Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, I don't recommend it. Full-fat cream cheese creates that rich, indulgent texture that makes these bites special. Low-fat versions contain more moisture and may not set up as firmly, making the balls harder to work with and potentially affecting how they fry.

What's the best oil for frying these cheesecake bites?

Canola oil is ideal because of its neutral flavor and high smoke point. Vegetable oil or peanut oil would also work well. Avoid olive oil or other oils with strong flavors that might compete with the delicate taste of the cheesecake.

Can I make these without a deep fryer?

Absolutely! Any heavy-bottomed pot works perfectly. The key is using enough oil (about 2 inches deep) and monitoring the temperature closely with a thermometer. This gives you the same results as a dedicated deep fryer without the extra appliance.

Why did my cheesecake filling leak out during frying?

This typically happens when the cheesecake balls aren't frozen enough or are too large. Make sure they're thoroughly frozen solid before coating, keep them small (about tablespoon-sized), and work quickly when coating them in batter. Also, check that your oil is at the right temperature - if it's too low, the batter takes longer to set, giving the filling time to melt and escape.

Deep Fried Cheesecake Bites Recipe

Name: Deep Fried Cheesecake Bites Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; ¼ cup granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon lemon juice; ½ cup graham cracker crumbs; 4 cups canola oil, for frying; 1 cup all-purpose flour; 1 tablespoon granulated sugar; 2 teaspoons baking powder; 1 cup whole milk; Powdered sugar; Jam or fruit syrup; Chocolate sauce

Imagine the decadent richness of cheesecake wrapped in a golden, crispy coating that gives way to a creamy center with every bite. These Deep Fried Cheesecake Bites are the perfect indulgence when you’re craving something sweet but don’t want to commit to baking an entire cheesecake. Ready in just over an hour with minimal hands-on time, this dessert transforms a classic favorite into a fun, poppable treat that’s guaranteed to impress at your next gathering or satisfy that late-night sweet tooth.

Why You’ll Love This Recipe

Impressive Yet Simple: These bites look like they came from a fancy restaurant, but they’re surprisingly straightforward to make at home with basic ingredients.
Perfect Texture Contrast: The crispy, warm exterior gives way to a cool, creamy cheesecake center – it’s a delightful sensory experience that will have everyone reaching for seconds.
Customizable: From the coating to the dipping sauces, you can easily adjust this recipe to suit your preferences or what you have on hand.
Portion Control: Unlike a traditional slice of cheesecake, these bite-sized treats let you indulge without going overboard (though I can’t promise you’ll be able to eat just one!).

Ingredients You’ll Need

Cream Cheese: The star of the show – provides that rich, tangy base that makes cheesecake so irresistible. Make sure it’s properly softened for a smooth mixture.
Granulated Sugar: Sweetens the cheesecake filling without making it cloying. The small amount in the batter also helps achieve that perfect golden color when frying.
Vanilla Extract: Adds warmth and depth to the cheesecake filling – don’t skimp on this!
Lemon Juice: Just a touch brightens the flavor and balances the richness of the cream cheese.
Graham Cracker Crumbs: Incorporates that classic cheesecake crust flavor right into the filling – ingenious!
All-Purpose Flour: Creates the structure for your batter coating, ensuring it puffs up nicely when fried.
Baking Powder: The secret to a light, airy batter that’s not too dense or heavy.
Whole Milk: Gives the batter the perfect consistency – the fat content helps create a richer coating.
Canola Oil: Has a high smoke point, making it ideal for frying without imparting unwanted flavors.
Powdered Sugar, Jam, or Chocolate Sauce: These optional toppings take your cheesecake bites from delicious to extraordinary.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on these cheesecake bites? Here are some delicious options:

Chocolate Lover’s Version: Mix mini chocolate chips into the cheesecake mixture before freezing, then serve with chocolate sauce.
Berry Bliss: Add a teaspoon of berry jam to the center of each ball before freezing for a fruity surprise.
Caramel Dream: Drizzle with warm caramel sauce instead of chocolate or jam.
Churro Style: Roll the freshly fried bites in cinnamon sugar while they’re still warm.
Cookies & Cream: Replace graham cracker crumbs with crushed Oreos for a cookies and cream twist.

How to Make Deep Fried Cheesecake Bites

Step 1: Prepare the Cheesecake Mixture

Line a large baking sheet with parchment paper. In your stand mixer, beat the cream cheese until it’s perfectly smooth and creamy. Add sugar, vanilla, lemon juice, and graham cracker crumbs, mixing until well combined. The mixture will be soft but should hold together.

Step 2: Form and Freeze the Balls

Using a small cookie scoop, portion out tablespoon-sized balls of the cheesecake mixture onto your prepared baking sheet. Don’t worry about making them perfectly round at this point. Place the baking sheet in the freezer for at least 30 minutes, or until the balls are firm enough to handle.

