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I made these for a summer barbecue last year when someone asked me to bring dessert and I completely forgot until the morning of. Cream cheese, strawberries, and white bread were all I had. Twenty minutes later, I had golden, crispy pockets of warm cheesecake filling that people would not stop asking about.

Fried strawberry cheesecake sandwiches are basically deconstructed cheesecake between two slices of bread, pan-fried until the outside gets crispy and the inside turns into this gooey, warm filling. Think of a grilled cheese, but dessert. The cream cheese melts just enough to get creamy without running everywhere, and the strawberries soften into something almost jammy.

They work for pretty much any casual dessert situation. Backyard gatherings, after-school snacks, late-night cravings when you want something sweet but don’t feel like pulling out mixers and cake pans. They also make a surprisingly good brunch item if you serve them with a dusting of powdered sugar and some fresh berries on the side.

How to Store Them

Honestly, they’re best eaten right away. That said, if you have leftovers, let them cool completely and store in an airtight container in the fridge for up to 2 days. Reheat them in a non-stick pan over medium-low heat or pop them in an air fryer at 350°F for 3-4 minutes. The microwave works but the bread gets a bit soggy.

You can also prep the sandwiches ahead of time (assembled but not fried) and keep them in the fridge for a few hours before cooking. Just bring them to room temperature for about 10 minutes before frying so the filling heats through evenly.

Ingredients

• 8 slices white sandwich bread (soft and fresh works best)
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and diced small
• 4 tablespoons butter, softened
• Powdered sugar for dusting

Instructions

1. Beat the cream cheese with powdered sugar and vanilla until smooth and fluffy. A hand mixer makes quick work of this, but a fork and some patience will get you there too.
2. Fold in the diced strawberries gently. You want them distributed evenly but not crushed.
3. Lay out 4 slices of bread. Divide the cheesecake filling among them, spreading it to about half an inch from the edges.
4. Top each with another slice of bread and press the edges together gently. Some people like to cut the crusts off at this point. I usually leave them on.
5. Butter the outside of each sandwich on both sides. Be generous here because this is what gives you that golden, crispy exterior.
6. Heat a cast iron skillet or non-stick pan over medium-low heat. This is important. Too high and the bread burns before the filling warms through.
7. Cook each sandwich for 2-3 minutes per side, pressing down gently with a spatula. The bread should turn deep golden brown and the filling should be visibly soft when you peek at the edges.
8. Transfer to a cutting board and let rest for 1 minute. This keeps the filling from oozing out the second you cut into it.
9. Slice diagonally, dust with powdered sugar, and serve immediately.

Notes

The bread matters more than you’d think. Soft white sandwich bread like Wonder or Sara Lee works perfectly because it compresses well and fries evenly. Artisan bread or anything too thick won’t give you the same crispy, thin layers.

I learned the hard way that your cream cheese needs to be properly softened. Cold cream cheese doesn’t blend smoothly and you end up with lumps. Pull it out of the fridge at least an hour before you start, or microwave it for 15-20 seconds if you’re in a rush.

For a twist, try swapping strawberries for blueberries or raspberries. Graham cracker crumbs mixed into the filling add a more traditional cheesecake flavor. Some people drizzle chocolate sauce on top, which sounds excessive but actually works really well.

If you’re feeding a crowd, you can keep finished sandwiches warm on a baking sheet in a 200°F oven while you fry the rest. Just don’t stack them or the ones on bottom get soggy.

One more thing: the pan temperature is everything. I ruined my first batch by cranking up the heat. The bread was burnt black while the filling was still cold. Medium-low, patience, and a good cast iron skillet or heavy non-stick pan will give you perfect results every time.