Easy Homemade Strawberry Cheesecake Stuffed Donut Holes
Quick and easy homemade donut holes made from refrigerated biscuit dough, stuffed with a creamy strawberry cheesecake filling, and coated in cinnamon sugar. A simple, crowd-pleasing treat that's ready in less than 30 minutes.
Equipment
- Deep skillet or medium saucepan For frying
- Thermometer For oil temperature (350°F/175°C)
- Slotted spoon or spider For lowering/removing donut holes from oil
- Paper towels For draining fried donut holes
- Medium bowl For making filling
- Electric mixer or whisk For beating filling
- Piping bag Optional, with small round tip
- Zip-top bag Alternative to piping bag
- Small round piping tip For piping bag (optional)
- Small sharp knife or skewer For making holes in donut holes
- Shallow bowl For cinnamon sugar coating (optional)
- Knife or kitchen shears For cutting biscuit dough
Ingredients
Main Ingredients
- 1 can refrigerated biscuit dough 16 oz, 8 biscuits; flaky or regular
- Vegetable oil Enough for 2 inches deep; Canola or peanut oil works too
For the Strawberry Cheesecake Filling
- 8 oz cream cheese Softened
- 0.5 cup powdered sugar
- 0.25 cup strawberry jam or preserves Use your favorite
- 0.5 teaspoon vanilla extract
For the Coating (Optional, but highly recommended!)
- 0.5 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- First things first, grab that can of refrigerated biscuits. Pop it open and lay the biscuits out. You're going to cut each biscuit into quarters. Just use a knife or even kitchen shears.
- Take each little quarter and quickly roll it between your palms to form a rough ball. Don't worry about making them perfect spheres; rustic is charming!
- Now, let's get the oil ready. Pour about 2 inches of vegetable oil into a deep skillet or a medium saucepan. Place it over medium heat. You'll need a thermometer to get the temperature just right – aim for 350°F (175°C). This is important for even cooking!
- Once the oil is hot, carefully lower a few donut holes into the oil using a slotted spoon or spider. Don't overcrowd the pan; cook them in batches so they have room to fry evenly. They'll puff up quickly! Fry for about 2–3 minutes, turning them occasionally with your spoon, until they are a beautiful golden brown all over and look cooked through.
- As they finish frying, lift them out with the slotted spoon and place them on a plate lined with paper towels to drain off any excess oil.
- While the donut holes are draining (or even while the oil is heating up), whip up that luscious filling! In a medium bowl, add your softened cream cheese, powdered sugar, strawberry jam, and vanilla extract. Beat it with an electric mixer (or a whisk and some elbow grease!) until it's super smooth and creamy, with no lumps.
- Scoop your delicious filling into a piping bag fitted with a small round tip. If you don't have a piping bag, no worries! A sturdy zip-top bag with one corner snipped off works perfectly.
- Once the donut holes are cool enough to handle comfortably (but still warm!), it's time to stuff them! Take a small, sharp knife or even a skewer and make a little hole in the side of each donut hole, pushing it in gently to create a pocket inside.
- Now, insert the piping bag tip into the hole and gently squeeze the filling in until you can feel the donut hole get a little heavier or see a tiny bit of filling start to peek out. Don't overfill, or they might burst!
- If you're doing the cinnamon sugar coating, mix the granulated sugar and cinnamon in a shallow bowl.
- While the filled donut holes are still warm (the coating sticks best then!), roll them around in the mixture until they're nicely coated.
- Serve these little beauties immediately! That warm donut with the cool, creamy filling is pure bliss.
Notes
Tips for Success:
- Oil Temperature is Key: Use a thermometer to maintain 350°F (175°C) for even cooking.
- Don't Overcrowd: Fry in batches to keep oil temperature stable.
- Soften Cream Cheese: Ensure cream cheese is properly softened for a smooth filling (let sit out for an hour or two, or use a quick softening trick).
- Make Filling Ahead: The cheesecake filling can be made a day in advance and stored in the fridge.
- Piping Bag Alternative: A sturdy Ziploc bag with a snipped corner works well. Storage Instructions:
- Store in an airtight container in the refrigerator for 2-3 days.
- Best when fresh, but can be enjoyed chilled or allowed to sit at room temperature for a few minutes before eating. FAQ Highlights:
- Can be air fried: Air fry biscuit dough balls at 350°F (175°C) for 5-7 minutes, flipping halfway.
- To soften cream cheese quickly: Cut into small cubes and let sit for 15-20 mins, or microwave on 50% power for 10-15 sec intervals.
- Can use homemade biscuit dough or even scone dough.
- To adjust filling consistency: Add a tiny splash of milk if too thick, or another tablespoon of powdered sugar if too thin.
- Oil Temperature is Key: Use a thermometer to maintain 350°F (175°C) for even cooking.
- Don't Overcrowd: Fry in batches to keep oil temperature stable.
- Soften Cream Cheese: Ensure cream cheese is properly softened for a smooth filling (let sit out for an hour or two, or use a quick softening trick).
- Make Filling Ahead: The cheesecake filling can be made a day in advance and stored in the fridge.
- Piping Bag Alternative: A sturdy Ziploc bag with a snipped corner works well. Storage Instructions:
- Store in an airtight container in the refrigerator for 2-3 days.
- Best when fresh, but can be enjoyed chilled or allowed to sit at room temperature for a few minutes before eating. FAQ Highlights:
- Can be air fried: Air fry biscuit dough balls at 350°F (175°C) for 5-7 minutes, flipping halfway.
- To soften cream cheese quickly: Cut into small cubes and let sit for 15-20 mins, or microwave on 50% power for 10-15 sec intervals.
- Can use homemade biscuit dough or even scone dough.
- To adjust filling consistency: Add a tiny splash of milk if too thick, or another tablespoon of powdered sugar if too thin.