Name: Mini Cheesecake Corn Dogs (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 8 oz Cream Cheese-softened; 1/4 cup Granulated Sugar; 1 Egg; 1/2 tsp Vanilla Extract; 1 cup All-Purpose Flour; 1 cup Milk; 1 Egg; 1/4 cup Cornmeal; 1 tsp Baking Powder; 1/2 tsp Salt; 24 Small Mozzarella Cheese Sticks; Vegetable Oil For frying

Recipe tier

Fun-sized corn dogs with a creamy cheesecake filling. A sweet and savory treat perfect for parties or a playful snack.

Total 1h

Serves 24

Steps 7

Ingredients 12

Soundtrack the cook

Fire it up · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Cheesecake Filling
8 oz 227 g Cream Cheese-softened
cup 60 mL Granulated Sugar
1 1 Egg
tsp 2.5 mL Vanilla Extract
Corn Dog Batter
1 cup 120 g All-Purpose Flour
1 cup 240 mL Milk
1 1 Egg
cup 30 g Cornmeal
1 tsp 5 mL Baking Powder
tsp 2.5 mL Salt
Other
24 24 Small Mozzarella Cheese Sticks
Vegetable Oil Variable For frying

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Cheesecake Filling: In a medium bowl, beat the Cream Cheese and Granulated Sugar until smooth. Beat in the Egg and Vanilla Extract until well combined.
Cut the mozzarella cheese sticks in half. Wrap each half with approximately 1 tablespoon of Cheesecake Filling, forming a small log.
Prepare the Corn Dog Batter: In a separate bowl, whisk together the Flour, Milk, Egg, Cornmeal, Baking Powder, and Salt until smooth.
Heat the Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
Dip each cheesecake-filled mozzarella stick into the Corn Dog Batter, ensuring it is fully coated.
Carefully lower the battered cheese sticks into the hot oil and fry for 2-3 minutes, or until golden brown.
Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately.