You know those mornings when you can’t decide between breakfast and dessert? I’ve got you covered. These fried strawberry cheesecake sandwiches are my secret weapon when I need something that tastes fancy but comes together quick. The cream cheese gets all melty against the crispy bread, and when that strawberry hits your tongue? Pure heaven. I stumbled onto this combo last spring when I had leftover cream cheese from making strawberry cheesecake cookies recipes. Threw it between some bread, fried it up, and wow. My kids went nuts. Now we make these every Saturday morning. They’re kind of like if a grilled cheese and a strawberry cheesecake trifle recipe had a baby. Weird? Maybe. Delicious? Absolutely. What I love most is how fast they come together. No waiting around like with a strawberry cheesecake recipe no bake. Just mix, spread, fry, and eat. Sometimes I’ll make extra and pack them for lunch (they’re amazing cold too). Trust me, once you try these sandwiches, your regular breakfast routine will never be the same. Plus, they’re way easier than a full strawberry cheesecake cake recipe or those strawberry cheesecake cups recipe you see everywhere.
Table of Contents
- 1) Key Takeaways
- 2) Easy Fried Strawberry Cheesecake Sandwiches Recipe
- 3) Ingredients for Fried Strawberry Cheesecake Sandwiches
- 4) How to Make Fried Strawberry Cheesecake Sandwiches
- 5) Tips for Making Fried Strawberry Cheesecake Sandwiches
- 6) Making Fried Strawberry Cheesecake Sandwiches Ahead of Time
- 7) Storing Leftover Fried Strawberry Cheesecake Sandwiches
- 8) Try these Dessert next!
- 9) Fried Strawberry Cheesecake Sandwiches
- 10) Nutrition
1) Key Takeaways
- Can I use different types of bread for these sandwiches?
- What’s the best way to keep the sandwiches crispy?
- Can I make these with frozen strawberries instead of fresh?
- How do I prevent the cream cheese filling from oozing out?
2) Easy Fried Strawberry Cheesecake Sandwiches Recipe
I’m gonna be straight with you. These sandwich recipes changed my weekend breakfast game completely. When I first made fried strawberry cheesecake sandwiches last spring, my daughter took one bite and literally did a happy dance in the kitchen. That’s when I knew I’d stumbled onto something special. These aren’t your average sandwich recipes either. They’re the kind that make you wonder why you ever settled for plain toast.
Here’s what makes these sandwiches so great. They come together in about 25 minutes flat. No fancy equipment needed. Just a bowl, a skillet, and your hands. The cream cheese filling gets all warm and gooey when it hits the heat. The strawberries soften just enough to release their juices. And that crispy, buttery outside? Pure magic.
What I love most is how forgiving this recipe is. Your bread slices aren’t perfectly even? No problem. Strawberries a bit smaller than mine? Still works. I’ve made these on rushed Saturday mornings and lazy Sunday afternoons. They turn out great every single time. My husband likes to drizzle maple syrup over his. The kids eat them plain. I dust mine with extra powdered sugar and call it breakfast dessert.
These fried treats walk that perfect line between indulgent and doable. You feel like you’re making something fancy when really you’re just spreading cream cheese and frying bread. It’s the kind of recipe that makes you look good without breaking a sweat. Trust me on this one. Way more fun than following a complicated strawberry cheesecake cups recipe.
3) Ingredients for Fried Strawberry Cheesecake Sandwiches
Cream Cheese
You need full fat cream cheese here. Not the light stuff. Not the whipped kind in a tub. Get the block of regular cream cheese and let it sit on your counter for about 30 minutes before you start. Room temperature cream cheese mixes way easier and you won’t get those annoying lumps. I learned this the hard way when I tried using cold cream cheese straight from the fridge. Spent forever trying to smooth out the chunks. Not worth it.
Powdered Sugar
This sweetens up the cream cheese filling without making it grainy. Regular sugar doesn’t dissolve as well and you’ll end up with a gritty texture. Powdered sugar keeps everything smooth and silky. I use about a quarter cup but you can adjust based on how sweet you like things. Some folks go lighter. Some add more. Do what works for your taste buds.
Vanilla Extract
Just a teaspoon makes such a difference. Real vanilla extract is best but honestly the imitation stuff works fine too. This rounds out all the flavors and gives the cream cheese mixture that classic cheesecake taste. Don’t skip it even if you think it won’t matter. It matters.
Fresh Strawberries
Get the ripest strawberries you can find. They should smell sweet when you sniff them. Dice them up small so they spread evenly in the filling. I’ve tried this with those giant strawberries and the regular ones. The regular sized berries work better. If strawberries aren’t in season, frozen ones work but you gotta thaw them first and drain off the liquid. Otherwise your sandwiches get soggy.
Thick White Bread
Brioche is my top pick. Texas toast comes in second. You want thick slices that can hold up to the egg wash and frying without falling apart. Regular sandwich bread is too thin and gets mushy. I’ve made that mistake once. Never again. The thicker bread gives you that perfect ratio of crispy outside to soft middle.
Eggs and Milk
This is your basic egg wash. Two eggs whisked with a couple tablespoons of milk. Nothing fancy. This is what gives you that golden brown color and helps everything stick together. Make sure you mix it really well so the whites and yolks combine completely.
