Description
Fried Cheesecake Bites are sweet and creamy cheesecake filling balls coated in a light batter, then deep fried to a crispy golden brown perfection. These delicious bites make a delightful dessert or party snack, served plain or garnished with 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 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 to hold the cheesecake balls while freezing.
- Make cheesecake mixture: In a stand mixer, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, lemon juice, and graham cracker crumbs, mixing well to combine evenly.
- Form cheesecake balls: Scoop 1 tablespoon portions of the mixture and shape each into a mound. Place each onto the parchment-lined baking sheet. They don’t need to be perfectly round.
- Freeze cheesecake balls: Place the baking sheet with cheesecake balls in the freezer for at least 30 minutes to firm up.
- Heat oil: Pour 4 cups of canola oil into a deep heavy-bottomed pot, with at least 2 inches depth. Heat the oil on medium until it reaches 365 °F (185 °C).
- Prepare batter: Meanwhile, whisk together the flour, granulated sugar, and baking powder in a medium bowl. Gradually whisk in the whole milk until the batter is smooth and lump-free.
- Set up frying station: Have a baking sheet lined with paper towels ready next to the pot to drain the fried bites.
- Batter the frozen cheesecake balls: Remove cheesecake balls from the freezer. If desired, gently round the shapes but handle minimally to keep them firm. Using a slotted spoon, dip a few cheesecake balls at a time into the batter, coating them completely.
- Fry the bites: Carefully place no more than 3 coated balls at a time into the hot oil. Fry them, turning occasionally, until golden brown on all sides, about 2-3 minutes per side. Use tongs to flip and remove them when done.
- Drain and serve: Transfer fried bites onto the paper towel-lined baking sheet to drain excess oil. Serve warm plain or sprinkled with powdered sugar and accompanied by jam or chocolate sauce if desired.
Notes
- Freeze cheesecake balls thoroughly before frying to prevent them from melting during cooking.
- Maintain oil temperature at 365 °F to ensure crispy exterior and fully cooked interior.
- Don’t overcrowd the pot to avoid lowering the oil temperature.
- Use whole milk for a richer batter, but you can substitute with 2% milk if preferred.
- Optionally serve with powdered sugar, fruit jam, or chocolate sauce for extra flavor.
- Gently shape cheesecake balls after freezing if you prefer a more uniform appearance.
Nutrition
- Serving Size: 1 bite
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 30 mg
