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Fried Cheesecake
Crunchy on the outside, with a soft interior, this fried cheesecake recipe is impossible to resist.
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Table of Contents
- Fried Cheesecake Bites Ingredients
- Substitutions And Additions For Deep Fried Cheesecake
- How To Make This Deep Fried Cheesecake Bites Recipe
- Troubleshooting Tips for Deep Fried Cheesecake
- How To Serve Fried Cheesecake
- When To Serve Deep Fried Cheesecake
- Storing Fried Cheesecake Made With Bisquick
- Why We Love This Recipe
- More Recipes You’ll Love
- JUMP TO RECIPE
This fried cheesecake is just as indulgent as it sounds. The contrast of textures and flavors is simply divine. Imagine warm, crispy, lightly sweetened batter surrounding a velvety center of vanilla cheesecake. It’s rich without being overwhelming, making it the perfect dessert for any occasion.
Fried Cheesecake Bites Ingredients
With a creamy center wrapped in a Bisquick pancake mix coating and deep-fried to golden brown perfection, you will not be able to stop at just one fried cheesecake. If you love regular cheesecake, this may become your new favorite dessert.
Here are the ingredients you’ll need to create this deep fried cheesecake recipe:
- 1 frozen cheesecake (approximately 1 pound)
- 1 cup of Bisquick pancake mix
- ½ cup of milk
- 1 large egg
- ¼ cup of powdered sugar
- Caramel sauce and/or strawberry sauce, for serving
- 1 quart of vegetable oil for frying
Substitutions And Additions For Deep Fried Cheesecake
PANCAKE MIX: You can use any 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.
ZEST ADDITION: Add lemon, orange, or lime zest to the cheesecake mixture for a citrusy kick.
How To Make This Deep Fried Cheesecake Bites Recipe
Our step-by-step instructions below will walk you through how to make this treat.
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.
Keep the cheesecake pieces frozen while preparing the rest of the recipe.
PRO TIP:
With some cheesecakes the graham cracker crumbs of the crust tend 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.
Some cheesecakes have a crust that stays intact, and there is no crumbling issue.
STEP TWO: Fill a deep, large skillet or Dutch oven with several inches of cooking oil, such as vegetable oil or canola oil.
You could also use a deep fryer for this recipe if you have one.
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 to deep fry.
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 one to two minutes.
You can use a slotted spoon or a stainless steel spider to safely remove the fried cheesecake from the cooking oil.
PRO TIP:
You can fry several pieces of cheesecake at once, 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.
You can line a baking sheet with paper towels to easily lay out the fried cheesecake bites while you continue to work.
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 bites or serve them alongside the fried cheesecake bites as dipping sauces.
Troubleshooting Tips for Deep Fried Cheesecake
The batter is too thin.
Solution: If your batter appears too thin and runny, it might result in a messy frying process.
To fix this, gradually add a tablespoon of all-purpose flour or pancake mix until the batter thickens to a spoonable consistency.
The batter is too thick.
Solution: If the batter is too thick and doesn’t coat the cheesecake slices evenly, you can thin it out by adding a small amount of milk or cream. Add one tablespoon at a time, until it reaches the desired consistency.
The fried cheesecake is not crispy.
Solution: If your fried cheesecake doesn’t turn crispy and golden brown, it might not have been fried long enough.
Make sure to fry each slice until it’s golden and crispy on the outside, which usually takes about two to three minutes per side.
How To Serve Fried Cheesecake
SERVE THEM FOR A SNACK: These bites are such a fun treat to make. Add a mug of homemade hot chocolate or a refreshing cold iced tea on the side.
SERVE THEM A LA MODE: For those who like to mix and match flavors, a dollop of whipped cream or a scoop of vanilla ice cream can bring a nice contrast to the cheesecake.
ADD A TOPPING: If you’re looking for a classic cheesecake option, try topping it with fresh berries and mint.
Topping Suggestions for Fried Cheesecake
Want to kick this delicious dessert up a notch? Try these amazing combinations for a truly mouthwatering result!
Turtle Cheesecake: Top with nuts, hot fudge sauce and salted caramel sauce.
Reese Cheesecake: Add hot fudge and peanut butter cups before eating.
Red Velvet Cheesecake: Use a flavored cheesecake then top with sweet cream cheese frosting.
Mascarpone Cheesecake: Add dollops of Italian cream cheese with a sweet caramel drizzle when serving.
Samoa Cheesecake: Add flakes of sweet coconut and then drizzle with caramel and chocolate sauce.
Sopapilla Cheesecake: Based on the Mexican dessert, flavored with a dusting of cinnamon and sugar.
Snickers Cheesecake: Topped with caramel sauce, nuts and chopped up Snickers bars.
Espresso Cheesecake: Add a dusting of espresso powder, a perfect choice for coffee lovers.
Cookies and Cream Cheesecake: Add chopped Oreos and a creamy vanilla drizzle before serving.
When To Serve Deep Fried Cheesecake
DINNER PARTIES: Impress your guests by serving fried cheesecake for dessert.
BIRTHDAY CELEBRATIONS: Parties will have a special twist when you serve fried cheesecake for the guest of honor.
VALENTINE’S DAY: Surprise your loved one with a romantic dessert on Valentine’s Day.
MORE CHEESECAKE RECIPES
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, decadent dessert.
Storing Fried Cheesecake Made With Bisquick
These tasty bites are best enjoyed right when they are made, as they don’t keep very well.
MAKE AHEAD: We don’t recommend trying to make these ahead of time as they will quickly lose their crispness.
IN THE FRIDGE: Ideally, you should eat fried cheesecake balls right away. This perfect treat is best when they are hot and fresh.
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.
Why We Love This Recipe
INDULGENT DESSERT: It’s a treat that satisfies sweet cravings and provides a sense of decadence.
UNIQUE AND FUN: Fried cheesecake is not your everyday dessert, which makes it an exciting option to serve on special occasions.
PERFECT FOR SHARING: Its one-bite size makes it ideal for enjoying with family and friends.
If you think you know cheesecake, we are here to tell you this fried cheesecake is an entirely different experience. The cream cheese filling surrounded by a crisp coating is just the dessert you need.
FREQUENTLY ASKED QUESTIONS
What is fried cheesecake batter made of?
We use Bisquick combined with egg and milk to make the 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
Fried Cheesecake
Crunchy on the outside, with a soft interior, this fried cheesecake recipe is impossible to resist.
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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