In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Pour the cheesecake mixture into a greased 8×8 inch baking pan and bake at 350°F (175°C) for 25-30 minutes, or until the center is set. Allow to cool completely, then freeze for at least 2 hours.
Once the cheesecake is frozen, cut it into small bite-sized squares.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko bread crumbs.
Dip each cheesecake bite into the flour, then the beaten eggs, and finally coat with panko bread crumbs.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the cheesecake bites in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
For the berry sauce, combine the mixed berries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat until the berries break down and the sauce thickens, about 10 minutes. Strain through a fine-mesh sieve to remove seeds.
Serve the crispy fried cheesecake bites with the warm berry sauce for dipping.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 3 hours (including freezing)
Kcal: 350 kcal | Servings: 24 bites
