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Strawberry Cheesecake Pudgy Pie

Strawberry cheesecake pudgy pie makes campfire pudgy pies with a golden, crispy sandwich bread exterior and strawberry cheesecake filling that oozes out when cooked in a pie iron. This quick recipe uses a simple cream cheese mixture and cooks each side until deeply toasted and crunchy.
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Prep Time 10 minutes
Cook Time 8 minutes
cooling 2 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

bread
  • 8 white bread slices
  • 0.5 tbsp butter for bread
cheesecake filling
  • 4 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
strawberry filling
  • 1 cup strawberry pie filling
finishing
  • 1 tbsp powdered sugar for dusting

Equipment

  • 1 pie iron

Method
 

Make the cream cheese mixture
  1. Mix softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Assemble the pudgy pies
  1. Butter one side of each white bread slice so the exterior crisps and browns in the pie iron.
  2. Place one bread slice butter-side down in the pie iron and spread with the cream cheese mixture.
  3. Top with strawberry pie filling, then cover with a second slice butter-side up to enclose the filling.
Cook over the campfire
  1. Close the pie iron and cook over campfire coals for 3-4 minutes per side until golden brown and crispy.
Cool, dust, and serve
  1. Carefully remove the pudgy pie from the pie iron and let it cool for 2 minutes so the filling thickens slightly.
  2. Dust with powdered sugar and serve warm, with strawberry cheesecake filling visible at the seams.

Notes

Pro tip: keep the pie iron closed firmly and use steady, indirect campfire coals for even browning without burning the bread. Refrigerate leftovers in a covered container for up to 2 days; reheat briefly in a pan or toaster oven until warm. Freezing isn’t recommended because the bread and strawberry filling can turn soft after thawing. For a lighter version, use reduced-fat cream cheese and swap in a low-sugar strawberry pie filling if available.