June 7, 2023
Review RecipeFried Cheesecake
Crunchy on the outside, with a soft and creamy center, this fried cheesecake recipe is sure to delight your taste buds.
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Table of Contents
This fried cheesecake is like a little bite of heaven and just as rich and indulgent as it sounds. With a creamy center wrapped in a pancake mix coating and deep-fried to golden brown perfection, you will not be able to resist this decadent fried dessert.
Fried Cheesecake Ingredients
You’ll need:
- 1 frozen cheesecake (approximately 1 pound)
- 1 cup Bisquick pancake mix
- ½ cup milk
- 1 large egg
- ¼ cup powdered sugar
- Caramel sauce and/or strawberry sauce, for serving
- 1 quart of vegetable oil, for frying
SUBSTITUTIONS AND ADDITIONS
PANCAKE MIX: You can use any pancake mix to make the batter for this easy recipe. Mix the batter up according to the box instructions, and then use it to batter your cheesecake. If your batter is too thick, add a teaspoon or so of milk at a time to thin. If you need to thicken the batter, add a bit more pancake mix until it’s thick enough to coat and stick to the cheesecake.
How to Make This Fried Cheesecake Recipe
OUR RECIPE DEVELOPER SAYS
Depending on the cheesecake, the size and thickness may vary. I like to cut the pieces into squares, so if your cheesecake is thicker, your overall square pieces will be larger than a shorter cheesecake. The process and time for cooking the fried cheesecake pieces, and the recipe for the batter, should not vary regardless of the size of your pieces.
STEP ONE: Remove the frozen cheesecake from the packaging and cut it into pieces. The pieces should be approximate squares. If the crust is crumbling away from the cheesecake, it may be best to trim the crust off the pieces as well (see tip). Keep the cheesecake pieces frozen while preparing the rest of the recipe.
PRO TIP:
Some cheesecakes are made with a more crumbly crust, and when you batter this crust, it tends to crumble into the pancake batter and gets messy. For these cheesecakes, most people will cut the crust off and simply batter and fry the cheesecake portion. I’ve also worked with cheesecakes where the crust stays intact, and there is no crumbling issue.
STEP TWO: Fill a deep skillet or Dutch oven with several inches of cooking oil, such as vegetable oil or canola oil. Use a candy thermometer in the oil to monitor the temperature. Heat the oil until it reaches 375°F and maintain the oil temperature between 350°F and 375°F throughout cooking.
STEP THREE: While the oil is heating, prepare the batter in a medium bowl by whisking together the pancake mix, milk, and one egg until well combined. The batter should be thick enough to coat the cheesecake pieces while still allowing you to drip off the excess and work quickly.
STEP FOUR: Dip one piece of cheesecake at a time into the batter. Use a fork to toss the cheesecake in the batter, and then lift the piece out and allow the excess batter to drip off. Immediately transfer the battered cheesecake into the hot oil.
PRO TIP:
If you’re having trouble transferring the battered cheesecake from the batter to the oil, lift with one fork to drain the excess batter and then use a second fork to swipe the battered bite from the fork to the oil.
STEP FIVE: Flip the cheesecake occasionally while frying to ensure even cooking. Remove the cheesecake from the oil when it is golden brown all over, about 1 to 2 minutes.
PRO TIP:
You can fry several pieces of cheesecake at a time but don’t overcrowd the pot. You need the cheesecake pieces to have enough room to turn them to cook evenly and remove them when done.
STEP SIX: Blot excess oil from the fried cheesecake by placing it on several layers of paper towels.
STEP SEVEN: Continue battering and frying all of the cheesecake pieces. Dust the cheesecake pieces with powdered sugar.
STEP EIGHT: Drizzle the sauces over the cheesecake bites or serve them alongside as dipping sauces.
How To Serve
These delightful bites are such a fun treat to make. Serve them for an afternoon snack or special treat on the weekend. Add a warm mug of homemade hot chocolate or a refreshing cold iced tea on the side.
Deep-fried desserts bring the county fair feel right to your kitchen. Our deep-fried Oreos and funnel cake bites are two more ways to enjoy an irresistible sweet treat.
MORE CHEESCAKE RECIPES
Storage
IN THE FRIDGE: Ideally, you should eat fried cheesecake balls right away. This perfect treat is best when they are hot and fresh to enjoy the warm creamy center, and they will get soggy if they sit for too long or cool off and have to be reheated. That being said, you can keep them in the fridge in an airtight container for a couple of hours if necessary.
