Crispy Fried Cheesecake Bites
Deliciously indulgent mini bites of fried cheesecake with a creamy center, perfect for parties or a late-night snack.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Use full-fat for best texture.
- 1/2 cup powdered sugar Granulated sugar will make it grainy.
- 1 tsp vanilla extract
Breading and Frying
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup breadcrumbs Panko gives extra crunch.
Instructions
Preparation
- In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop out small portions of the mixture and form them into bite-sized balls.
- Set up a breading station with flour in one bowl, beaten egg in another, and breadcrumbs in a third.
- Roll each cheesecake ball in flour, dip in egg, and then coat with breadcrumbs.
Frying
- Heat oil in a deep fryer or large pan to 350°F (175°C).
- Fry the coated cheesecake bites in batches until golden brown, about 2-3 minutes.
- Remove from oil and drain on paper towels.
- Serve warm with a dusting of powdered sugar or your favorite sauce.
Notes
Chill the cream cheese balls briefly if they feel too soft before breading. For storage, keep leftovers in a single layer in the fridge for up to 48 hours. To batch cook, freeze raw, breaded balls on a sheet, then transfer to a bag and fry from frozen, adding an extra minute to fry time.