Flaky, golden empanadas filled with creamy strawberry cheesecake—perfect as a handheld dessert for parties, gifting, or sweet cravings.
Ingredients You’ll Need
Everything you need for Strawberry Cheesecake Empanadas is probably already in your kitchen, and each ingredient truly makes a difference. Stick with the basics, but don’t underestimate how much flavor and texture every component adds to these little pockets of bliss!
- Empanada pastry dough: Store-bought or homemade, this is your crisp, tender base for wrapping up all that delicious filling.
- Cream cheese (8 oz, softened): The main character in your cheesecake filling, lending tangy richness and creamy texture.
- Powdered sugar (2 tablespoons): Balances the tang of the cream cheese with a velvety sweetness that dissolves smoothly.
- Sweetened condensed milk (1 tablespoon): Adds extra creaminess and a touch of indulgent, caramelized sweetness.
- Sour cream (1 ½ tablespoons): Gives the filling that classic, subtle tang and silkiness.
- Mexican vanilla extract (1 teaspoon): Deepens the aroma and rounds out the flavor of your cheesecake base – real Mexican vanilla is a treat!
- Fresh strawberries (1 pound, chopped): These burst with juicy freshness and vibrant color for your homemade preserves.
- Granulated sugar (¾ cup): Sweetens the strawberry filling and helps achieve delicious jammy consistency.
- Lemon juice (1 tablespoon): Adds brightness and balance, enhancing the natural strawberry flavor.
- Vegetable oil (for frying): Gives the empanadas that addictively crisp, golden crust without overpowering the flavor.
- Cinnamon sugar (¼ cup sugar + 1 teaspoon ground cinnamon): A finishing coat for a touch of sparkle and warmth in every bite.
How to Make Strawberry Cheesecake Empanadas
Step 1: Prepare the Cheesecake Filling
In a medium mixing bowl, beat the cream cheese until it’s luxuriously smooth and fluffy. Add the powdered sugar, sweetened condensed milk, sour cream, and Mexican vanilla extract, then blend everything together until the mixture is creamy and luscious. It’s easiest to get that perfect consistency if the cream cheese is at room temperature. Chill the filling in the refrigerator for about 20 minutes while you prep the strawberries—this makes it easier to handle when assembling the empanadas.
Step 2: Cook the Strawberry Preserves
While the cheesecake mixture chills, add your chopped fresh strawberries, granulated sugar, and lemon juice to a saucepan over medium heat. Let them simmer for 15 to 20 minutes, stirring now and then. The strawberries will break down and the mixture will thicken into a ruby-red preserve. Set aside to cool completely, as hot preserves can make the empanada dough soggy or difficult to seal.
Step 3: Assemble the Empanadas
Now comes the fun part! Take one round of empanada dough and place it flat on your workspace. Spoon a generous tablespoon of the chilled cheesecake filling into the center, followed by half a teaspoon of strawberry preserves. Resist the urge to overfill – you want to ensure a tight seal. Fold the dough over to close, making a neat half-moon shape, and use a fork to press and crimp the edges. This helps lock in every drop of sweet, creamy goodness.
Step 4: Fry to Golden Perfection
Heat a deep skillet with enough vegetable oil to submerge the empanadas about halfway. You’ll want the oil hot but not smoking—aim for medium heat. Fry the empanadas in small batches, giving each one space to brown evenly. Turn them once, and cook until both sides are golden and crisp, about 2-3 minutes per side. Transfer immediately to a paper towel-lined plate to absorb excess oil.
Step 5: Finish with Cinnamon Sugar
While your Strawberry Cheesecake Empanadas are still warm (but not piping hot), roll or sprinkle them with a glorious coating of cinnamon sugar. This layer not only adds sparkle and crunch, but it also complements the tart strawberries and creamy filling with an irresistible warmth.
How to Serve Strawberry Cheesecake Empanadas
Garnishes
The right garnish takes these empanadas straight to showstopper status. Try a dusting of powdered sugar, a drizzle of melted chocolate, or even a dollop of freshly whipped cream. If you want to highlight the strawberry flavor, a scoop of strawberry ice cream or extra preserves on the plate looks gorgeous and tastes even better.
Side Dishes
Serve your Strawberry Cheesecake Empanadas alongside light, refreshing sides to balance out the richness. Fresh berries, a tangy fruit salad, or even a simple scoop of vanilla ice cream bring a pop of color and acidity. For celebrations, pair them with a bubbly mimosa or homemade lemonade and let the flavors play off each other.
Creative Ways to Present
Turn dessert into an experience! Stack the empanadas on a cake stand for an eye-catching centerpiece, or tuck them into parchment paper sleeves for a street-food vibe at parties. You can also arrange a “build-your-own” dessert bar with warm empanadas, bowls of toppings, and sauces so everyone can customize their treat.