IN THE FREEZER: We do not recommend freezing deep-fried cheesecake bites as they will become soggy, and the cream cheese will become watery. Stick with making these fresh.
If you think you know cheesecake, we are here to tell you this fried cheesecake is an entirely different experience than regular cheesecake. The cheesecake filling surrounded by a crisp, sweet coating is just the decadent dessert you need.
FREQUENTLY ASKED QUESTIONS
What is fried cheesecake batter made of?
We use Bisquick combined with egg and milk to make the crispy batter for the fried cheesecake.
Can you use water instead of milk for deep-fried cheesecake bites?
You can certainly substitute water for milk in the batter; just be aware that the mixture will not be quite as creamy.
What is the best oil to use for deep frying?
Vegetable oil is the standard oil used for deep frying at home. It heats to the right temperature and won’t leave any extra taste on the finished product. You could also use canola oil or peanut oil if you have that on hand.
More Recipes You’ll Love
- Cherry Cheesecake Lush
- Chocolate Chip Cheesecake Bars
- Reese’s Cheesecake
- No Bake Cheesecake
- No Bake Pumpkin Cheesecake Balls
- Cherry Cheesecake Dip
- Cheesecake in a Jar
- Mini Black Forest Cheesecake
Fried Cheesecake
Crunchy on the outside, with a soft and creamy center, this fried cheesecake recipe is sure to delight your taste buds.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Ingredients
- 1 frozen cheesecake, approximately 1 pound
- 1 cup Bisquick pancake mix
- ½ cup milk
- 1 large egg
- ¼ cup powdered sugar
- Caramel sauce and/or strawberry sauce, for serving
- 1 quart vegetable oil, for frying
Instructions
- Remove the frozen cheesecake from the packaging and cut it into pieces. The pieces should be approximate squares. If the crust is crumbling away from the cheesecake, it may be best to trim the crust off the pieces as well (see note). Keep the cheesecake pieces frozen while preparing the rest of the recipe.
- Fill a deep skillet or Dutch oven with several inches of cooking oil, such as vegetable oil or canola oil. Use a candy thermometer in the oil to monitor the temperature. Heat the oil until it reaches 375°F and maintain the oil temperature between 350°F and 375°F throughout cooking.
- While the oil is heating, prepare the batter by whisking together the pancake mix, milk, and one egg until well combined. The batter should be thick enough to coat the cheesecake pieces while still allowing you to drip off the excess and work quickly.
- Dip one piece of cheesecake at a time into the batter. Use a fork to toss the cheesecake in the batter, and then lift the piece out and allow the excess batter to drip off. Immediately transfer the battered cheesecake into the hot oil.
- Flip the cheesecake occasionally while frying to ensure even cooking. Remove the cheesecake from the oil when it is golden brown all over, about 1 to 2 minutes.
- Blot excess oil from the fried cheesecake by placing it on several layers of paper towels.
- Continue battering and frying all of the cheesecake pieces. Dust cheesecake pieces with powdered sugar.
- Drizzle the sauces over the cheesecake bites or serve them alongside as dipping sauces.
Notes
- Depending on the cheesecake, the size and thickness may vary. I like to cut the pieces into squares, so if your cheesecake is thicker, your overall square pieces will be larger than a shorter cheesecake. The process and time for cooking the fried cheesecake pieces, and the recipe for the batter, should not vary regardless of the size of your pieces.
- Some cheesecakes are made with a more crumbly crust, and when you batter this crust, it tends to crumble into the pancake batter and gets messy. For these cheesecakes, most people will cut the crust off and simply batter and fry the cheesecake portion. I’ve also worked with cheesecakes where the crust stays intact, and there is no crumbling issue.
- If you’re having trouble transferring the battered cheesecake from the batter to the oil, lift with one fork to drain the excess batter and then use a second fork to swipe the battered bite from the fork to the oil.
- You can fry several pieces of cheesecake at a time but don’t overcrowd the pot. You need the cheesecake pieces to have enough room to turn them to cook evenly and remove them when done.
Nutrition
Calories: 304kcal | Carbohydrates: 36g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 296mg | Potassium: 85mg | Fiber: 1g | Sugar: 23g | Vitamin A: 413IU | Vitamin C: 0.1mg | Calcium: 133mg | Iron: 1mg
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