Description
Delight in these crispy Fried Cheesecake Bites featuring a creamy sweet cheesecake center enrobed in a light, golden batter and fried to perfection. Perfect as a decadent dessert or a sweet snack, these bites can be served plain or with powdered sugar, jam, or chocolate sauce for added indulgence.
Ingredients
Scale
Cheesecake Filling
- 8 ounce cream cheese (softened)
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- ½ cup graham cracker crumbs
Batter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 cup whole milk
Frying
- 4 cups canola oil
Optional Garnishes
- Powdered sugar
- Jam
- Chocolate sauce
Instructions
- Prepare baking sheet: Line a large baking sheet with parchment paper to place the cheesecake balls on before freezing.
- Make cheesecake filling: In a stand mixer, beat the softened cream cheese until smooth and creamy. Add sugar, vanilla extract, lemon juice, and graham cracker crumbs. Mix until fully combined.
- Form cheesecake balls: Scoop 1 tablespoon portions of the mixture and form them into mounds (not necessarily perfectly round). Place them on the prepared baking sheet, spacing them apart. Freeze the tray for at least 30 minutes to firm up the balls.
- Heat oil and prepare batter: Pour 4 cups of canola oil into a heavy-bottomed pot, filling the pot at least 2 inches deep. Heat the oil over medium heat to 365 °F (185 °C). Meanwhile, whisk together flour, sugar, and baking powder in a medium bowl. Gradually add the milk while whisking until the batter is smooth without lumps.
- Set up frying station: Place a baking sheet lined with paper towels next to the pot for draining fried bites. Remove cheesecake balls from the freezer; if desired, gently shape them into more uniform balls but handle minimally to keep firm.
- Coat cheesecake balls: Using a slotted spoon, dip a few chilled cheesecake balls at a time into the batter, turning to coat evenly.
- Fry the bites: Carefully lower up to 3 coated cheesecake balls into the hot oil at once to avoid lowering the oil temperature. Fry each side for 2 to 3 minutes until golden brown, turning to ensure even cooking.
- Drain and serve: Remove fried cheesecake bites with tongs and place them on the paper towel-lined baking sheet to drain excess oil. Serve warm, plain or sprinkled with powdered sugar, or with jam or chocolate sauce on the side.
Notes
- To avoid oil temperature dropping, fry only a few cheesecake bites at a time.
- Use whole milk for richer batter; low-fat milk may produce a thinner, less flavorful coating.
- For a dairy-free or vegan version, substitute cream cheese and milk with suitable alternatives though frying times may vary.
- Powdered sugar, jam, or chocolate sauce add extra sweetness and presentation flair.
- Freeze cheesecake balls well to maintain shape during frying.
Nutrition
- Serving Size: 1 bite
- Calories: 123 kcal
- Sugar: 6 g
- Sodium: 129 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 17 mg
