Strawberry Cheesecake Sandwiches

This decadent fried strawberry cheesecake sandwich transforms breakfast into a dessert-worthy experience. The combination of creamy cheesecake filling, fresh strawberries, and golden-fried brioche creates an irresistible treat that works any time of day.

I first made these sandwiches for a surprise weekend brunch with my sister. The look on her face when she bit into that warm, creamy center was priceless. Now it's our special tradition whenever she visits.

Ingredients

• Fresh strawberries: Bring natural sweetness and brightness. Look for berries that are deep red with no white shoulders for best flavor
• Cream cheese: Provides the creamy cheesecake element. Allow it to soften completely at room temperature for easy mixing
• Brioche or challah bread: Offers a buttery richness. Choose thick slices that will hold up to the filling and frying process
• Strawberry jam: Adds concentrated berry flavor. Opt for a good quality jam with visible fruit pieces
• Powdered sugar: Sweetens the filling and makes a beautiful finishing touch. Sift before using to avoid lumps
• Eggs: Create that classic French toast exterior. Farm fresh eggs give the best color and flavor
• Milk: Thins the egg mixture for proper coating. Whole milk works best here
• Butter for frying: Adds rich flavor. Use unsalted so you can control the sweetness level

Step-by-Step Instructions

Prepare the cheesecake filling:

Mix softened cream cheese with powdered sugar until completely smooth with no lumps. Take your time here as a smooth filling makes all the difference in texture. The mixture should be spreadable but not runny.

Assemble the sandwiches:

Spread a generous layer of the cream cheese mixture on one side of four bread slices. Arrange the strawberry slices in a single layer on top of the cream cheese for even distribution of fruit. Dollop strawberry jam over the berries and spread gently. Place remaining bread slices on top and press down slightly to seal.

Create the egg coating:

Whisk eggs and milk together in a shallow dish until completely combined. The mixture should be uniform in color with no streaks of egg white visible. This ensures even coating and browning.

Dip and coat:

Carefully dip each sandwich into the egg mixture. Let excess drip off before flipping to coat the other side. Ensure all edges get coated as well for that perfect golden crust all around.

Fry to golden perfection:

Heat your skillet to medium heat and melt butter until it starts to foam but not brown. Place sandwiches in the pan without crowding. Cook for 2 to 3 minutes until deeply golden brown before flipping. Cook the second side until equally golden and the center feels warm to the touch.

Finish and serve:

Transfer to a paper towel lined plate to absorb excess butter. Dust generously with powdered sugar while still warm. Slice diagonally for the most attractive presentation and serve immediately.

Save

The first time I served these to my children, they declared it the "best breakfast ever." My youngest now insists on helping slice the strawberries, carefully arranging them in perfect rows across the cream cheese. It has become our special Saturday morning tradition.

Make Ahead Options

These sandwiches can be partially prepared in advance to make morning prep easier. Assemble the sandwiches the night before, wrap tightly in plastic wrap, and refrigerate. In the morning, simply dip in the egg mixture and fry. The cold sandwiches may need an extra minute of cooking time to warm through completely.

Creative Variations

The basic formula of these sandwiches opens up endless possibilities for customization. Try blueberries with lemon zest in the cream cheese, or sliced bananas with a touch of cinnamon. For a more decadent version, add a thin layer of chocolate hazelnut spread beneath the cream cheese layer. During fall, sautéed apples with cinnamon make a wonderful seasonal adaptation.

Serving Suggestions

These sandwiches make a complete breakfast on their own, but for a more elaborate brunch, serve with a side of crispy bacon for a sweet and salty contrast. A dollop of lightly whipped cream or a scoop of vanilla ice cream turns this into an impressive dessert. For a brunch gathering, cut into quarters and arrange on a platter with fresh berries scattered around for an eye catching presentation.

Recipe FAQs

→ Can I use other types of bread for these sandwiches?

Yes! While brioche and challah provide the best rich, buttery flavor and texture, you can substitute with white bread, texas toast, or even cinnamon raisin bread for a different flavor profile. Just ensure the bread is sturdy enough to hold the filling without becoming soggy.

→ How can I make these ahead of time?

You can prepare the cream cheese mixture and slice the strawberries a day ahead. Store them separately in the refrigerator. You can also assemble the sandwiches a few hours before cooking, but wait to dip them in the egg mixture until just before frying to prevent sogginess.

→ What can I use instead of strawberries?

These sandwiches work beautifully with other berries like blueberries, raspberries, or blackberries. Sliced peaches, bananas, or apples also make excellent alternatives. Just match your fruit with a complementary jam for best results.

→ Can these be baked instead of fried?

Absolutely! For a lighter version, place the egg-dipped sandwiches on a parchment-lined baking sheet. Bake at 375°F (190°C) for about 8-10 minutes per side until golden and crisp, turning once halfway through.

→ How do I reheat leftover sandwiches?

For the best texture when reheating, avoid the microwave which can make them soggy. Instead, place them in a 350°F (175°C) oven for 5-7 minutes, or reheat in a skillet over medium-low heat until warmed through and crisp again.

→ What can I serve with these sandwiches?

These rich sandwiches pair wonderfully with fresh fruit, a dollop of whipped cream, or a scoop of vanilla ice cream for an even more decadent dessert. For breakfast, serve with a side of yogurt or a light fruit salad to balance the richness.