Fried Cheesecake is one of those desserts that you never knew you needed so badly. Crunchy on the outside, warm and gooey on the inside, and served with freshly made raspberry dipping sauce...what else could you ever possibly ask for in a dessert?
What is Fried Cheesecake
Fried Cheesecake is frozen cheesecake balls, bites, or cubes dipped in a batter and then deep-fried to golden, warm, and gooey perfection.
Deep-Fried Cheesecake Bites are something that I learned about way back in the day. A friend of mine introduced me to Sonic's version. They came with a berry dipping sauce and were warm, crunchy, and perfect.
Fried Cheesecake Ingredients
The ingredients for this fried cheesecake recipe are straightforward.
For the Cheesecake
- Cream Cheese
- Sugar
- Pure Vanilla Extract
- Graham Crackers
For the Breading
- Pancake Mix
- Milk
- Vegetable Oil
- Egg
- Frosted Flakes
Lastly, you'll need some oil to fry the cheesecake. I use Vegetable oil, but whichever you prefer is fine as well.
How to Fry Cheesecake
In this recipe for fried cheesecake, I include the ingredients for the cheesecake mix itself. You can also buy a cheesecake and freeze it, whichever you find to be the easiest option.
To make the cheesecake portion, crush the graham crackers.
Place the cream cheese in a stand mixer attached 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. Scoop Tablespoon-sized balls onto a parchment paper-lined baking sheet.
The most important thing to know is that the cheesecake must be frozen. You'll have a big mess on your hands if it's not.
So, freeze the cheesecake for at least an hour or until it's fully frozen.
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.
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.
Now, 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, 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.
Once you've fried all the cheesecake balls, serve them hot with a raspberry sauce.
How to Store and Reheat Fried Cheesecake
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 them, I recommend placing them in the air fryer at about 380°-400°f until hot and sizzling. They won't be as amazing as they are when eating them fresh out of the deep fryer, but they are still incredible!
In Conclusion
Try this recipe today, and I can almost guarantee you'll win over the hearts of anyone you share them with. However, They may not even make it that far! They are one of the best desserts I've ever had and can be pretty addicting.
Tell me in the comments below how they turned out and what dipping sauce you used.
Thank you so much for stopping by Chicken Fried Kitchen, and as usual...
Happy Cooking!
-Jeremy
📖 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.
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