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Strawberry Cheesecake Stuffed Donuts

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Delicious warm, fluffy donuts filled with sweet strawberry cheesecake, perfect for any occasion and easy to make in under 45 minutes.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (about 320g)
  • ¼ cup granulated sugar (50g)
  • 2 ¼ tsp instant yeast (1 packet)
  • ½ tsp salt
  • ¾ cup whole milk, warmed to about 110°F (43°C) (use dairy-free milk if needed)
  • 3 tbsp unsalted butter, melted and cooled slightly (43g)
  • 2 large eggs, room temperature
  • 8 oz cream cheese, softened (225g)
  • ½ cup powdered sugar (60g)
  • ½ cup fresh strawberries, finely chopped or pureed (about 75g)
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • Vegetable oil or canola oil, for frying (about 4 cups / 1 liter)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Activate the Yeast: In a small bowl, combine warm milk (110°F/43°C) with sugar and instant yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix the Dough: In a large bowl or stand mixer, combine the flour and salt. Add the yeast mixture, melted butter, and eggs. Mix on low speed until ingredients come together, then increase to medium and knead for about 7-8 minutes until the dough is smooth and elastic. If kneading by hand, knead for 10-12 minutes. The dough should be slightly tacky but not sticky.
  3. First Rise: Transfer dough to a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
  4. Prepare the Filling: While the dough rises, beat softened cream cheese with powdered sugar, vanilla, lemon zest, and chopped strawberries until smooth and creamy. Refrigerate until ready to use.
  5. Shape the Donuts: Turn risen dough onto a floured surface. Roll it out to about ½ inch (1.3 cm) thickness. Use a 3-inch cutter to cut rounds and a smaller cutter for holes. Place rounds on parchment-lined baking sheets, cover lightly, and let rest for 15-20 minutes to puff up slightly.
  6. Fry the Donuts: Heat oil in a deep pot to 350°F (175°C). Carefully drop donuts in batches—don’t overcrowd. Fry 1-2 minutes per side until golden brown, flipping once. Remove with a slotted spoon and drain on paper towels or a wire rack.
  7. Fill the Donuts: Once cooled enough to handle (warm but not hot), fill a piping bag with the strawberry cheesecake filling. Insert the tip into the side of each donut and squeeze gently to fill until you feel resistance.
  8. Finish and Serve: Dust with powdered sugar if desired and enjoy immediately or store for later.

Notes

Keep oil temperature steady at 350°F (175°C) to avoid greasy or burnt donuts. Don’t overcrowd the frying pan. Let dough rise fully for best texture. Use a gentle touch when filling to avoid bursting. For a tender donut, brush dough with melted butter before frying. Donuts can be fried ahead and stored unfilled for up to 2 days; fill before serving. Baking alternative: bake at 375°F (190°C) for 12-15 minutes for softer donuts.

Nutrition

Keywords: strawberry cheesecake, stuffed donuts, fried donuts, dessert, sweet treats, easy donuts, homemade donuts

Find it online: https://jodierecipes.com/strawberry-cheesecake-stuffed-donuts-recipe-easy-5-step-guide-for-perfect-treats/