short.
The recipe adapts well (bake instead of fry, or swap fillings) to fit dietary needs or flavor preferences.
I love this recipe because strawberries brighten the rich cream cheese, and a quick fry adds—consistently—the most satisfying crunch; I also checked the typical calories in a piece of strawberry cheesecake when portioning for guests.

Recipe Overview

Prep time: 20 minutes (plus 15 minutes chilling if you make filling cold)
Cook time: 6–10 minutes for a small batch (frying 2–3 minutes per side at 350–375°F)
Total time: 30–40 minutes
Servings: 8–12 hand pies (depending on size)
Difficulty: Easy–Medium
Method: Assemble small pastry pockets, seal, then deep-fry in oil at 350–375°F until golden; finish with powdered sugar or a drizzle.

If you plan to make these in advance, note the guidelines about whether you can freeze them in my post on can you freeze strawberry cheesecake—the short answer: yes, with good wrapping.

My Experience Making This Recipe

When I first tested these, the most common issues were seam leaks and soggy bottoms. I fixed seams by using a simple egg wash and chilling the assembled pies for 10–15 minutes before frying. I also discovered that frying at a steady 350–375°F yields a golden, non-greasy shell every time.

How to Make Deep-Fried Strawberry Cheesecake Pies

Start with a creamy filling: 8 oz (225 g) full-fat cream cheese, 1/4 cup powdered sugar, 1/2 tsp vanilla, and 1/3 cup finely chopped fresh strawberries or a quick strawberry compote. Spoon about 1–1½ tablespoons of filling onto each 3–4 inch wonton or small pie crust round, fold, crimp, and seal with egg wash. Fry in 3–4 cups of neutral oil (canola, peanut, or sunflower) preheated to 350–375°F for about 2–3 minutes per pie, turning once, until evenly golden; drain on a wire rack. For a baked option, brush with melted butter and bake at 375°F for 10–12 minutes until golden.

I’ve borrowed assembly tricks from similar handheld desserts while testing, such as the shaping used for small cherry cheesecake hand pies, which make shaping fast and even.

Expert Tips for Success

Use an instant-read thermometer and keep oil at 350–375°F; too cool makes greasy shells, too hot browns them before the filling is warm.
Seal with egg wash (1 egg beaten with 1 tbsp water) and press edges with a fork or a crimping tool to prevent leaks.
Chill assembled pies 10–15 minutes on a parchment-lined tray to help them hold shape while frying.
Fry in small batches (3–4 at a time) and drain on a wire rack over a sheet pan to keep bottoms crisp, not soggy.
For more flavor and reliable fills, consider the same small-batch techniques and filling ratios used in cherry cheesecake hand pies variations—they translate well here.

How to Serve Deep-Fried Strawberry Cheesecake Pies

Dust with powdered sugar, drizzle with warm chocolate or strawberry sauce, and serve immediately for best contrast of hot shell and cool filling.
Pair with a small scoop of vanilla ice cream or a spoonful of whipped cream for a restaurant-style dessert.
Serve at parties on a platter with lemon zest and fresh mint for a bright presentation.
These are great for outdoor events—keep warm in a low oven (200°F) on a rack until ready to serve, no longer than 15–20 minutes.

Storage and Reheating Guide

Store cooled pies in an airtight container in the refrigerator for up to 3 days; place sheets of parchment between layers to prevent sticking.
For freezing, flash-freeze on a tray until firm, then transfer to a freezer bag for up to 2 months; reheat from frozen in a 350°F oven for 8–12 minutes.
Reheat refrigerated pies in a 350°F oven or air fryer at 330–350°F for 6–8 minutes to restore crispness; avoid microwave reheating—it makes shells soggy.
If you plan to make ahead, store filling separate and assemble just before frying for the freshest texture.

Recipe Variations

Gluten-free: use certified gluten-free wonton wrappers or small gluten-free pie crust rounds; watch the bake time as some wrappers brown faster.
Dairy-free: swap cream cheese for a high-fat vegan cream cheese (coconut- or cashew-based) and use dairy-free butter if baking.
Fruit swaps: use blueberry compote, raspberry preserves, or diced peaches instead of strawberries for seasonal variety.
Baked version: brush assembled pies with melted butter and bake at 375°F for 10–12 minutes, turning halfway for even browning.

Nutritional Highlights

These are an indulgent treat—rich in calories and saturated fat from cream cheese and frying; enjoy them in small portions.
Strawberries add vitamin C and a bit of fiber, brightening the flavor and slightly lowering sugar per bite compared to dense fillings.
Allergen info: contains dairy and gluten (unless substituted), and eggs if you use egg wash; mention this to guests with allergies.

Troubleshooting Common Issues

If filling leaks: make sure edges are clean, use egg wash, and crimp tightly; refrigerate assembled pies briefly before frying.
If pies turn out greasy: check oil temperature (should be steady 350–375°F) and avoid overcrowding the fryer.
If centers are cold while shells are done: reduce pan temperature slightly and fry in shorter bursts, or finish in a 325°F oven for 3–4 minutes.

Frequently Asked Questions

Q: Can I bake these instead of frying?
A: Yes—baking at 375°F for 10–12 minutes gives a crisp, less oily exterior. Brush with melted butter first for a golden color and watch closely to prevent over-browning.

Q: What’s the best oil and temperature for frying?
A: Use a neutral oil with a high smoke point (canola, peanut, sunflower). Maintain 350–375°F and fry in small batches so the temperature doesn’t drop dramatically.

Q: Can I prepare filling ahead of time?
A: Absolutely; store filling in the refrigerator up to 2 days in an airtight container. Assemble just before frying for best texture and to avoid soggy wrappers.

Q: How do I prevent the bottoms from getting soggy?
A: Drain on a wire rack rather than paper towels so air circulates; avoid stacking while warm and keep oil temperature steady to prevent excessive oil absorption.