Deep Fried Strawberry Cheesecake Pies
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I still remember the first time I made these — the crisp, golden crust giving way to warm cream cheese and jammy strawberries felt like a county fair on my stovetop. Deep fried strawberry cheesecake pies are handheld treats: little pockets of cheesecake-flavored filling and canned strawberry pie filling, fried until golden and finished with a glossy powdered-sugar glaze. They’re perfect for a summer party, a fair-style dessert at home, or whenever you want a nostalgic, show-stopping sweet. If you enjoy fruit-filled fried hand pies, try a contrasting summer flavor like deep-fried peach hand pies for a similar crowd-pleasing result.
Why you’ll love this dish
These hand pies are fast to assemble, use pantry-friendly ingredients, and taste indulgent without a lot of fuss. A few reasons to make them:
- Quick prep: Most of the work is mixing a simple cream-cheese filling and spooning store-bought pie filling into rounds of refrigerated crust.
- Crowd-friendly: They’re portioned individually and easy for parties, potlucks, and kids.
- Texture contrast: Crunchy fried crust plus creamy cheesecake filling and sticky strawberry filling — a satisfying trio.
- Flexible: Change the filling, glaze, or dough to match dietary needs or what you have on hand.
"These tasted like a carnival classic — crispy, sweet, and absolutely addictive. Perfect for serving warm." — a quick-test review after my first batch.
How this recipe comes together
This section gives a simple overview so you know what to expect before you start.
- Make the cream cheese filling by whipping softened cream cheese with sugar and vanilla.
- Cut rounds from refrigerated pie crust and fill each with cream cheese plus strawberry pie filling.
- Seal the edges, then deep fry each hand pie one at a time until golden (about 2–3 minutes).
- Brush with a powdered-sugar glaze while warm and serve immediately.
For a similar method with a different fruit or twist, see my cherry cheesecake hand pies guide — the technique for sealing and frying is nearly identical.
What you’ll need
Key ingredients (makes about 6 hand pies)
- 4 oz cream cheese, softened
- ¼ cup granulated sugar (for the cream cheese filling)
- ½ teaspoon vanilla (for the filling)
- Refrigerated pie crust (enough for 6 rounds)
- Canned strawberry pie filling (about 1 can)
- ½ cup powdered sugar (for glaze)
- 1 teaspoon light corn syrup (for glaze)
- 1 tablespoon water (for glaze)
- Optional: extra granulated sugar or cinnamon for dusting
Substitution notes:
- Use mascarpone in place of cream cheese for a silkier filling.
- Swap the canned strawberry filling for jarred preserves or fresh macerated strawberries thickened with a spoonful of cornstarch if you prefer less syrup.
Step-by-step instructions
- Prep the oil: Fill a heavy Dutch oven or heavy-bottomed pot with 4–5 inches of vegetable oil. Clip an oil or candy thermometer to the side and heat to 375°F. Maintain this temperature — too cool and pies get greasy, too hot and they burn.
- Make the filling: In a medium bowl, beat 4 oz softened cream cheese with ¼ cup sugar and ½ teaspoon vanilla until smooth and light. Use a hand mixer for the creamiest result.
- Cut the crust rounds: Roll out the refrigerated pie crust if needed. Use a 5–6” bowl to trace and cut six rounds. If your bowl won’t fit three times across the crust, roll the dough a little thinner and recut.
- Fill and seal: Spoon a heaping tablespoon of the cream cheese mixture and about 2 tablespoons of strawberry pie filling onto the center of each round. Lightly brush the edges with water, fold the dough over to form a half-moon, and crimp the edges to seal (use a fork or pinch and twist).
- Make the glaze: In a small bowl, whisk ½ cup powdered sugar with 1 teaspoon corn syrup and 1 tablespoon water until smooth. Set aside.
- Fry: Heat oil to 375°F. Fry one hand pie at a time for 2–3 minutes, flipping if needed, until deep golden brown. Use a spider or slotted spoon to transfer to a paper-towel-lined tray to drain.
- Glaze and finish: While still warm, brush both sides with the powdered-sugar glaze using a pastry brush. Place on a cooling rack or baking sheet to set. Repeat with remaining pies. Serve warm.
Safety tip: Never leave hot oil unattended. Keep children and pets at a safe distance and have a lid nearby in case of flare-ups.
Step-by-step instructions
(Repeat heading style variation for clarity — this section gives the compact, action-oriented version.)
- Heat oil to 375°F in a heavy pot with 4–5 inches of vegetable oil. Use a thermometer.
- Beat cream cheese, ¼ cup sugar, and ½ tsp vanilla until smooth.
- Cut six 5–6" rounds from refrigerated pie crust.
- Add 1 Tbsp cream cheese mixture + 2 Tbsp strawberry filling to each round.
- Brush edges with water, fold, and crimp to seal.
- Mix glaze: ½ cup powdered sugar + 1 tsp corn syrup + 1 Tbsp water.
- Fry one pie at a time 2–3 minutes until deep golden. Drain on paper towels.
- Brush glaze on both sides while warm. Serve immediately.
