Crispy and crunchy, sweet and creamy, Fried Cheesecake is the ultimate indulgent treat.
Something I love about annual holidays is the way they provide us with permission to eat some things we normally don’t indulge in, like eggnog at Christmas or (seemingly) endless miniature candy bars at Halloween. But every year at the state fair, where I declare my right to stuff my face with every fried food I encounter, the first place I head to is the booth selling fried cheesecake.
What a genius idea! Sweet and creamy cheesecake deep-fried to golden perfection. With its irresistibly crunchy outside and silky richness on the inside, this decadent treat is one of the most delicious things on earth. And now I don’t have to wait a whole year to indulge in this favorite treat: I can make fried cheesecake at home. And so can you!
Fried cheesecake is very easy to make. For starters, we’re using a store-bought frozen cheesecake that you’ll cut into cubes. The batter is standard, made from ingredients you’re sure to already have on hand, and it easily coats your cheesecake cubes. Then just pop them in the hot oil and in a few minutes, when they turn golden brown, they’re done. While they cool, close your eyes and inhale that wonderful smell in your kitchen: you’ll think you’re at the fair!
While I usually buy a plain frozen cheesecake for this recipe, you can use any flavor you like. But when I have time, I make my own. An absolute favorite around here is using this Maple Cheesecake for fried cheesecake bites and then serving them with Spiced Maple Syrup.
Perfect Fried Cheesecake
Cut the frozen cheesecake into same-size cubes, and then return them to the freezer until you’re ready to fry. If you want, you can trim off some or all of the graham cracker crust. This recipe works perfectly with or without it. The cheesecake bites only take a few minutes to fry, but try to turn them once during the process so they brown evenly. And don’t overcrowd the pot. If there are too many pieces in the oil at the same time, it will lower the oil’s temperature, slow down the cooking, and likely lead to soggy cheesecake bites! Make sure the oil has returned to between 350 and 365°F before adding each new batch.
FAQs & Tips
How Do I Store Leftovers?
Fried cheesecake is best eaten right after it’s cooled and dusted with the powdered sugar. If you need to store them, do so in an airtight container, and they will last in the refrigerator for up to 2 days. We don’t recommend freezing these, as the texture can deteriorate.
Will This Batter Work To Deep-Fry Other Sweet Treats?
Yes, it will. You can use it to deep-fry cookies (like Oreos, another state fair staple), but you can also use it to deep-fry cookie dough!
Is Vegetable Oil The Only Kind Of Oil You Can Use In This Recipe?
For this kind of deep-frying, you want to use an oil with a high smoke point and neutral flavor. Vegetable oil works best, but you can also use canola or sunflower oil.
Serving Suggestions
Fried cheesecake is amazing just dusted with the powdered sugar. However, you can’t go wrong dipping these beauties into some delectable sauces, like The Best Chocolate Sauce Ever, Blueberry Sauce, or Caramel Sauce. They’re also delicious served with Roasted Summer Berries or Lemon Curd.
Here’s a really fun idea for your next party: a state fair food fest! Set up a buffet with fried cheesecake, Caramel Popcorn, Frozen Bananas, Air-Fryer Brats, loaded French Fries topped with Queso and crumbled Deep-Fried Bacon, and some Vanilla-Berry Lemonade.
Fried Cheesecake
Ingredients
- 1 6-inch cheesecake frozen
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- Pinch of kosher salt
- 3 1/2 tablespoons granulated sugar
- 1 cup milk
- 2 1/4 teaspoons vegetable oil
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Place the cheesecake in the freezer for at least 1 hour until firm.
- Cut the frozen cheesecake into 1-inch cubes. Keep the cubes in the freezer until ready to fry.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
- Add the milk and vegetable oil to the dry ingredients. Whisk until the batter is smooth.
- Fill a deep pot with vegetable oil until it reaches 2 inches deep. Heat the oil to 365°F over medium heat.
- Dunk each cheesecake cube into the batter, allowing excess batter to drip off.
- Carefully place the coated cheesecake bites into the hot oil. Fry a few at a time for 2 to 3 minutes, turning occasionally, until golden brown.
- Remove the fried cheesecake bites with a slotted spoon and place them on paper towels to drain. Dust with powdered sugar and serve warm.
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