Fried Strawberry Cheesecake Sandwiches

Ingredients

For the Strawberry Cheesecake Filling:

1 cup (8 oz) cream cheese, softened to room temperature for easy mixing

¼ cup granulated sugar, for sweetness

1 teaspoon pure vanilla extract, to enhance flavor

1 cup fresh strawberries, finely diced for bursts of fruity freshness

For the Sandwiches:

8 slices of brioche or thick-cut white bread, soft yet sturdy for frying

2 large eggs, for coating

¼ cup whole milk, to create a rich egg dip

2 tablespoons unsalted butter or neutral oil, for pan-frying

Powdered sugar, for dusting and a touch of elegance

Optional Toppings:

Whipped cream, vanilla ice cream, or extra strawberries, for an indulgent finish

Make the Filling

Crockpot Chicken and Dumplings

In a medium bowl, blend the softened cream cheese with the granulated sugar and vanilla extract until smooth and fluffy.

Gently fold in the finely chopped fresh strawberries, mixing just until evenly distributed.

Assemble the Sandwiches

Spread the cream cheese and strawberry mixture onto four slices of brioche.

Top each with another slice of bread to form four sandwiches. Press lightly to seal the edges.

Prepare the Coating

In a shallow bowl, whisk together the eggs and milk until fully combined. This will serve as your dipping mixture.

Heat the Skillet

In a large nonstick skillet or frying pan, melt the butter (or heat a neutral oil) over medium heat until hot and shimmering.

Dip and Cook

Carefully dip each sandwich into the egg mixture, making sure both sides are fully coated.

Place the dipped sandwiches into the hot skillet and cook for 2–3 minutes per side, or until golden brown and crisp.

Drain and Finish

Transfer the fried sandwiches to a plate lined with paper towels to remove any excess oil.

Dust generously with powdered sugar.

Serve Warm

Serve immediately, optionally topped with whipped cream, vanilla ice cream, or extra fresh strawberries for a decadent treat.