Deep Fried Strawberry Cheesecake Pies are a celebration of pure indulgence—crispy, golden pastry envelopes a creamy cheesecake filling and a vibrant strawberry center, creating a dessert that’s at once nostalgic, playful, and extravagantly delicious. With roots in both American fair food and classic diner sweets, these pies bring together two beloved treats: the creamy tang of cheesecake and the bright,
jammy sweetness of strawberries, all wrapped in a portable pastry pocket that crunches at first bite and melts into a soft, luscious center. Whether you’re seeking the thrill of carnival eats at home or a showstopping finale for your next dinner party, these pies promise joy, satisfaction, and a sense of treat-yourself occasion in every mouthful.
Why You’ll Love It
The appeal of deep fried strawberry cheesecake pies lies in their perfect balance of flavors and textures. Each bite delivers the satisfying crunch of golden-fried dough, followed by the creamy, tangy depth of cheesecake and a punch of fruity, tart strawberry jam. They’re the kind of dessert that makes an impact—impressive to serve, fun to eat, and customizable in endless clever ways.
The recipe, despite its decadent outcome, is surprisingly approachable for home cooks, allowing for shortcuts and personalization. These pies offer the thrill of deep-fried sweets with the elegance of a restaurant-caliber dessert, and their hand-held format makes them ideal for events, family movie nights, or joyful solo snacking.
Key Ingredients
- 1 8-ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream or plain Greek yogurt
- 1 cup strawberry jam, preserves, or thick compote
- 1 package refrigerated pie crusts (or homemade, for extra flavor)
- Vegetable oil, for frying
- Optional: 1 cup fresh strawberries, diced
- 1 egg, beaten (for sealing)
- For serving: powdered sugar, whipped cream, or vanilla ice cream
Preparation
Making deep fried strawberry cheesecake pies begins by preparing the fillings. In a mixing bowl, cream together softened cream cheese, sugar, vanilla, and sour cream until smooth and fluffy—this mimics classic cheesecake but remains thick enough for stuffing. In another bowl, stir strawberry jam or preserves until easily spreadable; if you like, fold in diced fresh strawberries for added texture and a burst of color.
Unroll the pie crusts and, using a biscuit cutter or small bowl, cut the dough into circles roughly four to five inches across—this size provides the perfect ratio of filling to pastry while ensuring the pies fry evenly. Spoon a small dollop of cream cheese mixture onto one half of each dough circle, then top with a spoonful of strawberry filling.
Be careful not to overfill; too much can cause leaks in the fryer. Brush the edges with beaten egg, then fold the dough over to form a half-moon, pressing the edges firmly together and crimping with a fork to seal.
Heat two to three inches of oil in a heavy-bottomed pan or fryer to 350°F (175°C). Carefully lower pies into the hot oil, a few at a time, and fry for two to three minutes on each side—or until golden and crisp. Remove using a slotted spoon and drain on a wire rack or paper towels. The pies should be hot, firm, and puffed, with crisp pastry and bubbling filling inside.
Let the pies cool for several minutes; hot filling can burn, and cooling ensures the flavors settle and the texture remains perfect. Dust with powdered sugar before serving, or offer with a swirl of whipped cream or a scoop of vanilla ice cream for extra extravagance.
Technique, Tips & Tricks
Success with deep fried pies hinges on careful assembly and frying. Start with cold pie dough; it will hold its shape better under heat and won’t become greasy. Make certain edges are sealed well, using plenty of egg wash. Crimping adequately is key to keeping the filling inside—if you notice gaps, pinch closed before frying.
Filling should be thick but spreadable—watery jams or thin cheesecake can lead to leaks, so opt for sturdy preserves and dense, well-whipped cream cheese mixtures. Avoid overfilling; a heaping tablespoon of each filling in a four-inch pastry is usually just right. Let assembled pies chill for ten minutes in the fridge before frying to ensure the pastry is firm and to reduce splatter.
When frying, maintain oil temperature evenly; too hot and the outside crisps before the center cooks, too cool and the pies absorb oil. Fry in small batches to keep the temperature stable, and avoid crowding the pan. Drain pies on a rack for maximum crunch; paper towels can make the crust softer if left too long.
For a flavor twist, mix lemon zest into the cream cheese, use flavored jams, or add a pinch of cinnamon to your dough. For different shapes, square pies or even small rounds like beignets work well—just ensure everything is sealed.
Substitutions and Variations
Deep fried strawberry cheesecake pies welcome creativity and adaptation. For gluten-free baking, use a pre-made gluten-free pie dough or biscuit dough; for dairy-free, swap cream cheese and yogurt with plant-based alternatives. Strawberry filling can be swapped for raspberry, blueberry, or cherry for different flavor profiles, and mixing in fresh fruit allows for seasonal variation.
Crust options abound—try crescent dough for a flakier finish, or homemade pie crust for added richness and flavor. Drizzle pies with melted chocolate after frying, or roll in cinnamon sugar for a churro effect. Savory versions work too—swap strawberry for lemon curd or caramel filling, or combine cream cheese with fruit for a bright, tangy twist.
