Description
Fried Cheesecake Bites feature a luscious cream cheese filling blended with sugar, vanilla, and graham cracker crumbs, dipped in a light batter, and deep-fried to a golden, crispy perfection. These bite-sized treats are perfect for dessert or a special snack, served plain or with powdered sugar, jam, or chocolate sauce.
Ingredients
Scale
Cheesecake Filling
- 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 all-purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 cup whole milk
For Frying
- 4 cups canola oil
Optional Garnishes
- Powdered sugar
- Jam
- Chocolate sauce
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and facilitate freezing.
- Make Cheesecake Filling: In a stand mixer, beat the softened cream cheese until smooth and creamy. Add granulated sugar, vanilla extract, lemon juice, and graham cracker crumbs. Mix until all ingredients are fully combined into a smooth batter.
- Form Cheesecake Balls: Scoop 1 tablespoon portions of the cheesecake mixture and form them into mounds (they don't need to be perfectly round). Place each mound on the prepared baking sheet. Freeze the cheesecake balls for at least 30 minutes to firm up.
- Heat Oil: Pour 4 cups of canola oil into a heavy-bottomed pot at least 2 inches deep. Heat the oil over medium heat until it reaches 365 degrees Fahrenheit (185 degrees Celsius).
- Prepare Batter: While the oil heats, whisk together flour, sugar, and baking powder in a medium bowl. Gradually whisk in the whole milk until the batter is smooth and free of lumps.
- Set Up for Frying: Place another baking sheet lined with paper towels beside the pot to drain the fried bites.
- Batter and Fry: Remove cheesecake balls from the freezer. If desired, gently roll the balls to make them rounder, handling minimally. Use a slotted spoon to dip them into the batter, coating completely. Carefully place no more than 3 coated balls at a time into the hot oil. Fry for about 2-3 minutes per side, turning so they brown evenly and become golden and crisp.
- Drain and Serve: Use tongs to remove fried bites from oil and transfer to the paper towel-lined baking sheet to drain excess oil. Serve warm plain, dusted with powdered sugar, or accompanied by jam or chocolate sauce.
Notes
- Freeze cheesecake balls well to prevent them from melting in the hot oil.
- Do not overcrowd the pot while frying to maintain oil temperature and ensure even cooking.
- Use a candy thermometer to maintain consistent oil temperature at 365 °F for perfect frying.
- Leftovers can be refrigerated and gently reheated in an oven for a crispy finish.
- Substitute canola oil with vegetable oil or peanut oil for frying if preferred.
Nutrition
- Serving Size: 1 bite
- Calories: 123 kcal
- Sugar: 6 g
- Sodium: 129 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 17 mg
