Prepare the Cheesecake Mixture: In a medium bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. This creates the rich filling for your bites.

Chill the Mixture: After making the filling, place it in the fridge and let it chill for 30 minutes. Chilling helps the mixture firm up, making it easier to shape into balls.

Shape the Bites: Once the mixture is chilled, roll it into small balls, about 1 inch in diameter. Take your time with this step to ensure each ball is uniform.

Freeze the Balls: Place the cheesecake balls on a baking sheet lined with parchment paper and put them in the freezer for 1 hour. Freezing is crucial as it helps maintain the shape during frying.

Set Up for Frying: While the cheesecake balls are freezing, prepare three bowls. Fill one with flour, the second with a mixture of milk and beaten eggs, and the third with crushed graham crackers or bread crumbs.

Heat the Oil: In a deep pan or fryer, heat oil to 350°F (175°C). Ensure the oil is hot enough for frying; this helps create a crispy exterior while keeping the filling  creamy.

Fry the  Cheesecake Bites: Once the oil is ready, take each frozen cheesecake ball, roll it in flour, dip it in the egg mixture, and coat it in crushed graham crackers or bread crumbs. Gently place the coated balls in the hot oil and fry them for 2-3 minutes until they turn golden brown and crispy.

Drain and Serve: Carefully remove the fried bites and let them drain on paper towels to remove any excess oil. Serve immediately with chocolate or caramel sauce for dipping. You can also top them with whipped cream for an extra touch.