Easy Homemade Strawberry Cheesecake Stuffed Donuts

Easy Homemade Strawberry Cheesecake Stuffed Donuts

Unlock the magic of your favorite bakery-style donuts right in your own kitchen with this easy recipe for fluffy, fried donuts bursting with a creamy, dreamy strawberry cheesecake filling. Perfect for treating yourself or sharing, this recipe is straightforward, delicious, and sure to be a crowd-pleaser.

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Prep Time 30

Cook Time 25

Rise Time 1 30

Total Time 55

Course Dessert, Snack

Cuisine American

Equipment

Large mixing bowl
Stand mixer (optional)
Deep Fryer or Dutch Oven
Thermometer
Piping bag
Round Cutter (3 inch)

Ingredients

For the donuts

2.25 tsp active dry yeast (1 packet), make sure it's fresh
2 tbsp warm water 110°F/45°C
0.75 cup warm milk
0.25 cup granulated sugar
0.25 cup unsalted butter melted
0.5 tsp salt
1 large egg
2.5 cups all-purpose flour plus more for dusting
Vegetable oil for frying, enough to let the donuts float

For the filling

4 oz cream cheese softened
0.25 cup powdered sugar
0.25 tsp vanilla extract
0.5 cup chopped fresh strawberries or use a thick strawberry jam

For the coating

0.5 cup granulated sugar
powdered sugar for dusting (optional)

Instructions

Step 1: Activate the yeast. In a small bowl, sprinkle active dry yeast over warm water (110°F/45°C). Stir gently and let sit for 5–10 minutes until foamy and bubbly.
Step 2: In a large mixing bowl, whisk together warm milk, sugar, melted butter, salt, and the egg. Pour in the frothy yeast mixture and stir to combine.
Step 3: Gradually add 2 1/2 cups of all-purpose flour, stirring with a spoon or spatula until a soft, slightly sticky dough forms.
Step 4: Turn the dough out onto a lightly floured surface and knead for 6–8 minutes by hand or using a stand mixer with a dough hook until smooth and elastic.
Step 5: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Step 6: Gently punch down the dough. Turn out onto a lightly floured surface and roll evenly to about 1/2-inch thickness. Cut out rounds using a 3-inch cutter. Gather scraps, knead gently, and re-roll to cut more donuts.
Step 7: Place cut donuts on a parchment-lined baking sheet, leaving space. Cover lightly and let rise for another 30 minutes.
Step 8: Pour vegetable oil into a deep pan or fryer to allow donuts to float. Heat oil to 350°F (175°C).
Step 9: Carefully slide 2-3 donuts into the hot oil. Fry for 1–2 minutes per side until golden brown and puffy. Use a slotted spoon or spider strainer to flip and remove.
Step 10: Immediately place fried donuts on paper towels to drain. While still warm, roll each donut gently in granulated sugar coating.
Step 11: While donuts cool completely, make the filling. In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in chopped fresh strawberries or swirl in jam.
Step 12: Once donuts are cool, make a hole in the side or bottom of each donut with a knife or skewer. Fill a piping bag fitted with a round tip (or a Ziploc bag with a corner snipped) with filling. Insert tip and squeeze filling into each donut until slightly puffed.
Step 13: Arrange filled donuts on a platter. Dust with powdered sugar if desired. Serve immediately.

Notes

Substitutions & Additions: Swap strawberries for raspberries, blueberries, or peaches. Use raspberry, cherry jam, or lemon curd. Add lemon or orange zest to the filling. Dip in chocolate glaze instead of sugar. Add cinnamon or nutmeg to the dough.
Tips for Success: Always check yeast by frothing; use warm, not hot, liquids; avoid adding too much flour; maintain oil temperature with a thermometer; don't overcrowd the fryer; coat donuts in sugar while warm.
Storage: Due to the cream cheese filling, store in an airtight container in the refrigerator for 1-2 days. Best enjoyed the day they are made.

Keyword Cheesecake, Donuts, Fried, Strawberry