The first time I bit into one of these Strawberry Cheesecake Stuffed Donuts, I was transported to dessert heaven. The contrast between the warm, fluffy donut exterior and the cool, creamy cheesecake filling studded with fresh strawberries created an experience that still makes my mouth water just thinking about it. What makes these Strawberry Cheesecake Stuffed Donuts truly special is the way each component complements the others—the slight tanginess of the cheesecake balances the sweetness of the donut, while the fresh strawberries add bursts of flavor and a beautiful pink hue that peeks through each bite. The texture creates perfect pockets to catch the flavorful ingredients, making every mouthful a delightful surprise. When these donuts are frying, the aroma will transform your kitchen into something special, filling your home with the irresistible scent of freshly baked goods mixed with vanilla and strawberry notes. Keep reading to discover how you can create these impressive treats that combine two beloved desserts into one unforgettable indulgence that will have everyone asking for seconds.
Why You’ll Love These Strawberry Cheesecake Stuffed Donuts
If you’ve ever been intimidated by homemade donuts or struggled with cheesecake that cracks or doesn’t set properly, these Strawberry Cheesecake Stuffed Donuts solve both challenges in one delicious package. Unlike traditional methods that require precise technique, this recipe is wonderfully forgiving. The donut dough is more flexible than typical yeast recipes, and the no-bake cheesecake filling eliminates the stress of water baths and long baking times.
I first created these Strawberry Cheesecake Stuffed Donuts for my sister’s bridal shower brunch. I was nervous about serving something so ambitious to twenty discerning guests, including my grandmother who’s famously picky about desserts. When she took her first bite, her eyes widened, and she immediately asked for the recipe. My grandmother was skeptical until she tasted it and declared it a worthy twist on both classic donuts and traditional cheesecake. Now these treats have become my signature dessert for special occasions!
What I love most about these Strawberry Cheesecake Stuffed Donuts is their versatility. You can adapt them for different seasons by changing the fruit in the filling, prepare components ahead of time for easy assembly, or even create a “donut bar” where guests can fill their own. They work equally well as an impressive brunch centerpiece, afternoon treat, or dessert finale.
Now, let me walk you through how to create these show-stopping Strawberry Cheesecake Stuffed Donuts in your own kitchen, with all the tips and tricks I’ve learned through countless batches.
Ingredients for Perfect Strawberry Cheesecake Stuffed Donuts
For the Donut Dough:
- 4 cups all-purpose flour: The backbone of our donuts, providing structure while staying tender. For a lighter texture, you can substitute up to half with cake flour. For a healthier option, white whole wheat flour can replace up to 25% of the all-purpose flour.
- 1/3 cup granulated sugar: Adds sweetness and helps with browning. Coconut sugar works well as a less refined alternative.
- 2 1/4 teaspoons (1 packet) active dry yeast: Creates the airy texture we love in donuts. Instant yeast can be substituted and won’t need the initial proofing step.
- 1 teaspoon salt: Enhances all flavors and balances sweetness. I prefer fine sea salt for its clean taste.
- 1 cup whole milk, warmed to 110°F: Activates the yeast and adds richness. For dairy-free options, full-fat oat milk or almond milk can work, though the texture will be slightly different.
- 1/4 cup unsalted butter, melted: Contributes richness and tender crumb. Coconut oil makes a good dairy-free substitute.
- 2 large eggs, room temperature: Provides structure and richness. For egg allergies, a mixture of 2 tablespoons ground flaxseed with 6 tablespoons water can substitute.
- 1 teaspoon vanilla extract: Enhances the flavor profile. Use pure rather than imitation for best results.
For the Strawberry Cheesecake Filling:
- 16 ounces cream cheese, softened: The star of our filling. Use full-fat for best results; light cream cheese will result in a looser filling. For dairy-free options, cashew-based or coconut-based cream cheese alternatives can work.
- 1/2 cup powdered sugar: Sweetens without grittiness. Adjust to taste depending on the sweetness of your strawberries.
- 1 teaspoon vanilla extract: Complements the strawberry flavor beautifully. For variation, almond extract adds an interesting dimension.
- 1/4 teaspoon lemon zest: Brightens all flavors. Meyer lemon offers a sweeter, more floral note if available.
- 1 cup fresh strawberries, diced small: Provides bursts of flavor and vibrant color. When out of season, thawed frozen strawberries will work but should be well-drained.
- 2 tablespoons strawberry preserves: Intensifies the strawberry flavor and adds glossiness. Look for preserves with real fruit and minimal additives.
For the Glaze:
- 2 cups powdered sugar: Creates the smooth, sweet coating. Sift first to prevent lumps.
- 1/4 cup strawberry puree (about 1/2 cup fresh strawberries, blended): Adds natural color and flavor. For consistent color, you can substitute 3-4 tablespoons milk plus 2-3 drops natural red food coloring.
- 1/2 teaspoon vanilla extract: Rounds out the flavor profile. Clear vanilla can be used if you want a brighter pink color.
- Pinch of salt: Balances sweetness. Just a small amount makes a big difference.
For Frying:
- Vegetable oil or canola oil (about 2 quarts): Neutral flavor ideal for frying. Peanut oil is another good option with a higher smoke point.
For Garnish (Optional):
- 2 tablespoons crushed freeze-dried strawberries: Adds visual appeal and concentrated flavor.
- 2 tablespoons graham cracker crumbs: Reinforces the cheesecake theme.
How to Make Strawberry Cheesecake Stuffed Donuts
Step 1: Prepare the Donut Dough
- In a large bowl, combine warm milk (110°F – should feel like warm bath water) with 1 teaspoon of the sugar and the yeast. Let sit for 5-10 minutes until foamy. If the mixture doesn’t foam, your yeast might be inactive, and you should start over with fresh yeast.
- In a separate bowl, whisk together flour, remaining sugar, and salt.
- To the yeast mixture, add melted butter (cooled slightly so it doesn’t kill the yeast), eggs, and vanilla extract. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a shaggy dough forms. The dough should pull away from the sides of the bowl but still feel slightly tacky.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. When properly kneaded, the dough should spring back slowly when poked.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size. The dough is ready when you press it gently with your finger and the indentation remains.
Step 2: Prepare the Strawberry Cheesecake Filling
- While the dough rises, beat softened cream cheese in a medium bowl until smooth and fluffy, about 2-3 minutes. No lumps should remain for the smoothest filling.
- Add powdered sugar, vanilla extract, and lemon zest, beating until well incorporated. The mixture should be creamy but firm enough to pipe.
- Gently fold in the diced strawberries and strawberry preserves. Be careful not to overmix, as this can break down the strawberries too much.
- Transfer the filling to a piping bag or zip-top bag with a corner snipped off. Refrigerate until ready to use to maintain the proper consistency.
Step 3: Shape and Fry the Donuts
- Once the dough has doubled in size, punch it down gently to release air bubbles.
- Turn the dough onto a lightly floured surface and roll to about 1/2-inch thickness. The dough should roll out smoothly without too much resistance.
- Using a 3-inch round cutter, cut out as many circles as possible. Re-roll scraps once to cut additional donuts. You should get about 12-14 donuts.
- Place cut donuts on parchment-lined baking sheets, leaving room between each. Cover loosely with a kitchen towel and let rise for another 30 minutes until puffy.
- Meanwhile, prepare your frying station. Fill a heavy-bottomed pot or Dutch oven with about 2 inches of oil. Heat to 350°F, using a candy or deep-fry thermometer for accuracy.
- Working in batches of 2-3 donuts (don’t overcrowd the pot), fry donuts for about 1-2 minutes per side until golden brown. They should puff up and develop a deep golden color.
- Remove donuts with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil. Monitor your oil temperature between batches, adjusting heat as necessary to maintain 350°F.
Step 4: Fill the Donuts
- Once donuts are cool enough to handle but still warm, use a paring knife to create a small hole in the side of each donut. Alternatively, use a piping tip to create an opening.
- Gently move the knife or tip around inside the donut to create a pocket without breaking through the other side. The cavity should be large enough to hold a generous amount of filling.
- Insert the piping bag with the strawberry cheesecake filling into the hole and squeeze gently until the donut feels heavier and you see a bit of filling start to peek out. Each donut should hold about 2-3 tablespoons of filling.
- Wipe away any excess filling from the outside of the donuts.
Step 5: Glaze the Donuts
- For the glaze, whisk together powdered sugar, strawberry puree, vanilla extract, and salt until smooth. The glaze should be thick but pourable, coating the back of a spoon.
- Dip the top of each filled donut into the glaze, allowing excess to drip off. Place back on the wire rack to set.
- While the glaze is still wet, sprinkle with crushed freeze-dried strawberries and graham cracker crumbs if using.
- Allow the glaze to set for about 20 minutes before serving your Strawberry Cheesecake Stuffed Donuts. The glaze should become slightly firm and no longer tacky to the touch.
