If you’ve ever had fried cheesecake at a carnival or restaurant, you know how indulging it is: creamy cheesecake wrapped in golden, crispy dough, dusted with powdered sugar, and drizzled with chocolate syrup.
The best part? You don’t have to wait for the fair to roll into town—you can make this deep fried cheesecake at home in just a few easy steps!
Fried Cheesecake: The Ultimate Dessert Indulgence
This recipe is perfect if you want to wow guests, treat yourself, or turn leftover cheesecake into something extraordinary.
The best part? You don’t need to be a pastry chef to pull this off. With a few store-bought shortcuts (or homemade, if you’re feeling ambitious), you can create deep fried cheesecake that looks and tastes like something straight out of a fancy restaurant.
Ingredients You’ll Need To Make This Fried Dish Recipe
Before we get into the fun part—frying!—let’s talk about why these ingredients matter.
Store-bought or homemade cheesecake – The star of the show. You can use leftover cheesecake slices from the fridge or even frozen cheesecake for easier handling. I’ve tried both, and honestly, frozen cheesecake is easier to work with because it holds its shape while frying.
Pie dough (store-bought or homemade) – This is your crispy, flaky outer layer. Think of it like a little cheesecake blanket that gets fried to golden perfection. Store-bought works perfectly (I won’t tell if you don’t!), but if you’re into making your own dough, go for it.
Chocolate syrup for drizzling – Because fried cheesecake deserves to be dressed up. The warm cheesecake paired with cool, rich chocolate syrup is dessert magic.
Fresh strawberries for garnish – I like to add them for a pop of color and freshness. They balance the richness of the cheesecake and make the plate look restaurant-worthy.
Powdered sugar for dusting – A final snow-like sprinkle on top just makes it feel extra special (and let’s be real, it’s pretty Instagram-worthy too).
How to Make This Fried Recipe
Here’s the easy, breezy version of my favorite fried dish – fried cheesecake recipe:
Slice your cheesecake (if needed). Cut your store-bought or homemade cheesecake into small, manageable squares or triangles. About 2 inches is perfect—it makes them easy to fry and eat.
Wrap with pie dough. Take your pie dough, cut it into squares or circles, and wrap each cheesecake piece. Make sure to seal the edges tight so no filling escapes. Eggwash works best for this method.
Heat your oil. You want it hot (around 350°F or slightly higher, but not more than 380°F) but not smoking.
Fry until golden. Gently place your wrapped cheesecake into the oil and fry for about 1–2 minutes per side until they’re golden brown and crispy.
Top and serve. Dust with powdered sugar, drizzle chocolate syrup, and add fresh strawberries. Serve immediately while warm and gooey inside.
Deep Fried Cheesecake: A Carnival Classic at Home
If you’ve ever wandered through a state fair, you’ve probably seen deep fried cheesecake being handed out in paper trays. It’s one of those treats that feels like a guilty pleasure, but the truth is—it’s surprisingly easy to recreate at home.
The magic happens when the hot oil crisps up the dough, while the cheesecake inside stays creamy and dreamy. It’s crunchy, melty, and a little dangerous—in the best possible way.
💡 Tips for Perfect Fried Cheesecake
✨ Freeze first. If you’re using store-bought cheesecake, pop it in the freezer for at least 2 hours before frying. It makes wrapping and frying so much easier.
✨ Don’t overcrowd the pan. Fry a few pieces at a time so the oil stays hot and the cheesecake doesn’t soak up too much grease.
✨ Seal those edges. Press your pie dough edges firmly so the cheesecake doesn’t leak into the oil (a little egg wash helps!).
✨ Serve right away. Fried cheesecake is best eaten fresh when the outside is crisp and the inside is creamy.
How to Store & Reheat Fried Cheesecake
- Store: Place cooled fried cheesecake in an airtight container in the fridge for 2–3 days.
