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Strawberry Cheesecake Pudgy Pie

Strawberry cheesecake pudgy pie is a campfire dessert made with a pie iron sandwich—golden toasted bread with creamy filling oozing out and strawberry pie filling in the center. Crisp, buttery edges and warm, melty cheesecake flavor make this camping treat feel extra special.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Bread and filling
  • 1 white bread slices Use 8 slices total.
  • 4 oz cream cheese Soften for easy mixing.
  • 0.25 cup powdered sugar For the cheesecake filling.
  • 0.5 tsp vanilla extract
  • 1 cup strawberry pie filling
  • butter For browning the bread slices in the pie iron.
  • powdered sugar For dusting after cooking.

Equipment

  • 1 pie iron

Method
 

Make the cheesecake filling
  1. Mix softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free, then set aside.
  2. Butter one side of each bread slice so the surfaces that touch the pie iron will brown evenly.
Assemble the pudgy pie
  1. Place one bread slice, butter-side down, in the pie iron and spread with the cream cheese mixture to the edges.
  2. Top with strawberry pie filling and spread it into an even layer, leaving a small border for clean sealing.
  3. Cover with a second bread slice, butter-side up, and close the pie iron firmly.
Cook over the campfire
  1. Cook over campfire coals for 3-4 minutes per side until the sandwich is golden brown and crispy, flipping once halfway through for even toasting.
Finish and serve
  1. Carefully remove the pudgy pie from the pie iron and let it cool for 2 minutes to let the filling set slightly.
  2. Dust with powdered sugar and serve warm.

Notes

Pro tip: keep the pie iron closed during cooking and let it toast until deeply golden—this prevents the cheesecake filling from leaking too much. Store cooled leftovers in the refrigerator up to 2 days; rewarm in a pie iron or skillet for 1-2 minutes. Freezing is not recommended due to texture changes in the bread. For a lighter twist, use reduced-fat cream cheese and a lower-sugar strawberry pie filling.