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Strawberry Cheesecake Pudgy Pie

Strawberry cheesecake pudgy pie makes a campfire dessert with golden toasted sandwich bread and a warm, oozing filling cooked in a pie iron. Crispy, buttery edges hold strawberry pie filling and cream cheese in a handheld sandwich-pie style.
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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 and filling
  • 8 white bread Use sandwich bread slices for even toasting.
  • 4 oz cream cheese, softened Soften until spreadable so it mixes smoothly.
  • 0.25 cup powdered sugar For a cheesecake-style sweet filling.
  • 0.5 tsp vanilla extract Adds warm flavor to the cream cheese mixture.
  • 1 cup strawberry pie filling Spoonable filling that will ooze when heated.
  • 1 butter for bread Butter the bread for crisp, golden browning.
  • 1 powdered sugar for dusting For finishing sweetness and a cheesecake look.

Equipment

  • 1 pie iron

Method
 

Make the cheesecake filling
  1. Mix softened cream cheese, powdered sugar, and vanilla extract until smooth, with no visible lumps.
  2. Butter one side of each bread slice so the crust-side browns evenly in the pie iron.
Assemble the pudgy pie
  1. Place one slice of bread butter-side down in the pie iron and spread with the cream cheese mixture, staying inside the bread edges.
  2. Top with strawberry pie filling, then cover with a second bread slice butter-side up so the filling is sealed in.
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 from the pie iron and let cool for 2 minutes so the filling sets slightly but stays warm.
  2. Dust with powdered sugar and serve warm.

Notes

Pro tip: pre-soften the cream cheese until it spreads easily; thicker filling won’t spread as cleanly and can tear the bread seal. Storage: keep leftovers in the fridge up to 2 days and rewarm in a skillet or pie iron briefly to re-crisp. Freezing: no (the bread texture gets soggy after thawing). Dietary swap: use dairy-free cream cheese and a plant-based butter for a dairy-free version while keeping the same method.