Fried Cheesecake



1 (8 oz) block of cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups finely crushed graham crackers
2 large eggs, beaten
1 cup flour
1 cup milk
2 cups panko breadcrumbs
Oil for frying
Powdered sugar for dusting


In a bowl, mix together softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth.
Shape the mixture into small balls, roughly 1-inch in diameter, then coat them by rolling them in crushed graham crackers.
Place the coated cheesecake balls in the freezer for at least 2 hours.
Set up a dredging station with three bowls: one containing flour, another with beaten eggs mixed with milk, and the third filled with panko breadcrumbs.
Take each frozen cheesecake ball and roll it first in flour, then dip it in the egg mixture, and finally coat it with panko breadcrumbs.
Return the breaded balls to the freezer for at least 1 hour.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Fry the cheesecake balls in batches until they turn golden brown, which usually takes about 2-3 minutes.
Once fried, drain the cheesecake balls on paper towels and dust them with powdered sugar before serving.
Preparation Time: 30 minutes | Freezing Time: 3 hours | Cooking Time: 3 minutes | Total Time: 3 hours 33 minutes
Calories: 290 kcal per serving | Servings: 15

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