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This recipe brings together the crispy exterior of deep-fried dough with the creamy sweetness of strawberry cheesecake filling. It is a perfect treat for dessert lovers looking to impress at a weekend gathering or special occasion. These pies strike a stunning balance between textures and flavors that delight every bite.
I first tried these pies at a family cookout and was hooked instantly. Since then, they have become my go-to sweet snack for sharing with friends.
Ingredients
- Cream cheese: softened to make the filling creamy and smooth
- Powdered sugar: adds sweetness without graininess
- Vanilla extract: enhances the cheesecake flavor naturally
- Heavy cream: optional but adds extra silkiness
- Fresh or frozen strawberries: bring bright fruitiness and natural sweetness
- Sugar: to sweeten the strawberry filling and balance tartness
- Lemon juice: brightens and lifts the berry flavor
- Cornstarch: optional to thicken the strawberry mixture and prevent sogginess
- Refrigerated pie dough: makes for flaky, easy-to-handle crusts
- Neutral oil for frying: such as vegetable or canola oil that withstands high heat
- Powdered sugar for dusting: adds delicate sweetness and a pretty finish
Step-by-Step Instructions
- Make the Cheesecake Filling:
- Beat together cream cheese, powdered sugar, vanilla extract, and heavy cream until completely smooth and creamy. Chill the mixture for at least 15 minutes so it firms up slightly and is easier to handle later.
- Make the Strawberry Filling:
- Cook strawberries, sugar, and lemon juice in a saucepan over medium heat until the strawberries break down and release their juices. Use a spoon to mash chunks slightly for texture but do not puree. Add cornstarch if needed to thicken the mixture. Let this cool fully before using so it does not melt the cheesecake filling.
- Prepare the Pie Dough:
- Roll out your refrigerated pie crust dough thinly on a floured surface. Cut the dough into circles or rectangles about 3 to 4 inches wide depending on your preferred pie size.
- Fill the Pies:
- Place a dollop of cheesecake filling in the center of each dough cutout. Spoon a smaller amount of the strawberry filling on top of the cheesecake cream. Fold the dough over to close into a half-moon or rectangle shape and press edges firmly with a fork to seal completely.
- Chill Before Frying:
- Place the assembled pies on a tray and refrigerate them for 20 to 30 minutes. This helps the fillings set and reduces the risk of leaking during frying.
- Heat the Oil:
- Pour neutral oil into a deep skillet or pot to a depth that will fully submerge the pies. Heat oil to 350 degrees Fahrenheit or about 175 degrees Celsius. Use a thermometer for accuracy.
- Fry the Pies:
- Carefully lower a few pies into the hot oil without crowding the pan. Fry for 2 to 3 minutes per side, flipping carefully halfway through. Cook until the crust is golden brown and crisp. Remove pies with a slotted spoon and place them on paper towels to drain excess oil.
- Add Final Touches:
- While still warm, dust the pies generously with powdered sugar for a beautiful and tasty finish.
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One of my favorite ingredients is fresh strawberries because they bring vibrant color and brightness that wakes up the whole dessert. One afternoon making these pies turned into a joyful kitchen moment with my kids fighting to lick the spoon before we started assembling the pies.
Storage Tips
Once cooled, store leftover pies in an airtight container in the refrigerator for up to three days. Reheat in a toaster oven or regular oven at low heat to restore crispiness. Do not microwave or they will become soggy. You can freeze fully cooled pies before frying but frying from frozen increases cooking time and can cause uneven crisping.
Ingredient Substitutions
Use store-bought cheesecake filling if you are short on time but adjust sugar accordingly. If fresh strawberries are not available, thawed frozen berries work well though the texture may be softer. Pie dough can be homemade or replaced with puff pastry for a flakier crust variation. You can swap lemon juice with orange juice for a slightly sweeter and less tangy strawberry sauce.
Serving Suggestions
Serve these pies with a scoop of vanilla ice cream or a small drizzle of chocolate sauce for extra indulgence. A side of lightly whipped cream or fresh mint adds freshness and balances richness. Pair with a cup of strong coffee or fruit-forward tea for a delightful afternoon treat.
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Frequently Asked Questions
- → How can I prevent the filling from leaking during frying?
Chilling the assembled pies for 20-30 minutes before frying helps firm up the filling and dough, reducing leaks during the frying process.
- → What type of oil is best for frying these pies?
Neutral oils with high smoke points, such as vegetable or canola oil, work best to achieve a golden, crisp crust without imparting extra flavors.
- → Can I use frozen strawberries for the filling?
Yes, frozen strawberries work well. Just thaw and drain excess liquid before cooking them down to maintain the right filling consistency.
- → Is it necessary to cook the strawberry filling before assembling?
Cooking the strawberries with sugar and lemon juice softens them and concentrates their flavor, while thickening with cornstarch prevents excess moisture in the pies.
- → How do I achieve a crispy crust without burning the pies?
Maintaining the oil temperature around 350°F (175°C) ensures the crust crisps evenly within a few minutes without burning or undercooking the filling.
- → Can I prepare the pies ahead of frying?
Yes, assembling and refrigerating the pies ahead of time is recommended. Fry them fresh when ready to serve for the best texture and flavor.