Strawberry Cheesecake Stuffed Donuts

These donuts are soft, fluffy, and filled with the creamiest strawberry cheesecake filling. Each bite is sweet, smooth, and melts right in your mouth. I made them one morning for brunch, and they disappeared before I could even grab a second one.

I love how the creamy filling pairs with the warm, pillowy dough. The touch of strawberry adds freshness, and the sugar coating gives a perfect little crunch. It’s the kind of treat that feels bakery-level but made right at home.

If you’re craving something rich, fruity, and fun to make, these Strawberry Cheesecake Stuffed Donuts are perfect. Let’s make them together—you’ll love how soft, sweet, and satisfying they are.

Why You’ll Love This Recipe

• Bakery-Style at Home: Create professional-looking donuts without leaving your kitchen.
• Fluffy and Light: The yeasted dough creates an airy, tender texture that melts in your mouth.
• Double Filling: Cream cheese filling and strawberry jam deliver a true cheesecake experience.
• Fun to Make: While they take time, the process is simple and rewarding.
• Crowd Pleaser: Perfect for special occasions, weekend brunches, or when you want to impress.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Rising Time: 1 hour 30 minutes
• Cook Time: 15 minutes
• Total Time: About 2 hours 15 minutes

Servings: This recipe makes 12 stuffed donuts, enough to serve 6-12 people depending on appetite. Want more? You can easily double the recipe.

Difficulty: Moderate. The steps are straightforward, but working with yeast dough requires patience and gentle handling.

Required Kitchen Tools

• Large mixing bowl
• Stand mixer with dough hook or wooden spoon
• Rolling pin
• Round cookie cutter or drinking glass (about 3 inches)
• Deep pot or fryer
• Candy thermometer
• Paper towels and wire rack
• Piping bag with round tip
• Small mixing bowls

Ingredients

These strawberry cheesecake donuts combine simple pantry staples with fresh ingredients to create bakery-quality treats at home.

The yeasted dough creates that signature fluffy texture, while cream cheese and strawberry jam work together to deliver authentic cheesecake flavor. Here’s everything you’ll need to bring this recipe together:

For the Donut Dough:

• 3/4 cup warm water (110°F)
• 2 and 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 3 and 1/2 cups all-purpose flour
• 1/2 cup warm milk
• 2 egg yolks
• 1/4 cup butter, softened
• Sunflower oil for frying

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract

For Assembly:

• 1/2 cup strawberry jam
• Fresh strawberries for garnish
• Extra powdered sugar for dusting

Variations for Strawberry Cheesecake Stuffed Donuts

• Different Berries: Swap strawberry jam for raspberry, blueberry, or mixed berry jam.
• Chocolate Lover’s Version: Add mini chocolate chips to the cream cheese filling.
• Lemon Twist: Mix lemon zest into the cheesecake filling for a bright flavor.
• Glaze Instead of Dust: Top with vanilla or strawberry glaze instead of powdered sugar.
• Make It Richer: Use heavy cream instead of milk in the dough for extra richness.

How to Make Strawberry Cheesecake Stuffed Donuts Step-by-Step Instructions

1. Activate the Yeast

Combine warm water, yeast, and a pinch of sugar in a small bowl. Let it sit for 5-10 minutes until foamy. This step ensures your yeast is alive and ready to work.

2. Make the Dough

In a large bowl, mix flour and remaining sugar. Add the yeast mixture, warm milk, egg yolks, and softened butter. Mix until a soft dough forms. Knead by hand for 8-10 minutes or use a stand mixer with a dough hook for 5-6 minutes until the dough is smooth and elastic.

3. First Rise

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour until doubled in size.

4. Roll and Cut

Punch down the dough and roll it out on a floured surface to about 1/2 inch thickness. Use a round cutter to cut out 12 circles. Place them on a floured baking sheet.

5. Second Rise

Cover the cut donuts with a towel and let them rise for another 30 minutes until puffy.

6. Prepare the Filling

While the donuts rise, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy. Set aside.

7. Fry the Donuts

Heat sunflower oil in a deep pot to 350°F. Carefully slide 2-3 donuts into the hot oil. Fry for about 2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with remaining donuts.

8. Fill the Donuts

Once the donuts are cool enough to handle, use a piping bag fitted with a round tip to poke a hole in the side of each donut. Pipe cream cheese filling into half of the donut, then pipe strawberry jam into the other half.

Serving and Decoration

How to Serve Strawberry Cheesecake Stuffed Donuts:

These donuts are best served fresh and slightly warm:

• Breakfast Spread: Arrange on a platter with fresh berries and coffee.
• Brunch Centerpiece: Dust with powdered sugar and garnish with sliced strawberries.
• Dessert Table: Serve alongside vanilla ice cream or whipped cream.
• Gift Giving: Pack in pretty boxes for a homemade gift that impresses.
• Party Treat: Cut in half to show off the pretty filling layers.

Storing Strawberry Cheesecake Stuffed Donuts

• Room Temperature: Store unfilled donuts in an airtight container for up to 2 days. Fill just before serving.
• Refrigerated: Once filled, keep donuts covered in the refrigerator for up to 2 days. The cream cheese filling needs to stay cold.
• Freezing: Freeze unfilled donuts for up to 1 month. Thaw at room temperature and fill fresh.
• Reheating: Warm unfilled donuts in a 300°F oven for 5 minutes to refresh them before filling.

Tips and Tricks for Success

• Check Water Temperature: Water that’s too hot will kill the yeast. Use a thermometer to ensure it’s around 110°F.
• Don’t Skip Rising Time: Proper rising creates that light, fluffy texture. Be patient.
• Maintain Oil Temperature: Keep oil at a steady 350°F. Too hot and the outside burns before the inside cooks. Too cool and the donuts absorb excess oil.
• Work in Batches: Don’t overcrowd the pot when frying. This drops the oil temperature.
• Cool Before Filling: Let donuts cool for at least 10 minutes before filling, or the cream cheese will melt.
• Use Quality Jam: A good strawberry jam makes a big difference in flavor.

Nutrition

Nutrient	Per Donut
Calories	285
Total Fat	12g
Saturated Fat	5g
Cholesterol	55mg
Sodium	95mg
Total Carbohydrates	39g
Dietary Fiber	1g
Sugars	15g
Protein	5g

Note: Nutritional values are approximate and will vary based on specific ingredients used.

Strawberry Cheesecake Stuffed Donuts FAQs

Can I bake these donuts instead of frying them? Yes, you can bake them at 375°F for 12-15 minutes until golden. However, they will have a different texture and won’t be as fluffy as fried donuts.

Why didn’t my dough rise? The yeast may have been old or the water temperature was wrong. Water should be warm like bathwater, around 110°F. Too hot kills yeast, too cold prevents activation.

Can I make the dough ahead of time? Yes. After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before rolling and cutting.

What if I don’t have a piping bag? Use a plastic zip-top bag with a corner snipped off. You can also use a small spoon to carefully fill the donuts through a larger hole.

How do I know when the oil is ready? A candy thermometer is most accurate. Without one, drop a small piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready.