Strawberry Cheesecake Stuffed Donuts
Soft, pillowy homemade donuts filled with a sweet-tangy strawberry cheesecake filling, rolled in cinnamon sugar, and finished with a strawberry glaze. This is the ultimate weekend treat — bakery-style donuts made right in your own kitchen.
There’s something magical about biting into a warm donut and discovering a creamy surprise inside. These Strawberry Cheesecake Stuffed Donuts take everything you love about classic cheesecake — the tang of cream cheese, the sweetness of fresh strawberries — and tuck it inside a pillowy, golden-fried (or baked!) donut. They’re the kind of recipe that turns an ordinary Saturday morning into something special, and trust me, once you make a batch, your kitchen is going to smell like a donut shop.
I first started making these after one too many trips to my favorite local bakery for their strawberry cheesecake donuts. At $5 a pop, I figured I could make a dozen at home for less than the price of three. Turns out, homemade is not only cheaper — it’s better. You control the filling, the sweetness, and you get to eat them warm, which is a game changer.
Why You’ll Love This Recipe
- The filling is unreal. A silky cream cheese filling swirled with real strawberry puree — it’s like cheesecake batter you get to eat with your hands.
- Soft, fluffy dough. This is an enriched yeast dough, similar to brioche, so the donuts stay soft for days (if they last that long).
- Customizable finish. Roll them in cinnamon sugar, dip them in strawberry glaze, or do both for the ultimate donut.
- Great for a crowd. This recipe makes about a dozen donuts, perfect for brunch, a bake sale, or just because it’s Saturday.
Ingredients
For the Donut Dough
- 3 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- ¾ teaspoon salt
- ¾ cup whole milk, warmed to about 110°F
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Strawberry Cheesecake Filling
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ½ cup strawberry puree (fresh or frozen strawberries, blended)
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
For Frying and Finishing
- Vegetable or canola oil, for frying (about 4 cups)
- 1 cup granulated sugar mixed with 1 tablespoon cinnamon (for coating)
- Optional strawberry glaze: 1 cup powdered sugar + 2–3 tablespoons strawberry puree
Instructions
Step 1: Make the Dough
In a large bowl or stand mixer, combine the warm milk and yeast. Let sit for 5 minutes until foamy. Add the flour, sugar, salt, eggs, softened butter, and vanilla. Mix until a soft, slightly sticky dough forms, then knead for about 8 minutes (by hand or with a dough hook) until smooth and elastic.
Step 2: First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
Step 3: Make the Filling
While the dough rises, beat the cream cheese and powdered sugar together until smooth. Fold in the strawberry puree, lemon juice, and vanilla. Chill in the fridge — this helps it firm up so it’s easier to pipe later.
Step 4: Shape the Donuts
Punch down the dough and divide into 12 equal pieces. Roll each piece into a smooth ball. Place on a parchment-lined baking sheet, cover loosely, and let rise again for 30–45 minutes until puffy.
Step 5: Fry the Donuts
Heat oil in a deep pot or Dutch oven to 350°F. Fry the dough balls in batches, 2–3 minutes per side, until deep golden brown. Drain on a paper towel-lined tray.
Step 6: Fill the Donuts
While still warm, roll each donut in the cinnamon sugar mixture. Once slightly cooled, use a piping bag fitted with a small round tip to inject the strawberry cheesecake filling into the center of each donut. You’ll feel the donut get heavier — that’s how you know it’s filled!
Step 7: Glaze and Serve
Drizzle with strawberry glaze if desired, and serve warm. These are best enjoyed the same day, but they’ll keep well for up to 2 days.
Tips for Success
- Watch your oil temperature. Too hot and the outside burns before the inside cooks; too cool and the donuts absorb excess oil and turn greasy. A thermometer is your best friend here.
- Chill the filling. A firmer filling pipes more cleanly and won’t ooze out while frying leftovers or storing.
- No piping bag? No problem. A zip-top bag with the corner snipped off works just as well.
- Prefer baked donuts? Bake at 375°F for about 10–12 minutes in a donut pan, then fill and coat as directed.
Storage
Store leftover donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days (the cream cheese filling means refrigeration is safer for longer storage). Warm briefly in the microwave before serving to bring back that fresh-from-the-fryer softness.
Frequently Asked Questions
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 shaping.
Can I freeze these donuts? Freeze unfilled, unglazed donuts for up to 1 month. Thaw, then fill and glaze fresh for the best texture.
What if I don’t have fresh strawberries? Frozen strawberries work great for the puree — just thaw and blend, then strain if you want a smoother filling.
Can I bake these instead of frying? Absolutely. Baked versions are lighter and less messy, though they won’t have quite the same crisp exterior as fried donuts.
Did you make these Strawberry Cheesecake Stuffed Donuts? Leave a comment below and let me know how they turned out!