- Reheat: Skip the microwave (it makes them soggy). Use an oven or air fryer at 350°F for about 5–7 minutes to crisp them back up.
Fun Pairing Ideas
Sure, fried cheesecake is delicious on its own, but why stop there?
With ice cream – A scoop of vanilla or strawberry ice cream on the side makes it next-level indulgent.
With caramel or raspberry sauce – Switch out chocolate syrup for caramel or raspberry sauce for a flavor twist.
With coffee or espresso – The richness of fried cheesecake pairs beautifully with a hot cup of coffee.
Fried Cheesecake Recipe Variations
Once you master the basic version, there’s a whole world of fried cheesecake recipes you can explore:
Cinnamon sugar fried cheesecake – Roll the fried dough in cinnamon sugar instead of powdered sugar.
Nutella drizzle – Swap chocolate syrup for Nutella (you’re welcome).
Tropical fried cheesecake – Add a bit of mango or pineapple compote on top for a fruity kick.
The possibilities are endless—and dangerously delicious.
FAQ: All About Fried Cheesecake
Absolutely! In fact, it’s easier to fry frozen cheesecake slices because they hold their shape better in the oil.
A neutral oil like vegetable or canola oil works best.
Technically, yes—you can bake wrapped cheesecake bites at 400°F until golden. But honestly, frying is what makes them magical.
Serve them right away! If you need to hold them for a bit, keep them on a wire rack (not a plate) so air can circulate.
Surprisingly, it’s not overwhelmingly sweet! The fried dough balances the richness of the cheesecake—it’s indulgent but not too heavy. Whether you’re recreating a carnival favorite or just want a dessert that’s guaranteed to impress, fried cheesecake is an easy win. It’s creamy, crispy, and completely unforgettable.
More Deep Fried Dish Recipes You’ll Enjoy
Crispy, Creamy Fried Cheesecake Recipe in Minutes
Equipment
- Cooking Tongs
- Deep Fryer or Heavy Bottom Pan
Ingredients
- 6 Cheesecake slices (triangle shape); store-bought or homemade
- pie dough; enough to cover the cheesecakes
- 1 egg; beaten
- Oil for frying
Instructions
- Slice the cheesecake. Cut your cheesecake into small, manageable pieces—about 2-inch squares or triangles work best.Wrap with pie dough. Place a slice in the center of a piece of dough. Wrap and pinch edges tightly to seal (a little egg wash helps).Heat the oil. Pour enough oil into a heavy-bottomed pot to submerge the pieces. Heat to 350°F.
- Fry until golden. Fry the wrapped cheesecake for 1–2 minutes per side, turning gently until golden brown and crispy.Top and serve. Dust with powdered sugar, drizzle chocolate syrup, and garnish with strawberries. Serve right away while warm and gooey inside.
I tried this and it really is unforgettable—crispy outside, creamy inside. So indulgent!
So glad you enjoyed it, Catalina! Thank you.
Great tips! A frozen cheesecake is definitely the way to go, held it’s shape and so much simpler than making one from scratch
Thank you, Cara!
I have never even thought you could fry a cheesecake! Oh wow – what a fantastic recipe indeed!
Thank you very much, Vidhya!
Fried cheesecake? You are kidding me – this is one of the best things I’ve seen to date – YAY!
Thank you, Mahy! It’s so delicious and addictive
I made this last night, and it was the best thing I have ever made. EVER. This is going to be a regular in my rotation.
So glad you enjoyed it, Kristin. 🙂
You are a genius! Cheesecake is my favorite dessert, and frying anything makes it better. Love it!
Thank you, Maria!
I’ve seen a lot of fried treats, but I’ve never seen fried cheesecake before. This looks amazing!
hahahah, it’s definitely a treat!
At first I was skeptical, then I needed to try it. It was so delicious and surprisingly easy to make. I can imagine making this again in my dinner party. The only thing I would do differently is cut the sizes smaller.
So glad you had a chance to try it