Gooey Butter Bars Recipe: Easy Authentic Bites

Strawberry Cheesecake Stuffed Donuts: Your New Favorite Treat

Have you ever had one of those food dreams? You know, where you combine two incredible desserts into one magical bite? I had that dream, and I woke up on a mission. The result? These Strawberry Cheesecake Stuffed Donuts. The first time I made them, my family looked at me like I had won some kind of mom-of-the-year award. The crispy, golden donut shell gives way to a luscious, tangy strawberry cheesecake filling. It’s a little bit of heaven, and I’m so excited to share it with you.

A Sweet Little History of Stuffed Donuts

Donuts have been bringing joy for centuries, but stuffing them is a whole new level of genius. The classic jelly donut, or *bismarck*, has been a bakery staple for ages. My version is a playful, homemade tribute to that idea. I swapped the plain jelly for my favorite part of a dessert: cheesecake! This recipe marries the homey comfort of a warm, fried dough with the creamy luxury of a New York-style filling. It’s a modern twist that feels both special and familiar. Every bite tells a story of tradition meeting delicious innovation.

Why You’ll Love This Strawberry Cheesecake Donut Recipe

Let me count the ways! First, the contrast is everything. Warm, fluffy donut meets cool, creamy filling. It’s a party in your mouth. Second, while yeasted dough might seem scary, it’s really just about patience. The steps are simple and so rewarding. Third, they are absolutely show-stopping. Bring these to a gathering, and you’ll be the star. They taste like you bought them from a fancy boutique bakery, but they’re made with love in your own kitchen. The look on people’s faces when they take that first bite? Priceless.

The Best Occasions for These Cheesecake-Filled Treats

These donuts turn any day into a celebration! They are perfect for a weekend brunch with friends. I love making them for birthday breakfasts instead of cake. They’re a hit at summer picnics or baby showers, especially with the pretty pink strawberry garnish. Honestly, a random Tuesday afternoon is also a great excuse. Sometimes, you just need a homemade donut to share with your neighbors over coffee. Any moment can be made sweeter.

What You’ll Need: The Ingredients List

Gathering everything before you start makes the process so smooth. Here’s your shopping list for these strawberry cheesecake stuffed donuts:

1. 2 1/2 cups all-purpose flour
2. 1/4 cup granulated sugar
3. 1 packet active dry yeast
4. 1/2 teaspoon salt
5. 2/3 cup warm milk
6. 2 tablespoons unsalted butter, melted
7. 1 large egg
8. 1/2 teaspoon vanilla extract
9. Vegetable oil for frying
10. For the Cheesecake Filling: 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/4 cup strawberry jam; 1/2 tsp vanilla
11. For the Glaze: 1 cup powdered sugar; 2-3 tablespoons milk; 1/2 tsp vanilla extract
12. Fresh strawberries for garnish (optional)

Easy Ingredient Swaps & Substitutions

Don’t panic if you’re missing something! Here are some easy swaps:

• Milk: Any milk you have works—whole, 2%, or even a plain, unsweetened almond milk.
• Strawberry Jam: Use any berry jam you love! Raspberry or blackberry would be fantastic. You could even mash fresh berries with a little sugar.
• Frying Oil: Canola, peanut, or any neutral oil with a high smoke point is perfect.
• Glaze: Swap the milk for fresh lemon juice for a tangy twist, or use a bit of the jam to make a pink strawberry glaze!

How to Make Strawberry Cheesecake Stuffed Donuts

Ready to create some magic? Follow these steps. I promise it’s fun!

Step 1: Make the Dough

In a large bowl, whisk together your flour, sugar, yeast, and salt. This ensures the yeast is evenly distributed. In a separate jug, combine the warm milk, melted butter, egg, and vanilla. The milk should be warm like a bath, not hot, to keep the yeast happy. Pour the wet ingredients into the dry. Stir with a wooden spoon until a shaggy dough forms. It will look messy, but that’s okay! Pro tip: A quick way to test milk temperature is to put a drop on your wrist. It should feel warm and cozy, not burning.

