Strawberry Cheesecake Stuffed Donuts

Soft, fluffy donuts filled with creamy cheesecake and sweet strawberry filling — a dessert that feels luxurious, indulgent, and perfect for brunch, dessert trays, or a special treat any day.

Why You’ll Love This Recipe

• Fluffy, homemade donuts with rich cheesecake filling and fruity strawberry swirl
• A decadent twist on classic donuts — dessert and filling in one
• Great for brunch, parties, or dessert plates
• Customizable: adjust sweetness, fillings, or topping to your taste
• Fun to make — hands-on dough, rolling, filling, and topping

Ingredients

Dough / Donut Base

• 2 cups all-purpose flour (plus extra for dusting)
• 2 tablespoons sugar
• 1 packet (≈ 7 g) active dry yeast
• ½ teaspoon salt
• 2 tablespoons unsalted butter, softened
• ¾ cup warm milk (about 110°F / 43 °C)
• 1 large egg

Cheesecake Filling

• 8 oz (≈ 225 g) cream cheese, softened
• ¼ cup powdered sugar (or to taste)
• ½ teaspoon vanilla extract

Strawberry Filling / Topping

• 1 cup fresh or frozen strawberries, chopped
• 2–3 tablespoons sugar (or to taste)
• 1 teaspoon lemon juice (optional — brightens flavor)

For Frying / Finishing

• Oil for frying (vegetable or canola)
• Powdered sugar or granulated sugar for dusting / coating
• Optional: melted chocolate or glaze

Instructions

1. Prepare the Strawberry Filling

In a small saucepan, combine chopped strawberries, sugar, and lemon juice.
Cook over medium heat until strawberries break down and mixture becomes syrupy — about 5–7 minutes.
Remove from heat, let cool completely. Optionally mash a little for smoother filling or leave chunky for texture.

2. Make the Donut Dough

In a large bowl, combine warm milk and yeast. Let sit 5 minutes until frothy.
Add sugar, softened butter, egg, and salt — mix well.
Gradually stir in flour until a soft dough forms.
Turn dough onto a lightly floured surface and knead ~5–7 minutes until smooth and elastic.
Place in a lightly greased bowl, cover, and let rise until doubled (~1–1.5 hours).

3. Shape the Donuts

Punch down dough and roll to about ½-inch thickness on a floured surface.
Use a round cutter (≈3 inches) to cut donuts. Re-roll scraps as needed.
Place donuts on a lined tray; cover and let rise ~20–30 minutes, until puffy.

4. Fry the Donuts

Heat oil in a pot or fryer to ~350°F (175°C).
Fry donuts in batches — about 1–2 minutes per side until golden.
Remove and drain on paper towels; let cool enough to handle.

5. Make the Cheesecake Filling

While donuts cool a bit, beat softened cream cheese with powdered sugar and vanilla until smooth, creamy, and spreadable.

6. Assemble the Stuffed Donuts

Using a piping bag fitted with a long narrow tip (or a small spoon), poke into the side of each donut to make a hole.
Fill each donut with a spoonful of cheesecake filling; then add a bit of cooled strawberry filling on top (or swirl inside).

7. Optional Finishing Touches

Dust with powdered sugar, roll in granulated sugar, or drizzle with melted chocolate or glaze for extra sweetness and style.

8. Serve & Enjoy

Serve warm or at room temperature — best enjoyed fresh so donut stays soft and filling creamy.

You Must Know

• Let strawberry filling cool completely before filling donuts — hot filling can melt the cheesecake and make donuts soggy.
• Dough should be soft and slightly sticky — knead enough to become smooth and elastic.
• Oil must be at correct temperature — too hot burns the outside, too cool makes donuts heavy and greasy.
• Use a piping bag or narrow tip to avoid tearing the donut when filling.

Pro Tips & Variations

• Add a pinch of cinnamon or citrus zest (lemon or orange) to strawberry filling for extra freshness.
• For a richer filling — swirl a bit of melted white chocolate or Nutella with the cheesecake before filling.
• Make a glaze with powdered sugar, a splash of milk, and vanilla — drizzle over the top for sweet finish.
• Try different fruits — raspberries, blueberries, or mixed berries instead of strawberries.
• For lighter donuts — bake instead of fry: place rings on a greased tray, brush with butter, bake ~12–15 min at 375°F, then fill and decorate.

Serving Ideas & Storage

• Serve fresh — donuts are best the day they are made.
• Store leftover donuts (unfilled) in an airtight container at room temperature for 1–2 days.
• Once filled — store in fridge up to 1 day (cream cheese filling perishes). Let warm a bit before serving.
• For gifting — wrap individually in parchment or tissue and enjoy within a day.

Frequently Asked Questions

→ Can I use store-bought donut dough instead?
Yes — that will save time. Just fry or bake, then fill and decorate as directed.

→ My donuts got soggy — what went wrong?
Filling was too warm, or donuts weren’t drained properly after frying. Drain fully and let cool before filling.

→ Can I use jam instead of fresh strawberry filling?
Absolutely. A thick strawberry jam works well, or even mixed berry jam for variation.

→ Can I make these in the oven instead of frying?
Yes — baked donuts are a lighter option; just adjust baking temperature/time and don’t skip the filling step.

Enjoy making your homemade Strawberry Cheesecake Stuffed Donuts — indulgent, fruity, and perfect for any treat moment! 🍓🍩

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