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

Description

A delightful treat, these Deep Fried Cheesecake Bites are a crispy golden indulgence with a creamy cheesecake filling. Coated in a light batter and deep fried to perfection, they’re perfect for parties, desserts, or a fun snack that everyone will love. Served with powdered sugar, jam, or chocolate sauce, these bites are absolutely irresistible!

Ingredients

Units Scale

Cheesecake Balls

8 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 cup graham cracker crumbs

Batter

4 cups canola oil, for frying
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 cup whole milk

Serving

Powdered sugar
Jam or fruit syrup
Chocolate sauce

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Instructions

Prepare the Baking Sheet
Line a large baking sheet with parchment paper to prevent sticking when preparing the cheesecake balls.
Mix the Cheesecake Filling
Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy. Add in the sugar, vanilla extract, lemon juice, and graham cracker crumbs. Mix everything until well combined.
Shape and Freeze the Cheesecake Balls
Use a small cookie scoop to portion tablespoon-sized balls of the cheesecake mixture. Place them onto the parchment paper-lined baking sheet. The balls don’t need to be perfectly round. Freeze them for at least 30 minutes to firm up.
Heat the Oil
Pour the canola oil into a heavy-bottomed pot and heat it over medium heat until the oil reaches 365°F. Use a thermometer to ensure the temperature is spot on.
Prepare the Batter
In a mixing bowl, whisk together the flour, sugar, and baking powder. Gradually whisk in the whole milk until the batter is smooth without lumps.
Coat the Cheesecake Balls
Remove the frozen cheesecake balls from the freezer. If you wish to round them out more, shape them carefully at this stage. Dip each ball into the batter, coating it completely.
Fry the Cheesecake Balls
Carefully drop the coated balls into the hot oil, frying no more than three at a time to maintain the oil temperature. Fry each ball for about 2 minutes per side, turning them to achieve even browning. Once golden, remove the fried bites using tongs and place them on a paper towel-lined plate or baking sheet to drain excess oil.
Serve and Enjoy
Serve warm, dusted with powdered sugar or paired with jam, fruit syrup, or chocolate sauce for dipping. Enjoy these crispy decadent bites while fresh!

Notes

Freezing Cheesecake Balls: Freezing the cheesecake balls before frying is crucial to maintain their shape and prevent leaks during frying.
Oil Temperature: Monitor the oil temperature closely to avoid over-browning. If the oil gets too hot, remove it from heat for a while to maintain a stable 365°F.
Leftovers: Store leftover bites in an airtight container in the fridge for up to 5 days. Avoid freezing fried bites, but uncooked cheesecake balls can be frozen for up to 3 months for later use.
Troubleshooting: If the batter is too wet to form into balls, freeze the entire cheesecake mixture before portioning. For an authentic texture, don’t skip the lemon juice—it enhances flavor!

Nutrition

Serving Size: 1 bite
Calories: 170
Sugar: 8g
Sodium: 120mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0.5g
Protein: 2g
Cholesterol: 15mg