Strawberry Cheesecake Donuts

Strawberry Cheesecake Donuts are a dreamy combination of soft, pillowy donuts filled with sweet cream cheese and fresh strawberry flavor. Whether baked or fried, these indulgent treats bring together the best of two desserts—cheesecake and donuts—in one irresistible bite. They’re perfect for brunch, dessert, or anytime I want to impress with something sweet and special.

Why You’ll Love This Recipe

I love these donuts because they’re rich, creamy, and bursting with fresh strawberry flavor. The soft dough is light and fluffy, the cheesecake filling is tangy and smooth, and the strawberry glaze or topping adds just the right amount of brightness. They’re fun to make, stunning to look at, and even better to eat. Whether I’m making them for a celebration or just to treat myself, 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:

• All-purpose flour

• Granulated sugar

• Instant yeast

• Salt

• Warm milk

• Unsalted butter, melted

• Egg

• Vanilla extract

• Oil (for frying, if applicable)

For the cheesecake filling:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Heavy cream or milk (to loosen if needed)

For the strawberry topping or glaze:

• Fresh strawberries, chopped or puréed

• Powdered sugar

• Lemon juice

• Optional: freeze-dried strawberries (for dusting or extra flavor)

Directions

1. I start by making the dough: I mix the flour, sugar, yeast, and salt in a large bowl. I stir in the warm milk, melted butter, egg, and vanilla until a sticky dough forms.

2. I knead the dough until smooth and elastic, then cover it and let it rise in a warm place for about 1 hour or until doubled in size.

3. Once risen, I roll out the dough to about ½-inch thickness and cut into donut rounds. I let them rise again on a parchment-lined tray for 30 minutes.

4. I heat oil in a heavy-bottomed pot to 350°F (175°C) and fry the donuts in batches, about 1–2 minutes per side until golden. I drain them on paper towels. (If baking, I brush with butter and bake at 375°F (190°C) for 10–12 minutes.)

5. While the donuts cool slightly, I beat together the cream cheese, powdered sugar, and vanilla until smooth and pipeable.

6. I fill the donuts using a piping bag fitted with a long tip, injecting the cheesecake mixture into the center of each donut.

7. For the glaze, I combine puréed strawberries, powdered sugar, and lemon juice, then dip the tops of the donuts or drizzle it over.

8. I finish with a sprinkle of crushed freeze-dried strawberries or a few fresh slices on top.

Servings and timing

This recipe makes 10–12 donuts.
Prep time: 25 minutes
Rise time: 1½ hours
Cook time: 15 minutes
Total time: About 2 hours 15 minutes

Variations

• I use strawberry jam or compote for the glaze when I don’t have fresh berries.

• For a shortcut, I use store-bought biscuit dough and focus on the filling and glaze.

• I add a graham cracker crumb topping to mimic a full cheesecake flavor.

• I stuff them with both strawberry preserves and cheesecake filling for double the flavor.

• I make mini donut holes and fill them for bite-sized treats.

Storage/Reheating

I store leftover donuts in the fridge (because of the cream cheese filling) for up to 3 days in an airtight container. To reheat, I bring them to room temperature or warm them briefly in the microwave for about 10–15 seconds. I don’t recommend freezing filled donuts, but the unfilled donuts freeze well and can be filled later.

FAQs

Can I bake these instead of frying?

Yes, I often bake them at 375°F (190°C) for about 10–12 minutes. They’re a little less rich but still delicious, especially brushed with butter after baking.

How do I fill the donuts?

I use a piping bag with a long round tip. I make a small hole in the side or bottom and pipe the cheesecake filling right into the center.

Can I make the dough ahead of time?

Yes, I prepare the dough and let it rise overnight in the fridge. I let it come to room temperature before shaping and frying.

Can I use frozen strawberries?

Yes, I thaw and drain them well before blending into the glaze or using for topping.

What’s the best cream cheese for the filling?

I use full-fat block cream cheese for the creamiest, thickest texture. I avoid whipped or spreadable varieties for best results.

Conclusion

Strawberry Cheesecake Donuts are the perfect fusion of two classic desserts. With their soft texture, creamy filling, and fresh berry topping, they’re as fun to make as they are to eat. Whether baked or fried, they turn an ordinary day into something truly sweet and special. Once I try them, they’ll become a favorite I’ll come back to again and again.

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