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Strawberry Cheesecake Stuffed Donuts

Strawberry Cheesecake Stuffed Donuts

Irresistible Mini Strawberry Cheesecake Donut Holes! Warm, fluffy donuts stuffed with creamy cheesecake and fresh strawberries. Perfect for brunch or dessert!
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Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Servings 12 donuts
Calories 320 kcal

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

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSugar: 25g
Keyword Dessert Recipes, Mini Donut Holes, Strawberry Cheesecake Stuffed Donuts
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