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Deep Fried Chocolate Cheesecake-Stuffed Strawberries

by Julie Klink

Inspired by


for 14 servings

  • 8 oz (225 g) cream cheese, 1 package, softened
  • 1 teaspoon vanilla extract
  • ½ cup (80 g) powdered sugar, plus 1 tablespoon, divided
  • 18 strawberries
  • 2 cups (260 g) pancake mix
  • ¼ cup (30 g) cocoa powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup (240 mL) milk
  • 2 eggs
  • oil, for frying


  1. In a bowl, add the cream cheese, vanilla, and ½ cup (80 g) of powdered sugar, and mix thoroughly.
  2. On a cutting board, cut the stem off of the strawberry. Using a ¼ teaspoon, scoop out the center of the strawberry. Fill the center of the strawberry with the cream cheese filling. Repeat with the rest of the strawberries.
  3. In a large bowl, combine the pancake mix, cocoa powder, sugar, salt, milk, and eggs. Mix thoroughly.
  4. Heat oil in a medium pot over medium heat until the temperature reaches 365˚F (185˚C).
  5. Using a fork, coat the stuffed strawberries in the batter. Fry 2 strawberries at a time, about two minutes. Remove the strawberries from the oil with a slotted spoon and transfer to a paper towel-lined plate to drain.
  6. Dust with powdered sugar.
  7. Enjoy!
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