Fried Strawberry Cheesecake Sandwiches
Fried Strawberry Cheesecake Sandwiches are exactly what they sound like. Soft bread filled with a light, tangy cheesecake mix and fresh strawberries, dipped like French toast, then pan-fried until golden. Expect crisp edges, creamy centers, and a quick dessert that feels a little special without being fussy.
Ingredients for this Fried Strawberry Cheesecake Sandwiches
- 8 slices brioche or sturdy white sandwich bread, slightly stale is great
- 8 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest, plus 1 tsp lemon juice optional
- 1 cup fresh strawberries, small dice
- 1 to 2 tbsp strawberry jam optional, helps seal the edges
- 2 large eggs
- 1/2 cup milk or half-and-half
- 1 tsp sugar, pinch of salt, pinch of cinnamon optional
- 2 tbsp butter, plus 1 tbsp neutral oil for frying
- Powdered sugar for dusting, extra strawberries to serve
Instructions
- Make the filling. In a bowl, beat the cream cheese with 3 tbsp sugar, vanilla, and lemon zest. Add the lemon juice if you like it brighter. Fold in the diced strawberries gently so they keep some shape.
- Assemble the sandwiches. Lay out the bread. If using jam, spread a very thin smear on one side of each slice. Spoon a generous 2 to 3 tablespoons of cheesecake filling onto four slices, keeping it about 1/2 inch from the edges. Top with the remaining bread. Press the edges to seal. You can lightly crimp with a fork or press with the back of a spoon. A little patience here prevents leaks later.
- Mix the dip. In a shallow dish, whisk eggs, milk, 1 tsp sugar, salt, and cinnamon if using.
- Heat the pan. Place a large nonstick skillet over medium heat. Add 1 tbsp butter and a little oil. Let it melt and shimmer. Pause. Breathe. Smells like brunch already.
- Dip and fry. Working one sandwich at a time, dip both sides quickly in the egg mixture. Do not soak. Transfer to the hot pan. Cook 3 to 4 minutes per side until deep golden and crisp. Lower the heat if they brown too fast and add more butter in batches as needed.
- Finish and serve. Move to a rack or paper towel for a minute. Dust with powdered sugar. Slice on the diagonal. Serve warm with extra strawberries. If you want a little diner moment, drizzle with a touch of warm jam or maple syrup.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 12 to 15 minutes total, in batches
- Total time: About 30 minutes
- Yield: 4 sandwiches, 4 servings
Nutritional information
Approximate per sandwich, values will vary with bread, frying fat, and toppings.
- Calories: ~560
- Carbohydrates: ~54 g
- Protein: ~10 g
- Fat: ~30 g
- Fiber: ~2 g
- Sugars: ~25 g
- Sodium: ~420 mg
Frequently asked questions
Can I bake or air-fry them instead of pan-frying?
Yes. For baking, brush both sides lightly with melted butter, place on a parchment-lined sheet, and bake at 400°F for 10 to 12 minutes, flipping once, until golden. For air-frying, spritz with oil and cook at 380°F for 8 to 10 minutes, flipping halfway. They will be a touch less rich than pan-fried but still crisp and lovely.
Can I make them ahead?
You can assemble the sandwiches up to 4 hours ahead and refrigerate, tightly wrapped. Fry just before serving. Leftovers reheat best in a 350°F oven or air fryer for 5 to 7 minutes. I would skip freezing, since fresh strawberries can release extra water when thawed, which makes the filling a bit weepy.
How do I keep the filling from leaking out?
Do not overfill, keep a clean border, and press the edges to seal. A thin swipe of jam works like glue. Dipping should be quick, so the bread does not get soggy. If a little filling escapes, no biggie. It will still taste great, just scrape any crispy bits back on top when serving.
Fried Strawberry Cheesecake Sandwiches
4
raciones15
minutes12
minutes560
kcalFried Strawberry Cheesecake Sandwiches are exactly what they sound like. Soft bread filled with a light, tangy cheesecake mix and fresh strawberries, dipped like French toast, then pan-fried until golden. Expect crisp edges, creamy centers, and a quick dessert that feels a little special without being fussy.
Ingredients
8 slices brioche or sturdy white sandwich bread, slightly stale is great
8 oz cream cheese, softened
3 tbsp granulated sugar
1 tsp vanilla extract
1 tsp lemon zest, plus 1 tsp lemon juice optional
1 cup fresh strawberries, small dice
1 to 2 tbsp strawberry jam optional, helps seal the edges
2 large eggs
1/2 cup milk or half-and-half
1 tsp sugar, pinch of salt, pinch of cinnamon optional
2 tbsp butter, plus 1 tbsp neutral oil for frying
Powdered sugar for dusting, extra strawberries to serve
Directions
- Make the filling. In a bowl, beat the cream cheese with 3 tbsp sugar, vanilla, and lemon zest. Add the lemon juice if you like it brighter. Fold in the diced strawberries gently so they keep some shape.
- Assemble the sandwiches. Lay out the bread. If using jam, spread a very thin smear on one side of each slice. Spoon a generous 2 to 3 tablespoons of cheesecake filling onto four slices, keeping it about 1/2 inch from the edges. Top with the remaining bread. Press the edges to seal. You can lightly crimp with a fork or press with the back of a spoon. A little patience here prevents leaks later.
- Mix the dip. In a shallow dish, whisk eggs, milk, 1 tsp sugar, salt, and cinnamon if using.
- Heat the pan. Place a large nonstick skillet over medium heat. Add 1 tbsp butter and a little oil. Let it melt and shimmer. Pause. Breathe. Smells like brunch already.
- Dip and fry. Working one sandwich at a time, dip both sides quickly in the egg mixture. Do not soak. Transfer to the hot pan. Cook 3 to 4 minutes per side until deep golden and crisp. Lower the heat if they brown too fast and add more butter in batches as needed.
- Finish and serve. Move to a rack or paper towel for a minute. Dust with powdered sugar. Slice on the diagonal. Serve warm with extra strawberries. If you want a little diner moment, drizzle with a touch of warm jam or maple syrup.