Cinnamon
Half a teaspoon goes in the egg mixture. It’s optional but I always add it. Cinnamon and strawberries go together like peanut butter and jelly. Gives the whole thing a warm, cozy flavor that reminds me of French toast. My mom never used cinnamon in hers. I do. Both ways taste good.
Butter
Real butter for frying. Not margarine. Not oil. Butter. This is what makes these sandwiches taste so dang good. You get that nutty, caramelized flavor that only butter can give you. I melt about a tablespoon in the pan before each batch. Keeps things from sticking and adds incredible flavor. Just like a strawberry cheesecake cake recipe would use quality ingredients, so should these.
4) How to Make Fried Strawberry Cheesecake Sandwiches
Step 1: Mix the filling
Throw your room temperature cream cheese in a bowl with the powdered sugar and vanilla. Beat it with a hand mixer or just use a fork and some elbow grease. You’re looking for smooth and creamy. No lumps. This takes maybe two minutes tops. Then fold in those diced strawberries real gentle. You don’t want to mash them. Just mix them in so they’re distributed throughout the cream cheese. Kind of like making filling for strawberry cheesecake cookies recipes but simpler.
Step 2: Build your sandwiches
Lay out four slices of bread on your counter. Spread a thick layer of that cream cheese mixture on each one. Don’t be stingy. You want a good amount of filling in there. I probably use about a quarter cup per slice. Top each one with another piece of bread. Press down gently around the edges so they stick together. This helps keep the filling from escaping when you fry them.
Step 3: Make the egg wash
Crack your eggs into a shallow dish. Add the milk and cinnamon if you’re using it. Whisk everything together until it’s completely combined. You don’t want streaks of egg white showing. Get it nice and uniform. This step takes like 30 seconds. Simple as that.
Step 4: Heat up your skillet
Put a big skillet on the stove over medium heat. Drop in a tablespoon of butter and let it melt. You want the butter to foam and sizzle but not turn brown. That’s your sweet spot. If it starts smoking, your heat is too high. Turn it down a notch.
Step 5: Dip and fry
Take one sandwich and dip it in the egg mixture. Flip it over so both sides get coated. Don’t let it sit there and soak. Just a quick dunk on each side. Place it in the hot skillet. Repeat with another sandwich if they both fit. Fry for about two to three minutes on the first side. You’re looking for golden brown. Use a spatula to peek underneath and check. When it’s ready, flip it over and cook the other side for another two to three minutes.
Step 6: Drain and dust
Pull the sandwiches out of the pan and set them on a plate lined with paper towels. This soaks up any extra butter. Let them sit for just a minute. Then grab your powdered sugar and dust the tops. I use a small mesh strainer for this. Just tap it gently over the sandwiches. Serve them while they’re still warm. That’s when the cream cheese is at its meltiest and most delicious.
5) Tips for Making Fried Strawberry Cheesecake Sandwiches
Room temperature ingredients make everything easier. Cold cream cheese is a pain to work with. It clumps up and takes forever to smooth out. Just leave it on your counter while you gather everything else. By the time you’re ready to start, it’ll be perfect. Same goes for the eggs if you keep them in the fridge. Room temp eggs mix better into the milk.
Don’t oversoak your sandwiches in the egg wash. I see people do this all the time. They dunk the bread and let it sit there for like 10 seconds. That’s too long. Your bread gets soggy and falls apart when you try to flip it. Quick dip on each side. That’s all you need. The bread will absorb just enough to give you that crispy coating without turning to mush. These handheld treats are way less fussy than most sweet sandwich ideas.
Watch your heat. Medium is the magic number here. Too hot and the outside burns before the inside warms up. Too low and your sandwiches just sit there getting greasy. Medium gives you time for the heat to penetrate through the bread and warm up that cream cheese filling. My stove runs a bit hot so I usually keep mine between medium and medium low. You might need to adjust based on your stove.
Use enough butter. Skimping on butter means your sandwiches stick and don’t get that beautiful golden color. I add fresh butter to the pan between batches. Butter burns after a while so starting fresh keeps things tasting good. Plus it prevents sticking. Nothing worse than trying to flip a sandwich and having half of it tear off and stick to the pan.
Serve these right away if you can. They’re at their absolute best when they first come out of the pan. The outside is crispy. The filling is warm and gooey. Everything just works. They’re still good after they cool down but that fresh from the skillet taste is unbeatable. If you’re making these for a crowd, keep a warm oven going at like 200 degrees. Put the finished sandwiches in there to stay warm while you cook the rest.
Cut them diagonally. I don’t know why but sandwiches just taste better cut on an angle. Maybe it’s psychological. Maybe it makes them easier to eat. Either way, grab a sharp knife and slice these babies corner to corner. Makes them look fancy too. Like something you’d get at a brunch spot that charges too much money.
6) Making Fried Strawberry Cheesecake Sandwiches Ahead of Time
You can totally prep parts of this recipe ahead. The cream cheese filling is great to make the night before. Just mix it up, toss in the strawberries, and stick it in a container in your fridge. It’ll keep for a good 24 hours. Maybe even 48 if I’m being honest. When you’re ready to make the sandwiches, let the filling sit out for like 10 minutes so it’s easier to spread. Cold filling tears up your bread.
