A sweet sensation awaits in these irresistible Strawberry Cheesecake Stuffed Donuts. Combining the comfort of fresh donuts with the luxurious creaminess of cheesecake and the bright flavor of strawberries, this dessert is sure to impress. Perfect for special brunches, weekend treats, or anytime you need a bit of indulgence, these donuts transform a classic favorite into something extraordinary with their delectable strawberry doughnut filling.
Why You’ll Love This Recipe
These Strawberry Cheesecake Stuffed Donuts are a game-changer for donut lovers. The contrast between the light, fluffy donut exterior and the rich, creamy cheesecake filling creates a perfect textural balance. The fresh strawberry doughnut filling adds a bright, fruity pop that cuts through the richness. These donuts are surprisingly simple to make but will make you look like a professional pastry chef. Plus, they’re versatile enough to serve at breakfast, as a dessert, or for any special occasion.
Ingredients
donuts:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Vegetable oil for frying
strawberry cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 2 tbsp strawberry preserves
- 1 tbsp cornstarch
glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 2 tbsp strawberry puree (from 3-4 strawberries)
garnish:
- 1/2 cup fresh strawberries, diced
- Fresh basil leaves (optional)
- 2 tbsp graham cracker crumbs
Directions
- Prepare the filling: In a medium bowl, beat cream cheese until smooth. Add sugar, lemon juice, and vanilla extract, mixing until well combined. In a separate bowl, combine diced strawberries, strawberry preserves, and cornstarch. Microwave for 1 minute, then stir until mixture thickens. Cool for 10 minutes, then fold into the cream cheese mixture. Refrigerate for at least 1 hour.
- Make the donut batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick.
- Heat the oil: Fill a large, heavy-bottomed pot with about 2 inches of vegetable oil. Heat to 350°F (175°C). Line a baking sheet with paper towels.
- Fry the donuts: Using a cookie scoop or tablespoon, drop small rounds of batter into the hot oil, working in batches of 4-5 at a time. Fry for 2-3 minutes per side until golden brown. Remove with a slotted spoon and place on paper towels to drain.
- Prepare the glaze: Whisk together powdered sugar, milk, vanilla, and strawberry puree until smooth.
- Assemble the donuts: Once cooled, use a small knife to create a pocket in each donut. Fill a piping bag with the strawberry cheesecake filling and pipe generously into each donut.
- Finish the donuts: Dip the top of each donut into the glaze. Sprinkle with graham cracker crumbs and top with diced fresh strawberries. Add a small basil leaf for garnish if desired.
Servings and Timing
- Yield: 12-14 donuts
- Prep Time: 30 minutes (plus 1 hour chilling time for filling)
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
Variations
- Chocolate Covered: Substitute the strawberry glaze with a chocolate ganache for a decadent twist on the strawberry doughnut filling.
- Blueberry Cheesecake: Replace the strawberries with fresh blueberries in both the filling and glaze for a different berry experience.
- Lemon Burst: Add lemon zest to the donut batter and increase the lemon juice in the filling for a more citrusy flavor profile.
- Nutty Crunch: Add chopped toasted almonds or pistachios to the topping for extra texture.
- Mini Version: Make bite-sized versions by using a smaller scoop for the batter, perfect for party platters.
Storage and Reheating
These Strawberry Cheesecake Stuffed Donuts are best enjoyed fresh on the day they’re made. However, you can store them in an airtight container in the refrigerator for up to 2 days. The cream cheese filling requires refrigeration.
To refresh the donuts, microwave them for 10-15 seconds to slightly warm them. Avoid overheating as this will cause the filling to become too runny.
The unfilled donuts can be frozen for up to 1 month. Thaw completely before filling and glazing.
FAQs
Q: Can I make the donuts ahead of time and fill them later? A: Yes, you can make the plain donuts up to a day ahead and store them in an airtight container. The strawberry doughnut filling can also be prepared a day in advance and kept refrigerated.
Q: Can I bake these donuts instead of frying them? A: Yes, you can use a donut pan and bake at 350°F for about 12-15 minutes. The texture will be different but still delicious.
Q: My filling is too runny. What went wrong? A: Make sure your cream cheese is just softened, not melted. Also, ensure your strawberry mixture has cooled completely before folding it into the cream cheese.
Q: Can I use frozen strawberries for the filling? A: Yes, but thaw and drain them well before using to prevent excess moisture in your strawberry doughnut filling.
Q: How do I know when the oil is at the right temperature? A: Use a candy or deep-fry thermometer. If you don’t have one, drop a small piece of batter into the oil—it should bubble around the batter and rise to the surface when the oil is ready.
Conclusion
These Strawberry Cheesecake Stuffed Donuts blend the comfort of homemade donuts with the indulgence of cheesecake and the freshness of strawberries. The strawberry doughnut filling transforms an ordinary treat into something special that’s perfect for celebrations or weekend breakfasts. Whether you’re a seasoned baker or trying something new, these donuts are sure to bring smiles all around. Enjoy the burst of flavor with every bite of these delightful treats!
Strawberry Cheesecake Stuffed Donuts
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Heavy-Bottomed Pot
- Slotted Spoon
- Piping Bag
Ingredients
For the Donuts
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- vegetable oil for frying
For the Strawberry Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries diced
- 2 tbsp strawberry preserves
- 1 tbsp cornstarch
For the Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 2 tbsp strawberry puree from 3-4 strawberries
Instructions
- Beat cream cheese until smooth. Add sugar, lemon juice, and vanilla extract, mixing well.
- Combine diced strawberries, preserves, and cornstarch in a bowl. Microwave for 1 minute, then cool for 10 minutes. Fold into the cream cheese mixture and refrigerate for 1 hour.
- Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, mix buttermilk, eggs, butter, and vanilla. Combine wet and dry ingredients.
- Heat oil to 350°F (175°C). Drop batter into the oil and fry for 2-3 minutes per side until golden brown. Drain on paper towels.
- Whisk powdered sugar, milk, vanilla, and strawberry puree until smooth to create the glaze.
- Once cooled, cut a small pocket in each donut. Pipe the strawberry cheesecake filling into each.
- Dip each donut in glaze. Sprinkle with graham cracker crumbs and fresh strawberries.