Name: Strawberry Cheesecake Stuffed Donuts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: All-Purpose Flour: 3 ½ cups – provides the base and structure for soft donuts.; Instant Yeast: 2 ¼ teaspoons – helps the dough rise quickly.; Granulated Sugar: ¼ cup – adds gentle sweetness.; Whole Milk: 1 cup (warm) – activates yeast and softens texture.; Unsalted Butter: ¼ cup (softened) – gives richness and tenderness.; Eggs: 2 large – help bind and lift the dough.; Salt: ½ teaspoon – balances the sweetness.; Cream Cheese: 8 oz (softened) – creamy cheesecake filling base.; Powdered Sugar: ½ cup – sweetens the filling.; Vanilla Extract: 1 teaspoon – adds warmth and aroma.; Fresh Strawberries: 1 cup (diced) – juicy, fruity contrast.; Vegetable Oil: for frying – gives an even golden crust.; Sugar: for coating – adds sparkle and sweetness.

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Few things feel as indulgent and joy-filled as biting into a warm, pillowy donut bursting with creamy strawberry cheesecake filling. The soft golden dough gives way to a velvety interior, where the sweetness of strawberries dances perfectly with the tang of cream cheese. This recipe is the definition of dessert bliss — the kind that makes your kitchen smell like a bakery and your heart just a little bit happier.

Behind the Recipe

This recipe was born from my love of two classic treats — donuts and cheesecake. I remember strolling through a summer fair as a child, powdered sugar on my fingers and laughter in the air, wishing those fluffy donuts could hold something creamy and fruity inside. Years later, I turned that dream into reality with this stuffed donut that feels both nostalgic and new.

Recipe Origin or Trivia

Stuffed donuts have roots in European baking traditions, especially in Poland and Germany, where filled pastries like paczki and Berliner are staples. Cheesecake, meanwhile, dates back to ancient Greece, but the combination of fruit and cream cheese filling became a sensation in American bakeries. This recipe beautifully marries those legacies, wrapping the luscious cheesecake filling in a tender, golden donut shell.

Why You’ll Love Strawberry Cheesecake Stuffed Donuts

You’re going to fall head over heels for this one — here’s why:

Versatile: Perfect for breakfast, brunch, or dessert, these donuts adapt to any occasion.

Budget-Friendly: Made with simple pantry ingredients, they’re surprisingly affordable for such a luxurious treat.

Quick and Easy: Using instant yeast and a straightforward dough keeps things simple and efficient.

Customizable: Swap strawberries for raspberries, blueberries, or even lemon curd if you like to mix things up.

Crowd-Pleasing: The combination of creamy, fruity, and fried is irresistible to everyone at the table.

Make-Ahead Friendly: You can prepare the filling a day ahead, saving time on busy mornings.

Great for Leftovers: Reheat them slightly, and they’re just as heavenly as fresh.

Chef’s Pro Tips for Perfect Results

Before you start frying, here are a few insider secrets to make your donuts absolutely divine:

Use room-temperature ingredients for a smooth, elastic dough.
Chill the filling before piping — it helps prevent leaks while frying.
Fry at 350°F (175°C) to achieve that ideal golden crust.
Toss freshly fried donuts in sugar while still warm for perfect coating adherence.

Kitchen Tools You’ll Need

To make your baking session seamless, gather these essentials first:

Mixing Bowls: For preparing dough and fillings.
Stand Mixer with Dough Hook: Makes kneading effortless.
Rolling Pin: Helps flatten the dough evenly.
Round Cutter: To shape the donuts perfectly.
Piping Bag: For filling the donuts neatly.
Candy Thermometer: Ensures oil temperature consistency.
Slotted Spoon: For safe frying and draining.

Ingredients in Strawberry Cheesecake Stuffed Donuts

Every component works in harmony — from the fluffy dough to the creamy center and sweet glaze.

All-Purpose Flour: 3 ½ cups – gives the donuts their soft, pillowy structure.
Instant Yeast: 2 ¼ teaspoons – helps the dough rise quickly and evenly.
Granulated Sugar: ¼ cup – adds a subtle sweetness to balance the richness.
Whole Milk: 1 cup (warm) – activates the yeast and tenderizes the dough.
Unsalted Butter: ¼ cup (softened) – enriches the dough for a soft crumb.
Eggs: 2 large – bind everything together for a fluffy texture.
Salt: ½ teaspoon – enhances flavor.
Cream Cheese: 8 oz (softened) – forms the creamy cheesecake core.
Powdered Sugar: ½ cup – sweetens and smooths the filling.
Vanilla Extract: 1 teaspoon – adds warmth and depth to the filling.
Fresh Strawberries: 1 cup (diced) – provides the juicy fruit contrast.
Vegetable Oil: For frying – ensures an even golden finish.
Extra Sugar: For coating – gives the donuts that irresistible sparkle.

Ingredient Substitutions

Cooking should be flexible and fun. Here are some easy swaps:

All-Purpose Flour: Use bread flour for chewier donuts.
Strawberries: Try raspberries or blueberries for variety.
Whole Milk: Replace with almond milk for a dairy-free version.
Cream Cheese: Use mascarpone for a richer texture.

