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Strawberry Cheesecake Donuts: The Ultimate Sweet Escape

Have you ever looked at a bakery case and wanted to eat everything at once? Me too. That’s why I created these incredible Strawberry Cheesecake Donuts. They take all the creamy, dreamy joy of a cheesecake and stuff it inside a warm, fluffy homemade donut. The first time I made these for my niece’s birthday, there was actual silence as everyone took a bite. Then came the happy moans. That’s the sign of a winning recipe, right?

From Fancy Filling to Family Favorite

Cheesecake is a classic. Donuts are a classic. When you put them together, you get something magical. While we didn’t invent stuffing deliciousness into fried dough (that’s been a global hobby for centuries!), this version feels very modern. It’s my answer to gourmet donut shops. I wanted something extra special for weekend breakfasts or book club. A simple glazed donut is lovely, but a donut filled with strawberry cheesecake cream is a full-on celebration. It feels fancy, but it’s made with simple steps and a whole lot of love.

Why You Will Obsess Over These Donuts

You’ll love this recipe because it gives you the best of both worlds. The donut dough is soft and yeasty. The strawberry cheesecake filling is cool, creamy, and perfectly sweet-tart. Every bite is a fantastic contrast. I promise they are much easier to make than they look. No special pastry cream or complicated methods here. It’s a simple, no-bake cheesecake filling you whip up in minutes. Plus, you get to say you made homemade donuts! That’s a serious kitchen win.

Your New Go-To Treat for Any Gathering

These aren’t just for random Tuesday mornings (though, treat yourself!). They are perfect for:

• Brunch parties: They instantly become the star of the table.
• Holiday breakfasts, like Mother’s Day or Christmas morning.
• Birthday celebrations for those who might not love cake.
• “Just because” baking therapy. Making dough is wonderfully relaxing.
• Potlucks or bake sales. They disappear instantly, trust me.

What You’ll Need to Make Them

Let’s gather our goodies. Everything you need is likely already in your pantry.

For the Donuts:

1. 1 cup of warmed milk
2. 2 teaspoons active dry yeast
3. 2 tablespoons of sugar
4. 2 1/2 cups all-purpose flour
5. 1/2 teaspoon salt
6. 2 tablespoons unsalted butter, melted
7. 1 large egg
8. Vegetable oil, for frying

For the Strawberry Cheesecake Filling:

1. 8 oz (one block) full-fat cream cheese, softened
2. 1/3 cup powdered sugar
3. 1 teaspoon pure vanilla extract
4. 1/2 cup finely chopped fresh strawberries
5. 4-5 tablespoons heavy cream or whipped cream

For the Glaze (Optional):

1. 1 cup powdered sugar
2. 2-3 tablespoons milk
3. 1/4 teaspoon vanilla extract

Don’t Have That? Try This Instead!

Don’t let a missing ingredient stop you!

• Milk: Any milk works—whole, 2%, or even a plain, unsweetened non-dairy milk.
• Fresh Strawberries: You can use frozen and thawed strawberries. Just chop them and pat them very dry with paper towels first.
• Heavy Cream: Full-fat sour cream or Greek yogurt thins the filling nicely too.
• For Frying: Canola, peanut, or any neutral oil with a high smoke point is perfect.

Making Your Strawberry Cheesecake Donuts: Step-by-Step

Step 1: Wake Up the Yeast

Pour your warmed milk into a large bowl. It should feel like a cozy bath, not hot. Sprinkle the yeast and the 2 tablespoons of sugar over the milk. Give it a gentle stir and let it sit for about 5-10 minutes. You’re looking for a foamy, frothy top. This means your yeast is alive and happy! That foam is what will make your donuts puff up beautifully. If it doesn’t foam, your yeast might be old. Start over with fresh yeast for the best results.

Step 2: Make the Donut Dough

Once your yeast is frothy, add the melted butter and the egg to the bowl. Whisk it all together. Now, add about half of your flour and the salt. Stir with a wooden spoon until it gets shaggy. Slowly add the rest of the flour until a soft dough forms. It will be a bit sticky. That’s okay! Turn it out onto a lightly floured surface. Knead it for about 5 to 7 minutes. You want the dough to become smooth and elastic. It should feel soft like a baby’s cheek.

