Cheesecake Ravioli





Introduction: Cheesecake Ravioli

About: I'm a single full time working mom, food enthusiast, and recipe day-dreamer! Try out my instructables! They are super easy to follow, have tons of photos, and are always delicious!!

Looking for a fun new way to bring your holiday deserts to the next level? Cheesecake Ravioli are the way to go! These pillows of pie crust are filled with cheesecake and fried to perfection. Oh, and don't forget the sugar on top!

Cheesecake Ravioli
Makes about 36 1 ½ in. ravioli

You'll need:

1 box refrigerated pie crust (2 – 9in crusts)

1 - 8oz box cream cheese, room temperature

¼ cup powdered sugar, plus more for garnish

1/3 cup sweetened condensed milk

1tsp vanilla extract

oil for frying

Step 1: Make the Cheesecake Filling

In a mixer, combine cream cheese and powdered sugar, beating for about 2 minutes until light a fluffy. Add the condensed milk and vanilla and beat just until combined. Pour mixture into a pastry bag (or ziplock bag if you don't have one) and refrigerate 1 hour.

Step 2: Roll Out the Pie Crusts

On a lightly floured surface, roll out one of the pie crusts into a 10inx15in rectangle. The crust should be nice and thin and almost translucent. Cut the sheet in half to make 2- 5x15in sheets.

Step 3: Fill the Ravioli

Lay one layer of crust on a ravioli press, and gently press the dough down into the holes. Take the chilled filling and pipe it into the wells of the ravioli. (If your using a ziplock bag, cut one corner off to form a tip.) Top with the second layer of crust and cut out the ravioli using the rolling pin. If you do not have a ravioli press, pipe out 1in dollops of filling onto the bottom sheet of crust leaving 1in between dollops. Lay top crust over and gently press dough down around each dollop of filling. Press firmly to create a good seal. Cut out ravioli in a square shape using a pizza cutter. Crimp the edges of the ravioli with a fork to ensure a good seal. Repeat steps 2 and 3 with the second pie crust, and scraps of dough left over until all dough is used.

Step 4: Freeze the Ravioli

Place cut ravioli on a flowered baking sheet and freeze for 1 hour.

Step 5: Fry Em' Up!

Heat a deep fryer to 350⁰. If you do not have a deep fryer, you can fill a small saucepan with oil and monitor the temperature with a candy thermometer. Fry the ravioli in batches for about 1-2 minutes or until they start to brown. Flip the ravioli half way through for even cooking. Remove them from the oil and drain on paper towels.

Step 6: Eat!

Let the ravioli cool for 15 minutes then dust with powdered sugar. You can enjoy these warm or cold! If you want a creamy soft filling, eat them right away or slightly chilled. If you prefer a soft but firmer filling like a traditional cheesecake, refrigerate them overnight before serving.



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    15 Discussions

    I keep looking at these. What kind of dipping sauce did you serve with these?

    3 replies

    It's a strawberry sauce. Cut up some strawberries and simmer with a little bit of water and sugar until the berries are soft. Mash them up a bit and boom! If you want it thicker, add a little corn starch. It's great hot or cold and amazing on pancakes ;)

    I was thinking these would be great with strawberries. I did not think strawberry sauce. Thanks.

    looks yummy. My husband is going to want these as soon as he gets better. Thanks for the inspiration.

    1 reply

    You're welcome! They are a fun twist on a favorite cake!

    These are so tasty- I haven't made them yet, just tried them from a friend who made them. But they truly are melt-in-your-mouth good!

    1 reply

    Thanks so much for the love! :) :) Good luck on your contest!!

    These are delicious. Take it from me. I was the taste tester.

    1 reply

    Thanks! I'm glad you enjoyed them so much!!

    Thank you! Give it a try, you wont be disappointed!