Description
Fried Strawberry Cheesecake Sandwiches are crispy, golden-fried treats filled with a rich, creamy cheesecake mixture and fresh strawberries, offering a nostalgic carnival-style dessert perfect for indulgent moments.
Ingredients
- 8 slices white sandwich bread, crusts removed
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh strawberries, diced
- 1 egg
- 2 tbsp milk
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 2 tbsp butter or vegetable oil (for frying)
- Optional: whipped cream or vanilla ice cream for serving
Instructions
- In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Fold in the diced strawberries.
- Use a rolling pin to flatten the slices of bread.
- Place a spoonful of the filling on one slice of bread, top with another slice, and seal the edges by pressing them together. Use a little water if needed to help seal.
- In a shallow bowl, whisk the egg and milk together to create an egg wash.
- Dip each sandwich into the egg wash, coating both sides.
- Heat butter or oil in a skillet over medium heat. Fry each sandwich for 2–3 minutes per side, until golden brown and crispy.
- Immediately coat the hot sandwiches in a cinnamon-sugar mixture.
- Serve warm with optional toppings like whipped cream or ice cream.
Notes
- Use fresh, firm strawberries to avoid excess moisture in the filling.
- Brioche or challah bread can be used for a richer flavor.
- These sandwiches are best eaten fresh but can be reheated in a skillet or oven.
- Seal edges well to prevent filling leakage during frying.
- You can air fry these sandwiches at 375°F (190°C) for 8–10 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 half sandwich
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