Step 3: Prepare the Batter

While your cheesecake balls are chilling, pour the oil into a heavy-bottomed pot and heat it over medium heat until it reaches 365°F. In a medium bowl, whisk together flour, sugar, and baking powder. Add the milk and whisk until you have a smooth batter with no lumps.

Step 4: Fry to Golden Perfection

Place a baking sheet lined with paper towels near your frying setup. Remove the frozen cheesecake balls from the freezer. If you want them more perfectly round, quickly roll them between your palms, but work fast to keep them firm. Using a slotted spoon, dip each ball into the batter, ensuring it’s fully coated. Carefully drop the coated balls into the hot oil, cooking no more than 3 at a time so the oil temperature remains consistent. Turn them occasionally to ensure even browning, cooking about 2 minutes per side until they’re a beautiful golden brown.

Step 5: Drain and Serve

Use tongs to remove the fried bites from the oil and place them on the paper towel-lined baking sheet to drain excess oil. Serve them warm, either plain or with your favorite toppings like powdered sugar, fruit jam, or chocolate sauce.

Pro Tips for Making the Recipe

Temperature Matters: Keep your cheesecake balls in the freezer until the last possible moment. Only remove a few at a time as you’re ready to coat and fry them.
Oil Temperature: Use a cooking thermometer to maintain oil at 365°F. If the oil is too hot, the outside will burn before the inside warms; too cool, and your bites will absorb too much oil and become greasy.
Batching Strategy: Fry in small batches to maintain oil temperature. Adding too many cold balls at once dramatically drops the oil temperature.
Quick Coating: Work swiftly when coating the frozen balls in batter. If you take too long, they’ll begin to thaw and become difficult to handle.
Hands-Off Approach: Once the bites are in the oil, resist the urge to move them around too much initially. Let them develop a solid crust before turning.

How to Serve

These delightful cheesecake bites are versatile and can be served in several ways:

Sweet Endings:

Present them on a dessert platter with small bowls of different dipping sauces – think warm chocolate ganache, raspberry coulis, or caramel sauce.

Party Perfect:

For gatherings, arrange on a tiered stand with small skewers or toothpicks for easy grabbing. Sprinkle different sections with various toppings for a beautiful presentation.

Dessert Bar:

Create a DIY cheesecake bite station with assorted toppings like crushed nuts, different flavored syrups, and whipped cream so guests can customize their own treats.

Ice Cream Upgrade:

Place a couple of slightly warmed bites alongside a scoop of vanilla ice cream for an elevated sundae experience.

Make Ahead and Storage

Storing Leftovers

Store any cooled leftover cheesecake bites in an airtight container in the refrigerator for up to 5 days. They won’t retain their crispy exterior, but they’ll still be delicious!

Freezing

While I wouldn’t recommend freezing the fried bites, you can definitely prepare and freeze the uncooked cheesecake balls for up to 3 months. Simply shape the mixture into balls, freeze them solid on a baking sheet, then transfer to a freezer bag. When you’re ready, you can coat and fry them directly from frozen.

Reheating

For the best experience with leftover fried bites, reheat them in a 350°F oven for about 5 minutes. This helps restore some of the crispness to the exterior. Avoid microwaving if possible, as it tends to make them soggy.

FAQs

Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, I don’t recommend it. Full-fat cream cheese creates that rich, indulgent texture that makes these bites special. Low-fat versions contain more moisture and may not set up as firmly, making the balls harder to work with and potentially affecting how they fry.
What’s the best oil for frying these cheesecake bites?

Canola oil is ideal because of its neutral flavor and high smoke point. Vegetable oil or peanut oil would also work well. Avoid olive oil or other oils with strong flavors that might compete with the delicate taste of the cheesecake.
Can I make these without a deep fryer?

Absolutely! Any heavy-bottomed pot works perfectly. The key is using enough oil (about 2 inches deep) and monitoring the temperature closely with a thermometer. This gives you the same results as a dedicated deep fryer without the extra appliance.
Why did my cheesecake filling leak out during frying?

This typically happens when the cheesecake balls aren’t frozen enough or are too large. Make sure they’re thoroughly frozen solid before coating, keep them small (about tablespoon-sized), and work quickly when coating them in batter. Also, check that your oil is at the right temperature – if it’s too low, the batter takes longer to set, giving the filling time to melt and escape.

Final Thoughts

These Deep Fried Cheesecake Bites bring together the best of both worlds – the comfort of classic cheesecake with the fun, indulgent nature of fried desserts. They’re perfect for when you want to treat yourself or impress friends with something a bit different from the usual dessert spread. Don’t let the frying process intimidate you – with a bit of preparation and attention to detail, you’ll be rewarded with a truly special treat that balances crispy exteriors with creamy, luscious centers. Give them a try this weekend – I promise they’re worth heating up some oil for!