Can I use homemade cheesecake instead of store-bought?

Absolutely! Just make sure it's thoroughly chilled or frozen before cutting into squares. Homemade cheesecake might be softer, so freezing until quite firm is especially important to prevent it from melting during frying.

My batter keeps sliding off the cheesecake. What am I doing wrong?

This typically happens when the cheesecake isn't cold enough or the batter is too thin. Make sure your cheesecake pieces are thoroughly frozen and consider adding a tablespoon or two more pancake mix to thicken the batter if needed.

Can I air fry these instead of deep frying?

While traditional deep frying gives the best results, you can try air frying at 370°F for about 3 minutes. Spray the cheesecake bites with cooking spray first for a more golden exterior. The texture will be different but still tasty!

How do I know when the cheesecake bites are done?

They should be golden brown all over and float to the surface of the oil. The frying time is brief (3-4 minutes) because you're just cooking the batter – the cheesecake inside should remain cold or slightly warmed.

Deep Fried Cheesecake Recipe

Name: Deep Fried Cheesecake Recipe
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Cuisine: American
Ingredients: 1 frozen cheesecake; 1.5 cups pancake mix (any kind will work); 1 egg; 1 cup milk; 2 teaspoons vegetable oil; 1/4 cup powdered sugar; Vegetable oil (for frying)

Description

Deep-fried cheesecake is a decadent and indulgent dessert that’s crispy on the outside with a warm, creamy, and gooey cheesecake center. Perfect for parties or when you’re craving a unique treat, these golden bites are easy to make and pair wonderfully with a strawberry dipping sauce!

Ingredients

Units Scale

For the Cheesecake Bites

1 frozen cheesecake
1.5 cups pancake mix (any kind will work)
1 egg
1 cup milk
2 teaspoons vegetable oil
1/4 cup powdered sugar
Vegetable oil (for frying)

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Instructions

Prepare the Cheesecake Pieces
Cut the frozen cheesecake into small 1-inch squares. If the cheesecake has a thick graham cracker crust, trim off some of the crust so that most of the insert is the cheesecake filling. Keep the frozen cheesecake pieces in the freezer until frying to ensure they stay firm.
Heat the Oil
Add about 3 inches of vegetable oil to a deep pot and heat until the oil reaches 360°F (use a thermometer for accuracy). Maintaining the correct temperature ensures even frying and prevents the bites from being greasy.
Make the Batter
In a bowl, combine the pancake mix, egg, milk, 2 teaspoons of vegetable oil, and vanilla extract. Stir well to create a smooth batter.
Coat the Cheesecake Bites
Dip each frozen cheesecake piece into the batter, ensuring it is fully covered. Let any excess batter drip back into the bowl to avoid clumping or overcoating.
Fry the Cheesecake Bites
Carefully place the coated cheesecake pieces into the hot oil. Fry each piece for 3–4 minutes, turning occasionally, until evenly golden brown.
Drain and Serve
Remove the fried cheesecake bites using a slotted spoon and place them on a plate lined with paper towels to soak up any excess oil. Dust with powdered sugar before serving.
Enjoy!
Serve immediately with your favorite dipping sauce, like a strawberry or chocolate sauce, and enjoy this delectable treat!

Notes

Freeze Cheesecake: Keeping the cheesecake frozen before frying helps it maintain its shape while frying and prevents it from melting too fast.
Oil Temperature: It’s crucial to maintain an oil temperature of 360°F for perfectly fried cheesecake bites. Too cool, and they’ll absorb oil; too hot, and they may brown too quickly while the filling remains cold.
Optional Garnishes: Try serving these bites with whipped cream, caramel drizzle, or even sprinkles for added flavor and presentation!
Batter Consistency: If the batter feels too thin, add a bit more pancake mix. If it’s too thick, thin it with a small amount of milk.

Nutrition

Serving Size: 1 piece
Calories: 120
Sugar: 5g
Sodium: 95mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg