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Bite into these Strawberry Cheesecake Stuffed Donuts and you'll get warm fluffy dough wrapped around a rich, tangy cream cheese filling swirled with strawberry jam. The mix of cool creamy middle and sweet toasted outside is just awesome. Top that off with a simple glaze and you've got a next-level treat that smashes together two desserts people love.
I whipped these up one morning for my kid’s birthday brunch and wow, they vanished before I even sat down. Even my dad, who’s never into sweets, asked how to make them after just one bite. That’s saying something.
Irresistible Ingredients
- Vegetable Oil: Fry up those donuts right. Go for oils like canola or peanut so they don’t burn or taste weird.
- Powdered Sugar: This makes the filling sweet and gets that nice shiny glaze on top. Give it a quick sift so you don’t get lumps.
- Strawberry Jam: Brings juicy flavor plus a little sweetness to the filling. Look for jam that’s got real chunks of fruit.
- Cream Cheese: The creamy star of the stuffed center. Stick with regular, block-style cream cheese—no spreadables or low-fat versions.
- Eggs: These add richness, help bind everything, and make the donuts turn golden brown. Let them sit out till they aren’t cold for smooth mixing.
- Unsalted Butter: Makes the dough richer. Aim for butter with most of the fat left in for top flavor.
- Granulated Sugar: Sweetens things up and gives the yeast a kickstart. Fine sugar works best for mixing.
- All-Purpose Flour: This holds the dough together. Don’t just scoop out the bag—spoon and level so you don’t end up with heavy donuts.
- Active Dry Yeast: Helps your dough get big and fluffy. Grab yeast that’s not close to going old.
How To Make Stuffed Donuts
- Glaze Time
- Mix your powdered sugar, a splash of milk, and some vanilla until smooth. Dunk the tops of filled donuts in the glaze. Let them sit for about 20 minutes so the glaze sets up nicely.
- Ready The Filling
- Whip the cream cheese until it’s silky. Stir in some powdered sugar, vanilla, and gently swirl in the strawberry jam for a streaky look.
- Cool Down
- Move fried donuts to a rack and don’t touch them until they’re totally cool. Filling too soon makes a mess.
- Second Rise
- Loosely cover the cut dough rounds. Wait 30 to 45 minutes until they’ve puffed up a bit more.
- Get The Donuts Ready
- When dough doubles, deflate it. Roll out to about half an inch thick and use a cutter for donut rounds. Place them on parchment sheets.
- Shape Your Donuts
- Once your dough is rolled and cut, gently lay each piece on a tray lined with baking paper.
- First Rise
- Set dough in an oiled bowl and coat both sides. Cover up. Give it time—about an hour or a little longer until you notice it’s doubled.
- Form The Dough
- Mash flour, most of your sugar, and some salt in a big bowl. Make a hole in the center, add the yeast mix, eggs, and melted butter. Bring them together by hand. Knead for a solid 8 to 10 minutes till it’s bouncy but soft.
- Get Yeast Bubbly
- Dump warm milk (think barely warm to the touch), a sprinkle of sugar, and the yeast into a small bowl. Mix it up, let it rest 5 to 10 minutes. If it’s foamy, you’re good to go.
- Fill ‘Em Up
- Spoon the filling into a bag with a round nozzle. Poke the nozzle into each donut and pipe in a decent tablespoon or two.
- Fry
- Heat up your oil to 350°F. Cook a couple donuts at once, turning till both sides are golden—usually about a minute or two per side.
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My grandma would never let us use anything but real vanilla in the filling and glaze—she swore by that pure taste. Honestly, after years of practice, I get it. The real stuff just makes everything pop.
Fun Twists
Swap out the strawberry jam for raspberry to give it a tart kick. Toss in some mini chocolate chips to the filling, or drizzle chocolate over the top to go all-in on chocolate flavor.
Best Way to Keep Them Fresh
Any extras? Pop them in a sealed container lined with paper towels and stash in the fridge. Let them sit till they’re room temp before digging in. Try to finish them off within two days for the best bite.
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I’m known for these stuffed donuts. Brunch or afternoon snack, they’re always a hit and put a huge smile on everyone’s face.
Frequently Asked Questions
- → Can I make these Strawberry Cheesecake Stuffed Donuts ahead of time?
- They're best eaten fresh, but you can prep parts early! Get your dough ready the night before and let it chill in the fridge for the first rise. The filling can hang out in the fridge overnight too.
- → Can I bake these donuts instead of frying them?
- Totally! Just pop them on a parchment-lined tray and bake at 350°F for 12-15 minutes till they're golden. The texture turns out more like a sweet roll than a classic donut, but still tasty.
- → What's the best way to fill the donuts with the strawberry cheesecake mixture?
- Grab a piping bag with a long tip (bismarck works great). Stick it into the side of each cooled donut, slowly squeeze in the filling, and stop when you feel some pushback or see it peek back out.
- → Can I use other fruit flavors instead of strawberry?
- For sure! Try swapping in raspberry, blueberry, or a mix of berry jams. Peach, apricot, or even lemon curd are also really fun to try.
- → How do I store leftover Strawberry Cheesecake Stuffed Donuts?
- Keep them in a sealed container in your fridge for up to two days since the center has cream cheese. Take them out about 15-20 minutes ahead, so they're soft and tasty when you eat them.
- → Why did my dough not rise properly?
- A few things might cause this. Your yeast could be old, maybe your milk was too hot and hurt the yeast, or your kitchen might've been chilly. Use fresh yeast, milk that's just warm (think 110°F), and try setting your dough somewhere toasty for rising.