Step 2: Knead and Let it Rise

Turn your dough out onto a lightly floured surface. Now, get ready to knead! Push the dough away from you with the heel of your hand, then fold it back over itself. Turn it, and repeat. Do this for 5-7 minutes. You’ll feel it transform from sticky to smooth and springy. Place this beautiful ball of dough into a greased bowl. Cover it with a damp kitchen towel. Let it rest in a warm, draft-free spot. In about an hour, it will puff up to double its size. This slow rise is what builds fantastic flavor and texture.

Step 3: Cut and Proof the Donuts

After the dough has doubled, gently punch it down to release the air. Roll it out on a floured surface to about half an inch thick. Use a 3-inch round cutter (a glass works in a pinch!) to cut out your donuts. Place them on a parchment-lined baking sheet. Cover them again with that towel. Let them rest for another 30 minutes. They won’t double again, but they will get noticeably puffy. This second rise, called proofing, makes sure your donuts are light and airy after frying.

Step 4: Fry to Golden Perfection

Pour vegetable oil into a heavy pot or deep fryer until it’s about 3 inches deep. Heat it to 350°F (175°C). Use a thermometer! This is key. Carefully add 2-3 donuts at a time. Don’t crowd the pot. They will sizzle and begin to turn a beautiful golden brown in about 2-3 minutes. Gently flip them with a slotted spoon or chopsticks. Fry the other side. When they’re gorgeous and golden all over, transfer them to a wire rack set over a baking sheet lined with paper towels. Let them cool completely before filling. Chef’s tip: The right oil temperature keeps your donuts from getting greasy. If it’s too cold, they soak up oil. Too hot, they burn outside while staying raw inside.

Step 5: Whip Up the Dreamy Filling

While the donuts cool, make the filling. In a medium bowl, beat the softened cream cheese until it’s completely smooth. No lumps! Add in the powdered sugar, strawberry jam, and vanilla. Beat again until everything is silky and well-combined. You’ll see lovely pink streaks from the jam. Scrape the filling into a piping bag fitted with a small, round tip (like a Bismarck tip). If you don’t have one, you can use a zip-top bag and snip a small corner. Pop the filled bag in the fridge to firm up slightly while the donuts finish cooling.

Step 6: Fill and Glaze Your Masterpieces

Take a cooled donut. Find a seem on the side (usually from where it puffed in the oil). Gently insert the piping tip. Squeeze the bag firmly while slowly pulling the tip back out. You’ll feel the donut get heavier. Stop when you see a tiny bit of filling peek out of the hole. Repeat with all donuts. For the glaze, simply whisk powdered sugar, milk, and vanilla in a shallow bowl. Dip the top of each filled donut into the glaze. Let the excess drip off. Place them back on the rack. If using, garnish with a tiny slice of fresh strawberry right away, before the glaze sets. Now, try not to eat them all at once!

Your Recipe Timetable

Good things take time, but it’s mostly hands-off!

• Prep Time: 25 minutes (active mixing and kneading)
• Rising Time: 1 hour 30 minutes total (this is crucial for fluffiness)
• Cooking Time: 20 minutes (for frying in batches)
• Total Time: About 1 hour 45 minutes start to finish
• Kcal: Approximately 320 per donut
• Servings: 12 glorious donuts

A Chef’s Secret for the Best Filling

My secret is all in the cream cheese texture. Make sure it is truly softened at room temperature for at least an hour. If it’s even slightly cold, you’ll get tiny lumps in your filling. If you’re in a rush, you can microwave the unwrapped block on a plate for 10-15 seconds. But room temp is best. A perfectly smooth cream cheese base makes a filling that’s creamy and dreamy, not gritty.

A Fun Fact About Donuts

Did you know the classic donut shape with a hole wasn’t just for looks? One popular story says a New England ship captain named Hanson Gregory poked holes in his mom’s fried cakes in 1847. He did it so the center would cook evenly, preventing a raw, doughy middle. So when you’re frying your donut rounds, you’re participating in a long tradition of perfecting fried dough. Thanks, Captain Gregory!

