Fluffy fried donut holes filled with cheesecake filling and finished with a drizzle of strawberry jam—perfect for snacking or sweet parties.

For the Donut Dough:

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 large egg

For the Cheesecake Filling:

4 ounces cream cheese, softened

1/4 cup powdered sugar

For the Topping:

1/2 cup strawberry jam

For Frying:

Vegetable oil, for deep frying

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Prepare the Dough:

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a separate bowl, mix milk, melted butter, vanilla, and egg.

Gradually add wet ingredients to the dry, mixing until a soft dough forms.

Make the Filling:

Beat softened cream cheese with powdered sugar until smooth and creamy. Set aside.

Shape the Donuts:

With floured hands, roll dough into 1-inch balls.

Fry the Donuts:

Heat oil to 350°F (175°C). Fry in batches for 2–3 minutes or until golden brown.

Drain on paper towels.

Fill the Donuts:

Use a pastry bag fitted with a small nozzle to fill each donut hole with cheesecake mixture.

Add the Topping:

Warm the strawberry jam slightly and drizzle over filled donut holes before serving

Baked Option: Bake at 350°F (175°C) for 10–12 minutes for a lighter alternative.

Make Ahead: You can fry and freeze the donut holes (unfilled) for up to 1 month.

Serving Suggestion: Serve warm with a dusting of powdered sugar or extra jam on the side.

Flavor Variations: Use different jams (raspberry, blueberry), add chocolate to filling, or fill with lemon curd.