It doesn’t get much better than fried foods! ESPECIALLY when those fried foods are SWEET! You have got to try this ooey-gooey cheesecake for yourself.
How I created these Deep Fried Cheesecake Bites
I love going to state fairs! As a child we used to go every year so I have fantastic memories as a child enjoying Elephant ears and the swings ride.
As an adult I still love the fair, but not it’s ALL about the booths and food (the traveling rides aren’t quite as exciting anymore).
From the butter sculpture to the amazing quilts and other creations the booths are so much fun to walk through – but really the booths are just there to give me time between all the food booths I eat at!
The best fair food is always fried! I mean think about it! Elephant ears, churros, corn dogs, funnel cake… and of course the best – the deep fried unique foods.
It started with deep fried oreos – and now it includes things like twinkies, pop tarts, cookie dough, s’mores, snickers, and even sodas! (seriously I need to find fried coke this year to see how they are doing this)
A few years ago I made the basics at home – oreos, cookie dough, twinkies and snickers. This year I added homemade deep fried S’mores, pop tarts, cadbury eggs and cheesecake!!
Today I am sharing the deep fried cheesecake bites! Start with your favorite cheesecake frozen and cut into small squares. You can make your own (recipe below) or just buy one too!
Just take me to the Deep Fried Cheesecake Recipe already!
If you’d rather skip my tips and tricks for deep fried cheesecake, along with links to other deep fried food recipes and get straight to this delicious fair food – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips and Tricks for the Perfect Cheesecake with no cracking
-Room temperate ingredients are key for a smooth texture.
-Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
-Make sure your oven is the correct temperature (I love my oven thermometer)
-Cook your cheesecake until it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 2-3 inches. It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
-Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
-For more detailed cheesecake tips, go to this cheesecake recipe post
Tips for how to perfectly deep fry cheesecake bites
-Getting a deep-fryer is absolutely worth it if you fry often. (but an electric skillet can work as well)
-If you don’t want to spend the money on a deep fryer, (utterly understandable) you will need a good thermometer and you’ll have to babysit the pot.
-Be sure to pick the right oil. Olive oil is not good for deep frying (too sensitive to heat), but many other oils are good, and their flavor can add to the dish. I use canola or vegetable oil usually but I’ve also liked peanut oil!
-Freeze the cheesecake before cutting it and again before deep frying it, this will make it easier to cut, and then easier to stick a toothpick into.
-Use a toothpick, not a fork, to dip the cheesecake in the batter and then in the oil. A fork will leave areas of the cheesecake without batter covering it and result in the cheesecake itself being fried. Which will either lead to oily cheesecake or the cheesecake melting out (making a mess in the oil) and leaving a shell of fried batter!
-When adding the batter covered cheesecake to the oil with the toothpick hold it submerged in the oil for a second to help the batter “set” around the dessert and the bite starts to float.
-If you just drop the bite into the oil one of two things tends to happen – the bite will sink to the bottom and the raw batter sticks to the fryer and breaks open when you try to take it out. Or it will float and batter on the top spreads and gets too thin before you turn it and you don’t get even batter coverage
-Be careful to fry small bites of cheesecake, otherwise it might be too heavy and sink – resulting in a mess in the fryer!
-Have a jelly roll pan with newspaper and paper towels ready for the fried cheesecake before you start so you don’t over fry your bites while preparing the pan.
-When taking out the toothpicks twist first to break the batter then pull out. This way you won’t take a chunk of fried batter with you when you take the toothpick out.
-You can reuse frying oil, just strain it into a container till you want to use it again. And if you fry meat, be sure to keep your meat frying oil and your no meat frying oil separate. Cross contamination is dangerous.
To make this deep fried cheesecake you’ll need
- deep fryer
- 7-inch cheesecake pan
- jelly roll pan
Deep Fried Cheesecake recipe
If you love these fair foods as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love deep fried cheesecake you’ll love these other fried food recipes!
Monte Cristo Sandwiches | Deep Fried Mac and Cheese Bites | Fried Cheesecake Chimichangas
Deep fried Cookie Dough | Tonkatsu Pork Cutlet | Fried Peaches
Connect with Ashlee Marie Online!
To watch me make this Fried Cheesecake in a live cooking show play the video in the recipe card. There should also be a short teaser auto playing for you. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Deep Fried Cheesecake
Equipment
- Deep Fryer
Ingredients
Cheesecake Crust
- 2/3 C graham cracker crumbs
- 1 1/2 tsp sugar
- 3 Tbsp melted butter
Cheesecake Filling
- 12 oz cream cheese
- 3/4 C sugar
- 1 tsp vanilla
- 2 lrg eggs
Deep-Fry Batter
- 1 C all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp granulated sugar
- 3/4 C whole milk
- 1 lrg egg
- 2 Tbsp melted butter
Instructions
Cheesecake Crust
- Mix all ingredients together.
- Press into 7-inch pan.
- Bake at 375 for 8 minutes.
Filling
- Beat cream cheese, sugar, and vanilla.
- Beat in the egg.
- Pour into the pan.
- Bake at 300 for 40 minutes.
- Freeze for 2 hours, then cut.
Frying
- Freeze the cheesecake chunks for at least 2 more hours, I prefer overnight.
- Heat the oil to 375 F.
- Whisk all the other ingredients until smooth.
- Bring out the cheesecake chunks, a few at a time.
- Stick toothpicks into the ones you can.
- Drench in the batter and shake off slightly.
- Fry for 1 – 1 1/2 minutes top and bottom.
- Top with a sprinkling of powered sugar and serve warm!
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