Description
Fried Cheesecake Bites feature a luscious and creamy cheesecake filling coated in a light batter, then deep-fried to a crisp golden brown. These sweet treats are perfect as a decadent appetizer or dessert, served plain or with garnishes like powdered sugar, jam, or chocolate sauce.
Ingredients
Scale
Cheesecake balls:
- 8 ounce cream cheese, softened
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- ½ cup graham cracker crumbs
Batter:
- 4 cups canola oil (for frying)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 cup whole milk
- Optional garnish: powdered sugar, jam, chocolate sauce
Instructions
- Prepare baking sheet: Line a large rimmed baking sheet with parchment paper to place the cheesecake balls on before freezing.
- Make cheesecake mixture: In a stand mixer, beat softened cream cheese until smooth and creamy. Add granulated sugar, vanilla extract, lemon juice, and graham cracker crumbs. Mix until well combined.
- Form cheesecake balls: Scoop 1 tablespoon portions of the cheesecake mixture and form into mounds on the prepared baking sheet. They don’t have to be perfectly round. Place the baking sheet in the freezer for at least 30 minutes to firm up the balls.
- Heat oil: Pour 4 cups of canola oil into a heavy-bottomed pot, ensuring it is at least 2 inches deep. Heat the oil over medium heat until it reaches 365 °F (185 °C).
- Prepare batter: In a medium bowl, whisk together flour, granulated sugar, and baking powder. Gradually add milk and whisk until the batter is smooth and free of lumps.
- Coat cheesecake balls: Remove cheesecake balls from the freezer. If desired, gently round them out while handling as little as possible to keep them firm. Using a slotted spoon, dip a few balls at a time into the batter, turning to coat completely.
- Fry cheesecake bites: Carefully place the batter-coated balls into the hot oil, no more than three at a time to avoid temperature drop. Fry each side for about 2-3 minutes until golden brown, turning to cook evenly.
- Drain and serve: Remove the fried cheesecake bites with tongs and place them on a baking sheet lined with paper towels to drain excess oil. Serve warm, plain or garnished with powdered sugar, jam, or chocolate sauce.
Notes
- Use whole milk in the batter for a richer texture, but you can substitute with 2% milk if preferred.
- Ensure oil temperature stays steady at 365 °F to achieve perfect crispiness without overcooking the filling.
- Freeze the cheesecake balls long enough so they stay firm and do not melt in the hot oil.
- Do not overcrowd the fryer; frying in small batches helps maintain oil temperature for even cooking.
- Optional garnishes like powdered sugar, fruit jam, or melted chocolate elevate the flavor experience.
