Deep Fried Strawberry Cheesecake Pies

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite desserts—cheesecake and fried pie—into one irresistible treat. The contrast between the crispy exterior and the soft, creamy center is unbeatable. Plus, it’s surprisingly easy to put together using store-bought pie crust and canned filling, which saves me time while still delivering that made-from-scratch flavor. These pies are perfect for holidays, parties, or anytime I want to impress without turning on the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie Ingredients:

• Refrigerated pie crust

• Canned strawberry pie filling

• 4 oz cream cheese, softened

• 1/4 cup sugar

• 1/2 teaspoon vanilla

Sugar Glaze Ingredients:

• 1/2 cup powdered sugar

• 1 teaspoon corn syrup

• 1 tablespoon water

Directions

1. Heat the Oil:
   I fill a heavy-bottom pot or Dutch oven with about 4–5 inches of vegetable oil. Using an oil or candy thermometer, I heat the oil to 375°F. It’s important to get the temperature right—too cold and the pies absorb too much oil; too hot and they burn.

2. Make the Cheesecake Filling:
   In a medium bowl, I beat the softened cream cheese, sugar, and vanilla with a hand mixer until it’s smooth and creamy.

3. Prep the Pie Rounds:
   I roll out the refrigerated pie crust and use a 5–6 inch bowl to trace and cut out rounds. If needed, I roll the dough a bit thinner to get six circles total.

4. Assemble the Pies:
   In the center of each round, I place a heaping tablespoon of cheesecake filling and about 2 tablespoons of strawberry pie filling. I brush a little water around the edges, fold each pie in half, and crimp the edges with a fork to seal them tightly.

5. Mix the Glaze:
   In a small bowl, I stir together the powdered sugar, corn syrup, and water until smooth. I set it aside while I fry the pies.

6. Fry the Pies:
   I carefully lower one pie at a time into the hot oil, frying for 2–3 minutes until the crust is deep golden brown. Then I remove it with a slotted spoon and let it drain on paper towels.

7. Glaze the Pies:
   While they’re still warm, I use a pastry brush to coat both sides of each pie with the glaze. I let them set on a wire rack or baking sheet until the glaze firms up slightly.

8. Repeat and Serve:
   I repeat the frying and glazing for the rest of the pies, then serve them warm for the best flavor and texture.

Servings and timing

This recipe makes 6 deep-fried hand pies and takes a total of 33 minutes—30 minutes of prep and assembly, and 3 minutes of frying per pie. It’s a great dessert to make when I want to treat a small group with something rich and satisfying.

Variations

Sometimes I like to switch up the filling—blueberry, cherry, or apple pie filling all work just as well. I’ve also made a chocolate version by adding a spoonful of Nutella inside with the cheesecake. For extra crunch, I sprinkle crushed graham crackers over the glaze. If I want a citrusy twist, I add a bit of lemon zest to the cheesecake filling.

Storage/Reheating

These pies are best eaten fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 8–10 minutes until warmed through and slightly crisped. I avoid the microwave—it makes the crust soft instead of crispy.

FAQs

Can I use homemade pie crust?

Yes, I’ve made these with homemade crust, and it works beautifully—just make sure it’s not too crumbly so it holds up during frying.

Do I have to use strawberry filling?

Not at all. Any canned pie filling works, or I sometimes use fresh berries cooked down with a bit of sugar and cornstarch.

Can I air fry these instead of deep frying?

I’ve tried it! I brush them with oil and cook at 375°F for about 8–10 minutes in the air fryer. They’re not quite as crispy, but still delicious.

How do I keep them from opening while frying?

I seal the edges tightly with a fork and don’t overfill. Brushing the edges with water also helps the dough stick together.

Can I freeze them?

Yes, I freeze them before frying—just assemble and freeze on a tray, then transfer to a bag. When I’m ready to cook, I fry them straight from frozen, adding an extra minute or two to the cooking time.

Conclusion

These Deep Fried Strawberry Cheesecake Pies are the ultimate crowd-pleasing dessert—crispy, creamy, sweet, and packed with flavor. Whether I’m serving them for a holiday party or just treating myself to something indulgent, they never fail to impress. Once I take that first bite of golden crust and creamy filling, I know exactly why they’re always a hit.

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