Essential Kitchen Tools

You don’t need fancy gear! Here’s what will help:

• Large mixing bowl
• Stand mixer with dough hook (optional, but helpful)
• Rolling pin
• 3-inch round cutter
• Parchment paper
• Deep heavy pot or Dutch oven (for frying)
• Candy/deep-fry thermometer (very important!)
• Slotted spoon or kitchen chopsticks
• Wire cooling rack
• Piping bag with a small round tip (or a sturdy zip-top bag)
• Hand mixer or whisk for the filling

How to Store Your Strawberry Cheesecake Donuts

These donuts are truly best enjoyed the day they are made. The freshly fried shell is at its peak crispness. The filling is cool and creamy. It’s a perfect contrast.

If you have leftovers, store them in a single layer in an airtight container in the refrigerator. They will keep for up to 2 days. The dough will soften in the fridge, which is normal for filled donuts. The flavors will still be delicious, but the texture will be more cake-like.

I do not recommend freezing these donuts. The filling can separate and become watery when thawed. The dough also doesn’t freeze well after frying and filling. My advice? Share them with friends and family! They will disappear quickly.

Tips & Advice for Donut Success

• Yeast Check: If your milk is too hot, it can kill the yeast. If your dough doesn’t rise at all after an hour, the yeast might have been old or the liquid was too hot. Start over.
• Oil Management: Keep an eye on the thermometer. The temperature will drop when you add cold dough. Let it come back to 350°F before adding the next batch.
• Don’t Overfill: It’s tempting to pump in lots of filling, but too much will burst out the side when you take a bite. A couple of tablespoons per donut is plenty.
• Cool Completely: Filling a warm donut is a disaster! The heat will melt the cheesecake filling and make a mess. Patience is key.

Pretty Presentation Ideas

Make them look as good as they taste!

• Dust with powdered sugar instead of glazing for a simpler, elegant look.
• Use a microplane to zest a little lemon or orange over the white glaze for a pop of color and flavor.
• Arrange them on a beautiful cake stand with whole strawberries and mint leaves scattered around.
• For a party, set up a “donut bar” with different glazes (chocolate, vanilla, strawberry) and toppings like sprinkles or crushed graham crackers.

Healthier Strawberry Cheesecake Donut Variations

If you want to lighten things up a bit, here are six tasty ideas:

1. Baked, Not Fried: Skip the oil! After the second rise, bake your donuts on a parchment-lined sheet at 375°F for 10-12 minutes. They’ll be softer, like a donut-shaped sweet roll, but still delicious.

2. Whole Wheat Blend: Substitute half of the all-purpose flour with whole wheat flour for added fiber and a nutty flavor. The texture will be slightly denser but still great.

3. Lighter Filling: Use low-fat or Neufchâtel cream cheese and a sugar-free strawberry jam. The filling will be a bit less rich but still creamy and satisfying.

4. Air Fryer Donuts: Proof and cut your dough as directed. Lightly brush the donuts with melted butter or spray with oil. Air fry at 350°F for 6-8 minutes, flipping halfway. They will be smaller but still fluffy.

5. Greek Yogurt Glaze: Make your glaze with plain Greek yogurt instead of milk. Thin it with a touch of milk or lemon juice. It adds protein and a lovely tang.

6. Mini Donut Bites: Use a small cutter to make donut holes. Fry or bake them and fill or dip them. This gives you portion control and more pieces to share!

Common Mistakes to Avoid

Mistake 1: Killing the Yeast with Hot Liquid

This is the number one reason dough doesn’t rise. If your milk or water is too hot, it will deactivate the yeast. Your dough will stay a sad, dense lump. Always use liquid that is warm to the touch, around 105-115°F. A quick kitchen thermometer takes the guesswork out. If you don’t have one, the “wrist test” is your best friend.

Mistake 2: Frying at the Wrong Temperature

Frying without a thermometer is like driving blindfolded. Oil that’s too cool makes greasy, heavy donuts that soak up fat. Oil that’s too hot burns the outside before the inside cooks. Invest in a simple clip-on candy thermometer. Keep the oil steady at 350°F. Adjust your burner as needed between batches for consistent, perfect results every time.