Make Ahead and Storage
Storing Leftovers
If you have extras (which is rare at my house!), let the Strawberry Cheesecake Empanadas cool completely before placing them in an airtight container. They’ll stay fresh at room temperature for about a day, or up to three days if refrigerated. For the crispiest texture, keep them loosely wrapped to avoid trapping steam.
Freezing
Planning ahead? Assemble the empanadas but don’t fry them yet. Arrange on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep beautifully for up to two months. When you’re ready, fry straight from frozen—just add an extra minute or two to the cook time!
Reheating
Bring leftover Strawberry Cheesecake Empanadas back to life by baking them in a 350°F oven for 7 to 10 minutes. This crisps them up nicely without drying out the luscious filling. Skip the microwave if possible, as it can make the crust soggy.
FAQs
Can I use store-bought strawberry preserves instead of making my own?
Absolutely! If time is short, you can substitute your favorite good-quality store-bought strawberry preserves. Homemade adds a special touch, but either way, your Strawberry Cheesecake Empanadas will taste delicious.
Can these be baked instead of fried?
Yes, you can bake the empanadas at 375°F for about 20-25 minutes until golden. Brush with a little beaten egg for a shiny finish. While they won’t be quite as crisp as fried, they’re still wonderfully tasty and a bit lighter.
What if I can’t find empanada dough?
You can easily use refrigerated pie crusts or even puff pastry as a substitute. Just cut into circles and proceed as directed; keep an eye on frying or baking times as different doughs brown differently.
Can I use different fruit preserves?
Definitely! Try raspberry, blueberry, or even a mixed berry preserve for fun variations. The basic cheesecake filling pairs well with lots of fruity flavors, so have fun experimenting.
Are Strawberry Cheesecake Empanadas good for parties?
They’re perfect for parties! These hand-held treats are easy to eat, super customizable (think toppings bar!), and guaranteed to win over any crowd. Make a double batch—you’ll be glad you did!
Final Thoughts
There’s something magical about that first bite into Strawberry Cheesecake Empanadas: crispy pastry, creamy filling, and a burst of sweet berries. They’re the ultimate comfort dessert, and I promise, you’ll find any excuse to make them again and again. Give this recipe a try and share the happiness—your tastebuds will thank you!
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Strawberry Cheesecake Empanadas Recipe
- Total Time: 50 minutes
- Yield: 12 empanadas
- Diet: Vegetarian
Description
Flaky, golden empanadas filled with creamy strawberry cheesecake—perfect as a handheld dessert for parties, gifting, or sweet cravings.
Ingredients
Empanada Dough
- 1 package empanada pastry dough (store-bought or homemade)
Cheesecake Filling
- 8 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon sweetened condensed milk
- 1 ½ tablespoons sour cream
- 1 teaspoon Mexican vanilla extract
Strawberry Preserves
- 1 pound fresh strawberries, chopped
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
For Frying & Finishing
- Vegetable oil, for frying
- ¼ cup sugar
- 1 teaspoon ground cinnamon (for cinnamon sugar)
Instructions
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the powdered sugar, sweetened condensed milk, sour cream, and Mexican vanilla extract. Mix together until the mixture is creamy with no lumps. Chill in the refrigerator for about 20 minutes to firm it up slightly before assembling.
- Prepare the Strawberry Preserves: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Stir occasionally as the mixture cooks and allow it to simmer for 15–20 minutes, or until it thickens into a jam-like consistency. Once done, remove from heat and let the preserves cool completely.
- Fill the Empanadas: Lay out your empanada dough rounds. Spoon about 1 tablespoon of the chilled cheesecake filling and ½ teaspoon of the cooled strawberry preserves into the center of each round. Be careful not to overfill.
- Seal the Empanadas: Fold each dough round in half over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork to ensure the empanadas are well sealed and won’t open during frying.
- Fry the Empanadas: Heat vegetable oil in a deep skillet over medium heat to about 350°F (175°C). Working in batches, carefully add the empanadas and fry until each side is golden brown and crisp, about 2–3 minutes per side. Avoid overcrowding the pan for best results.
- Drain and Finish: Once fried, transfer the empanadas to a plate lined with paper towels to drain any excess oil. While still warm, generously dust them with cinnamon sugar (made by mixing ¼ cup sugar with 1 teaspoon ground cinnamon).
- Serve: Enjoy the empanadas warm or at room temperature as a delicious dessert or sweet snack.
Notes
- For best texture, allow both the cheesecake filling and strawberry preserves to cool completely before assembling.
- You can prepare the filling and preserves a day ahead and store them in the refrigerator.
- Store leftover empanadas in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Reheat briefly to crisp them up.
- If you don’t have empanada dough, pie crust or puff pastry rounds can be used as a substitute.
- Adjust the amount of preserves to your preference for extra fruitiness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 270
- Sugar: 16g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg