These are the best strawberry cheesecake stuffed donuts. They’re so fluffy, flavorful, and fresh. Every bite tastes absolutely amazing—it’s packed with so much flavor and is just perfect.
I just realized I have about 7 donut recipes that I’ve never shared on this website, and my storage is nearly full. So, I’m posting one of those 7 recipes—an easy donut recipe with cheesecake filling. This is one of my favorites because I love everything cheesecake-flavored, I adore strawberries, and it’s just the perfect combination. I’ll try to explain everything step by step so it’s super easy to understand.
More Donut recipes:
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- soft Nutella swirl bun
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What you’ll love about this strawberry cheesecake stuffed donuts recipe
Let me tell you what I love about this strawberry cheesecake donut recipe—I know you’ll love it too! They’re so easy to make, especially if you have a stand mixer. You knead the dough, proof it, shape it, cut it, proof it again, and then just fry them. Make the perfect filling, and you’re done. These are creamy cheesecake-filled donuts—the filling is so creamy, delicious, and flavorful. The donuts are golden fried to perfection, with a refreshing strawberry cheesecake filling that’s absolutely irresistible.
Watch how to make Strawberry cheesecake stuffed donuts
Time stamps
Here’s some important information about this decadent strawberry cheesecake dessert—let’s talk time stamps! It will take the yeast about 5 to 10 minutes to activate. Make sure you’re doing all the resting at a warm temperature. I personally use my dough proofing machine, which is perfect, especially when the weather is cold.
For perfect strawberry cheesecake stuffed donuts knead the dough for about 15 to 20 minutes using a stand mixer with the dough hook on medium speed.
- First proof: 1 hour and 30 minutes, or until the dough has doubled in size.
- Second proof: 30 minutes, or until the dough is puffy.
- Proofing temperature: 29°C (84°F).
- Frying temperature: 175°C (347°F).
- Donut thickness: 0.14 inch (about 0.35 cm).
- Donut cutter diameter: 6 cm (2.36 inch)
Strawberry cheesecake Donuts Ingredients
Ingredients and Substitutions for Cheesecake-Filled Fried Donuts (Quantities are listed in the recipe card below, or you can scroll up and click “Jump to Recipe.”)
- Warm water: Helps activate the yeast.
- Active dry yeast: Makes the dough rise and become fluffy.
- Granulated sugar: Feeds the yeast and adds a touch of sweetness.
- All-purpose flour: The base of our donuts.
- Milk: Makes the dough tender and rich.
- Egg yolks: Gives the donuts a soft, fluffy texture. (You can use one whole egg instead.)
- Soft butter: Adds richness and helps create a tender crumb.
- Oil: Use a neutral oil like sunflower or any vegetable oil for deep frying.
- Strawberry jam: You can make your own strawberry jam or use store-bought.
- Cream cheese: The base of the cheesecake filling.
- Powdered sugar: Sweetens the cheesecake filling.
Necessary equipment
- Kitchen scale: For precise measurements.
- Stand mixer: Makes kneading the dough a breeze (but you can do it by hand too!).
- Cookie cutter: To cut perfect donut shapes.
- Rolling pin: For rolling out the dough evenly.
- Mixing bowls: To prepare the sponge and dough.
- Slotted spoon: For safely frying the donuts.
- Piping bag: To fill the donuts with the cheesecake filling.
Safety Tips for frying donuts
Making fried stuffed donuts can be fun and safe if you follow these tips:
- No Water Near Oil: Water and hot oil don’t mix—keep them far apart.
- Fire Safety: If oil catches fire, turn off the heat and cover the pan with a metal lid (never use glass or water).
- Avoid Splashing: Gently lower donuts into the oil using a slotted spoon or tongs.
- Stay Focused: Don’t get distracted by your phone or other tasks.
- Ask for Help: If you’re unsure, ask an adult to assist you.
How to prepare the cheesecake filling
To make the best strawberry cheesecake donuts, we need to start with an amazing cheesecake filling. It’s super simple yet delicious! In a bowl, mix together cream cheese, powdered sugar, and strawberry jam. We decided to make homemade strawberry jam and then blended it so it’s smooth enough to easily pipe into the donuts and stuff them.
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Tips for Perfect Strawberry Cheesecake Donuts
- Egg Yolks for Fluffiness: Using 2 egg yolks makes the donuts extra soft and fluffy. If you prefer, you can use 1 whole egg instead—they’ll still turn out amazing!
- Parchment Paper Hack: Cut the donuts on top of parchment paper to help them hold their shape and make them easier to transfer to the hot oil.
- Shape Them Perfectly: Use a slotted spoon to gently push the donuts to the sides of the pan while frying—this helps them stay round.
- Test the Oil: Drop a small piece of dough into the oil. If it bubbles and rises, the oil is ready.
- Don’t Overcrowd the Pan: Fry a few donuts at a time to maintain the oil temperature.
- Deep Fry Safely: Make sure the donuts float and don’t touch the bottom of the pan.
- Absorb Excess Oil: Place fried donuts on paper towels to remove any extra oil.
How to decorate rich and indulgent stuffed donuts
To make cheesecake-filled donuts, we’re going to keep the decoration simple and easy. Just fill them using a piping bag, overfill the tops, and add a dollop of strawberry jam. Finish with a fresh, beautiful strawberry on top and a dusting of powdered sugar.
FAQs for Strawberry Jam Donuts
Any vegetable oil will work, but I highly recommend using sunflower oil. Personally, I’m not a fan of canola or soybean oil—I can taste them too much in my food, so it’s just a personal preference!
