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Strawberry Cheesecake Pudgy Pie

Strawberry cheesecake pudgy pie made in a pie iron with golden toasted sandwich bread and oozing strawberry filling. Cream cheese mixture stays smooth while the pie turns crispy on the outside for a campfire dessert.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

bread slices (white)
  • 8 white bread slices for the pudgy pie
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
  • butter for bread for buttering bread slices
  • powdered sugar for dusting for serving

Equipment

  • 1 pie iron

Method
 

Make the cheesecake filling
  1. Mix the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Keep mixing until no lumps remain (about 1 minute), so the filling spreads easily.
Assemble the pudgy pies
  1. Butter one side of each white bread slice. This helps the bread toast to a crisp, golden surface in the pie iron.
  2. Place one slice butter-side down in the pie iron and spread with the cream cheese mixture. Use a thin, even layer so it melts and oozes when heated.
  3. Top with strawberry pie filling and cover with a second bread slice, butter-side up. Press lightly to help the edges seal before cooking.
Campfire cook
  1. Close the pie iron and cook over campfire coals for 3-4 minutes per side until golden brown and crispy. Look for a deep golden toast and visible filling that warms and lightly bubbles at the edges.
Cool, dust, and serve
  1. Carefully remove the pudgy pie from the pie iron and let cool for 2 minutes. Letting it rest firms the bread so the filling doesn’t run as quickly.
  2. Dust with powdered sugar and serve warm. Finish right before eating so the crust stays crisp.

Notes

Pro tip: keep the coals steady rather than flaring—too much direct heat can burn the bread before the filling warms through. Store leftovers in the fridge up to 2 days and reheat in a skillet or pie iron for crispness; freezing is not recommended due to bread texture. For a dairy-light option, use cream cheese made with reduced-fat or plant-based ingredients and keep the rest the same for a similar cheesecake filling texture.