Pro tip: If the dough sticks to your hands, just add a tiny sprinkle of flour. Too much flour makes tough donuts.

Step 3: Let the Dough Rise

Place your lovely smooth dough ball into a greased bowl. Turn it once so the top gets a little greasy too. Cover the bowl with a clean kitchen towel or plastic wrap. Find a warm, draft-free spot in your kitchen. Let the dough rise until it doubles in size. This usually takes about 1 to 1.5 hours. You’ll know it’s ready when you poke it gently and the indent stays. This waiting time is perfect for making your filling!

Step 4: Create the Cheesecake Filling

While the dough rises, make the magic filling. In a medium bowl, beat the softened cream cheese until it’s completely smooth. No lumps allowed! Add the powdered sugar and vanilla. Beat again until it’s creamy and light. Fold in your finely chopped strawberries. Now, add the heavy cream, one tablespoon at a time, until the filling is smooth and pipeable. You want it thick enough to stay in the donut but soft enough to squeeze through a piping bag. Cover this and pop it in the fridge to firm up a little.

Step 5: Shape and Cut the Donuts

When your dough is beautifully puffed, punch it down! This is the fun part. Roll the dough out on a floured surface to about 1/2-inch thickness. Use a donut cutter, a 3-inch round cutter, or even a wide glass to cut out circles. Use a smaller cutter or a bottle cap for the holes. Gather the scraps, re-roll them, and cut out more donuts. Place the donuts and holes on parchment-lined baking sheets. Cover them lightly and let them rise again for about 30-45 minutes. They will get nice and puffy.

Step 6: Fry to Golden Perfection

Pour oil into a heavy-bottomed pot or Dutch oven until it’s about 2-3 inches deep. Heat the oil to 350°F to 365°F. A kitchen thermometer is your best friend here. Carefully add 2-3 donuts at a time to the hot oil. Don’t crowd the pot. Fry for about 1-2 minutes per side until they are a deep, gorgeous golden brown. Use a slotted spoon or spider to flip them. When done, transfer them to a wire rack set over a paper towel-lined tray. Let them cool completely before filling. Fry the donut holes too—they’re the cook’s treat!

Chef’s tip: Keep an eye on your oil temperature. Too hot, and the outside burns before the inside cooks. Too cool, and the donuts get greasy.

Step 7: Fill and Finish Your Donuts

Once the donuts are completely cool, it’s time for the finale. Fit a piping bag with a long, thin tip (like a Bismarck tip). Fill the bag with your chilled strawberry cheesecake filling. Poke the tip into the side of each donut. Gently squeeze the bag to fill the donut. You’ll feel it get heavier in your hand. Stop when a little filling just starts to peek out. If you’re glazing, whisk the glaze ingredients until smooth and dip the top of each donut. Let the glaze set for a few minutes. Then, serve immediately and prepare for applause!

Getting Your Timing Just Right

• Prep Time: 30 minutes
• Rising Time: 1 hour 45 minutes (mostly hands-off)
• Cook Time: 20 minutes
• Filling/Glazing: 15 minutes
• Total Time: About 2 hours 50 minutes

The Secret to the Creamiest Filling

The absolute key is room temperature cream cheese. I can’t stress this enough. If your cream cheese is even a little cold, you’ll have lumpy filling. Take it out of the fridge at least an hour before you start. When you press it with your finger, it should leave a deep indent. This ensures it blends into a silky-smooth, dreamy filling with no gritty bits.

A Little Donut History for Fun

Did you know the idea of filling donuts is often credited to a man named Hanson Gregory? In 1847, he reportedly poked the raw center out of his fried cakes because the centers were never cooked. While he gave us the hole, someone else got the brilliant idea to fill that empty space with jelly, custard, and yes, cheesecake! I think he’d approve of our strawberry version.

What You Need in Your Kitchen

• Large mixing bowl
• Wooden spoon or dough whisk
• Stand mixer with dough hook (optional, but helpful)
• Rolling pin
• 3-inch round cutter
• Parchment paper
• Heavy pot or Dutch oven for frying
• Candy/Deep fry thermometer
• Slotted spoon or spider strainer
• Wire cooling rack
• Piping bag with a long, thin tip (#230 or similar)

How to Keep Your Donuts Delicious

These strawberry cheesecake donuts are truly best eaten the day they are made. The contrast between the warm donut and cool filling is amazing. However, if you have leftovers (lucky you!), place them in a single layer in an airtight container. Store them in the refrigerator for up to 2 days.

