I love how this recipe combines the comfort of French toast with the flavor of strawberry cheesecake. Each bite is creamy in the center and crispy on the outside, thanks to the graham cracker crust and frying technique. It’s like biting into a slice of cheesecake with a crunchy, golden hug. Whether I’m making these for a brunch treat or a special dessert, they always feel like a celebration.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 slices of bread (I like using sturdy white or brioche)
1 cup fresh strawberries, hulled and sliced
1 cup crushed graham crackers
2 eggs
1 cup milk
1/2 teaspoon cinnamon
Oil for frying
Whipped cream (optional, for serving)
Directions
I start by making the cheesecake filling. In a mixing bowl, I combine the softened cream cheese, powdered sugar, and vanilla extract. Using a mixer (or whisk and some effort), I beat the mixture until smooth and creamy.
Once the filling is fluffy, I gently fold in the sliced strawberries. The mixture turns beautifully pink and smells amazing.
I take 8 slices of bread and spread a generous layer of the cheesecake mixture on 4 of them. Then I top each with another slice of bread to form sandwiches.
In one shallow plate, I mix the eggs, milk, and cinnamon to create a custard. In another plate, I pour the crushed graham crackers for coating.
I dip each sandwich into the egg mixture, letting it soak lightly on both sides. Then I press each side into the graham cracker crumbs so they stick.
I heat oil in a frying pan over medium heat—just enough to shallow fry. When the oil is hot, I carefully place the sandwiches in, cooking for about 2–3 minutes per side, until golden brown and crisp.
Once done, I transfer them to a plate lined with paper towels to drain any extra oil.
I like to serve them warm, optionally topped with whipped cream or an extra sprinkle of powdered sugar.
Servings and timing
This recipe makes 4 rich sandwiches (about 4 servings) and takes around 35 minutes from start to finish. It’s perfect for a fun weekend breakfast or a decadent dessert.
Variations
Sometimes I swap strawberries for blueberries or raspberries for a different flavor. If I’m craving chocolate, I mix in a handful of mini chocolate chips with the cheesecake filling. For a crunchier bite, I’ve also rolled the sides of the sandwich in chopped nuts or toasted coconut before frying.
Storage/Reheating
These sandwiches are best eaten fresh, but if I have leftovers, I store them in the fridge for up to 2 days. To reheat, I pop them in a toaster oven or air fryer at 350°F for a few minutes until crispy again. I avoid microwaving, as it can make them soggy.
FAQs
Can I use frozen strawberries?
Yes, I can, but I make sure to thaw and drain them first so they don’t make the filling watery.
What type of bread works best?
I use sturdy white sandwich bread or brioche—it holds up well to the filling and frying without falling apart.
Can I make this ahead of time?
I can prep the sandwiches and refrigerate them (un-fried) for a few hours. I dredge and fry just before serving for the best texture.
Can I bake these instead of frying?
Yes, I bake them at 375°F for about 15–20 minutes, flipping halfway. They won’t be quite as crispy but still taste great.
Is there a way to make these dairy-free?
I use dairy-free cream cheese and milk substitutes. It still turns out delicious—just make sure the consistency is smooth before assembling.
Conclusion
These Fried Strawberry Cheesecake Sandwiches are a crave-worthy treat I love making when I want something sweet, warm, and extra special. They’re crunchy on the outside, creamy in the center, and full of fruity flavor—just the kind of dessert that makes any day feel a little more fun.
