Scrumptious Fried Cheesecake Pie Pockets with Strawberry Glaze and Vanilla Bean Icecream

by Utokia Langley

One of my best friends Mindy and I would frequent a resturant called Bostons.  Bostons had this beautiful fried cheesecake dessert.  It was sweet and had a strawberry glaze and vanilla icecream on the side!!  It was so mouthwatering and addictive that we’d often go to Bostons just to eat dessert!!!  I mean it was the kind of dessert you would fight over, the kind of dessert you would not share.  I recall being at a birthday gathering and someone asking for a taste of my fried cheesecake.  When I said no the table grew silent!  HA!!! I was like what??? I’ll buy you your own but you cannot have any of mine! HAHAHAHA!  That’s how good this fried cheesecake was!!! My friends and I still to this day joke about my unwillingness to share just one spoonful of my dessert!!! Don’t mess with Utokia and her fried cheesecake or you will get it!!! LOL  I felt bad so that I went home to try and make it so I could share the recipe with everyone and they could make their own!!  OK, not fully the truth, I was being selfish and greedy as well because I wanted to have this fried cheesecake dessert any time I wanted!!!!  So this recipe is half for you and half for me (smile)!  WHAT you say??? HAHA  Once you make and try this – trust me you will understand!!

Mouthwatering Goodness

Scrumptious Fried Cheesecake Pie Pocket with Strawberry Glaze and Vanilla Bean Ice Cream


1 box of frozen Rolled Crust for 9 inch pie (I use Pillsbury – 2 come in a box and can make 4 pie pockets)
1 tub of pre-made Cheesecake filling (I use Philadelphia Ready to Eat Cheesecake filling)
¼ cup Canola Oil
Granulated Sugar (to taste)
Vanilla Bean Ice Cream
1-2 tbsp. all-purpose flour


  1. Sprinkle flour on flat surface so pie crust does not stick
  2. Roll round pie crust out flat over the flour
  3. Cut Pie Crust in half (each half makes one pie pocket)
  4. Spoon in some of the cheesecake filling, do not over fill
  5. Fold each end of the pie crust over the filling and fold the ends over so it resembles a little pie pocket
  6. Brush folds with egg as sticking agent so pie pocket does not open up
  7. Repeat steps 1-6 for as many pies pockets you desire to make
  8. Heat oil in frying pan on High
  9. Turn heat down to medium and add the cheesecake pie
  10. Cook about 5-6 minutes on each side or until golden brown
  11. Carefully remove cheesecake from pan and place on plate with paper towel to absorb the oil
  12. Immediately sprinkle with granulated sugar on both sides while hot



1 cup of fresh strawberries
¾ cup water
3 tbsp. corn starch
½ cup granulated sugar
1-2 tbsp. red food coloring (or when desired color is reached (rich red))


  1. Clean strawberries and remove stem tops
  2. Crush strawberries in a bowl (using back of fork or potato masher)
  3. Heat water in sauce pan on medium
  4. Add strawberries to water and allow to cook for about 2-4 minutes
  5. Add sugar and corn starch and stir
  6. Turn heat to high and bring to boil stirring often
  7. When thick add red food coloring and stir
  8. Take off heat and allow to sit for 3-4 minutes

Drizzle Strawberry Glaze over Fried Cheesecake Pie Pockets and add a couple scoops of Vanilla Bean Ice Cream and ENJOY ENJOY AND ENJOY!!!!

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Susan Evans June 5, 2011 - 11:28 am

My goodness Tokie that looks good, however being diabetic I would have to do like Mr Bown and inch up on that, and teeter totter until I finish it. But I might just try it!!! You sure do have some pretty desserts on here.

utokia January 29, 2014 - 9:31 am

Awe thank you

Nicole January 24, 2013 - 9:43 am

This looks so good I’m getting a sugar rush just looking at it.

Pat sims October 23, 2017 - 7:56 pm

Do you serve them hot .can they be serve later at a dinner party.have you ever froze any.


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