Description
Fried Cheesecake Bites are bite-sized treats featuring a sweet, creamy cheesecake center coated in a light batter and deep-fried until golden and crispy. Perfect as a decadent dessert or fun snack, these delights combine creamy texture with a crunchy exterior, served with optional garnishes like powdered sugar, jam, or chocolate sauce.
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 & 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 to hold the cheesecake balls during freezing.
- Make Cheesecake Mixture: In a stand mixer, beat the softened cream cheese until smooth and creamy. Add sugar, vanilla extract, lemon juice, and graham cracker crumbs, mixing until fully combined.
- Form Balls: Scoop out about 1 tablespoon of the mixture and mound onto the parchment paper (shape doesn't have to be perfect). Repeat for all mixture. Freeze cheesecake balls on the baking sheet for at least 30 minutes.
- Heat Oil: Pour canola oil into a heavy-bottom pot to a depth of at least 2 inches. Heat on medium until the temperature reaches 365 °F (185 °C).
- Prepare Batter: In a medium bowl, whisk together flour, sugar, and baking powder. Gradually whisk in whole milk until the batter is smooth and lump-free.
- Fry Cheesecake Bites: Place a paper towel-lined baking sheet beside the stove. Remove cheesecake balls from freezer and reshape gently if desired while keeping them firm. Using a slotted spoon, dip a few balls at a time into the batter, coating completely.
- Deep Fry: Carefully place coated balls into hot oil, frying only 3 at a time to maintain oil temperature. Fry each side for 2 to 3 minutes until golden brown and crisp. Use tongs to turn them evenly.
- Drain and Serve: Remove fried bites with tongs and place on the lined baking sheet to drain excess oil. Serve warm, optionally sprinkled with powdered sugar, or with jam or chocolate sauce for dipping.
Notes
- Ensure cheesecake balls are well frozen to prevent them from melting too quickly during frying.
- Do not overcrowd the oil to maintain steady frying temperature and ensure even cooking.
- Whole milk is recommended for batter to achieve a smooth consistency and better coating.
- Carefully monitor oil temperature with a thermometer to avoid undercooking or burning.
- For a different flavor, add a pinch of cinnamon or nutmeg to the cheesecake mixture.
- Use a slotted spoon or spider strainer to handle the bites safely in hot oil.
- Store any leftover fried bites in the refrigerator and reheat briefly for best texture.
Nutrition
- Serving Size: 1 bite
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 30 mg
