Description
Fried Cheesecake Bites are delightful treats featuring a rich and creamy cheesecake filling encased in a light batter, then deep fried to golden perfection. Crispy on the outside with a luscious, smooth center, these bites are perfect as a sweet snack or dessert, especially when served 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 the baking sheet: Line a large rimmed baking sheet with parchment paper to place the cheesecake balls on.
- Make the 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 until fully combined.
- Form the cheesecake balls: Using a tablespoon, scoop the cheesecake mixture and form into mounds on the lined baking sheet. They don’t need to be perfectly round. Freeze for at least 30 minutes to firm up.
- Heat the oil: Pour canola oil into a heavy bottom pot to a depth of about 2 inches. Heat over medium heat until it reaches 365 °F (185 °C). Place a paper towel lined baking sheet nearby for draining the fried bites.
- Prepare the batter: In a medium bowl, whisk together the flour, sugar, and baking powder. Gradually whisk in the whole milk until the batter is smooth and lump-free.
- Coat the cheesecake balls: Remove the cheesecake balls from the freezer. If desired, gently round them out a bit while keeping them firm. Using a slotted spoon, dip a few balls at a time into the batter, coating them completely.
- Fry the bites: Carefully place the battered cheesecake balls into the hot oil, no more than 3 at once to maintain oil temperature. Fry for about 2-3 minutes per side, turning to achieve an even golden brown crust.
- Drain and serve: Remove the fried bites with tongs and place them on the paper towel lined baking sheet to drain excess oil. Serve warm, optionally dusted with powdered sugar or accompanied by jam or chocolate sauce.
Notes
- Ensure the cheesecake balls are well frozen before frying to prevent them from melting and losing shape in the hot oil.
- Do not overcrowd the oil while frying to maintain the correct temperature and achieve crispiness.
- Use a candy or deep-fry thermometer to monitor the oil temperature accurately (365 °F is ideal).
- Whole milk produces the best batter texture, but 2% milk can be substituted if needed.
- Leftover cheesecake bites can be kept in the refrigerator for up to 2 days and reheated in an oven or air fryer for crispness.
- Graham cracker crumbs add a classic cheesecake flavor, but crushed digestive biscuits can work as a substitute.
Nutrition
- Serving Size: 1 bite
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 90 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
