Fried cheesecake is a classic fair-style dessert that’s crispy on the outside and creamy on the inside. Cheesecake is coated in batter, fried until golden brown, and served warm for the ultimate indulgent treat. It’s rich, decadent, and surprisingly easy to make at home. If you love carnival desserts or deep-fried sweets, this one is a must-try.
Don't forget the Warm Raspberry Dipping Sauce, which takes these to the next level!
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What is Fried Cheesecake?
Fried cheesecake is a dessert made by coating bites of cheesecake in batter and then in cornflakes, and frying them until golden brown. The outside becomes crispy while the inside stays soft and creamy. It’s a popular dessert at fairs, carnivals, and festivals across the country. This homemade version delivers the same indulgent flavor without leaving your kitchen.
Looking for a main course as well? I love serving these after Southern Swamp Soup or a warm bowl of Olive Garden Gnocchi Soup.
Why You'll Love This Recipe
This fried cheesecake recipe is rich, indulgent, and incredibly satisfying. The contrast between the crispy exterior and creamy cheesecake center makes every bite irresistible. It’s easy to prepare, perfect for sharing, and guaranteed to impress at parties or special occasions. If you’re craving a fun, over-the-top dessert, this one delivers.
After a hearty comfort dinner like Smothered Pork Chops or Chicken and Dumplings, fried cheesecake is the perfect dessert.
Ingredients
- Cream Cheese
- Sugar
- Pure Vanilla Extract
- Graham Crackers
- Pancake Mix
- Milk
- Vegetable Oil
- Egg
- Frosted Flakes
Lastly, you'll need some oil to fry the cheesecake balls. I use Vegetable oil, but whichever you prefer is fine as well.
Step-by-Step Instructions
Step 1: Place the cream cheese in a stand mixer with a flat-beater attachment. Turn the stand mixer to medium, and while the cream cheese is softening, add the rest of the cheesecake ingredients.
Step 2: Scoop Tablespoon-sized balls onto a parchment paper-lined baking sheet.
Freeze the cheesecake for at least an hour or until it's frozen.
Step 3: While the cheesecake is freezing, make a pancake batter. I used Krusteaz Pancake Mix for this fried cheesecake recipe, but you can make your own or use whatever brand you prefer.
Step 4: Once the pancake mix is made, crush a box of frosted flakes in a large bowl using your hands. I don't recommend a food processor or mallet for this. It's essential to have the uneven texture to coat the whole cheesecake bite while still having larger 'crunchies,' for lack of better terms.
Step 5: In a deep fryer or heavy Dutch oven, begin heating the cooking oil to 375°f.
While the oil is heating, remove the cheesecake from the freezer, coat them in the pancake mix, and then the crushed frosted flakes. Line them on a baking sheet.
Step 6: Once the oil has come to temperature, drop 3-4 cheesecake balls and deep fry them for about 3-4 minutes or until golden brown. Flip them over halfway through so all sides are evenly fried.
Remove them from the oil and place them on a wire cooling rack while frying the remaining cheesecake bites.
Once you've fried all the cheesecake balls, serve them hot with a raspberry sauce.
Expert Tips
Freeze the cheesecake before frying. This helps it hold its shape and prevents it from melting too quickly in the oil.
Use a neutral oil with a high smoke point. Vegetable or canola oil works best for even frying.
Keep the oil temperature steady. Too hot and the batter will burn before the inside warms through; too cool and the cheesecake will absorb oil.
Fry in small batches. Overcrowding the fryer lowers the oil temperature and affects texture.
Serve immediately. Fried cheesecake is best enjoyed hot while the outside is crisp and the center is creamy. However, they also reheat very well in the air fryer.
Serve with Something Spicy. These sweet Cheesecake Bites are a perfect dessert after a spicy dinner like Slow Cooker Jambalaya.
Recipe FAQs
Yes. Store-bought cheesecake works perfectly and saves time.
No. A deep, heavy-bottomed pot works just fine.
It’s best served fresh, but you can prep and freeze the cheesecake ahead of frying.
Powdered sugar, chocolate sauce, caramel, berry sauce, or whipped cream are all great options.
It’s rich but balanced, especially when served with fruit or a light dusting of powdered sugar.
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📖 Recipe
Fried Cheesecake
Ingredients
For the Cheesecake
- 16 Oz Cream Cheese - softened
- ½ Cup Sugar
- 1 Tbsp. Pure Vanilla Extract
- 8 Sheets Graham Crackers - crushed
For the Batter
- 1 Cup Pancake Mix
- ½ Cup Milk
- 1 Tbsp. Vegetable Oil
- 1 Egg
- 1 Box Frosted Flakes - crushed
Instructions
For the Cheesecake
- Crush the Graham Crackers and set them aside.
- Place the cream cheese in a stand mixer with a flat-beater attachment. Turn the stand mixer to medium and while the cream cheese is softening, begin adding the rest of the cheesecake ingredients. Allow the ingredients to combine thoroughly.
- Scoop Tablespoon-sized balls onto a parchment paper-lined baking sheet.
- Place the Cheesecake Balls in the freezer for at least an hour or until they are fully frozen.
For the Batter
- While the cheesecake is freezing, make the pancake batter. Combine the pancake mix with the milk, vegetable oil, and egg, stirring to thoroughly combine to ensure no lumps.
- Crush the Frosted Flakes by hand, leaving some medium-sized pieces to add extra texture and crunch.
Frying the Cheesecake Bites
- While the oil is heating, remove the cheesecake from the freezer, coat them in the pancake mix, then the crushed frosted flakes. Line them on a baking sheet.
- Once the oil has come to temperature, drop 3-4 cheesecake balls, and deep fry them for about 3-4 minutes or until they're golden brown. Flip them over halfway through so all sides are evenly fried.
- Remove them from the oil and place them on a wire cooling rack while you fry the rest of the fried cheesecake bites.
- Serve hot and fresh with a raspberry dipping sauce.
Video
Notes
- Despite these little treats' incredible texture, flavor, and overall addictiveness, you'll likely have leftovers. Place them in a container with a tight lid or even a ziplock back and store them in the refrigerator for up to five days.
- When reheating deep-fried cheesecake, I recommend placing the balls in the air fryer at about 380°-400°f until hot and sizzling.
- If you prefer not to make you're own cheesecake mix, buy a cheesecake, freeze it, then cube it.
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