Go Back

Strawberry Cheesecake Pudgy Pie

Strawberry cheesecake pudgy pie is a campfire dessert made in a pie iron, with golden toasted sandwich bread and a strawberry filling that oozes out. Mix a quick cream-cheese “cheesecake” filling, then cook until crispy and golden on both sides for a warm, melty finish.
Print Recipe Pin Recipe
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
  

Sandwich bread base
  • 8 white bread Sliced for pudgy pie; use sandwich bread for best browning.
Cheesecake filling
  • 4 oz cream cheese, softened Soften until spreadable for a smooth filling.
  • 0.25 cup powdered sugar For sweetness and a cheesecake-like texture.
  • 0.5 tsp vanilla extract Adds classic cheesecake flavor.
Strawberry filling
  • 1 cup strawberry pie filling Use a thick pie filling so it stays in place and oozes when hot.
Toasting and finishing
  • 1 Butter for bread Use enough to butter the bread surfaces before toasting.
  • 1 Powdered sugar for dusting Dust right before serving.

Equipment

  • 1 pie iron

Method
 

Make the cheesecake-style filling
  1. Mix the softened cream cheese, powdered sugar, and vanilla until smooth, with no lumps visible.
Assemble pudgy pies in the pie iron
  1. Butter one side of each bread slice so the bread surface will brown when pressed.
  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 and cover with a second bread slice, butter-side up.
  4. Close the pie iron firmly so the filling stays inside during cooking.
Campfire cook
  1. Cook over campfire coals for 3-4 minutes per side until golden brown and crispy, flipping once so both sides toast evenly.
Cool, dust, and serve
  1. Carefully remove the pudgy pie from the pie iron and let cool for 2 minutes so the filling sets slightly.
  2. Dust with powdered sugar and serve warm.

Notes

Pro tip: keep the pie iron pressed and use medium-hot coals for steady browning; if the coals are too hot, the bread can burn before the filling heats through. Store leftovers covered in the fridge for up to 2 days; rewarm in a toaster oven or air fryer until crisp again. Freezing isn’t recommended because the bread and filling texture softens. For a lighter option, use reduced-fat cream cheese and a no-sugar-added strawberry pie filling if available.