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Deep Fried Cheesecake Bites Recipe

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4.1 from 9 reviews

Deep Fried Cheesecake Bites are an indulgent American dessert featuring creamy, fluffy cheesecake balls coated in a crispy, golden fried batter. These bite-sized treats combine the rich tanginess of cheesecake with a crunchy exterior, perfect for a decadent dessert or party snack.

Ingredients

Cheesecake:

  • 8 oz cream cheese, softened
  • 2.5 oz whipping cream (5 tablespoons)
  • 1 oz granulated sugar (2 tablespoons)
  • 1/4 teaspoon vanilla extract
  • 3 oz graham cracker crumbs, divided (3/4 cup total)

Deep Fry Batter:

  • 8 oz all-purpose flour (1 3/4 cups)
  • 1 oz granulated sugar (2 tablespoons)
  • 1 teaspoon baking powder
  • 8–10 oz milk (1 to 1 1/4 cups)
  • Pinch of salt

Frying Ingredients:

  • 32 ounces oil (canola, vegetable, or grapeseed) for frying

For Serving:

  • Powdered sugar, for dusting

Instructions

  1. Prepare the Cheesecake: Pulse 6 graham crackers in a food processor or crush by hand until fine crumbs form. In a mixing bowl, combine softened cream cheese and whipping cream. Beat on medium speed with an electric mixer until smooth and combined. Add vanilla extract and granulated sugar, continuing to beat for 2 minutes until the mixture is smooth and fluffy. Stir in 1/4 cup of graham cracker crumbs. Scoop tablespoon-sized balls of the mixture and roll each in the remaining 1/2 cup graham cracker crumbs until evenly coated. Place the coated balls on a baking sheet and freeze for at least 1 hour.
  2. Make the Batter and Heat Oil: After the cheesecake bites have chilled for at least one hour, heat the frying oil in a deep pan or pot over medium-high heat until it reaches 375°F. Meanwhile, preheat your oven to 200°F and place a baking sheet with an oven-safe cooling rack inside to keep fried bites warm. In a bowl, mix all-purpose flour, sugar, baking powder, a pinch of salt, and 8 ounces of milk to create a thick pancake-like batter. Add more milk as needed to achieve the right consistency.
  3. Batter and Fry the Cheesecake Bites: Remove the cheesecake bites from the freezer. Using a fork or toothpick, dip each cheesecake ball into the batter, ensuring a complete coating. Use a second fork to gently release the coated bites into the hot oil, frying in batches of 5 to 6 to maintain oil temperature. Fry for 4-5 minutes, turning once, until the batter is golden brown and crisp.
  4. Drain and Keep Warm: Remove fried bites with a slotted spoon and place briefly on paper towels to drain excess oil. Transfer them to the rack in the warm oven to keep crisp and heated while you fry the remaining bites.
  5. Serve: Once all bites are fried, dust them with powdered sugar. Serve warm, optionally with a dipping sauce of your choice.

Notes

  • Cheesecake bites can be frozen after shaping and coating in graham cracker crumbs for up to 3 months. Freeze on a baking sheet for 1 hour, then transfer to an airtight container before returning to the freezer.
  • Maintain oil temperature at 375°F to ensure crispy, non-greasy batter coating.
  • Fry bites in small batches to avoid crowding and to keep oil temperature consistent.
  • Use neutral oils like canola, vegetable, or grapeseed for frying due to their high smoke points.

Find it online: http://bitezly.com/deep-fried-cheesecake-bites-recipe/