Description
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.
Ingredients
Dough / Donut Base
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2 cups all-purpose flour (plus extra for dusting)
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2 tablespoons sugar
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1 packet (≈ 7 g) active dry yeast
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½ teaspoon salt
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2 tablespoons unsalted butter, softened
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¾ cup warm milk (about 110°F / 43 °C)
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1 large egg
Cheesecake Filling
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8 oz (≈ 225 g) cream cheese, softened
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¼ cup powdered sugar (or to taste)
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½ teaspoon vanilla extract
Strawberry Filling / Topping
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1 cup fresh or frozen strawberries, chopped
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2–3 tablespoons sugar (or to taste)
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1 teaspoon lemon juice (optional — brightens flavor)
For Frying / Finishing
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Oil for frying (vegetable or canola)
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Powdered sugar or granulated sugar for dusting / coating
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Optional: melted chocolate or glaze
Instructions
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.
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).
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.
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.
While donuts cool a bit, beat softened cream cheese with powdered sugar and vanilla until smooth, creamy, and spreadable.
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).
Dust with powdered sugar, roll in granulated sugar, or drizzle with melted chocolate or glaze for extra sweetness and style.
Serve warm or at room temperature — best enjoyed fresh so donut stays soft and filling creamy.
Notes
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Let strawberry filling cool completely before filling donuts — hot filling can melt the cheesecake and make donuts soggy.
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Dough should be soft and slightly sticky — knead enough to become smooth and elastic.
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Oil must be at correct temperature — too hot burns the outside, too cool makes donuts heavy and greasy.
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Use a piping bag or narrow tip to avoid tearing the donut when filling.