I would normally recommend storing donuts in a closed container at room temperature, but since we’re using a cheesecake filling and strawberry jam, they need to be stored in the fridge.
Homemade Donuts after they tend to be dry the next day, that’s why they need to be slightly reheated in the microwave for 20-30 seconds so they restore that fluffiness. We don’t wanna reheat them too much or the filling will melt tho.
Donuts can turn dense if the yeast isn’t activated (so the dough doesn’t rise, leaving you with a dry, dense, and inedible bread rock) or if you don’t knead the dough long enough.
If the dough doesn’t rise at all, unfortunately, you can’t use it. Make sure you’re proofing it in a warm environment so it can rise properly. But if the yeast is expired or dead, I’m sorry to say, it’s unusable. You’ll need to throw it all away and start over with fresh yeast.
Oil temperature is key for making non-greasy donuts. Make sure you’re not overcrowding the pan with too many donuts, as this can cause the temperature to drop. Also, fry them at 175°C (347°F).
Step by step strawberry cheesecake donut recipe
I’m going to teach you how to make stuffed donuts step by step:
Donut
1. In a bowl, mix warm water, active dry yeast, and a tablespoon of sugar. Let it rest for about 10 minutes until it’s bubbly and frothy.
2. In a stand mixer bowl or mixing bowl, add all-purpose flour, granulated sugar, and mix. Then, add two egg yolks, soft butter, and milk. Once the yeast mixture is ready, add it to the bowl.
3. Knead the dough with the stand mixer for about 15 to 20 minutes using the dough hook attachment on medium speed.
4. Place the dough in a greased bowl and proof for about 1 hour and 30 minutes in a warm environment. I recommend a temperature of 29°C (84°F). We use a proofing machine for dough, and it helps so much!
5. After the dough has doubled in size, roll it out to 0.25 cm (about 0.1 inches) thick. Cut it using a cookie cutter—we’re using one that’s 6 cm (about 2.36 inches). Proof the dough again in a warm environment for 30 minutes, or until they’re puffy they will be about 0.5 cm (about 0.2 inches) thick.
6. Heat the oil to about 180°C (356°F). When you add the donuts, try to maintain an oil temperature of 175°C (347°F). Every time you add a donut, the oil temperature will drop a little, so starting at 180°C ensures it stays hot enough.
7. Fry the donuts until golden brown. Cook them for about 2 minutes on one side, then flip and cook for 2 minutes on the other side. Flip once more and cook until they’re beautifully golden brown.
8. Place the fried donuts on a plate lined with paper towels to absorb any excess oil.
cheesecake filling
9. For the strawberry cheesecake filling, mix powdered sugar with cream cheese in a bowl, then add smooth strawberry jam. Once the donuts have cooled slightly, fill them using a piping bag.
10. Decorate with a fresh strawberry, a dollop of jam, and a dusting of powdered sugar. Enjoy!
If you try this recipe, please leave a review on our website! And if you have any questions, feel free to leave them in the comments.
Easy Strawberry cheesecake Stuffed Donuts -so fluffy and delicious!
Equipment
- Kitchen scale
- Cookie cutter
- Slotted spoon
- Piping bag
Ingredients
Yeast mixture
- 50 grams warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
Donuts
- 280 grams all purpose flour
- 50 grams granulated sugar
- 50 grams milk
- 2 egg yolk
- 40 grams soft butter
frying
- 3 lt sunflower oil they need to deep fry that’s why we need a lot, it also depends on your frying Pan capacity!!! Do not fill the pan till the top!
Cheesecake filling
- 150 grams cream cheese
- 50 grams powdered sugar
- 80 grams strawberry jam
Decoration
- 6 fresh strawberries
- 1 tablespoon powdered sugar
Instructions
Donut
- In a bowl, mix warm water, active dry yeast, and a tablespoon of sugar. Let it rest for about 10 minutes until it’s bubbly and frothy.
- In a stand mixer bowl or mixing bowl, add all-purpose flour, granulated sugar, and mix. Then, add two egg yolks, soft butter, and milk. Once the yeast mixture is ready, add it to the bowl.
- Knead the dough with the stand mixer for about 15 to 20 minutes using the dough hook attachment on medium speed.
- Place the dough in a greased bowl and proof for about 1 hour and 30 minutes in a warm environment. I recommend a temperature of 29°C (84°F). We use a proofing machine for dough, and it helps so much!
- After the dough has doubled in size, roll it out to 0.25 cm (about 0.1 inches) thick. Cut it using a cookie cutter—we’re using one that’s 6 cm (about 2.36 inches). Proof the dough again in a warm environment for 30 minutes, or until they’re puffy they will be about 0.5 cm (about 0.2 inches) thick.
- Heat the oil to about 180°C (356°F). When you add the donuts, try to maintain an oil temperature of 175°C (347°F). Every time you add a donut, the oil temperature will drop a little, so starting at 180°C ensures it stays hot enough.
- Fry the donuts until golden brown. Cook them for about 2 minutes on one side, then flip and cook for 2 minutes on the other side. Flip once more and cook until they’re beautifully golden brown.
- Place the fried donuts on a plate lined with paper towels to absorb any excess oil.
cheesecake filling
- For the strawberry cheesecake filling, mix powdered sugar with cream cheese in a bowl, then add smooth strawberry jam. Once the donuts have cooled slightly, fill them using a piping bag.
- Decorate with a fresh strawberry, a dollop of jam, and a dusting of powdered sugar. Enjoy!
Video
Notes
Archersfood
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