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Deep Fried Strawberry Cheesecake Pies: A Crispy, Creamy Dream

A Little Slice of Fried Heaven

I’ll never forget the first time I bit into one of these. It was at a county fair, the air thick with the scent of powdered sugar and frying dough. I took one warm, hesitant bite and the world just stopped. The shatteringly crisp, golden shell gave way to a river of melted, tangy cheesecake and sweet, jammy strawberries. It was pure, unadulterated joy. I knew right then I had to recreate that magic at home. This recipe is my love letter to that fairground discovery—a simplified, home-kitchen version that delivers that same breathtaking contrast of hot, cold, creamy, and crunchy. It’s a dessert that feels like a celebration, and you deserve to experience it.

Why You’ll Love This Recipe

The Ultimate Comfort Food: There’s something deeply satisfying about the combination of warm, fried pastry and cool, creamy filling.
Surprisingly Approachable: While they look impressive, using pre-made pie crust streamlines the process, making these feel entirely achievable on a cozy weekend.
A Certified Crowd-Pleaser: These pies are the star of any gathering. They have a magical way of turning an ordinary dinner into a special occasion.
The Perfect Texture Symphony: You get a crispy, buttery crust, a molten cheesecake center, and bursts of juicy strawberry in every single bite.

I once made these for my friend’s son, a famously picky eater whose diet seemed to consist solely of beige foods. He eyed the pink-filled, glazed pie with deep suspicion. After some coaxing, he took a small bite. His eyes went wide. “It’s like a donut… but with cheesecake inside?” he whispered in awe. He then proceeded to eat two whole pies. It was a quiet, crumb-filled victory I’ll always cherish.

What Makes It Special

It’s all in the layers of flavor and texture built from a few simple ingredients.

The Creamy Tang: The combination of softened cream cheese with a touch of vanilla creates a rich, tangy filling that cuts through the sweetness perfectly.
The Jammy Heart: Using quality canned strawberry pie filling is a brilliant shortcut. It provides that classic, nostalgic strawberry flavor and a gorgeous, glossy fruitiness.
The Crispy Vessel: A simple refrigerated pie crust fries up into a beautifully flaky, golden-brown shell that’s sturdy enough to hold the fillings but delicate to bite into.
The Sweet Sheen: The simple powdered sugar glaze doesn’t just add sweetness; it gives the pies a professional, glossy finish that makes them look straight out of a bakery case.

Making It Happen: A Step-by-Step Story

Let’s walk through the process together. First, you’ll want to get your oil ready. Pour vegetable oil into a heavy-bottomed pot or Dutch oven until it’s about 4-5 inches deep. This is where a candy or deep-fry thermometer becomes your best friend. We’re aiming for a steady 375°F. This precise temperature is the secret to a crisp, non-greasy crust.

While the oil heats, let’s make the dreamy cheesecake filling. In a medium bowl, combine the softened cream cheese, sugar, and vanilla. Using a hand mixer, beat it until it’s completely smooth and creamy. Set this aside for a moment.

Now, onto the crust. Roll out your refrigerated pie dough on a lightly floured surface. Find a bowl that’s about 5-6 inches across—a salad plate works too—and use it as a guide to trace and cut out perfect circles. You should get about 6 rounds. If they seem a little small, just roll the scraps out again.

Here comes the fun part: assembly. On one half of each dough circle, spoon a heaping tablespoon of your creamy cheesecake mixture. Right next to it, spoon about two tablespoons of the vibrant strawberry pie filling. Now, using your fingers, dab a little water around the edge of the entire circle—this acts like glue. Carefully fold the bare half of the dough over the filling to create a half-moon shape. Now, crimp the edges shut with a fork, pressing firmly to ensure no delicious filling can escape during its hot oil bath.

In a small bowl, whisk together the powdered sugar, corn syrup, and water for your glaze until it’s smooth. Set this within easy reach.

The magic moment has arrived. Gently lower one hand pie into the hot oil. It should sizzle enthusiastically. Fry it for 2-3 minutes, flipping once, until it’s a deep, golden brown all over. Use a slotted spoon to lift it out, letting any excess oil drip back into the pot, and then place it on a plate lined with paper towels. Immediately brush the warm pie generously with the glaze on both sides—the heat will help it set into a beautiful, thin shell. Repeat this frying and glazing process with the remaining pies. The reward for your patience is serving them immediately, while the contrast between the hot crust and cool, creamy filling is at its most dramatic.