I’ve tried assembling the whole sandwiches ahead of time. Works okay but not great. The strawberries release juice as they sit and the bread gets a little soft. Not terrible but not ideal either. If you’re gonna do this, wait to dip them in the egg mixture until right before you fry. Just build them, stick them in the fridge, and cook them when you’re ready. They’ll hold up better that way. Way simpler than planning out a strawberry cheesecake recipe no bake for a party.
Want to freeze these? I’ve done it. Build the sandwiches but skip the egg dip. Wrap each one in plastic wrap real good. Stack them in a freezer bag. They’ll keep for about a month. When you want to eat them, thaw them in the fridge overnight. Then dip in egg and fry as usual. The texture isn’t quite as good as fresh but it’s pretty dang close. Good option if you want to batch cook.
The egg mixture doesn’t hold well. Make that fresh every time. Takes 30 seconds so it’s not a big deal. Eggs that sit around get watery and weird. Fresh is always better. Trust me on this. I tried keeping leftover egg wash once. Threw it out the next day. Not worth saving.
If you’re hosting brunch or something, here’s my game plan. Make the filling the night before. Get your bread sliced and ready. Have your eggs and milk measured out. Morning of, it takes maybe 15 minutes to assemble and fry everything. You look like a rockstar and you didn’t stress yourself out. That’s my kind of cooking right there.
7) Storing Leftover Fried Strawberry Cheesecake Sandwiches
Let’s be real. Leftovers are rare with these sandwiches. They disappear fast at my house. But if you somehow have extras, stick them in an airtight container. They’ll keep in the fridge for about two days. Maybe three if you’re pushing it. The bread softens up quite a bit as they sit. That crispy outside you worked for? Gone. But the flavor is still good.
Reheating is the tricky part. Microwave makes them soggy and sad. Don’t do it. Your best bet is a skillet over low heat. Put a little butter in the pan. Lay the sandwich in there and warm it up slowly. Give it a few minutes on each side. You’ll get some of that crispness back. Not all of it but enough to make them enjoyable. Another option is a toaster oven. Pop them in at 350 degrees for about five minutes. Keeps them from getting too greasy and crisps up the outside nicely.
I don’t recommend freezing cooked sandwiches. I tried it once. They came out weird and mushy when I reheated them. The strawberries released a ton of liquid. The bread got all soggy. Just not great. If you want to freeze something, freeze the assembled raw sandwiches before you dip them in egg. That works way better. Way different from how you’d store a strawberry cheesecake trifle recipe but still pretty simple.
Can you eat them cold? Sure. They’re not terrible. The cream cheese filling is firm and the bread is soft. It’s like eating a dessert sandwich. Some people actually prefer them this way. My kids will grab one straight from the fridge for a snack. Not my favorite but hey, to each their own.
Pro tip for storage. Put a piece of parchment paper between sandwiches if you’re stacking them. Stops them from sticking together. Makes it easier to pull out just one without ruining the whole batch. Small thing but it makes a difference. Learned that from stacking burgers at a cookout. Same principle applies here.
8) Try these Dessert next!
9) Fried Strawberry Cheesecake Sandwiches
Fried Strawberry Cheesecake Sandwich Recipes That’ll Make You Swoon
Ingredients
- 8 oz cream cheese, softened to room temp
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced small
- 8 slices thick white bread (I like brioche or Texas toast)
- 2 large eggs
- 2 tbsp milk
- 1/2 tsp cinnamon (you can skip this if you want)
- 3 tbsp butter for frying
- Extra powdered sugar for dusting
Instructions
- Grab a bowl and beat your cream cheese with the powdered sugar and vanilla. Keep mixing until it’s smooth and there aren’t any lumps. This takes maybe 2 minutes with a hand mixer.
- Fold in your diced strawberries real gentle so they don’t get mushy. You want them to stay in little chunks.
- Take 4 slices of bread and spread a nice thick layer of that cream cheese mixture on each one. Don’t be shy with it. Top with the other 4 slices.
- Crack your eggs into a shallow bowl or dish, add the milk and cinnamon if you’re using it, and whisk everything together until it’s all mixed up.
- Melt about a tablespoon of butter in a big skillet over medium heat. You want it hot but not smoking.
- Dip each sandwich into the egg mixture. Make sure both sides get coated but don’t let it sit there too long or it’ll get soggy.
- Fry each sandwich for about 2 to 3 minutes per side. You’re looking for that golden brown color. Add more butter between batches if you need to.
- Pull them off the heat and let them sit on some paper towels for a minute to soak up extra butter.
- Dust with powdered sugar while they’re still warm and serve right away. That’s when they taste the best.
10) Nutrition
Serving Size: 1 sandwich, Calories: 385, Sugar: 18 g, Sodium: 420 mg, Fat: 22 g, Saturated Fat: 12 g, Carbohydrates: 38 g, Fiber: 2 g, Protein: 9 g, Cholesterol: 125 mg
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