Strawberry Cheesecake Filled Donuts

These Strawberry Cheesecake Stuffed Donuts bring a bakery style indulgence right into your kitchen with soft, pillowy donuts filled with a creamy strawberry cheesecake mixture and topped with a shiny glaze. They are perfect when you want a special treat that impresses without needing professional skills.

I made these the first time for a family brunch, and they disappeared faster than I anticipated. Now they're a go to whenever I want to bring smiles around the table.

Ingredients

• Warm milk: one cup helps activate the yeast and creates tender dough
• Active dry yeast: two teaspoons for the perfect rise and airy texture
• Sugar: two tablespoons adds slight sweetness to the dough
• All purpose flour: two and a half cups forms the structure of the donuts if possible choose unbleached for better flavor
• Salt: half a teaspoon balances the sweetness and enhances overall taste
• Unsalted butter: two tablespoons melted enriches the dough and keeps it soft
• One large egg: adds moisture and helps bind the dough
• Cream cheese: one cup softened makes the cheesecake filling creamy and smooth
• Powdered sugar: half a cup sweetens the filling and the glaze evenly
• Vanilla extract: one and a half teaspoons split between filling and glaze for aroma and flavor
• Strawberry jam: half a cup brings fruity brightness and classic strawberry taste
• Milk: two tablespoons in the glaze thins it out for a perfect drizzle

Instructions

Sponge the Yeast:

In a bowl dissolve the yeast along with one tablespoon of sugar in the warm milk. Let it rest for about five minutes until it becomes frothy. This step is crucial for activating the yeast and ensuring a good rise.

Make the Dough:

Add the flour salt melted butter the egg and the remaining tablespoon of sugar to the yeast mixture. Knead everything together until you have a smooth elastic dough which usually takes around eight to ten minutes. Cover the dough with a clean kitchen towel and let it rest in a warm spot to double in size. This takes about one hour.

Shape the Donuts:

On a floured surface roll the dough out to half an inch thick. Use a donut cutter or a round cutter to cut out your donuts. Arrange them on a floured tray and cover lightly with a towel to let them rise again for fifteen to twenty minutes. This final rise gives them lightness before frying.

Fry the Donuts:

Heat oil in a deep pan to three hundred seventyfive degrees Fahrenheit or one hundred ninety degrees Celsius. Carefully fry the donuts a few at a time until golden brown on each side which usually takes one to two minutes per side. Use a slotted spoon to flip and remove them. Drain on paper towels and let them cool fully before filling.

Prepare the Filling:

Beat the softened cream cheese powdered sugar and vanilla extract together until smooth and creamy. Gently fold in the strawberry jam making sure to keep the mixture light and spreadable. This filling is the star of the show.

Fill the Donuts:

Using a small knife make a tiny hole in the side of each cooled donut. Then pipe the strawberry cheesecake filling inside the center until the donut feels filled but not overflowing.

Glaze the Donuts:

Whisk powdered sugar milk and vanilla extract in a bowl until smooth and thin enough to drizzle. Drizzle or dip the top of each filled donut in the glaze and let set briefly for a glossy finish that shines.

Serve and Enjoy:

Serve and enjoy your indulgent creation fresh for the best texture and flavor.

I have a soft spot for using cream cheese in all my desserts. It adds richness and a tang that balances the sweetness beautifully. Making these donuts was special the day I got to share them with friends over afternoon coffee and everyone kept requesting the recipe.

Storage Tips

Store cooled donuts in an airtight container at room temperature for up to two days. For longer storage wrap tightly and freeze for up to one month. To enjoy later simply thaw to room temperature and warm briefly in an oven or microwave.

Ingredient Substitutions

You can swap all purpose flour for a gluten free blend but results may vary in texture and rise. For a dairy free version use vegan cream cheese and butter alternatives. Fresh strawberry puree can replace the jam for a less sweet filling with a fresh fruit flavor.

Serving Suggestions

These donuts pair wonderfully with a cup of coffee or a light sparkling tea. Dusting with additional powdered sugar or adding fresh sliced strawberries on the side makes it feel extra festive. Great for brunch or dessert gatherings.

Enjoy these donuts fresh for the best texture and flavor. They're perfect for brunch or a special dessert.

Your Recipe Questions Answered

→ What type of yeast is used for the dough?

Active dry yeast is used to give the dough its airy texture and helps it rise properly before frying.

→ How can I tell when the donuts are cooked?

The donuts should be golden brown on both sides and cooked through when fried at 375°F (190°C).

→ What is the best method for filling the donuts?

After the donuts cool, create a small hole on the side and use a piping bag to fill them evenly with the strawberry cheesecake mixture.

→ Can I make the glaze ahead of time?

Yes, the vanilla glaze can be prepared in advance and stored covered at room temperature before drizzling over the donuts.

→ Are these donuts suitable for vegetarians?

Yes, these donuts use no meat products and are suitable for a vegetarian diet.