Delicious Variations of Strawberry Cheesecake Stuffed Donuts
Blueberry Lemon Cheesecake Donuts
Substitute fresh blueberries for strawberries and increase lemon zest to 1 teaspoon in the filling. For the glaze, use blueberry puree instead of strawberry and add 1/2 teaspoon lemon juice. This bright variation offers a different fruit profile while maintaining the creamy cheesecake center of these stuffed donuts.
Chocolate Covered Strawberry Cheesecake Donuts
Keep the strawberry cheesecake filling as is, but create a rich chocolate glaze by combining 1 cup powdered sugar, 1/4 cup cocoa powder, 3 tablespoons milk, and 1 teaspoon vanilla. Drizzle with melted white chocolate and top with a fresh strawberry slice for an elegant twist on the original Strawberry Cheesecake Stuffed Donuts.
Tropical Cheesecake Stuffed Donuts
Replace strawberries with a combination of finely diced mango and pineapple. Add 2 tablespoons toasted coconut to the filling and use coconut extract instead of vanilla. Glaze with a passion fruit puree glaze for a tropical vacation in donut form.
Cookies & Cream Cheesecake Donuts
Fold 1/2 cup crushed chocolate sandwich cookies into the cheesecake filling instead of strawberries. Use a simple vanilla glaze and top with additional cookie crumbs. This variation has broad appeal for those who might prefer a non-fruit option but still want the creamy cheesecake center.
Caramel Apple Cheesecake Stuffed Donuts
Perfect for fall, substitute the strawberries with diced apples sautéed with cinnamon and brown sugar until soft, then cooled. Add 1/4 teaspoon cinnamon to the cheesecake filling. Top with a caramel glaze made by adding 2 tablespoons caramel sauce to the basic glaze recipe and garnish with toasted chopped pecans.
Mini Strawberry Cheesecake Donut Holes
For bite-sized treats, roll the dough into 1-inch balls instead of cutting rounds. Fry until golden, then inject a smaller amount of filling into each. Roll in cinnamon sugar instead of glazing for a different textural experience. These are perfect for parties or when you want portion-controlled servings of Strawberry Cheesecake Stuffed Donuts.
Strawberry Cheesecake Stuffed Donuts
Equipment
- Large mixing bowls
Ingredients
For the Donut Dough:
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup whole milk warmed to 110°F
- 1/4 cup unsalted butter melted
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
For the Strawberry Cheesecake Filling:
- 16 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- 1 cup fresh strawberries diced small
- 2 tablespoons strawberry preserves
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup strawberry puree about 1/2 cup fresh strawberries, blended
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Frying:
- Vegetable or canola oil about 2 quarts
For Garnish (Optional):
- 2 tablespoons crushed freeze-dried strawberries
- 2 tablespoons graham cracker crumbs
Instructions
Step 1: Prepare the Donut Dough
- Combine warm milk with 1 teaspoon of sugar and yeast. Let sit for 5-10 minutes until foamy.
- In a separate bowl, whisk together flour, remaining sugar, and salt.
- Add melted butter, eggs, and vanilla to the yeast mixture.
- Gradually combine wet and dry ingredients to form a shaggy dough.
- Knead the dough for 5-7 minutes until smooth.
- Place in an oiled bowl, cover, and let rise for 1-1.5 hours until doubled in size.
Step 2: Prepare the Strawberry Cheesecake Filling
- Beat softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, and lemon zest.
- Gently fold in diced strawberries and strawberry preserves.
- Transfer to a piping bag and refrigerate until needed.
Step 3: Shape and Fry the Donuts
- Roll out the risen dough to 1/2-inch thickness.
- Cut 3-inch circles using a round cutter.
- Place donuts on a lined baking sheet, cover, and let rise for 30 minutes.
- Heat oil in a pot to 350°F.
- Fry donuts in batches for 1-2 minutes per side until golden brown.
- Drain on a wire rack.
Step 4: Fill the Donuts
- Make a small hole in each donut using a knife or piping tip.
- Pipe the strawberry cheesecake filling inside until slightly overflowing.
Step 5: Glaze and Garnish
- Whisk together powdered sugar, strawberry puree, vanilla extract, and salt.
- Dip the tops of the donuts in the glaze and let excess drip off.
- Sprinkle with crushed freeze-dried strawberries and graham cracker crumbs.
Notes
- For a lighter texture, substitute half of the flour with cake flour.
- Dairy-free options: Use plant-based milk and cream cheese alternatives.