If you’re feeling bold, try substituting a graham cracker crust or using wonton wrappers for mini pies and appetizers. Add chopped nuts to the filling for crunch, or fold in chocolate chips for a “chocolate strawberry cheesecake” vibe.
Serving Suggestions
These pies are made for sharing and celebrating. Pile onto a platter and dust generously with powdered sugar, offering small bowls of whipped cream, berry compote, or ice cream on the side for dipping. For a party, slice pies into halves or quarters and arrange on a dessert buffet with other fair-style treats, such as funnel cakes, caramel corn, or chocolate-dipped strawberries.
For brunch, serve alongside fresh fruit and coffee, letting guests build their own by topping with jam, cream, or syrup. At holiday gatherings, pair with sparkling wine or sweet cocktails for a fun, festive finale. Their portability makes them ideal for picnics or casual parties, where finger foods are a hit.
For a romantic dessert, nestle a pie next to a scoop of vanilla or strawberry ice cream and drizzle with dark chocolate sauce. As an after-school snack, serve warm with a cup of cold milk—kids and adults alike love the texture and flavor.
Story & Origins
Deep fried pies, sometimes called hand pies, trace their lineage to classic Southern and Appalachian kitchens, where convenience and portability were prized for both workers and travelers. The concept is simple: take a filling, seal in dough, and fry or bake until tender and crisp.
While apple and peach versions reign supreme across festivals and fairs, strawberry cheesecake pies are a more modern take—borrowing from aristocratic diner influences and the American love for anything fried-and-creamy.
Fairys and street food vendors popularized deep fried pies in the twentieth century as easy-to-eat desserts you could carry and eat standing up. Today, the rise of food trucks and social media has led to creative new fillings—cheesecake, Nutella, and banana foster among them—all inspired by the hybrid spirit of blending comfort food with showstopping innovation.
At heart, deep fried strawberry cheesecake pies bridge the gap between nostalgia and novelty, honoring tradition while indulging bold, new tastes.
Nutrition Notes
Although deep fried pies are best considered a treat, there are ways to make them a tad lighter or fit specific dietary needs. Cream cheese packs protein and calcium, while strawberries are high in vitamin C and fiber. For a smaller portion, cut dough and filling size and bake rather than fry. Light cream cheese, Greek yogurt in place of sour cream, and lower-sugar jam allow for reduced calories and saturated fat.
For gluten intolerance, gluten-free pie or biscuit doughs work wonderfully; for plant-based diets, use vegan cream cheese and yogurt. Consider adding extra fruit to the filling for more vitamins, or top with nuts and seeds to increase healthy fats.
Like most fried treats, these pies fare best when savored in moderation, paired with fresh fruit or light accompaniments.
Flavors & Pairings
Deep fried strawberry cheesecake pies pair well with a variety of flavors. Serve with tart sauces—such as raspberry or citrus—to balance the sweetness, or scoop with vanilla, cinnamon, or berry ice cream for creamy contrast. For a showstopping dessert board, offer alongside chocolate mousse cups, caramel popcorn, and sugared doughnuts. Strawberry plays nicely with bright, herbal teas, fresh mint, or lemonade.
In colder seasons, offer warm pies with chai, coffee, or spiked cider, letting the creamy richness warm your guests. For boozy pairings, sparkling rosé or sweet dessert wines complement the fruit and tang.
Mix-and-match fillings on the platter—lemon, blueberry, or vanilla cheesecake—so everyone finds their favorite bite.
Frequently Asked Questions
Can I bake instead of fry?
Yes! Assemble pies as directed, brush with egg, and bake at 400°F (205°C) for 15–18 minutes, or until golden and crisp.
Will my filling leak?
Chilling pies before frying and crimping edges tightly helps; also keep filling thick and avoid overstuffing.
Can I make these ahead?
Absolutely—uncooked pies can be frozen on a tray, then fried or baked directly from the freezer, increasing cook time slightly.
What’s the best oil for frying?
Vegetable, canola, or peanut oil works best for high heat and neutral flavor. Make sure oil is at temperature before frying.
How long do fried pies keep?
Best eaten fresh, but leftovers can be stored in the refrigerator for two days and reheated in an oven or toaster.
Can I use other fruit?
Yes—raspberry, blueberry, cherry, or peach are excellent alternatives, as long as filling is thick and not too runny.
Final Thoughts
Deep Fried Strawberry Cheesecake Pies offer a spectacular fusion of classic pie, creamy cheesecake, and bright strawberry in a format that cheers every occasion. Whether served at a festive gathering, holiday feast, or personal moment of indulgence, their crisp exterior and dreamy filling invite you to savor tradition while celebrating new flavors. Easy to adapt, fun to make, and downright irresistible, these pies prove that sometimes the most memorable desserts are those you fry—and enjoy—by hand.
