Cheesecake Sweet Bites (Print Version)
# Ingredients:
→ Cheesecake Filling Essentials
01 -
Cream cheese, 8 ounces, at room temp and nice and soft
02 -
Powdered sugar, 1/4 cup
03 -
Vanilla extract, 1 teaspoon
→ Crunchy Coating Mix
04 -
Salt, 1/2 teaspoon
05 -
All-purpose flour, 1/2 cup
06 -
Cornstarch, 1/4 cup
07 -
Milk, 1/2 cup
08 -
Baking powder, 1 teaspoon
09 -
One large egg
→ For Frying Goodness
10 -
Cinnamon sugar for tossing (optional, but it's worth it!)
11 -
Oil for frying (vegetable works best)
# Instructions:
01 -
Take your cream cheese that's softened up and mix it until smooth with vanilla and powdered sugar. Make sure it’s silky without any lumps.
02 -
In a different bowl, stir together salt, flour, cornstarch, and baking powder. Add in your egg and milk, blending until it’s like a smooth pancake-style mixture.
03 -
Spoon out small blobs of your cream cheese mixture, placing them onto a tray. Freeze for at least 1 hour so they firm up and hold their shape later.
04 -
Heat oil to 350°F. Grab your icy cream cheese balls, coat each one in batter, and slide them gently into the hot oil. Fry for 2-3 minutes until golden perfection.
05 -
While still warm, roll the crispy delights in cinnamon sugar for an extra pop of sweetness. They’re best as soon as they’re made—warm and crunchy is the way to go!
# Notes:
01 -
These are tastiest when eaten right away, all warm and crispy on the outside with the gooey middle.
02 -
Freezing the balls is crucial—don’t skip it, or the filling will melt straight into the fryer!
03 -
For an extra treat, dip these in caramel or chocolate sauces—amazing!