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Fried Cheesecake Bites are just as amazing as they sound! This is essentially homemade fair food that hits the spot every single time. A sweet and creamy cheesecake filling is surrounded by an easy to make batter then deep fried to crisp golden brown perfection. Biting into one of these gooey treats is seriously satisfying!
When I go to my local county or state fair, it’s not for the rides or games… it’s obviously for the food! Deep fried fair food is an all-American cuisine that is simply irresistible. I mean, what’s not to love about something sweet and deep friend in golden batter?! Now I don’t have to go to the fair to enjoy my favorite goodies!
Fried cheesecake bites are exactly what you’d dreamed they’d be. A sweet and creamy cheesecake mixture is formed into balls, coated in batter, and deep fried in your very own kitchen. Biting into one of these bad boys is incredible because the crisp, perfectly fried exterior gives way to a gooey and creamy cheesecake filling. Don’t forget to serve them with some fruity jam or chocolate sauce to really send them over the top!
Why You’ll Love This
- Easier than you think. I know that deep frying may be a little nerve-wracking for novices, but have no fear! Heating up oil and tossing stuff into it is actually the easiest thing in the world. I’ve also included plenty of tips below to make sure you get the best results every time!
- It’s just plain fun! Dessert is always worth smiling about, especially when it’s this fun to serve! Oh, what was that you brought to the party? Fried cheesecake bites? You’ve suddenly become everyone’s favorite friend.
- So. Creamy. The contrast between the golden fried batter and the creamy cheesecake filling is very much worth drooling over. You’ll love every creamy bite of these treats!
Ingredients You’ll Need
Here is a list of ingredients you will need to make deep fried cheesecake bites. Make sure to scroll down to view the full recipe for exact measurements.
- Cream cheese
- White granulated sugar
- Vanilla extract
- Lemon juice
- Graham cracker crumbs
For the batter:
- Canola oil
- Flour
- White granulated sugar
- Baking powder
- Whole milk
- Garnishes: powdered sugar, jam, chocolate sauce
How To Make Fried Cheesecake Bites
Here is a general overview of the steps involved to make deep fried cheesecake bites. Be sure to scroll to the bottom of this post for the full recipe.
Make the cheesecake mixture. Beat the cream cheese with a hand mixer or stand mixer until it’s smooth. Then, beat in the sugar, vanilla, lemon juice, and graham cracker crumbs.
Freeze the balls. Use a TBSP to scoop the mixture and form it into balls. Place these balls onto a baking sheet lined with parchment paper and freeze for half an hour.
Preheat the oil. Pour the oil into a heavy bottom pot and preheat it over medium heat.
Make the batter. This is great to do while the oil is heating up! In a bowl, whisk together the flour, sugar, and baking powder. Whisk in the milk until smooth.
Batter up those bites. Remove the cheesecake balls from the freezer. Use a slotted spoon to dip them in the batter and try to coat them evenly on all sides.
Fry the cheesecake bites. Once the oil reaches 365°F, it’s time to fry! Working in batches of 3 at a time, fry the cheesecake bites in the hot oil for about 2-3 minutes per side to brown them evenly. Then, remove them from the oil and place them on a paper towel lined baking sheet to drain.
Substitutions and Variations
There aren’t too many ways you can change up these fried cheesecake balls. Here are just a couple ways you can try to switch them up a little:
- Make them low-fat. Keep in mind that by using a low-fat cream cheese, your final results won’t be as thick and creamy as they would be with regular cream cheese. However, it’ll still work if that’s the route you’d like to take.
- So many different garnishes to try! My favorite topping for cheesecake bites is raspberry jam! Any fruity jam (store-bought or homemade) will pair fabulously with these deep fried treats. You can also opt for a dusting of powdered sugar or a drizzle of chocolate sauce.
Tips for Success
Make the very best fried cheesecake bites every time when you use these easy tips:
- Do NOT over crowd your oil. It’s so important to work in batches of up to 3 bites at a time! If you add any more than that to the pot, the temperature of the oil will decrease and you won’t have hot enough oil. If your oil isn’t hot enough, you’ll end up with greasy, under-cooked bites.
- Don’t worry about making them perfectly round. Listen… you’re going to batter up these bites and deep fry them. Don’t panic if your cheesecake mixture isn’t forming perfectly round balls. As long as they’re all 1 TBSP big, they’ll cook through evenly and taste delicious.
- You must freeze them! Don’t try to skip this step. Freezing the cheesecake balls for at least 30 minutes ensures that they’ll actually hold their shape when being battered and fried.
Storage and Reheating Instructions
Fried cheesecake bites are really best the very same day that they’re fried. However, they will keep in an airtight container in the fridge for up to 2 days. To reheat, I recommend popping them in the air fryer for just a few minutes so they stay crispy on the outside!
Enjoy More Deep Fried Favorites!
Fried Cheesecake Bites
Ingredients
Cheesecake balls:
- 8 ounce (227 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- ½ cup (42 g) graham cracker crumbs
Batter:
- 4 cups (946 ml) canola oil
- 1 cup (125 g) flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 cup (237 ml) milk, whole is best
- Optional garnish: powdered sugar, jam, chocolate sauce
Instructions
- Prepare a large baking sheet by lining it with parchment paper.
- In a stand mixer, beat the cream cheese until creamy and smooth. Mix in the sugar, vanilla, lemon juice, and graham cracker crumbs. Combine this well.
- Scoop out 1 Tablespoon of the mixture at a time and scrape into a mound. (They don’t have to be perfectly round.) Place each ball onto the parchment paper lined baking sheet. Place the sheet of cheesecake balls into the freezer for at least 30 minutes.
- Place the 4 cups of oil into a heavy bottom pot (it should be at least 2 inches deep). Turn this on to medium heat. As this is heating, prepare the batter.
- Whisk the flour, sugar, and baking powder together in a medium bowl. Then whisk in the milk until smooth.
- When the oil is heated to 365 °F (185 °C), place a baking sheet lined with paper towels next to the pot of oil.
- Remove the frozen cheesecake balls from the freezer. If you want to round them out more, this is the time to do it, but handle them as little as possible so they stay firm. Use a slotted spoon to dip them a few at a time into the batter, turning to coat.
- Then place the coated balls into the hot oil, no more than 3 at a time. (Don’t do too many at a time as it will bring down the heat of the oil too much.) Turn them to brown evenly. This will take about 2-3 minutes per side. Remove them from the oil with tongs and place them on the paper towel lined baking sheet.
- Serve them plain or with jam or chocolate sauce. They are also delicious with powdered sugar sprinkled on top.
