Fried 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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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

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This treat is like a heavenly explosion in your mouth. Imagine warm, crispy, lightly sweetened batter surrounding a creamy, velvety center of cheesecake.

The contrast of textures and flavors is simply divine. It’s rich and indulgent without being overwhelming, making it the perfect dessert for any occasion.

Trust us, once you try a bite of fried cheesecake, it will become your new favorite treat.

You’ll need:

• 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

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.

How To Make This Fried Cheesecake Recipe

Our step-by-step instructions below will walk you through how to make this indulgent treat.

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.

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.

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.

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.

If you’re looking for a classic option, try topping it with fresh berries or a drizzle of hot fudge sauce.

And for those who like to mix and match flavors, a dollop of whipped cream or a scoop of vanilla ice cream can bring a delightful contrast to the rich and creamy cheesecake.

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

Cheesecakes

Brownie Bottom Cheesecake

Cookie Recipes

Blueberry Cheesecake Cookies

Storage

These tasty bites are best enjoyed right when they are made, as they don’t keep very well.

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.

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Fried Cheesecake

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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 minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

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Ingredients

  

1x2x3x

• 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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