Ingredient Spotlight

Cream Cheese: This ingredient gives the filling its signature tang and creaminess, creating the perfect balance against the sweetness of the donut.

Strawberries: Fresh strawberries not only add a burst of flavor but also a pop of color that makes these donuts look as good as they taste.

Instructions for Making Strawberry Cheesecake Stuffed Donuts

Let’s roll up our sleeves and dive right in — the process is simple and satisfying.

Preheat Your Equipment: Warm your milk to about 100°F (38°C) to activate the yeast. Prepare your stand mixer with the dough hook.
Combine Ingredients: In the mixer bowl, add flour, sugar, salt, yeast, milk, butter, and eggs. Mix until a smooth dough forms, about 5–7 minutes.
Prepare Your Cooking Vessel: Lightly grease a bowl, place the dough inside, cover, and let it rise for about 1 hour or until doubled in size.
Assemble the Dish: Roll the dough out to ½-inch thickness, cut out rounds, and let them rest on a floured tray for 15–20 minutes.
Cook to Perfection: Heat oil to 350°F (175°C). Fry each donut for 1–2 minutes per side until golden. Drain on paper towels.
Finishing Touches: Whip the cream cheese, powdered sugar, vanilla, and strawberries together for the filling. Pipe into each cooled donut using a piping bag.
Serve and Enjoy: Roll the stuffed donuts in sugar and serve immediately for the best texture and flavor.

Texture & Flavor Secrets

The contrast between the crisp golden exterior and the cool, creamy filling is pure magic. The slight tang of cream cheese melts into the sweetness of strawberries, while the dough stays soft and airy even after frying — a true harmony of comfort and indulgence.

Cooking Tips & Tricks

Keep these little helpers in mind:

Use a thermometer to maintain consistent oil temperature.
Don’t overcrowd the fryer; it cools the oil too quickly.
Always cool donuts slightly before filling to avoid melting the cheesecake mixture.

What to Avoid

A few pitfalls to steer clear of:

Overproofing the dough, which can make donuts dense.
Overmixing the filling, causing it to become too runny.
Using cold oil, which results in greasy donuts.

Nutrition Facts

Servings: 12
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can make the filling a day ahead and store it in the fridge. Fried donuts are best fresh but can be kept in an airtight container for up to 2 days. To reheat, pop them in a 300°F oven for 5 minutes.

How to Serve Strawberry Cheesecake Stuffed Donuts

Serve them slightly warm with a light dusting of powdered sugar or drizzle with melted white chocolate for extra flair. Pair with coffee, tea, or even a fresh berry smoothie for a complete treat.

Creative Leftover Transformations

Slice and layer them in a trifle glass with whipped cream and berries.
Cube them and use as a topping for ice cream.
Warm and spread with extra cream cheese filling for a quick snack.

Additional Tips

Chill the filling well before piping to make it easier to handle.
Use fresh, ripe strawberries for the best flavor.
Dust with powdered sugar right before serving for that bakery finish.

Make It a Showstopper

Arrange your donuts on a cake stand and garnish with fresh strawberries and mint leaves. A gentle drizzle of strawberry glaze adds a glossy, irresistible touch that makes them look straight out of a patisserie.

Variations to Try

Chocolate Cheesecake Donuts: Replace strawberries with chocolate ganache.
Lemon Cheesecake Donuts: Add lemon zest and curd for a citrusy twist.
Berry Medley Donuts: Mix blueberries, raspberries, and strawberries together.
Nutella Cheesecake Donuts: Swirl Nutella into the cream cheese filling.

FAQ’s

Q1: Can I bake instead of fry the donuts?
A1: Yes, you can bake them at 375°F (190°C) for about 10 minutes, though they’ll be slightly less crisp.

Q2: Can I freeze the dough?
A2: Absolutely, freeze before the second rise and thaw overnight in the fridge.

Q3: How long will the filling last?
A3: Store it refrigerated for up to 3 days.

Q4: What oil is best for frying?
A4: Use neutral oils like vegetable or canola oil.

Q5: Can I use frozen strawberries?
A5: Yes, just thaw and drain them well first.

Q6: How do I keep donuts soft overnight?
A6: Store in an airtight container at room temperature.

Q7: Can I make mini versions?
A7: Yes, simply cut smaller rounds and reduce frying time slightly.

Q8: What’s the best way to fill them without bursting?
A8: Insert the piping tip gently and fill until slightly plump.

Q9: Can I double the recipe?
A9: Definitely — just use a large enough mixer or bowl.

Q10: Why did my donuts absorb too much oil?
A10: The oil temperature was likely too low; always keep it around 350°F.

Conclusion

And there you have it — Strawberry Cheesecake Stuffed Donuts that look like they came from your favorite café but taste even better because they’re homemade. Trust me, one bite of that fluffy dough filled with creamy strawberry cheesecake will have everyone asking for seconds. This one’s a total game-changer, and it’s worth every bite.