Ingredients
Scale
- 12 slices white bread
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 pound fresh strawberries, sliced
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Instructions
- In a medium bowl, beat the softened cream cheese and granulated sugar until smooth. Stir in the vanilla extract and milk until well combined.
- Spread the cream cheese mixture evenly onto 6 slices of bread. Top with sliced strawberries. Place the remaining 6 slices of bread on top to form sandwiches.
- In a shallow dish, whisk together the beaten eggs, flour, and cinnamon.
- Heat the vegetable oil in a large skillet over medium heat.
- Dip each sandwich into the egg mixture, ensuring it is fully coated on both sides.
- Carefully place the sandwiches in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fried strawberry cheesecake sandwiches from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Dust with powdered sugar, if desired, and serve immediately. Enjoy!
Notes
For best results, use fresh, ripe strawberries. You can also use other berries like blueberries or raspberries. Store leftover sandwiches in the refrigerator for up to 2 days, but they are best served fresh. For extra flavor, add a pinch of salt to the egg mixture. Be careful not to burn the sandwiches while frying; adjust the heat as needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 25g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg