Fried cheesecake combines crispy coating with creamy filling for the ultimate quick dessert. Use store-bought or homemade cheesecake and fry in minutes.

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Table of Contents

Ingredients
Substitutions and Additions
How to Make Fried Cheesecake
How To Serve Deep-Fried Cheesecake Bites
Why You'll Love This Recipe for Fried Cheesecake
Recipe FAQ
Serving FAQ
Storage FAQ
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Table of Contents

Crispy on the outside and creamy inside, fried cheesecake brings rich flavor and a sweet crunch in every bite. Use store-bought or homemade cheesecake to whip this up fast. Each bite melts together creamy filling and golden-fried crust. Serve it warm with powdered sugar, chocolate sauce, or fresh berries.

This fried cheesecake recipe is easy to make at home—just follow the step-by-step guide below. We’ve added clear photos, helpful pro tips, and expert tricks to get it just right. Scroll down for answers to the most frequently asked questions about frying cheesecake.

More Recipes ⭐ Cheesecake Brownies | Cherry Pie Bombs | Cherry Danish

Fried cheesecake takes just thirty-five minutes and makes dessert fun, crispy, and extra sweet. Each golden bite brings warm, creamy cheesecake with a crunchy shell.

Serve it at parties, holidays, or any day you crave something different and easy. Everyone grabs a piece fast, so make extra.

Ingredients

What you'll need to make this deep fried cheesecake recipe:

1 frozen cheesecake (approximately 1 pound)
1 cup of Bisquick pancake mix
½ cup of milk
1 large egg
¼ cup of powdered sugar
Caramel sauce and/or strawberry sauce, for serving
1 quart of vegetable oil for frying

Substitutions and Additions

Have some fun and make your fried cheesecake your own with easy swaps and tasty add-ins! These quick changes level it up fast. Check out these top substitutions and extras:

Substitute Cheesecake Flavor: Use strawberry, chocolate, or caramel cheesecake for a fun twist on the classic fried cheesecake bites.
Add Cinnamon Sugar: Roll the fried cheesecake in cinnamon sugar right after frying for extra sweetness and crunch.
Substitute Graham Crackers: Try crushed Oreos or Nilla Wafers instead of Graham cracker crumbs for a different crust flavor.
Add Chocolate Drizzle: Pour melted chocolate or caramel over the bites for a rich, sweet finish everyone will love.
Substitute Whipped Topping: Use vanilla ice cream or sweetened cream cheese dip instead of whipped topping for serving.

How to Make Fried Cheesecake

Follow along with our step-by-step photos, easy instructions, and helpful tips to make the best fried cheesecake ever. We share tricks that keep it crispy outside and creamy inside. Let’s get started!

Pro Tip

Depending on the cheesecake, the size and thickness may vary.

I like to cut the pieces into squares, so if your cheesecake is thicker, your overall square pieces will be larger than a shorter cheesecake.

The process and time for cooking the fried cheesecake pieces, and the recipe for the batter, should not vary regardless of the size of your pieces.

FIRST STEP: Remove the frozen cheesecake from the packaging and cut it into pieces. The pieces should be approximate squares.

If the crust is crumbling away from the cheesecake, it may be best to trim the crust off the pieces as well.

Keep the cheesecake pieces frozen while preparing the rest of the recipe.

Pro Tip

With some cheesecakes the graham cracker crumbs of the crust tend to crumble into the pancake batter and gets messy.

For these cheesecakes, most people will cut the crust off and simply batter and fry the cheesecake portion.

Some cheesecakes have a crust that stays intact, and there is no crumbling issue.

frozen cheesecake cut into square pieces

SECOND STEP: Fill a deep, large skillet or Dutch oven with several inches of cooking oil, such as vegetable oil or canola oil.

You could also use a deep fryer for this recipe if you have one.

Use a candy thermometer in the oil to monitor the temperature.

Heat the oil until it reaches 375°F and maintains the oil temperature between 350°F and 375°F throughout cooking.

THIRD STEP: While the oil is heating, prepare the batter in a medium bowl by whisking together the pancake mix, milk, and one egg until well combined.

The batter should be thick enough to coat the cheesecake pieces while still allowing you to drip off the excess and work quickly.

FOURTH STEP: Dip one piece of cheesecake at a time into the batter.

Use a fork to toss the cheesecake in the batter, and then lift the piece out and allow the excess batter to drip off.

Immediately transfer the battered cheesecake into the hot oil to deep fry.

Pro Tip

If you’re having trouble transferring the battered cheesecake from the batter to the oil, lift with one fork to drain the excess batter and then use a second fork to swipe the battered bite from the fork to the oil.

dipping a piece of cheese into the batter

FIFTH STEP: Flip the cheesecake occasionally while frying to ensure even cooking.

Remove the cheesecake from the oil when it is golden brown all over, about one to two minutes.

You can use a slotted spoon or a stainless steel spider to safely remove the fried cheesecake from the cooking oil.

