Fried Strawberry Cheesecake Sandwiches are a delightful twist on classic comfort food. Imagine biting into a warm, crispy sandwich, revealing a luscious cream cheese filling, sweet strawberries, and a hint of strawberry jam bursting forth with every bite. This indulgent treat is perfect for brunch on lazy weekends, a playful dessert for family gatherings, or simply when you’re craving a sweet snack. I first stumbled upon this recipe during a summer cookout, and it quickly became a favorite for its unique combination of flavors and textures. Once you try it, you’ll understand why!
Why you’ll love this dish
Why not elevate your dessert game with Fried Strawberry Cheesecake Sandwiches? They are not only simple to make but also a hit with both kids and adults. The creamy filling paired with the crispy fried outer layer creates an irresistible contrast that will leave everyone wanting more. Plus, they’re a fantastic choice for all occasions—whether you’re throwing a backyard barbecue, planning a brunch, or simply satisfying your sweet tooth after dinner.
"I made these for brunch last weekend, and my family went wild! They’re decadent, easy to prepare, and absolutely delicious!" – A happy home cook
Step-by-step overview
The process is straightforward yet rewarding. You’ll mix a creamy cheesecake filling, layer it with fresh strawberries and jam, and then envelop everything in a batter for frying. The end result? Crispy, gooey sandwiches that are sure to impress.
What you’ll need
- 8 slices of brioche or thick white bread
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry jam or preserves
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg
- 1 tbsp granulated sugar
- Pinch of salt
- Vegetable oil for frying
- 1/2 cup sweetened condensed milk (for extra decadence)
Don’t hesitate to customize your ingredients! You can swap fresh strawberries for other berries or even leave out the jam if you prefer a more straightforward cheesecake flavor.
