Strawberry Cheesecake Stuffed Donuts Recipe
These soft, fluffy homemade donuts are filled with a rich cheesecake filling, stuffed with fresh strawberry sauce, and topped with a sweet strawberry glaze. They’re perfect for breakfast, brunch, dessert, or special occasions.
Recipe Details
Yield: 12 stuffed donuts
Prep Time: 40 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes
Difficulty: Intermediate
Ingredients
For the Donut Dough
3½ cups (440 g) all-purpose flour
¼ cup (50 g) granulated sugar
2¼ tsp (1 packet) active dry yeast
½ tsp salt
¾ cup (180 ml) warm whole milk (110°F/43°C)
2 large eggs, room temperature
¼ cup (60 g) unsalted butter, softened
1 tsp vanilla extract
For Frying
Vegetable or canola oil (about 2 quarts)
Strawberry Filling
2 cups (300 g) fresh strawberries, diced
⅓ cup (65 g) granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
Cheesecake Filling
8 oz (225 g) cream cheese, softened
½ cup (60 g) powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
Strawberry Glaze
1½ cups (180 g) powdered sugar
2 tbsp strawberry puree
1 tbsp milk
½ tsp vanilla extract
Optional Garnishes
Fresh diced strawberries
Graham cracker crumbs
Freeze-dried strawberry crumbs
White chocolate drizzle
Powdered sugar
Instructions
Step 1: Make the Dough
Combine warm milk, sugar, and yeast.
Let sit for 5–10 minutes until foamy.
Add eggs, butter, vanilla, flour, and salt.
Mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Place in a greased bowl.
Cover and let rise for 1 hour or until doubled.
Step 2: Prepare the Strawberry Filling
Combine strawberries, sugar, and lemon juice in a saucepan.
Cook over medium heat for about 5 minutes.
Mix cornstarch with water.
Add to strawberries.
Cook another 2–3 minutes until thick.
Cool completely.
Step 3: Make the Cheesecake Filling
Beat together:
Cream cheese
Powdered sugar
Vanilla
Heavy cream
Beat until smooth and fluffy.
Refrigerate until needed.
Step 4: Shape the Donuts
Roll dough to ½ inch thickness.
Cut with a 3-inch donut cutter or biscuit cutter.
Place on parchment.
Cover.
Rise another 30 minutes.
Step 5: Fry
Heat oil to 350°F (175°C).
Fry donuts:
1½–2 minutes per side
Drain on a wire rack lined with paper towels.
Cool completely.
Step 6: Fill
Using a piping bag with a filling tip:
Fill each donut with:
Cheesecake filling
Strawberry filling
Avoid overfilling.
Step 7: Glaze
Whisk glaze ingredients until smooth.
Dip tops of donuts into glaze.
Top with:
Fresh strawberries
Graham cracker crumbs
Freeze-dried strawberries
Allow glaze to set for 10 minutes.
Pro Tips
Use room-temperature ingredients for a smooth dough.
Chill the cheesecake filling for easier piping.
Keep the frying oil at 350°F (175°C) for evenly cooked donuts.
Don’t overcrowd the fryer.
Let donuts cool before filling to prevent the cheesecake filling from melting.
Delicious Variations
Chocolate Strawberry Cheesecake
Add mini chocolate chips to the cheesecake filling.
Lemon Strawberry
Mix 1 teaspoon lemon zest into the cheesecake filling.
Mixed Berry
Use strawberries, raspberries, and blueberries.
No-Fry Version
Bake at 375°F (190°C) for 12–15 minutes until golden.
Nut & Allergen Information
Contains
Milk: cream cheese, butter, milk, heavy cream
Eggs
Wheat/Gluten: all-purpose flour
Does NOT Contain (Recipe Ingredients)
Peanuts
Tree nuts
Soy
Fish
Shellfish
Sesame
Cross-Contact Warning
If preparing for someone with severe food allergies:
Verify cream cheese, powdered sugar, and vanilla are produced in nut-free facilities if required.
Fry in clean oil that has not been used to cook foods containing allergens.
Check graham crackers or toppings for possible nut or sesame cross-contact.
Nutrition Information (Approximate Per Donut)
Nutrient Amount
Calories 390
Protein 6 g
Carbohydrates 46 g
Fat 20 g
Saturated Fat 10 g
Cholesterol 75 mg
Sodium 210 mg
Fiber 1 g
Sugar 24 g
Nutrition values are estimates and may vary depending on ingredients and frying method.
Storage
Refrigerator
Store filled donuts in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze unfilled donuts for up to 2 months. Thaw at room temperature, then fill and glaze before serving.
Reheating
Warm unfilled donuts in a 300°F (150°C) oven for 5–7 minutes. Filled donuts are best enjoyed chilled or at room temperature and should not be reheated.
Frequently Asked Questions (Q&A)
1. Can I use store-bought jam instead of homemade strawberry filling?
Yes. Use about 1 cup of good-quality strawberry jam or preserves for a quicker version.
2. Can I bake these instead of frying?
Yes. Bake at 375°F (190°C) for 12–15 minutes until lightly golden. They will have a softer texture than fried donuts.
3. How do I prevent the filling from leaking?
Allow the donuts to cool completely before filling, and avoid overfilling. Pipe the filling slowly into the center.
4. Can I make the fillings ahead of time?
Yes. Both the strawberry filling and cheesecake filling can be prepared 1–2 days in advance and stored in the refrigerator.
5. What type of strawberries work best?
Fresh, ripe strawberries provide the best flavor. Frozen strawberries can also be used; thaw and drain excess liquid before cooking.
6. Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the richest, creamiest cheesecake filling.
7. Why are my donuts greasy?
The oil temperature was likely too low. Maintain the oil at 350°F (175°C) and fry only a few donuts at a time.
8. Can I make the dough the night before?
Yes. After kneading, cover the dough and refrigerate overnight. Let it come to room temperature for about 30–45 minutes before shaping.
9. What toppings pair well with these donuts?
Fresh strawberries, graham cracker crumbs, white chocolate drizzle, crushed freeze-dried strawberries, or a light dusting of powdered sugar all complement the cheesecake flavor.
10. Are these donuts nut-free?
Yes. The recipe contains no peanuts or tree nuts in its ingredients. However, always check packaged ingredients for cross-contact warnings if serving someone with a severe nut allergy.
