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You can't go wrong with biting into a warm, golden-fried sandwich filled with smooth cheesecake and juicy strawberries. These Crispy Strawberry Cheesecake Sandwiches are hands-down the most requested snack at our place. Whether you're kicking off a laid-back weekend or adding something fun to the brunch table, it's sure to wow your crowd every time.
My kids were hooked after their first taste. Since then, it’s our go-to weekend treat. There's something kind of nostalgic and fun about frying up sandwiches, and it always brings everyone together.
Tasty Ingredients
- Brioche or challah bread: Pick a fluffy, slightly sweet bread—something from a good bakery is best for serious comfort
- Butter: Real butter (unsalted if you have it) gives you that rich, crispy crust while you fry
- Powdered sugar: Makes the filling sweet and silky, and you’ll want to dust plenty over the top at the end
- Strawberry jam: Just a little gives you more berry punch and helps everything stick together—go for the extra-fruity kind
- Large eggs: These help everything hold together, and give that golden, custard-like outside once fried
- Cream cheese: Let it soften so you can whip it smooth—full-fat makes the creamy center super dreamy
- Milk: Any type is fine, though whole milk makes your batter extra rich
- Fresh strawberries: Pick bright, fragrant berries—they add juicy bites and a pop of color
Super Simple Steps
- Finish and Serve
- Move fried sandwiches right onto paper towels so they lose extra butter. Let them chill for a couple of moments then give them a nice shower of powdered sugar. Eat while they're still warm!
- Fry the Sandwiches
- Drop a chunk of butter into your pan on medium until it smells amazing and has little bubbles. Add sandwiches without crowding the skillet, and cook for two or three minutes per side. Flip when the outside looks deep golden and crunchy. Lower the heat if they’re browning too fast.
- Dip the Sandwiches
- After building the sandwiches, dunk both sides into the egg and milk mixture. Make sure every bit is coated; let extra drip off before you toss it in the pan.
- Prepare the Coating
- Grab a big shallow dish, and whisk together eggs and milk until totally blended and smooth. The dish needs to be wide enough for a whole sandwich to take a swim.
- Assemble the Sandwiches
- Generously spread your sweet cream cheese blend onto four bread slices. Layer on sliced strawberries, then drop a spoonful of jam and lightly spread it around—but don’t overstuff, or you’ll have bursting sandwiches in the skillet. Top with another slice and gently press together.
- Make the Cream Cheese Mixture
- In a bowl, combine soft cream cheese and powdered sugar until perfectly smooth and fluffy. Scrape around the sides to get rid of any little lumps, so it’ll blend right into your filling.
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Picking berries is my favorite part. One time my niece went all-in at the market hunting the ripest ones—having her run back proudly with her perfect find makes these sandwiches feel a little extra special for me.
Save Extras Like This
Cool extra sandwiches down to room temp before packing them in a tight container and stashing in the fridge for up to forty-eight hours. Use a pan on low to reheat—give each side about three to four minutes to crisp back up. If you want to freeze, wrap them up one at a time for up to a month. Reheat from frozen by tossing into an oven or air fryer till hot through.
Swaps and Alternate Ingredients
If you’re missing strawberry jam, swap in apricot or raspberry for a new flavor. You can trade in mascarpone or whipped ricotta for cream cheese if you want a different vibe. Using gluten-free bread? Just make sure it’s thick enough to hold up in the skillet.
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Perfect Ways to Serve
They’re totally stunning at brunch with hot coffee and a mountain of whipped cream. I also like them as a sweet bite during movie night or a fun finish at dinner. For ultimate indulgence, drizzle melted chocolate or drop a scoop of vanilla ice cream on top.
A Little Backstory
Fried sandwiches like these pull from French toast and classic café snacks you’ll find in Europe and the States. This cream cheese spin gives you all the best bits of NY cheesecake but in a portable, comfort food package—perfect for lazy weekends with friends or family.
Common Questions
- → Can I switch up the bread?
Totally! Try out sourdough or even regular sandwich slices—they hold everything together and bring their own yummy flavor, even though challah and brioche are super soft and rich.
- → How can I keep my filling from spilling out?
Press the edges together real good and let the cream cheese mix go all the way to the edge. That’ll help the good stuff stay inside.
- → Want it crunchier?
Add some pecans or almonds right in with the cream cheese or sprinkle 'em between slices before frying.
- → Can I make these early?
Yep, just build them and let them chill in the fridge. Wait to dip and fry until you’re ready to eat, so you get the best crunch.
- → Can I use other jams?
For sure—apricot, raspberry, or any berry jam will shake things up and add your favorite twist.
- → How do I warm up leftovers?
Pop them back in a skillet or a hot oven to re-crisp and heat through. Skip the microwave if you want to keep them crunchy outside.