These strawberry cheesecake stuffed donut holes are soft, fluffy, and filled with a creamy strawberry cheesecake center. Each bite offers a sweet surprise, combining the richness of cheesecake with the comfort of a classic donut. Perfect for breakfast, brunch, or dessert, they’re a delightful treat that’s hard to resist.
Why You’ll Love This Recipe
I love how indulgent yet playful these donut holes are. The cheesecake filling brings a luxurious texture and flavor, while the fresh strawberry notes make them feel light and summery. They’re easy to make in batches, and whether I’m hosting a party or just craving a cozy treat, these always hit the spot.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Milk
- Eggs
- Vanilla extract
- Unsalted butter (melted)
- Cream cheese (softened)
- Powdered sugar
- Fresh strawberries (chopped)
- Oil for frying
directions
- I start by mixing the dry ingredients—flour, baking powder, sugar, and salt—in a large bowl.
- In another bowl, I whisk together the milk, eggs, vanilla extract, and melted butter.
- I combine the wet and dry ingredients until a thick dough forms.
- For the filling, I beat the softened cream cheese with powdered sugar and fold in the chopped strawberries until smooth.
- I roll the dough into small balls and flatten each slightly, placing a small spoonful of the filling in the center.
- Then, I carefully seal the dough around the filling and shape it back into a ball.
- I heat oil in a deep pot and fry the donut holes in batches until golden brown on all sides.
- After draining on paper towels, I let them cool slightly before dusting with powdered sugar or rolling in cinnamon sugar.
Servings and timing
This recipe makes about 20–24 donut holes.
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
Variations
I sometimes swap out the strawberries for raspberries or blueberries depending on the season. For a chocolate twist, I mix mini chocolate chips into the cheesecake filling. If I want a baked version, I use a mini muffin tin and bake them at 350°F for about 12–15 minutes, brushing with melted butter afterward.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the microwave for 10–15 seconds, or warm them in a low oven (300°F) for about 5 minutes. I don’t recommend freezing them because the texture of the filling changes after thawing.
FAQs
How do I keep the filling from leaking during frying?
I make sure to seal the dough completely around the filling. Pressing the edges firmly before reshaping into a ball helps prevent leaks.
Can I use store-bought biscuit dough?
Yes, I can. If I want to save time, pre-made biscuit dough works well. I just flatten each piece, stuff with the filling, and fry as usual.
What oil is best for frying?
I like to use a neutral oil with a high smoke point, such as vegetable or canola oil. It keeps the flavor clean and fries evenly.
Can I make them ahead of time?
I can prepare the dough and filling a day in advance and store them separately in the fridge. I just assemble and fry right before serving for the best texture.
Are these donut holes gluten-free?
Not as written, but I can use a 1:1 gluten-free flour blend in place of all-purpose flour to make them suitable for gluten-free diets.
Conclusion
These strawberry cheesecake stuffed donut holes are a delightful mashup of two classic desserts. With their creamy center and golden, crispy exterior, they’re the kind of treat I look forward to making again and again. Whether I serve them at a brunch or enjoy a few with coffee, they never disappoint.
Strawberry Cheesecake Stuffed Donut Holes
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20–24 donut holes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Soft, fluffy donut holes filled with a creamy strawberry cheesecake center. These sweet treats are perfect for breakfast, brunch, or dessert.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ cup sugar
- ¼ tsp salt
- ¾ cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup fresh strawberries, chopped
- Oil for frying (vegetable or canola oil)
Instructions
- In a large bowl, mix the flour, baking powder, sugar, and salt.
- In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter.
- Combine the wet and dry ingredients until a thick dough forms.
- In a separate bowl, beat the cream cheese with powdered sugar until smooth, then fold in chopped strawberries.
- Roll the dough into small balls and flatten each slightly. Place a spoonful of filling in the center.
- Seal the dough around the filling and shape back into a ball.
- Heat oil in a deep pot to 350°F (175°C) and fry donut holes in batches until golden brown.
- Drain on paper towels, let cool slightly, then dust with powdered sugar or roll in cinnamon sugar.
Notes
- Ensure dough is well-sealed to prevent filling leakage during frying.
- Use fresh strawberries for best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes.
- For a baked version, use a mini muffin tin and bake at 350°F for 12–15 minutes.
Nutrition
- Serving Size: 1 donut hole
- Calories: 120
- Sugar: 7g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
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