Hey y'all! If you've ever dreamed of combining the creamy bliss of strawberry cheesecake with the pillowy fluff of a freshly fried donut, you're in for a treat. These strawberry cheesecake stuffed donuts are the perfect indulgence for weekend brunches, bake sales, or simply to satisfy your sweet tooth craving. With a tender, yeasted donut hugged around a luscious strawberry cheesecake filling, this irresistible recipe will have everyone coming back for seconds. Let's get cooking!
Why You'll Love This
- Decadent strawberry cheesecake filling oozes from every bite.
- Pillowy-soft yeasted donuts with a golden, slightly crisp exterior.
- Perfect for brunch, special occasions, or just because!
- Customizable with your favorite fruit fillings and toppings.
- Irresistible combination of creamy, fruity, and pillowy textures.
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ teaspoon salt
- ½ cup whole milk, warmed to 110°F (43°C)
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- Vegetable oil, for frying
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 2 tablespoons strawberry jam
- Extra powdered sugar, for dusting
Directions
Step 1: Make the Donut Dough
- In a large bowl, whisk together the flour, granulated sugar, yeast, and salt.
- Add the warmed milk, melted butter, and egg. Stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 6-8 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 2: Prepare the Strawberry Cheesecake Filling
- In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the diced strawberries and strawberry jam. Refrigerate until ready to use.
Step 3: Shape and Fry the Donuts
- Punch down the risen dough and roll it out on a floured surface to about ½ inch thickness.
- Cut out 8-10 rounds using a 3-inch biscuit or donut cutter. Re-roll scraps as needed.
- Place rounds on a parchment-lined baking sheet, cover, and let rise for 30-40 minutes until puffy.
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (177°C).
- Fry the donuts in batches for 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
Step 4: Fill and Finish the Donuts
- Once cooled slightly, use a sharp knife to make a small hole in the side of each donut.
- Spoon the strawberry cheesecake mixture into a piping bag fitted with a round tip, then pipe filling generously into each donut.
- Dust the tops with powdered sugar before serving. Enjoy!
Notes
- Make sure your cream cheese is completely softened for a lump-free filling.
- If your kitchen is cold, let the dough rise in an oven with the light on (but oven turned off).
- Fry donuts in small batches to avoid lowering the oil temperature too much.
Variations
- Blueberry Lemon: Switch strawberries for blueberries, add 1 teaspoon lemon zest to the filling.
- Chocolate-dipped: Dip filled donuts in melted chocolate and let set before serving.
- Nutella Cheesecake: Replace jam and berries with 3 tablespoon Nutella for a rich, chocolate-hazelnut surprise.
Required Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Parchment paper
- Rolling pin
- Biscuit/donut cutter (3-inch)
- Heavy-bottomed pot or deep fryer
- Slotted spoon
- Piping bag with round tip
- Kitchen thermometer
Storage Instructions
- Store stuffed donuts in an airtight container in the refrigerator for up to 2 days.
- For best texture, bring to room temperature before enjoying. Donuts are best fresh but can be gently reheated in the microwave for 10 seconds.
Serving Suggestions & Pairings
- Serve with hot coffee or a cold glass of milk for a classic combo.
- Pair with fresh berries and whipped cream for an elegant dessert plate.
- Perfect alongside a brunch spread with scrambled eggs and fruit salad.
Pro Tips
- Test a small piece of dough before frying the full batch to ensure the oil is at the right temperature.
- Let donuts cool slightly before filling to prevent the cream cheese from melting into the dough.
- Chill the filling to make piping clean and easy.
FAQ
- Can I bake these instead of frying?
- Yes! Bake at 375°F (190°C) for 10-12 minutes until just golden, but note the texture will be less crisp and more bread-like.
- Can I use frozen strawberries?
- You can, just thaw and drain them well before adding to the filling to avoid excess moisture.
- How do I know when the donuts are cooked through?
- The donuts should be deeply golden and sound hollow when tapped, with an internal temperature of about 190°F (88°C).
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ teaspoon salt
- ½ cup whole milk, warmed to 110°F (43°C)
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- Vegetable oil, for frying
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 2 tablespoons strawberry jam
- Extra powdered sugar, for dusting
Instructions
-
1In a large bowl, whisk together the flour, granulated sugar, yeast, and salt.
-
2Add the warmed milk, melted butter, and egg. Stir until a shaggy dough forms.
-
3Knead the dough on a lightly floured surface for about 6-8 minutes, or until smooth and elastic.
-
4Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
-
5In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
-
6Fold in the diced strawberries and strawberry jam. Refrigerate until ready to use.
-
7Punch down the risen dough and roll it out on a floured surface to about ½ inch thickness.
-
8Cut out 8-10 rounds using a 3-inch biscuit or donut cutter. Re-roll scraps as needed.
-
9Place rounds on a parchment-lined baking sheet, cover, and let rise for 30-40 minutes until puffy.
-
10Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (177°C).
-
11Fry the donuts in batches for 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
-
12Once cooled slightly, use a sharp knife to make a small hole in the side of each donut.
-
13Spoon the strawberry cheesecake mixture into a piping bag fitted with a round tip, then pipe filling generously into each donut.
-
14Dust the tops with powdered sugar before serving. Enjoy!
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
6gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
39gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
Leave a Reply