Mistake 3: Filling Donuts While They’re Warm

The excitement is real, but you must wait! Piping cold cheesecake filling into a warm donut causes the fat in the cream cheese to melt. This creates a soggy, oily mess inside the donut and can make the filling leak out. Let your donuts cool completely on a wire rack. This ensures the structure sets and the filling stays beautifully intact.

Mistake 4: Overworking the Dough

After you add the flour, you want to mix just until combined, then knead gently. Over-kneading can develop too much gluten. This makes your donuts tough and chewy instead of tender and light. Knead until the dough is smooth and elastic, about 5-7 minutes by hand. When you poke it, it should slowly spring back.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, you can! After the first rise (when the dough has doubled), punch it down. Place it in a greased bowl, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, let the dough sit at room temperature for 30 minutes. Then roll, cut, proof, and fry as directed. This slow, cold rise can actually improve the flavor.

My donuts are too dense. What went wrong?

Dense donuts usually point to an issue with the yeast or the rise. Your yeast might have been old or inactive. The liquid could have been too hot and killed it. Or, you didn’t let the dough rise long enough in a warm enough spot. Make sure your yeast is fresh and your rising spot is draft-free. A turned-off oven with the light on is a perfect warm spot.

Can I use frozen dough or canned biscuit dough?

You can use canned biscuit dough in a real pinch for a shortcut. Fry the biscuits according to package directions, let them cool, and fill them. The flavor and texture won’t be the same as the yeasted homemade version, but it will be tasty. I don’t recommend frozen bread dough, as it’s often too salty and bready for a proper donut.

How do I know when the oil is ready without a thermometer?

The safest way is to use a thermometer. If you must test without one, you can drop a small piece of bread or a bit of dough into the oil. If it sizzles immediately and turns golden brown in about 60 seconds, the oil is likely around 350°F. This is not as accurate, so a thermometer is a small tool that makes a huge difference.

Can I bake these donuts instead of frying?

Absolutely! Follow the recipe through cutting and the second proof. Preheat your oven to 375°F. Bake the donuts on a parchment-lined sheet for 10-12 minutes until they are golden on top. Brush them with melted butter when they come out for a richer flavor. They will be more like a filled brioche bun than a classic fried donut, but still wonderful.

What’s the best way to fill the donuts without a piping tip?

No special tip? No problem! Use a sharp paring knife to cut a deep slit into the side of the cooled donut, creating a pocket. Spoon the filling into a sturdy zip-top bag, snip a small corner, and pipe it into the pocket. You can also use a small spoon, but a bag gives you more control. Another method is to inject filling using a clean medicine syringe.

My filling is too runny. How can I fix it?

A runny filling usually means the cream cheese was too warm or the donuts were too warm when filled. To fix it, pop the filling bowl in the fridge for 20-30 minutes to firm up. You can also add a little more powdered sugar, a tablespoon at a time, to help thicken it. Make sure your donuts are completely cool before you start filling.

Can I use fresh strawberries in the filling instead of jam?

You can, but it requires an extra step. Chop about 1/2 cup of fresh strawberries very fine. Cook them in a small saucepan with a tablespoon of sugar over medium heat for 5-7 minutes, until they break down and thicken. Let this compote cool completely before adding it to the cream cheese mixture. This prevents extra water from making your filling thin.

How long will these donuts stay fresh?

For the best texture, eat them within a few hours of making. If stored in an airtight container in the fridge, they will be safe to eat for 2 days, but the crust will soften. The filling may also make the inside a bit moist. They are a “make and serve” treat for the ultimate experience.

Can I make these donuts gluten-free?

Yes, with the right blend. Substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend that contains xanthan gum (like Bob’s Red Mill or King Arthur). The dough may be stickier, so handle it gently. You might need to add a tablespoon or two more flour. The results can be very good, but the texture will be slightly different.

Time to Get Frying!

Well, there you have it! My ultimate recipe for Strawberry Cheesecake Stuffed Donuts. They’re a labor of love, but every single minute is worth it. The smile you get when someone bites into one is just the best. Don’t be intimidated by the yeast or the frying. Take your time, follow the steps, and you’ll create something truly magical. So put on your apron, clear your counter, and get ready to make some unforgettable memories (and donuts). Happy baking, friends!