Description
These strawberry cheesecake donut holes are bite-sized, golden fried treats filled with creamy cheesecake and juicy strawberry flavor. Crispy on the outside, soft on the inside, and bursting with fruity richness, they’re the ultimate mashup of two classic desserts—perfect for brunch, parties, or indulgent snacking.
Ingredients
- For the Donut Holes:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ cup granulated sugar
- ½ tsp salt
- ¾ cup milk
- 2 large eggs
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Oil, for frying
- For the Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup strawberry jam or 2–3 tbsp finely chopped fresh strawberries
- For the Coating:
- ½ cup granulated sugar
- Optional: 1 tbsp freeze-dried strawberry powder (for added color & flavor)
Instructions
- Make the filling: Beat softened cream cheese, powdered sugar, vanilla, and strawberry jam (or strawberries) until smooth. Chill until firm.
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, mix milk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients to form a thick batter.
- Heat oil in a deep pot to 350°F (175°C). Drop spoonfuls of dough into hot oil in batches. Fry 2–3 minutes per side, until golden.
- Remove and drain on paper towels. While warm, roll in granulated sugar or sugar mixed with freeze-dried strawberry powder.
- Once cooled, fill each donut hole with cheesecake filling using a piping bag with a small round tip.
- Serve warm, chilled, or at room temperature.
Notes
- Baked alternative: Use a mini muffin tin and bake at 375°F for 12–15 minutes.
- Use store-bought biscuit dough to save time—fry as directed.
- Add chopped fresh berries to the filling for extra flavor and texture.
- Drizzle with white chocolate for an elegant finish.