Pro Tip

You can fry several pieces of cheesecake at once, but don’t overcrowd the pot.

You need the cheesecake pieces to have enough room to turn them to cook evenly and remove them when done.

SIXTH STEP: Blot excess oil from the fried cheesecake by placing it on several layers of paper towels.

You can line a baking sheet with paper towels to easily lay out the fried cheesecake bites while you continue to work.

SEVENTH STEP: Continue battering and frying all of the cheesecake pieces. Dust the cheesecake pieces with powdered sugar.

EIGHTH STEP: Drizzle the sauces over the bites or serve them alongside the fried cheesecake bites as dipping sauces.

How To Serve Deep-Fried Cheesecake Bites

You can serve fried cheesecake so many fun ways, no matter the season or occasion. Kids and adults both go crazy for it!

Serve at birthday parties or sleepovers: Everyone loves bite-sized treats, especially when they’re warm and sweet. Pair them with Snickers brownies or cookie dough cupcakes for extra fun.
Make it for holidays or family get-togethers: This recipe works great for Thanksgiving, Easter, or anytime dessert needs something different. Try it with Oreo truffles or coconut snowballs.
Use it as a summer fair-style treat: Crispy cheesecake bites feel like a fun treat from the fair. Serve them with funnel cakes or cotton candy ice cream.

Why You'll Love This Recipe for Fried Cheesecake

Fried cheesecake has quickly become a reader favorite—and for good reason. It’s quick, fun to make, and totally different from the usual dessert table lineup. With crispy edges, creamy filling, and loads of ways to customize, it’s no wonder people keep coming back for more.

Easy to Make: You don’t need fancy tools or baking skills to fry cheesecake and make it golden and crispy.
Fast and Fun: From start to finish, this dessert takes just 30 minutes—no need to wait around for hours.
Kid and Party Friendly: Kids love the crunchy bites, and adults grab them just as fast at birthdays, holidays, or anytime treats.
Uses Store-Bought Cheesecake: You can use leftover slices or grab a premade one, and it still turns out amazing.
Customizable: Switch up the toppings, fillings, or crust to fit your mood or sweet tooth without extra work.

We love this recipe because it’s easy, fun, and totally crave-worthy every single time!

Recipe FAQ

Do I need to chill the cheesecake before frying?
Yes, chilling the cheesecake before frying helps it hold its shape and not melt too fast in the oil.

What kind of oil works best for frying cheesecake?
Use a neutral oil with a high smoke point like vegetable or canola oil to fry your cheesecake slices evenly.

How thick should I slice the cheesecake?
Slice your cheesecake about one inch thick. This keeps it creamy inside and crispy outside without falling apart.

Can I use homemade cheesecake for this recipe?
Yes, you can use homemade cheesecake for this recipe. Just chill it well before slicing and frying each piece.

Do I need to coat the cheesecake before frying?
Yes, coat the cheesecake slices in flour, egg, and crumbs before frying. This makes the outside crispy and golden.

How long should I fry each cheesecake piece?
Fry each cheesecake piece for about two minutes per side, or until it turns golden brown and crispy.

Why did my cheesecake filling leak out while frying?
Your oil may have been too hot or the coating too thin. Make sure to fully coat and chill your slices first.

What type of breading should I use for fried cheesecake?
Use graham cracker crumbs for a classic flavor, or try Oreo crumbs for a fun change with extra sweetness.

Do I need a deep fryer to make fried cheesecake?
No, you don’t need a deep fryer to make fried cheesecake. A deep skillet with hot oil works just as well.

Serving FAQ

What’s the best way to serve fried cheesecake at a party?
Slice the cheesecake into small pieces, fry them fresh, and serve them warm on a tray with dipping sauces.

Should I serve fried cheesecake warm or cold?
Serve fried cheesecake warm for the best texture. The crispy coating and creamy center taste amazing straight from the fryer.

Can I add toppings when serving fried cheesecake?
Yes, drizzle chocolate, caramel, or raspberry sauce over each piece. Add whipped cream or powdered sugar for extra fun.

How should I serve fried cheesecake to kids?
Cut smaller bite-sized pieces so kids can enjoy them easily. Add a little dipping sauce on the side for fun.

What holidays work best for serving fried cheesecake?
Fried cheesecake works great for Thanksgiving, Christmas, or birthdays. The crispy, sweet bites always get people talking and grabbing more.

Do I need to serve fried cheesecake with utensils?
Nope! Fried cheesecake bites work great as finger food, especially at parties or casual get-togethers with friends.

Storage FAQ

These crispy cheesecake bites taste best fresh and hot, so serve them right after frying for the perfect texture.

MAKE AHEAD:
Skip making them ahead of time. The coating softens fast and loses its crisp bite.

IN THE FRIDGE:
If needed, store them in an airtight container in the fridge for a few hours. Reheat quickly to bring back some crunch.

IN THE FREEZER:
Don’t freeze fried cheesecake bites. The coating turns soggy, and the cream cheese gets watery. Fresh always works best.