Best ways to enjoy it
Serving suggestions and pairings:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Dust lightly with extra powdered sugar and a few fresh strawberry slices for color.
- For a brunch twist, pair with strong coffee or a sparkling rosé for adults.
- Make them part of a dessert board with other fried treats and fruit tarts.
For a savory vs. sweet contrast that highlights deep-frying tips across dishes, some cooks reference techniques used for seafood like deep-fried crab legs — the key takeaway is consistent: maintain oil temperature and don’t overcrowd the pot.
Storage and reheating tips
How to keep leftovers tasting great:
- Short term: Store cooled pies in an airtight container at room temperature for up to 24 hours. The crust will soften over time.
- Refrigeration: If you need to keep them longer, refrigerate up to 3 days. Bring to room temperature before reheating.
- Reheating: Re-crisp in a 350°F oven or air fryer for 5–7 minutes until warmed through and crisp. Avoid microwaving — it makes the crust soggy.
- Freezing: Freeze unglazed, fully cooled pies on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 10–15 minutes, then glaze.
Food safety: Because these combine dairy and fruit fillings, discard any leftovers left out more than 2 hours at room temperature.
Pro chef tips
Tricks that make these better:
- Temperature control: Keep the oil steady at 375°F. Use a probe thermometer and adjust the heat as soon as the temperature dips after adding a pie.
- Don’t overfill: Too much filling makes sealing hard and can cause blowouts while frying. Aim for about 1 Tbsp cream cheese and 2 Tbsp strawberry filling.
- Seal well: Brush edges with water, then crimp tightly. For extra security, press with a fork after crimping.
- Dry surface: Pat canned pie filling slightly with a paper towel if it’s excessively runny; that reduces leaks while frying.
- Work flow: Fry one pie at a time and keep the rest chilled to maintain shape and prevent the filling from getting soft.
- Glaze technique: Brush glaze on warm pies so it sets glossy and slightly sticky.
If you want a primer on deep-frying techniques that apply across recipes and kitchen projects, related recipes like cherry cheesecake hand pies use the same steps for sealing and frying.
Creative twists
Try these variations to switch things up:
- Mixed berries: Use a spoonful of mixed berry pie filling or fresh berry compote.
- Nutty crunch: Fold in chopped toasted almonds or graham cracker crumbs into the cream cheese filling.
- Chocolate-strawberry: Add 1–2 teaspoons cocoa powder to the cream cheese for a chocolate cheesecake vibe.
- Mini version: Use a biscuit cutter for 3–4" rounds and fry for 1–2 minutes for bite-sized fritters.
- Baked alternative: If you prefer not to fry, bake at 400°F for 12–15 minutes until golden, though texture will be different.
- Gluten-free: Use a gluten-free pie crust and watch for differences in browning time.
Common questions
Q: How long do these take from start to finish?
A: Expect 30–40 minutes total. Prep the filling and cut rounds in 10–15 minutes, then frying and glazing another 15–20 minutes depending on batch size.
Q: Can I bake these instead of frying?
A: Yes. Bake at 400°F on a parchment-lined sheet for 12–15 minutes until golden. They’ll be less crisp and less indulgent than the fried version.
Q: Will the filling leak while frying?
A: If sealed well and not overfilled, leaking is uncommon. Pat excess syrup from canned filling and crimp edges tightly. If a small leak occurs, the filling will caramelize and taste fine.
Q: Can I prepare ahead?
A: Assemble and freeze un-fried pies on a baking sheet, then transfer to a bag. Fry from frozen, adding an extra minute or two to the frying time.
Q: Is it safe to reuse frying oil?
A: You can reuse oil once if it hasn’t been overheated or contaminated. Strain while warm, cool, and store in a sealed container. Discard if it smells off or is dark.
Conclusion
If you want an alternative take on this treat, the original recipe inspiration is available at Deep Fried Strawberry Cheesecake Pies (Just 6 Ingredients!), while Fried Strawberry Hand Pies – The Little Epicurean offers another excellent fried-hand-pie approach. For a different quick cheesecake pocket idea, see Strawberry Cheesecake Wontons – Barbara Bakes™ for a wonton-wrapped variation.
Enjoy making these golden, gooey hand pies — they’re a simple way to bring fair-style decadence to your kitchen.
Deep Fried Strawberry Cheesecake Pies
Ingredients
Method
- Fill a heavy Dutch oven or heavy-bottomed pot with 4–5 inches of vegetable oil. Clip an oil thermometer to the side and heat to 375°F.
- In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Roll out the refrigerated pie crust if needed and cut six 5–6 inch rounds.
- Spoon a heaping tablespoon of the cream cheese mixture and about 2 tablespoons of strawberry pie filling onto the center of each round.
- Lightly brush the edges with water, fold to form a half-moon, and crimp to seal.
- In a small bowl, whisk the powdered sugar, corn syrup, and water until smooth for the glaze.
- Fry one hand pie at a time for 2–3 minutes until deep golden brown. Use a spider to transfer to a paper-towel-lined tray to drain.
- Brush both sides of each pie with the glaze while still warm.
- Serve immediately, optionally with a scoop of vanilla ice cream or fresh strawberry slices.