The fridge will make the donut itself a little firmer. I find they taste great straight from the fridge, but you can also let them sit on the counter for 15 minutes to take the chill off. The filling is dairy-based, so refrigeration is important for food safety.

I do not recommend freezing filled donuts. The filling can separate and become watery when thawed, and the texture of the donut suffers. If you want to get ahead, you can make and fry the plain donuts, let them cool completely, and freeze them in a zip-top bag for up to a month. Thaw, then fill and glaze fresh.

My Best Tips for Success

• Test the oil: If you don’t have a thermometer, drop a tiny piece of dough in the oil. If it sizzles and rises to the top within a few seconds, your oil is ready.
• Patience with rising: Don’t rush the rise! A good, slow rise makes for a light and airy donut, not a dense one.
• Dry strawberries: Make sure your chopped strawberries are patted very dry. Extra juice will thin out your filling and make it runny.
• Cool completely: Filling a warm donut is a disaster. The heat will melt the creamy filling and make a mess. Wait for them to cool!

Make Them Look Like They Came from a Bakery

• After glazing, sprinkle with crushed graham cracker crumbs for a true “cheesecake” vibe.
• Dust simply with powdered sugar for a pretty, snowy look.
• Serve on a cake stand with the donut holes scattered around.
• Add a tiny dollop of the cheesecake filling and a fresh strawberry slice on top for decoration.

Want to Mix It Up? Try These Variations!

Once you master the basic recipe, the flavor world is your oyster (or, more fittingly, your donut!). Here are six delicious twists.

1. Mixed Berry Bliss

Swap the strawberries for a mix of raspberries, blueberries, and blackberries. The colorful speckles in the creamy white filling are gorgeous and the flavor is a complex, sweet-tart explosion.

2. Chocolate Lover’s Dream

Add 2 tablespoons of unsweetened cocoa powder to the filling along with the powdered sugar. You can even mix in mini chocolate chips. Dip the fried donuts in a simple chocolate glaze made with melted chocolate and cream.

3. Lemon Blueberry Cheesecake

Omit the strawberries and vanilla. Add 1 tablespoon of fresh lemon zest and 2 tablespoons of lemon juice to the cream cheese filling. Fold in fresh or dried blueberries. It’s incredibly bright and fresh.

4. Pumpkin Spice Fall Special

Perfect for autumn! Add 1/4 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, and an extra tablespoon of powdered sugar to the filling. The warm spice is so cozy.

5. Cookies and Cream

Fold 1/2 cup of finely crushed Oreo cookies into the plain vanilla cheesecake filling. Dip the donut tops in a vanilla glaze and then sprinkle with more cookie crumbs. Kids (and adults!) go crazy for this.

6. Baked, Not Fried

For a lighter option, you can bake these! After the second rise, bake the donuts on a parchment-lined sheet at 350°F for 9-11 minutes until lightly golden. The texture will be more like a soft roll than a fried donut, but still wonderful.

Common Mistakes to Avoid

Mistake 1: Using Hot Milk for the Yeast

If your milk is too hot, it will kill the yeast and your dough won’t rise at all. Your donuts will be dense and hard. Always warm your milk to about 105-110°F. It should feel comfortably warm on your wrist, not hot. A simple kitchen thermometer takes the guesswork out and guarantees your yeast will foam perfectly.

Mistake 2: Over-Flouring the Dough

It’s tempting to keep adding flour when the dough is sticky. Resist! A slightly sticky dough results in tender, soft donuts. Adding too much flour makes them tough and dry. Instead of piling on flour, lightly oil your hands and the kneading surface. This prevents sticking without changing the dough’s texture. The dough should become smooth and elastic after kneading, still feeling soft to the touch.

Mistake 3: Skipping the Thermometer for Frying

Guessing the oil temperature is the number one reason for greasy or burnt donuts. Oil that’s too cool makes the donuts absorb oil like a sponge. Oil that’s too hot burns the outside before the inside cooks. A simple clip-on candy thermometer is an inexpensive game-changer. Keep your oil between 350°F and 365°F for perfectly cooked, golden, and not-greasy donuts every single time.

