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Ree Drummond's Fried Cheesecake Bites

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.

Ree Drummond's Fried Cheesecake Bites

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.

Ree Drummond's Fried Cheesecake Bites

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.

Ree Drummond's Fried Cheesecake Bites

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.

Yield(s): Makes 16 balls

1h 30m prep time

20m cook time

158 calories

Rated 5.0 out of 5
Rated by 4 reviewers

Allergens: Milk, Gluten, Wheat

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For the cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup graham cracker crumbs
For the batter:
  • 3 cups vegetable oil, for deep-frying
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  1. Cream together cream cheese and sugar, then add in vanilla and graham cracker crumbs. Using a small ice cream scoop or melon baller scroop out 1" balls of cheesecake filling. Place on baking sheet and freeze for 30-60 minutes.
  2. When ready to fry heat oil over medium-high heat (to 350˚F). Combine flour, sugar, baking powder, and salt in large bowl. Add milk and stir until batter forms.
  3. Dip each ball into batter then carefully drop into hot oil. Fry for 2-3 minutes per batch, turning as needed. If you see any cream cheese coming out of bites remove them from oil at once. Use a strainer or spider to remove any stray bits of batter between batches.
  4. Place on baking sheet lined with paper towels to drain while you fry remaining balls.
  5. Serve with chocolate, caramel, or berry sauce. Or serve with canned cherries and whipped cream.

Recipe adapted from Food Network.