Description
These Fried Cheesecake Bites feature a creamy and sweet cheesecake filling coated in a light batter and deep-fried to a crisp golden perfection. Perfect as a delightful dessert snack, they are easy to make and can be served with powdered sugar, jam, or chocolate sauce for added indulgence.
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:
- 1 cup flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 cup milk, whole
- 4 cups canola oil (for frying)
Optional garnish:
- Powdered sugar
- Jam
- Chocolate sauce
Instructions
- Prepare the baking sheet: Line a large rimmed baking sheet with parchment paper to place the cheesecake balls on.
- Make the cheesecake mixture: In a stand mixer, beat the softened cream cheese until creamy and smooth. Add sugar, vanilla extract, lemon juice, and graham cracker crumbs, mixing well until combined.
- Form cheesecake balls: Scoop 1 tablespoon portions of the cheesecake mixture and drop them onto the lined baking sheet. They don’t need to be perfectly round. Freeze the sheet with cheesecake balls for at least 30 minutes to firm them up.
- Heat the oil: Pour 4 cups of canola oil into a heavy bottom pot, filling it about 2 inches deep. Heat oil over medium heat to reach 365 °F (185 °C).
- Prepare the batter: In a medium bowl, whisk together flour, sugar, and baking powder. Gradually add milk and whisk until the batter is smooth and lump-free.
- Fry the cheesecake bites: Remove the frozen cheesecake balls from the freezer; if desired, gently shape them more round but handle minimally to keep firm. Using a slotted spoon, dip a few balls at a time into the batter to coat.
- Cook in hot oil: Carefully place the coated balls into the hot oil, frying no more than 3 at a time to maintain oil temperature. Fry each side for about 2-3 minutes until golden brown and crispy.
- Drain and serve: Remove the fried cheesecake bites with tongs and place them on a paper towel-lined baking sheet to drain excess oil.
- Optional garnish: Serve warm with powdered sugar sprinkled on top or alongside jam and chocolate sauce for dipping.
Notes
- Freeze the cheesecake balls thoroughly to prevent them from falling apart while frying.
- Use a thermometer to maintain the oil temperature at 365 °F for perfect crispness.
- Do not overcrowd the oil when frying to keep the temperature consistent and ensure even cooking.
- Whole milk is recommended for a richer batter, but 2% milk can be substituted.
- Leftover fried cheesecake bites are best eaten fresh for optimal texture and flavor.
- Handle frozen balls gently to keep their shape before frying.
Nutrition
- Serving Size: 1 bite
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
