Cheesecake French Fries With Strawberry Dip
This is easily the funnest way to enjoy cheesecake!! I have to give credit to my Fiancé for giving me this deliciously unique idea. This cheesecake recipe is extremely easy to make and comes together so easy. Of course, if you’d rather enjoy the cheesecake in a more traditional way, this recipe is perfect for that too! These Cheesecake French Fries with Strawberry Dip are perfect for serving at parties and events where “grab and go” desserts are essential. I hope you enjoy this recipe as much as I do!
How To Make Cheesecake French Fries With Strawberry Dip
- Preheat your oven to 350°F and line a 9″x13″ pan with parchment paper. Lightly grease with non-stick spray. Leave the parchment paper edges hanging over the sides of the pan! It makes it so much easier to remove from the pan later on :)
- Make the crust: Combine graham cracker crumbs and melted butter. Press into the bottom of the pan using a measuring cup for an even base.
- Make the cheesecake: Beat the cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs one at a time, mixing just until combined.
- Bake: Pour the cheesecake mixture over the crust and bake for 12–15 minutes, or until the edges are lightly golden and the center is just set.
- Cool completely—3 hours or overnight in the fridge is best. It’s super important that the cheesecake is chilled otherwise when you try to slice them, they’ll be too soft and fall apart.
- Make the strawberry dip: In a saucepan, combine all compote ingredients and simmer over medium heat for 10 minutes. Stir occasionally. Let cool completely. Feel free to add orange zest or lime zest for a fruity twist if that’s something you’d enjoy!
- Slice into fries: Once the cheesecake is chilled, remove it from the pan and use a crinkle cutter to slice it into 1/2-inch strips (cut each in half for 24 fries). If needed, pop the cheesecake in the freezer briefly to firm up for easier slicing.
- Serve: Dip your cheesecake fries into strawberry compote and enjoy!
How to store Cheesecake French Fries With Strawberry Dip
- Store in an airtight container in the refrigerator for up to 5 days.
- If stacking, place parchment between layers to prevent sticking.
- For longer storage, freeze the cheesecake fries for up to 1 month. Just slice and freeze before adding the compote. Let them thaw in the fridge before serving.
Recipe Tips
- Don’t skip the chill time—it makes slicing easier and helps the cheesecake hold its fry shape!! :)
- Use room-temperature ingredients for a smoother batter. If the cream cheese is not softened to room temperature, you’ll be left with a lumpy batter. And that’s no fun!!!
- If your cheesecake gets too soft during cutting, just pop it into the freezer for 10–15 minutes.
- Want a crunchier twist? Roll the fries in crushed graham crackers before serving for a crispy texture.
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Where can I find a crinkle cutter?
To give your cheesecake fries that iconic French fry look, use a crinkle cutter! It’s a small investment that makes a big difference for presentation. Plus you can use it for so many other things!
Find the exact crinkle cutter I used on Amazon right here :)
If you don’t have one, a regular sharp knife will work just fine, but the crinkle cut really sells the illusion.
Cheesecake French Fries With Strawberry Dip
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Servings
24
servingsPrep time
10
minutesCooking time
15
minutes Cook Mode
Keep the screen of your device on.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 tsp. vanilla extract
2 eggs, room temperature
- Strawberry Dip
1 3⁄4 cups fresh strawberries chopped
5 Tbsp. sugar
3 Tbsp. water
1 ⁄2 Tbsp. lemon juice
2 tsp. cornstarch
Directions
- Preheat the oven to 350 degrees F. and line a 9″ x 13″ pan with parchment paper and lightly grease with non-stick spray. Set aside.
- In a medium-sized bowl, use a silicone spatula to combine the graham cracker crumbs and melted butter. Transfer this mixture to the prepared baking pan then use a measuring cup to press the crust firmly and evenly in the pan. Set aside.
- To make the cheesecake mixture, use an electric mixer or stand mixer fit with the paddle attachment to combine the cream cheese, sugar, sour cream, and vanilla together until there are no lumps and the mixture is nice and smooth. About 2 minutes.
- Add in the eggs one at a time, mixing between each addition.
- Pour the cheesecake mixture on top of the prepared pan and graham cracker crust. Bake for 12-15 minutes or until the top is barely jiggly and the sides are lightly golden brown. Allow the cheesecake to cool completely (up to 3 hours or overnight).
- To make the strawberry compote, combine all of the ingredients in a medium-sized pan and bring to a bubble over medium heat. Use a silicone spatula to mix every few minutes. Cook for 10 minutes then transfer to a heat-proof bowl and cover tightly and place in the fridge to cool down.
- Once the cheesecake has cooled completely, remove it from the pan that it baked in then use a crinkle cutter to slice the cheesecake into thin strips about 1/2 of an inch. If you don’t have a crinkle cutter, you can use a regular knife. Here is the crinkle cutter I used, find it on Amazon, here! You should have 12 long strips that look like crinkle cut french fries.
- Cut each strip in half so you are left with 24 “fries”! If they become too soft to cut, place them back in the fridge or in the freezer to firm up and make it easier for handling.
- Dip the cheesecake french fries in the cooled strawberry dip and enjoy!
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