Deep Fried Strawberry Cheesecake Pies

Few desserts disappear faster in my kitchen than these deep fried strawberry cheesecake pies. They are a brilliant marriage of creamy cheesecake and sweet strawberry filling, all wrapped up in a golden crust. Homemade hand pies are our secret weapon whenever we need a knockout treat with barely any fuss.

I first tried these after my daughter begged for a “fancy” fairground treat one weekend and now they make a regular appearance anytime someone has a sweet tooth.

Ingredients

• Vanilla: essential for balancing the tang of the cream cheese be sure to use pure extract for full flavor
• Sugar: gives sweetness to the cheesecake layer and adds sparkle to the finish check the grain is fine for best blending
• Canned strawberry pie filling: brings bold fruity flavor and jammy texture choose a good quality brand with real fruit listed first
• Refrigerated pie crust: makes the process fast but still flaky look for one with butter in the ingredients for richer taste
• Powdered sugar: forms the base of the glaze sift it for a smooth finish
• Corn syrup: adds shine and keeps the glaze from becoming too brittle just a touch does the trick
• Water: binds the glaze into a pourable consistency use filtered water for clarity
• Cream cheese: gives that signature creamy filling let it come to room temperature for easy mixing

Step-by-Step Instructions

Prepare the Oil:

Fill a dutch oven or heavy bottomed pot with vegetable oil to a depth of four to five inches Use a thermometer to track temperature Bring the oil up to three hundred seventy five degrees Fahrenheit This keeps the crust crispy and not greasy

Make the Cheesecake Filling:

Use a medium bowl and blend cream cheese vanilla and sugar together until completely smooth This step is key for a velvety texture without lumps

Shape the Pie Crust:

Roll out the refrigerated pie crust on a clean surface Use a five to six inch bowl to trace and cut out circles If your crust is tight roll it a bit thinner to get all six rounds

Add the Fillings:

On each circle of dough place a big scoop of cheesecake filling and two spoons of strawberry pie filling Right in the center so you get both flavors in every bite

Seal the Pies:

Dab the edges lightly with water then fold over each round into a half moon Press the edges together firmly and crimp shut which locks in the filling for frying

Mix the Glaze:

Stir together powdered sugar corn syrup and water in a small bowl You want it smooth and just fluid enough to brush

Fry the Hand Pies:

Fry one pie at a time to avoid dropping the oil temperature Cook for two to three minutes until the pies puff and turn deep golden brown Remove and set briefly on a paper towel

Glaze and Cool:

Brush the warm pies with glaze on both sides Place them on a rack or tray so the coating sets and forms that signature sweet shell

Repeat and Serve:

Follow the frying and glazing with each pie Serve while still warm for the best experience

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I always crack a big smile when I pull out the cream cheese because it reminds me of Sunday mornings with my grandmother when we would whip it together for every sweet treat from pastries to breakfast toast. The creamy filling in these pies is pure nostalgia for me.

Storage Tips

Deep fried pies are best eaten the same day but you can store leftovers in an airtight container at room temperature for up to two days. If you want to keep them longer try freezing them and reheating in a toaster oven or air fryer to bring back the crisp texture.

Ingredient Substitutions

If you do not have canned strawberry filling look for fresh berries tossed in a little sugar and lemon juice. You can also use cherry or blueberry pie filling which both work wonderfully. If you need to skip corn syrup in the glaze just add a bit more water.

Serving Suggestions

Serve these pies with a scoop of vanilla ice cream or fresh whipped cream for an old fashioned diner vibe. They are cute on a brunch table nestled among other pastries. Sometimes I even offer a chocolate drizzle for chocolate lovers.

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Cultural Context

Hand pies have history in many cultures as a practical and portable dessert. These are modeled after American fairground favorites where fried dough and sweet fillings always draw a crowd. The cream cheese twist gives them a modern bakery style richness.

Recipe FAQs

→ Can I use homemade pie crust instead of refrigerated?

Yes, homemade pie crust works well and can add extra flavor. Just ensure it’s rolled thin for even frying.

→ What oil is best for frying hand pies?

Vegetable oil is recommended due to its neutral flavor and high smoke point, which gives a crisp finish.

→ How can I prevent the pies from opening while frying?

Sealing the edges with water and crimping firmly helps prevent filling leaks while frying.

→ Can these desserts be made in advance?

They're best served fresh, but you can assemble and refrigerate them before frying for up to a few hours.

→ What other fillings work well?

Blueberry, apple, or peach pie fillings paired with the cheesecake mixture are delicious alternatives.