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Strawberry Cheesecake Pudgy Pie

Strawberry cheesecake pudgy pie made in a pie iron: golden, crispy toasted bread with a creamy filling and oozing strawberry pie filling. Cook over campfire coals until both sides are browned, then dust with powdered sugar and serve warm.
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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
  • 1 tbsp butter for bread
cheesecake filling
  • 4 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
strawberry layer
  • 1 cup strawberry pie filling
to finish
  • 1 tbsp powdered sugar for dusting

Equipment

  • 1 pie iron

Method
 

Make the cheesecake filling
  1. Mix softened cream cheese, powdered sugar, and vanilla extract until smooth, with a creamy, spreadable texture.
Assemble the pudgy pies
  1. Butter one side of each white bread slice so the outside crisps in the pie iron.
  2. Place one bread slice butter-side down in the pie iron and spread with the cream cheese mixture to cover the surface.
  3. Top with strawberry pie filling, keeping it evenly distributed so it can ooze as the pie cooks.
  4. Cover with a second bread slice butter-side up, then close the pie iron to sandwich the filling.
Campfire cook and serve
  1. Cook over campfire coals for 3-4 minutes per side, until the bread is golden brown and crispy.
  2. Carefully remove the pudgy pie from the pie iron and let it cool for 2 minutes so the filling thickens slightly.
  3. Dust with powdered sugar and serve warm while the strawberry filling is still visibly soft.

Notes

Pro tip: Keep the pie iron closed firmly and use steady coals for even browning—if the heat is too hot, the bread will toast before the filling warms. Store leftovers in the fridge up to 2 days; rewarm in the pie iron or a toaster oven until crisp. Freezing isn’t recommended because the bread texture can soften after thawing. For a lighter option, use low-fat cream cheese and swap to a lower-sugar strawberry pie filling.