Mistake 4: Filling Warm Donuts

That gorgeous cheesecake filling will turn into a melted, drippy mess if you try to pipe it into a warm donut. Patience is key here. Let your fried donuts cool completely on a wire rack. This allows the steam to escape and the structure to set. A cool donut will hold the creamy filling beautifully, giving you that fantastic contrast of textures.

Mistake 5: Overfilling the Donut

It’s exciting to see that bag of filling, but squeezing too hard will cause a blowout! The donut will split, and the filling will ooze everywhere. Gently insert the tip and squeeze with steady, even pressure. Stop the moment you feel resistance or see the donut start to swell slightly. A little filling peeking out of the hole is perfect. Remember, you can always add a bit more, but you can’t take it out.

Your Strawberry Cheesecake Donut Questions, Answered

Can I make the dough ahead of time?

Yes, you can! After the first rise, punch the dough down, wrap it tightly in plastic, and put it in the fridge. It can stay there overnight. The next day, let it sit on the counter for about 30 minutes to take the chill off, then roll, cut, and proceed with the second rise. The cold fermentation can actually develop more flavor.

Why didn’t my yeast foam?

This usually means your yeast is too old or your liquid was too hot. Yeast is a living organism, and it can expire. Always check the date on your yeast packet. Also, make sure your milk is just warm, not hot. If it doesn’t foam, your dough won’t rise. It’s best to start over with new yeast and properly warmed milk to avoid disappointment later.

Can I bake these instead of frying?

You can, but the texture will be different. Baked donuts are more like a soft, sweet bread or cake. To bake, let your cut donuts have their second rise, then bake in a preheated 350°F oven for 9-11 minutes, until lightly golden. They won’t have that signature crispy exterior, but they’ll still be tasty. Just be sure to grease your baking pan well.

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

This happens if the cream cheese wasn’t full-fat, the strawberries were too wet, or you added too much cream. Don’t worry! You can thicken it by beating in a little more powdered sugar, a tablespoon at a time. Or, pop the whole bowl of filling into the fridge for 30-60 minutes to firm up. Next time, pat your chopped berries very dry with paper towels.

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

No special tip? No problem! You can use a paring knife to cut a small pocket in the side of the donut. Then, spoon the filling into a zip-top bag, snip off a small corner, and squeeze it into the pocket. You can also slice the donut almost in half horizontally (like a hamburger bun), spread the filling inside, and put the top back on. It’s messier but works!

How long do these donuts stay fresh?

Honestly, they are best the day they are made. The donut is freshest and the filling is at its peak. If you must store them, keep them in a single layer in the fridge for 1-2 days. The donut will get a bit denser in the fridge. I don’t recommend freezing them after they are filled.

Can I use frozen strawberries?

Absolutely. Thaw them completely first, then chop them. The key is to get as much liquid out as possible. Place the thawed, chopped berries on a stack of paper towels and press gently to soak up the extra juices. If they are too wet, they’ll make your filling runny.

What kind of oil is best for frying?

Use an oil with a neutral flavor and a high smoke point. Vegetable oil, canola oil, peanut oil, or even sunflower oil are all great choices. They won’t add their own flavor to your donuts and can handle the 350°F+ heat needed for frying.

Can I use a bread machine or stand mixer?

Of course! These machines are great for kneading dough. For a stand mixer, use the dough hook and mix on medium-low speed for about 5-7 minutes after all ingredients are combined. For a bread machine, add the ingredients according to your machine’s manual for a dough cycle. Let it do the hard work, then just take the dough out for the first rise.

My donuts are dense and heavy. What went wrong?

Dense donuts usually point to an issue with the yeast or rising time. Either the yeast was dead, the milk was too hot, or the dough didn’t rise long enough. Make sure your yeast is fresh and foamy. Let the dough double in size during the first rise in a warm spot. Be patient! Rushing the process gives the yeast no time to create those light and fluffy air pockets.

Ready to Bring Some Joy to Your Kitchen?

I hope you feel inspired and ready to make these incredible strawberry cheesecake donuts. Remember, making donuts is fun. It’s a little messy, a little sweet, and a whole lot rewarding. Don’t stress about perfection. Even a lopsided, jam-filled donut made at home is a million times better than anything from a shop. So, tie on your apron, put on some good music, and get ready to create a treat that will make everyone you share them with feel truly special. Happy baking