If you’re craving something indulgent, nostalgic, and downright delicious—My Deep Fried Strawberry Cheesecake Pies are calling your name! Made with just 6 simple ingredients, these golden hand pies are filled with sweet cream cheese, luscious strawberry pie filling, and wrapped in flaky pie crust, then fried to perfection and glazed while still warm. They’re carnival-style dessert magic, made right at home.

Deep Fried Strawberry Cheesecake Pies on a white dish with one cut open so you can see the inside

Honestly? These taste like something you’d buy at a state fair or food truck, but they’re shockingly easy. The first time I tested them, James said, “Wait… you made these?” and my daughter Ariya kept pointing to the tray for more. Even Cameron, who’s still so little, wanted to squish one in his hands. Safe to say—these are a hit with everyone in the house.

Deep Fried Strawberry Cheesecake Pies on table on a tray with fresh strawberries on plate

What Makes These So Irresistible

There’s something about the combo of crispy fried dough, sweet cherry filling, and creamy cheesecake that just hits different. These hand pies are the kind of treat that feel nostalgic and over-the-top at the same time—like something you’d get at a summer fair, but even better because they’re homemade.

The outside gets perfectly golden and crisp, while the inside stays warm, soft, and gooey. And that first bite? You get the tangy richness of cheesecake, the bright pop of cherries, and that crunchy, buttery shell all in one moment. It’s magic.

Deep Fried Strawberry Cheesecake Pies on a plate with some whole strawberries to side on plate

What Are Deep Fried Strawberry Cheesecake Pies?

These are crispy hand pies that are deep-fried instead of baked, filled with a creamy cheesecake-style filling and spoonfuls of canned strawberry pie filling. They’re sealed in store-bought pie crusts, fried until golden brown, then brushed with a simple powdered sugar glaze.

The best part? You only need six ingredients—no mixer, no fancy techniques, just easy, golden goodness.

The outer crust gets bubbly and crisp in the hot oil while the inside stays rich and gooey. The combination of crunchy, creamy, sweet, and tart is everything.

Deep Fried Strawberry Cheesecake Pies on plate with one cut in half to see the filling

When to Serve These

Birthday parties or BBQs – they’re portable and fun!
Valentine’s Day – heart-shaped versions would be adorable
Mother’s Day or brunches – sweet and elegant
Fair food night – pair them with fried Oreos or funnel cake
Movie night snacks – you’ve never had dessert like this

I made a batch recently when my brother Tod was visiting with his wife Sara, and the plate disappeared in under 10 minutes. These are the kind of treats that make people hover around the kitchen.

Deep Fried Strawberry Cheesecake Pie on plate with more scattered to side

Why You’ll Love These

Only 6 ingredients – yes, really
Crispy outside, creamy inside – perfection in every bite
Totally customizable – use any pie filling you love
Fair food flavor without leaving the house
Make-ahead friendly – fry, glaze, and chill until serving
Kids love helping seal them up (Ariya loves crimping the edges!)

Whether you want a fast dessert or a viral-worthy snack to wow your friends, this one delivers.

Deep Fried Strawberry Cheesecake Pies ingredients on table in single serve containers

Ingredient Breakdown

Here’s a quick peek at what you’ll need:

For the Hand Pies:

Cream cheese – softens and melts beautifully into the crust
Granulated sugar – sweetens the cheesecake mixture
Vanilla extract – adds warmth and that signature cheesecake flavor
Canned strawberry pie filling – sweet and ready to use
Refrigerated pie crust – store-bought for simplicity, but homemade works too
Vegetable oil – for deep frying (you’ll need enough to submerge them)

For the Glaze:

Powdered sugar
Corn syrup – adds shine and helps the glaze set
Water – just enough to thin it out

pie crust spread out on a cutting board sitting on table and strawberry pie filling to the side

cream cheese filling being mixed up with a hand mixer on table for making Deep Fried Strawberry Cheesecake Pies

Variations to Try

Once you’ve made these once, you’ll be dreaming up new versions. Here are a few we’ve tested (and devoured):

Blueberry cheesecake pies – swap in blueberry pie filling
Chocolate drizzle – after glazing, zigzag melted chocolate on top
Cinnamon sugar coating – skip the glaze and toss in cinnamon sugar instead
Apple cheesecake – use canned apple pie filling with a touch of cinnamon
Savory twist – skip the sugar and fill with herbed cream cheese and jam

Deep Fried Strawberry Cheesecake Pies on a platter with one cut in half to show the filling inside the pies

Troubleshooting Tips

Crust popping open while frying?
Make sure you’re pressing and crimping the edges well. Wetting the edge with water really helps it seal.

Oil getting too hot?
Use a thermometer and monitor closely—375°F is your sweet spot. If it’s too hot, the pies will burn before the filling warms through.

Filling leaks?
Don’t overfill. A heaping tablespoon of cream cheese and 2 tablespoons of fruit is just right.

Is the glaze too thick or too thin?
Add a few drops of water to thin it, or more powdered sugar to thicken.

Too greasy?
Drain pies well on paper towels and don’t overcrowd the oil.

Deep Fried Strawberry Cheesecake Pie on table with strawberries and a red and white towel to side

Storage and Serving Tips

Storage:

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze unglazed pies for up to 2 months. Reheat in the oven before glazing.

Reheating:

Air fryer at 350°F for 3–4 minutes
Oven at 350°F for 10 minutes
Microwave for 10–15 seconds (less crispy)

Serving:

Serve warm for that gooey center
Pair with vanilla ice cream
Drizzle extra glaze or chocolate on top before serving

Deep Fried Strawberry Cheesecake Pies laid out on a tray with strawberries around the table

Make-Ahead & Freezing Tips

Want to prep ahead? No problem!