You Must Know: Tips for Success

Temperature is Non-Negotiable: A thermometer is crucial. If the oil is too cool, the pies will be greasy; if it’s too hot, they’ll burn before cooking through.
Seal the Deal: Take your time crimping the edges with a fork. A solid seal is your best defense against filling leakage.
Don’t Overcrowd the Pot: Frying one pie at a time maintains the oil temperature and gives you plenty of room to maneuver.
Glaze While Warm: Brushing on the glaze right after frying allows it to soak in just slightly and set perfectly.

Serving It Up

These pies are sublime all on their own, but for a truly decadent experience, serve them with a scoop of high-quality vanilla bean ice cream. The cold ice cream melting into the warm pie is a classic for a reason. For a drink pairing, a glass of cold milk, a rich cup of coffee, or even a sweet sparkling Moscato d’Asti complements the sweetness beautifully.

Make It Different: Your Recipe, Your Rules

Flavor Twists: Swap the strawberry pie filling for blueberry, cherry, or apple. A sprinkle of cinnamon in the cheesecake filling is wonderful with apple.
Chocolate Lovers: Add a handful of mini chocolate chips to the cheesecake filling.
Dietary Tweaks: Use a plant-based cream cheese and pie crust for a vegan version.
Extra Crunch: Roll the sealed pies in cinnamon sugar right after frying instead of using the glaze.

Storing and Reheating Your Pies

These are truly best enjoyed the day they are made. However, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and recapture the crispness, place them on a baking sheet in a 350°F oven for about 8-10 minutes. We do not recommend microwaving, as it will make the crust soft.

Your Final Success Tips

Ensure your cream cheese is truly softened at room temperature to avoid lumps in your filling.
If your oil temperature drops after adding a pie, give it a minute to come back up to 375°F before adding the next one.
Have all your components—fillings, glaze, and a slotted spoon—set up and ready to go before you start frying. It’s a fast process!

Frequently Asked Questions

1. Can I bake these instead of frying?
You can! Brush them with an egg wash and bake at 375°F for 20-25 minutes until golden brown. The texture will be more like a traditional hand pie—flaky rather than crispy—but still delicious.

2. Can I make these ahead of time?
You can assemble the pies and keep them covered in the refrigerator for a few hours before frying. Let them sit at room temperature for 10-15 minutes before frying.

3. My filling leaked out! What happened?
This is usually due to an imperfect seal or the oil being too hot. Make sure you’ve crimped the edges firmly with a fork and that your oil is at a steady 375°F.

4. What other oil can I use for frying?
Canola, peanut, or vegetable oils are all excellent neutral-flavored choices with high smoke points, perfect for frying.

5. Why is there corn syrup in the glaze?
The corn syrup gives the glaze a brilliant shine and helps it set without becoming rock hard. You can omit it, but the texture and look will be different.

Recipe Card

Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Servings: 6 pies
Category: Dessert
Difficulty: Intermediate
Cuisine: American
Yield: 6 hand pies

Ingredients

Pie Ingredients:

1 (14.1 oz) package refrigerated pie crusts (2 crusts)
4 oz cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla extract
1 (21 oz) can strawberry pie filling

Sugar Glaze Ingredients:

½ cup powdered sugar
1 teaspoon light corn syrup
1 tablespoon water

For Frying:

6 cups vegetable oil (or enough for 4-5 inch depth in your pot)

Instructions

In a heavy Dutch oven or large pot, heat oil to 375°F. Use a thermometer to monitor the temperature.
In a medium bowl, use a hand mixer to beat the softened cream cheese, ¼ cup granulated sugar, and ½ teaspoon vanilla until smooth and creamy.
On a lightly floured surface, roll out the pie crusts. Use a 5-6 inch bowl as a guide to cut out 6 circles.
Spoon 1 heaping tablespoon of the cream cheese filling and 2 tablespoons of the strawberry pie filling onto one half of each dough circle.
Moisten the edges of the dough with water. Fold the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal.
In a small bowl, whisk together the powdered sugar, corn syrup, and water until smooth to create the glaze.
Carefully fry the pies one at a time for 2-3 minutes total, flipping once, until deep golden brown.
Remove the pie with a slotted spoon and drain on paper towels. Immediately brush both sides with the sugar glaze.
Repeat with remaining pies. Serve warm.

Notes
For the best results, do not skip the step of monitoring your oil temperature with a thermometer.

Deep Fried Strawberry Cheesecake Pies (Just 6 Ingredients!)