Go Back

Strawberry Cheesecake Pudgy Pie

Strawberry cheesecake pudgy pie made in a pie iron with golden toasted bread and strawberry filling oozing out. Crispy campfire sandwich bread wraps a smooth cream cheese center for a warm, handheld camping treat.
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
  

Strawberry cheesecake filling
  • 8 white bread slices
  • 4 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 cup strawberry pie filling
  • butter for bread for buttering bread slices
  • powdered sugar for dusting for serving

Equipment

  • 1 pie iron

Method
 

Make the cream cheese mixture
  1. Mix softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, with no visible sugar lumps.
Assemble the pudgy pie
  1. Butter one side of each bread slice so the outside browns as it toasts.
  2. Place one bread slice butter-side down in the pie iron and spread the cream cheese mixture evenly over the bread.
  3. Spoon strawberry pie filling over the cream cheese, leaving a little space near the edges so it can ooze without overflowing.
  4. Top with a second bread slice butter-side up to sandwich the filling inside the pie iron.
Cook over campfire coals
  1. Close the pie iron and cook over campfire coals for 3-4 minutes per side until the bread is golden brown and crispy, with melted filling visible at the seams.
Finish and serve
  1. Carefully remove the pudgy pie from the pie iron and let it cool for 2 minutes, until the filling thickens slightly.
  2. Dust with powdered sugar and serve warm.

Notes

For the cleanest sear and best filling flow, keep the pie iron closed and cook on steady coals rather than direct flame. Store leftovers covered in the fridge up to 2 days; rewarm in a dry pan or pie iron until warmed through (freezing not recommended due to bread texture). For a dietary swap, use reduced-fat cream cheese and a no-sugar-added strawberry pie filling to lower overall sugar while keeping the cheesecake-style tang.