If you love a good cheesecake then you’ll know how just many types of cheesecake there are out there. A classic cheesecake, made in the oven then slowly cooled, is of course a favorite. But, you can also make cheesecake bites à la Ree Drummond, made with a coating on the outside that’s to die for. There’s no baking involved and you can eat these straight from the pan as soon as they’re done frying.

There’s no egg in the cheesecake batter, which means the insides don’t really need to be “cooked”. But, the sweet combination does need to be frozen before frying so that the cream cheese doesn’t run out everywhere when you fry these little bites of heaven. I find that a spider or handled strainer and a pair of chopsticks are very useful in maneuvering the balls in the hot oil.

The batter for the coating is a simple one, but after you finish frying them the outer layer has this springy bite after the crunch on the exterior. It’s a divine taste and texture.

I found that even after refrigerating a few of the leftover balls that this crispy outside/springy inside nature of the batter coating remained. I can attest that these are wonderful both warm and cold.

Then the insides: all I can say is “wow”. The little pieces of graham cracker crumbs in the filling add so much to these delectable delights.

You can serve these with some strawberry sauce, chocolate sauce, or even caramel or whipped cream.

I’m partial to some warmed up sundae topping as seen in these photos, but these fried cheesecake bites are honestly good with or without any bells and whistles. That’s the mark of a really great recipe! Score another one for the queen of tasty treats, Ree Drummond.