Stuffed Cheesecake Fried Apple Pies

Stuffed Cheesecake Fried Apple Pies are a warm, sweet, and creamy treat that combine the classic flavors of apple pie with the rich tang of cheesecake. Each handheld pie is filled with spiced apple filling and luscious cream cheese, then sealed in flaky dough and fried until golden and crisp. It’s pure dessert comfort in every bite—and one of my favorite indulgent sweets to make from scratch or with a few shortcuts.

Why You’ll Love This Recipe

I love these pies because they deliver the best of both worlds—warm, cinnamon-spiced apple filling and cool, creamy cheesecake all wrapped up in a golden, crispy shell. They’re portable, perfectly portioned, and completely crave-worthy. Whether I’m making them for a fall dessert, a party treat, or just because I want something sweet and cozy, they never fail to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated pie dough or biscuit dough (homemade or store-bought)

• Apple pie filling (store-bought or homemade with diced apples, sugar, cinnamon, and butter)

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Cinnamon (for extra flavor)

• Egg (for sealing the dough)

• Oil for frying (vegetable or canola)

• Optional: powdered sugar or cinnamon-sugar for topping

Directions

1. I mix softened cream cheese with sugar, vanilla, and a pinch of cinnamon until smooth.

2. I roll out the pie dough and cut it into circles or squares, depending on how I want to shape the pies.

3. In the center of each piece of dough, I spoon a bit of the cheesecake mixture and top it with a spoonful of apple filling.

4. I brush the edges with a beaten egg and fold the dough over to seal it, pressing with a fork to crimp the edges tightly.

5. I heat oil in a deep skillet or saucepan to 350°F and fry the pies in batches until golden brown on both sides—about 2–3 minutes per side.

6. I transfer them to a paper towel-lined plate to drain, then sprinkle with powdered sugar or cinnamon-sugar while still warm.

7. I let them cool slightly before serving (though they’re hard to resist right out of the fryer).

Servings and timing

This recipe makes about 8 mini pies, depending on the size of the dough circles. It takes 15–20 minutes to prep and 10–15 minutes to fry, so I can have them ready in about 30–35 minutes.

Variations

Sometimes I use puff pastry instead of pie dough for a flakier texture, or I bake them instead of frying for a lighter version (375°F for 20–25 minutes). I’ve also added chopped pecans or caramel drizzle to the filling for an extra indulgent twist. If I’m short on time, I use store-bought apple pie filling and premade cheesecake filling to speed things up.

storage/reheating

I store any leftovers in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F for 5–8 minutes until crisp and warm again. I avoid microwaving if I want to keep that golden, crispy crust intact.

FAQs

Can I bake these instead of frying?

Yes. I brush them with egg wash and bake at 375°F for 20–25 minutes, or until golden and bubbly inside.

Can I use canned apple pie filling?

Absolutely. I just chop it up a bit so it fits better in the dough and blends nicely with the cream cheese.

Do these need to be served warm?

They’re best warm, but I’ve also enjoyed them at room temperature. I just reheat slightly if I want that melted, gooey texture.

Can I freeze them?

Yes. I freeze them after assembling (before frying), then fry from frozen—just add a minute or two to the cook time. I’ve also frozen cooked ones and reheated in the oven.

What can I top them with?

I like powdered sugar, cinnamon-sugar, or a drizzle of caramel or cream cheese glaze for an extra sweet finish.

Conclusion

Stuffed Cheesecake Fried Apple Pies are everything I love in a dessert—crispy, creamy, fruity, and decadent. Whether I make them for a holiday spread, a cozy fall night, or just to treat myself, they always hit the spot. They’re easy to make, fun to eat, and totally irresistible from the first bite to the last.