Description
These Fried Cheesecake Bites feature a creamy and sweet cheesecake filling coated in a light batter, then deep-fried to a crisp golden perfection. Perfect as an indulgent dessert or a fun party treat, they combine smooth cheesecake with a crunchy exterior for an irresistible bite-sized delight.
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 and Frying
- 4 cups canola oil
- 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 for the cheesecake balls to freeze on.
- Make Cheesecake Filling: Using a stand mixer, beat the softened cream cheese until smooth and creamy. Add sugar, vanilla extract, lemon juice, and graham cracker crumbs, mixing thoroughly until fully combined.
- Shape Cheesecake Balls: Scoop out 1 tablespoon portions of the mixture and place them onto the prepared baking sheet as mounds. They don’t need to be perfectly round. Freeze for at least 30 minutes to firm up.
- Heat Oil: Pour 4 cups of canola oil into a heavy-bottomed pot, filling it about 2 inches deep. Heat the oil to 365°F (185°C) over medium heat while you prepare the batter.
- Prepare Batter: In a medium bowl, whisk together flour, sugar, and baking powder. Gradually add milk while whisking until you get a smooth, consistent batter.
- Fry Cheesecake Bites: Place a paper towel-lined baking sheet next to the oil for draining. Remove the cheesecake balls from the freezer. If desired, gently shape them into rounds without warming them too much. Dip a few balls at a time into the batter to coat thoroughly using a slotted spoon.
- Deep Fry: Carefully place no more than 3 coated balls into the hot oil at once to maintain temperature. Fry for about 2 to 3 minutes per side, turning them until golden brown and crisp.
- Drain and Serve: Remove fried bites using tongs and place them on the paper towel-lined baking sheet to drain excess oil. Serve warm plain or dusted with powdered sugar, or with jam or chocolate sauce on the side.
Notes
- Freezing the cheesecake balls is essential to prevent them from melting during frying.
- Do not overcrowd the oil to maintain the correct temperature and ensure crispy bites.
- Use whole milk for a richer batter; substitutes may alter texture.
- To round cheesecake balls more perfectly after freezing, handle gently to avoid melting.
- Canola oil is recommended due to its high smoke point suitable for frying.
Nutrition
- Serving Size: 1 bite
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 30 mg