- Ensure the oil temperature stays consistent for even frying.
- Best enjoyed fresh, but leftovers can be stored in an airtight container for 1-2 days.
Nutrition
Frequently Asked Questions About Strawberry Cheesecake Stuffed Donuts
How do I store leftover Strawberry Cheesecake Stuffed Donuts?
Since these donuts contain a cream cheese filling, they should be refrigerated in an airtight container for food safety. They’ll keep well for up to 3 days, though the texture is best within the first 24 hours. Allow them to come to room temperature for about 15-20 minutes before serving for the best flavor and texture. If you prefer a warm donut, you can microwave for 8-10 seconds, but be careful not to overheat or the filling may become too soft.
Can I make components of these Strawberry Cheesecake Stuffed Donuts ahead of time?
Absolutely! The cheesecake filling can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. The dough can be made the night before and allowed to rise slowly in the refrigerator (this actually improves flavor). Just bring the dough to room temperature for about 30 minutes before rolling and cutting. The strawberry glaze is best made fresh, but can be prepared a few hours ahead and gently rewarmed if it thickens too much.
Can I bake these donuts instead of frying them?
Yes, though the texture will be different. For baked Strawberry Cheesecake Stuffed Donuts, place the cut dough rounds on a parchment-lined baking sheet, cover, and let rise for 30 minutes. Bake at 350°F for 8-10 minutes until golden. Cool completely before filling. The result will be more like a sweet roll than a traditional donut but still delicious. To maintain some of that fried donut quality, brush the tops with melted butter before and after baking.
My filling is too runny. How can I fix it?
If your cheesecake filling seems too loose, several factors could be at play. First, ensure your cream cheese was just softened, not melted. If the filling is already prepared, refrigerate it for 30-60 minutes to firm up. You can also add 1-2 tablespoons of cornstarch to help stabilize it. For very juicy strawberries, toss them with 1 teaspoon of cornstarch before folding into the filling to absorb excess moisture. In the future, drain diced strawberries on paper towels for 10 minutes before adding to the filling.
How can I make these Strawberry Cheesecake Stuffed Donuts for dietary restrictions?
For gluten-free donuts, substitute a 1:1 gluten-free flour blend with xanthan gum. The texture may be slightly different, but still delicious. For dairy-free versions, use plant-based cream cheese, vegan butter, and plant milk. Note that dairy-free cream cheese typically creates a softer filling, so you might need to add 1-2 tablespoons of coconut cream to help it set. For vegan donuts, use egg replacer or flax eggs in the dough and ensure all other ingredients are plant-based.
My donuts didn’t rise properly. What went wrong?
Yeast doughs can be temperamental. Most likely, either your yeast was old/inactive, the milk was too hot and killed the yeast, or the environment wasn’t warm enough for rising. Test your yeast’s activity by proofing it first in warm liquid with a pinch of sugar – it should foam within 10 minutes. Keep the dough in a warm (but not hot) place for rising, ideally around 75-80°F. A good trick is to turn your oven light on (not the oven itself) and place the dough in the oven with the door closed to create a perfect rising environment.
A Sweet Memory to Share
The first time I served these Strawberry Cheesecake Stuffed Donuts at our annual family reunion, I witnessed something remarkable. My uncle, who has loudly proclaimed for decades that he “doesn’t like fruity desserts,” took one reluctantly after much family pressure. As he bit into the soft donut, revealing the pink-speckled creamy center, his expression transformed from skepticism to pure delight. Three donuts later, he was asking for the recipe and planning to make them with his grandchildren.
What I cherish most about these Strawberry Cheesecake Stuffed Donuts is how they bridge traditional pastry-making with modern flavor combinations. They honor the time-tested techniques of donut-making while bringing in the beloved flavors of cheesecake and fresh fruit in an innovative way. There’s something magical about creating a dessert that respects tradition while playfully pushing boundaries.
I encourage you to make this recipe your own – perhaps you’ll add a splash of rosewater to the filling for a floral note, or incorporate a family-favorite fruit instead of strawberries. The joy of home baking comes not just from following instructions, but from infusing recipes with your own creativity and preferences.
As you share these Strawberry Cheesecake Stuffed Donuts with friends and family, watch their faces as they discover the surprise center. That moment of delight – when eyes widen and smiles spread – is why we bake, isn’t it? It’s not just about creating something delicious; it’s about creating moments of connection and joy around our tables. And these donuts, with their perfect balance of familiar comfort and surprising indulgence, do exactly that.