Deep Fried Strawberry Cheesecake Pies

Why You’ll Love This Recipe

I love how these pies hit that perfect balance of crispy and creamy. The cheesecake filling is smooth and rich, the strawberry brings a fruity brightness, and the flaky crust is fried to golden perfection. They’re fun to make, even more fun to eat, and they taste just like a carnival favorite—but made right at home. They’re also easy to serve and perfect for sharing (or not sharing at all).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie Ingredients

• ½ teaspoon vanilla

• ¼ cup sugar

• Canned strawberry pie filling

• Refrigerated pie crust

Cheesecake Filling

• 4 oz cream cheese, softened

• ¼ cup sugar

• ½ teaspoon vanilla

Sugar Glaze

• ½ cup powdered sugar

• 1 teaspoon corn syrup

• 1 tablespoon water

Directions

1. Heat the Oil:
I start by filling a heavy-bottomed pot or Dutch oven with 4–5 inches of vegetable oil. Using a candy or oil thermometer, I heat the oil to 375°F. It’s important to keep the temperature consistent to avoid soggy or burnt pies.

2. Make the Cheesecake Filling:
In a medium bowl, I beat together the cream cheese, sugar, and vanilla using a hand mixer until it’s completely smooth and fluffy.

3. Prepare the Dough:
I roll out the refrigerated pie crust and use a 5–6 inch bowl to trace and cut out circles. If needed, I re-roll the dough to get 6 total rounds.

4. Fill the Pies:
To each dough round, I add a heaping tablespoon of cheesecake filling and about 2 tablespoons of strawberry pie filling. Then I brush water around the edges, fold the dough over, and crimp the edges with a fork to seal them well.

5. Make the Glaze:
In a small bowl, I mix powdered sugar, corn syrup, and water until the glaze is smooth. I set it aside while the pies fry.

6. Fry the Pies:
I carefully lower one pie at a time into the hot oil, frying for 2–3 minutes or until golden brown. I remove each one and let it drain on paper towels.

7. Glaze and Cool:
While still warm, I use a pastry brush to coat both sides of each pie with the glaze. I let them rest on a wire rack or baking sheet so the glaze can set.

8. Serve:
I serve these pies warm for the best texture and flavor. They’re irresistible straight from the fryer.

Servings and Timing

This recipe makes 6 hand pies.
Prep Time: 30 minutes
Cooking Time: 3 minutes per pie
Total Time: About 33 minutes

Variations

• I sometimes swap the strawberry filling for cherry, blueberry, or raspberry—it all works beautifully.

• A touch of lemon zest in the cream cheese filling gives it a tangy twist.

• For a shortcut, I’ve used pre-made cheesecake filling and it still turns out delicious.

• If I’m in the mood for extra crunch, I roll the finished pies in cinnamon sugar instead of glazing.

Storage/Reheating

These pies are best served fresh, but I store leftovers in an airtight container at room temperature for up to 1 day.
To reheat, I pop them in an oven or toaster oven at 350°F for about 5–7 minutes to revive the crispness.

FAQs

Can I bake these instead of frying?

Yes, I’ve baked them at 400°F for 15–18 minutes until golden. They’re still tasty, though not quite as crisp as the fried version.

Can I use homemade pie dough?

Absolutely. I’ve made them with homemade crust and the result is even flakier. Just be sure it’s rolled thin enough to cook evenly when fried.

Is the glaze necessary?

The glaze adds sweetness and shine, but I’ve also enjoyed them with just a dusting of powdered sugar if I’m in a hurry.

Can I make these ahead of time?

I assemble the pies and refrigerate them for a few hours before frying. I don’t recommend assembling them more than a day ahead as the filling can make the crust soggy.

What oil is best for frying?

I use neutral oils like vegetable or canola oil—they have high smoke points and don’t add flavor to the pies.

Conclusion

These Deep Fried Strawberry Cheesecake Pies are a dessert I make when I want something playful, rich, and unforgettable. The crispy exterior, creamy center, and fruity burst of strawberry all wrapped in a sweet glaze make them impossible to resist. Whether I’m cooking for a party or treating myself, these little pies are always a huge hit.

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