Strawberry Cheesecake Pastelitos 🍓🥟

Oct 19, 2025February 11, 20267 39
Cook with Us: Easy, Fresh and Colorful Meals
in Desserts

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Medium

Rating

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Ingredients

For the cheesecake filling :
1 pack of Goya empanada discs (for frying)
8 oz block of cream cheese (softened)
1 1/2 tbsp sour cream
2 tbsp powdered sugar
1 tbsp condensed milk
1 teaspoon Mexican vanilla
For the Strawberry filling :
1 lb strawberries
3/4 cup granulated sugar
1 tbsp lemon juice
For the Coating :
Cinnamon sugar

Nutrision Information

Servings Per Recipe
4
Calories
245
Sugar
15g
Fat
14g

Instructions

1.Mix the cream cheese, powdered sugar, sour cream, vanilla, and condensed milk until smooth
2.In a saucepan add the strawberries, sugar, and lemon juice. Simmer and mix for 15-20 minutes until it thickens. Then let it cool
3.Very slightly roll the Goya empanada dough and add 1 tbsp of the cheesecake filling and 1/2 tbsp of the strawberry filling
4.Fold and seal the edges with a fork
5.Fry the pastelitos until golden brown.
6.Shake them in cinnamon sugar
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Strawberry Cheesecake Pastelitos 🍓🥟

245kcal
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Prep 20 minutes
Cook 20 minutes
Delicious viral strawberry cheesecake empanadas. Crispy fried Goya discs filled with a creamy cheesecake mix and homemade strawberry filling, coated in cinnamon sugar.
Servings 4 people
Course Dessert
Cuisine Latin American

Ingredients

  • 1 pack 1 Goya empanada discs (for frying)
  • 8 oz Cream cheese (softened)
  • 1 1/2 tbsp Sour cream
  • 2 tbsp Powdered sugar
  • 1 tbsp Condensed milk
  • 1 tsp Mexican vanilla
  • 1 lb Fresh strawberries for melting chocolate
  • 3/4 cup Granulated sugar
  • 1 tbsp Lemon juice
  • Cinnamon sugar For coating

Equipment

Goya empanada discs (for frying)

Method

  1. Cheesecake Mix: Mix the cream cheese, powdered sugar, sour cream, vanilla, and condensed milk until smooth.
  2. Strawberry Compote: In a saucepan, add strawberries, sugar, and lemon juice. Simmer for 15-20 minutes until thickened, then let cool.
  3. Assembly: Slightly roll the Goya empanada dough. Add 1 tbsp of cheesecake filling and 1/2 tbsp of strawberry filling to the center.
  4. Seal: Fold and seal the edges tightly with a fork.
  5. Fry: Fry the pastelitos until golden brown and crispy.
  6. Coat: Shake the hot pastelitos in cinnamon sugar immediately after frying.

Nutrition

Serving4gCalories245kcalCarbohydrates28gProtein3gFat14gSaturated Fat7gSodium110mgFiber1.5gSugar15g

Notes

Top Tips for Success:
  • The Perfect Dough: For that authentic "pastelito" crunch, I highly recommend using the Goya empanada discs specifically made for frying. If they are frozen, let them thaw completely at room temperature for about 30 minutes before rolling.
  • Thick Strawberry Filling: Ensure your strawberry compote has cooled down significantly before filling the dough. If it's too hot, it will melt the cream cheese mixture and make the pastelitos difficult to seal.
  • Sealing is Key: Use a fork to crimp the edges tightly. You can even dab a tiny bit of water around the rim of the disc to act as "glue" so they don't open while frying.
  • The Cinnamon Coating: Shake them in the cinnamon sugar while they are still hot! The heat helps the sugar stick to the golden crust for that perfect finish.
Make Ahead & Storage:
  • Storage: These are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in an air fryer at 350°F (175°C) for 3-5 minutes to bring back the crunch.
  • Freezing: You can assemble the pastelitos (before frying) and freeze them in a single layer. Once frozen, transfer to a bag. Fry them directly from frozen, adding 1-2 minutes to the cooking time.

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