Deep Fried Cheesecake Bites

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Deep Fried Cheesecake Bites

Let me tell you—these Deep Fried Cheesecake Bites were one of those happy kitchen accidents that turned into a full-on family obsession. It all started on a lazy Saturday when I had a leftover block of cream cheese and a serious craving for something indulgent. I thought, why not wrap it in something cozy and crispy? A little experimenting later, and we ended up with these golden, pillowy bites of joy.

The contrast is what gets me every time. That crispy, cinnamon-sugar coated shell gives way to the dreamiest, melty cheesecake center. They’re like a mashup of carnival food and homemade comfort, and they disappear faster than I can make them. My husband insists they taste like something from a fair, while my kids have started requesting them every time we plan a movie night. They’re that kind of addictive.

What I especially love is how easy they are to pull together with simple ingredients. You don’t need a deep fryer or fancy equipment—just a pan, some oil, and a sweet tooth. And because they’re bite-sized, they make the perfect party snack or weeknight treat that feels a little extra special. Whether you’re hosting friends, spoiling your kids, or just craving a moment of indulgence after a long day, these cheesecake bites absolutely deliver.

You’re going to love how something so easy can taste so luxurious. They’re crispy, creamy, and irresistibly sweet—basically everything I want in a dessert. Give them a try and watch the smiles roll in.

Questions I Often Get Asked About This Recipe

Can I use store-bought cheesecake instead of making it from scratch?
Yes! Just make sure it’s firm and chilled so it holds its shape when scooped or rolled.

Do I need a deep fryer to make these?
Not at all. A heavy-bottomed saucepan or skillet works great—just keep the oil at 350°F for the perfect fry.

Can I air fry these instead?
You can try, but they won’t get quite as golden and crisp as deep frying. The filling may also soften too quickly before the outside crisps.

How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crispness.

Can I freeze them?
Yes! Freeze the uncooked cheesecake balls on a baking sheet, then transfer to a zip-top bag. Fry straight from frozen, adding an extra minute or two.

What You Need to Make Deep Fried Cheesecake Bites

8 oz cream cheese, softened

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

1 cup graham cracker crumbs

1 cup pancake mix (or all-purpose flour)

1/2 cup milk

1 egg

1/4 teaspoon cinnamon

1/4 cup granulated sugar (for rolling)

Oil for frying (vegetable or canola)

Tools & Equipment:

Hand mixer or stand mixer

Medium mixing bowls

Small cookie scoop

Slotted spoon

Deep saucepan or heavy skillet

Paper towels for draining

How to Make Deep Fried Cheesecake Bites

Prepare the filling: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Chill the mixture in the fridge for 20–30 minutes to firm up.

Shape the bites: Once firm, use a small cookie scoop or spoon to form small balls of the cheesecake mixture. Roll them in graham cracker crumbs and place on a lined tray. Freeze for 30–45 minutes.

Make the batter: In a separate bowl, whisk together the pancake mix, milk, egg, and cinnamon until smooth.

Heat the oil: Pour about 2–3 inches of oil into a heavy-bottomed pot or skillet. Heat over medium until the oil reaches 350°F.

Dip and fry: Working in batches, dip the frozen cheesecake balls into the batter and carefully place them into the hot oil. Fry for about 2–3 minutes, or until golden brown and puffed up.

Drain and coat: Use a slotted spoon to transfer the bites to a paper towel-lined plate. While still warm, roll in granulated sugar or dust with powdered sugar.

Serve warm: Enjoy immediately while the centers are creamy and warm.

Tips for Making the Best Deep Fried Cheesecake Bites

Freeze thoroughly: Make sure the cheesecake balls are well frozen before frying to prevent them from melting too quickly in the oil.

Don’t overcrowd the pan: Fry in small batches to keep the oil temperature stable and ensure even browning.

Add a twist: Try mixing a few crushed Oreos or mini chocolate chips into the cheesecake filling for fun flavor variations.

Serve with dip: These pair beautifully with strawberry jam, chocolate sauce, or even caramel drizzle.

Keep it kid-friendly: Let the kids help roll the cheesecake balls in crumbs—it’s a fun (and messy) job they’ll love!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were a HUGE hit at our weekend BBQ. Everyone thought I’d bought them from a fair!” —Janelle M.

⭐️⭐️⭐️⭐️ “Delicious! I added some mini chocolate chips to the filling and it was even better. Will double the batch next time.” —Marcus T.

⭐️⭐️⭐️⭐️⭐️ “Perfect for a Friday night treat. My kids devoured them in minutes. Thank you for the easy instructions!” —Rachel B.

⭐️⭐️⭐️⭐️ “Good but a little too rich for me. Next time I might use a lighter filling or skip the sugar coating.” —Vanessa D.

⭐️⭐️⭐️⭐️⭐️ “Crispy, creamy, and absolutely dreamy. These are going into my regular dessert rotation!” —Samantha L.

Printable Recipe

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