Name: Strawberry Cheesecake Stuffed Donuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 Tbsp granulated sugar; 1 Tbsp baking powder; ½ tsp salt; ¾ cup milk; 1 egg; 2 Tbsp unsalted butter, melted; 1 tsp vanilla extract; Oil for frying; 8 oz cream cheese, softened; ¼ cup powdered sugar; ½ tsp vanilla extract; ⅓ cup diced fresh strawberries; 1 cup powdered sugar; 2 Tbsp strawberry purée; ½ tsp vanilla extract

Why You’ll Love This Recipe

I love how these donuts combine the best of two desserts: cheesecake and donuts. The golden, pillowy dough surrounds a rich, fruity cream cheese filling, and the optional glaze adds a glossy, sweet finish. Whether I serve them warm or chilled, they’re always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the donuts:

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Oil for frying

For the cheesecake filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup diced fresh strawberries

For the strawberry glaze (optional):

1 cup powdered sugar
2 tablespoons strawberry puree
1/2 teaspoon vanilla extract

directions

I start by whisking together the flour, sugar, baking powder, and salt in a large bowl.

In a separate bowl, I combine the milk, egg, melted butter, and vanilla extract. Then I gradually add the wet ingredients to the dry, mixing until a soft dough forms.

I roll out the dough on a floured surface to about 1/2 inch thickness and cut it into circles using a donut or biscuit cutter.

In a deep pan, I heat oil to 350°F (175°C) and fry the donuts in batches, about 2–3 minutes per side, until golden brown. I drain them on paper towels and let them cool completely.

To make the cheesecake filling, I beat the cream cheese, powdered sugar, and vanilla extract until smooth. Then I gently fold in the diced strawberries.

I transfer the filling to a piping bag. Using a skewer or knife, I make a small hole in each donut and pipe in the cheesecake mixture.

For the optional glaze, I whisk together the powdered sugar, strawberry puree, and vanilla extract until smooth. I either dip the tops of the donuts in the glaze or drizzle it over.

I chill the donuts for about 10 minutes to set the filling and glaze—or I dig in right away while they’re still warm.

Servings and timing

This recipe makes 8 donuts.

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories: approximately 290 kcal per donut

Variations

I sometimes swap the strawberries for raspberries or blueberries depending on the season. If I want a tangier filling, I add a little lemon zest. For a dessert-party version, I drizzle them with chocolate or sprinkle with crushed graham crackers.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 2 days. To reheat, I warm them slightly in the microwave for about 10 seconds. The glaze softens, and the filling gets creamy again.

FAQs

Can I bake these instead of frying?

These are best fried for that classic texture, but I’ve baked them at 375°F for 12–15 minutes with decent results—they turn out more like soft buns.

How do I keep the filling from leaking?

I make sure the donuts are fully cooled before piping, and I don’t overfill them. A firm cream cheese base also helps.

Can I make these ahead of time?

Yes, I prepare the filling and dough separately the day before and fry the donuts fresh when I’m ready to serve.

What’s the best way to puree strawberries for the glaze?

I blend fresh or thawed strawberries in a blender or mash them well with a fork if I only need a small amount.

Can I freeze these donuts?

I freeze them unfilled and unglazed. Once thawed, I fill and glaze them for the freshest taste and texture.

Conclusion

These Strawberry Cheesecake Stuffed Donuts are a show-stopping treat that’s surprisingly easy to make from scratch. I love the mix of rich, creamy filling and fruity glaze inside a soft, golden shell. Whether I serve them at brunch or as dessert, they always bring smiles.