Make the filling mixture and cut out pie rounds ahead of time
Assemble pies and refrigerate (uncooked) for up to 24 hours
Freeze assembled pies before frying—just thaw slightly and fry as directed
Freeze cooked pies and reheat in an air fryer or oven

Deep Fried Strawberry Cheesecake Pies placed on tray with fresh berries scattered around the side

What Makes These Different from Regular Hand Pies?

Most hand pies are baked and sealed with egg wash. These? Deep-fried, baby. That bubbling oil crisps the pie crust into a golden, flaky shell while the cheesecake and fruit melt together inside.

It’s part doughnut, part turnover, part cheesecake, and 100% drool-worthy.

The glaze soaks into the hot crust just enough to form a sweet crackle as it cools. These are the kind of pies that don’t last longer than a few minutes on the table.

Deep Fried Strawberry Cheesecake Pies laid out on a plate with one torn in half to show the cream cheese and strawberry filling

Kitchen Test Notes: What I Learned Making These

After testing these several times (and burning my fingers trying to taste them too soon), here’s what worked best:

Chill the cream cheese mixture a little so it’s easier to scoop neatly
Seal carefully with both fingers and a fork
Fry one at a time for the most even cooking, especially if using a small pot
Brush glaze while still hot so it soaks in a little
Let cool before biting in! The filling gets really hot

Cameron was watching me from his highchair like it was a cooking show. Honestly, I think he thought these were tiny edible toys.

Deep Fried Strawberry Cheesecake Pies on plate with one torn apart to show the creamy filling

Leftover Ideas: What to Do with Extras

On the rare chance you have leftovers (we never do!), here are some ideas:

Chop and layer in a parfait with whipped cream and berries
Top with ice cream for a deep-fried cheesecake sundae
Slice and serve cold—they taste like cheesecake bites
Pack in a lunchbox for a sweet surprise
Warm and drizzle with chocolate syrup for a quick dessert

Deep Fried Strawberry Cheesecake Pies laid nicely on platter with some strawberries on plate

Detailed FAQ

Can I bake these instead of frying?
You can, but the texture will be different. Bake at 375°F for 20–25 minutes, then glaze while warm. The crust will be more tender than crisp.

Can I use homemade pie crust?
Absolutely! Just roll it thin like store-bought crust for similar cook time. Thicker crust may need longer to fry.

What oil is best for frying?
Vegetable or canola oil—both are neutral and high-heat safe.

Do I have to use corn syrup in the glaze?
It helps give the glaze shine and set, but you can skip it. The glaze will still taste great, just a little less glossy.

Can I make them smaller?
Yes! Use a smaller cutter and reduce filling amounts and frying time. Mini pies are perfect for parties.

What if I don’t have a thermometer?
Drop a small piece of crust in the oil—it should sizzle and bubble immediately. If it sinks or turns dark fast, the oil’s either too cold or too hot.

Can I use other fillings?
Yes! Cherry, blueberry, raspberry, or even lemon curd all work beautifully.

How do I keep the edges from leaking?
Brush water around the rim before sealing, then press firmly and crimp with a fork.

Deep Fried Strawberry Cheesecake Pie cut in half and placed on table to show the filling with strawberries to the side

How to Make Cherry Cheesecake Hand Pies in the Air Fryer

If you’d rather skip the deep frying—or just don’t want to deal with a pot of hot oil—the air fryer is a fantastic option for these hand pies. You still get that golden, crispy exterior and gooey center, but with less mess and a little less oil.

Air Fryer Instructions:

Assemble the hand pies as usual, sealing the edges tightly with a fork.
Brush the tops lightly with oil or spray with nonstick cooking spray to help them crisp up.
Preheat your air fryer to 350°F (if your model requires preheating).
Place pies in a single layer in the air fryer basket—leave space between them so air can circulate.
Air fry for 7–9 minutes, flipping once halfway through, until golden brown and crisp.
Let cool slightly, then glaze and enjoy!

These are best eaten warm, just like the deep-fried version, and they still get that lovely crunch—especially if you’re using a biscuit or pie dough base. My family devoured the air-fried test batch just as fast as the traditional ones!

Final Thoughts

If you’re in the mood for something crispy, creamy, sweet, and unforgettable, these Deep Fried Strawberry Cheesecake Pies will absolutely deliver. They’re a little retro, a little fair-style, and a whole lot of fun. And for being just six ingredients? They’re dangerously easy to make again… and again… and again.

My family already asked when I’m making them next—pretty sure they’re expecting them at every holiday from now on.

Deep Fried Strawberry Cheesecake Pies on a tray with strawberries scattered around the table with a red striped towel to side

Love Hand Pies? Try These Next!

If you’re already obsessed with these deep-fried strawberry cheesecake pies, you’re in good company—hand pies are one of the most popular dessert categories on my blog! Whether baked or fried, fruit-filled or creamy, there’s something so fun and nostalgic about a handheld pie you don’t need a fork for.

Here are a few more reader favorites that get rave reviews:

🍒 Cherry Cheesecake Hand Pies – A creamy cherry twist wrapped in golden crust and topped with sweet glaze
🍑 Peach Hand Pies – Juicy peaches tucked into flaky pastry—perfect for summer
🍏 Apple Hand Pies – A classic! Think mini apple pies with a warm cinnamon finish
🫐 Blackberry Hand Pies – Tart, jammy blackberries and buttery crust make these a seasonal favorite

Each one has that signature My Incredible Recipes feel—simple ingredients, bold flavor, and a whole lot of family-approved love baked (or fried) into every bite. So once you’ve polished off your strawberry cheesecake batch, don’t be surprised if you’re tempted to try them all. I say go for it.