Strawberry Cheesecake Stuffed Donuts
A delightful combination of fluffy homemade donuts, creamy cheesecake filling, and fresh strawberry glaze. Perfect for special occasions or a sweet indulgence!
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.
Notes
These donuts taste best fresh but can be stored in an airtight container in the refrigerator for up to 2 days.