Strawberry Cheesecake Filled Donuts

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Strawberry Cheesecake Filled Donuts

Fluffy, golden donuts bursting with creamy strawberry cheesecake filling and finished with a sweet vanilla glaze. A decadent, bakery-style treat made right at home!

Why You’ll Love These Donuts

These strawberry cheesecake filled donuts are everything a dessert should be—soft, rich, and bursting with flavor. The fluffy yeast donut base is perfectly fried and filled with a luscious strawberry cream cheese filling, then finished off with a light vanilla glaze. They’re ideal for special occasions or a weekend baking project.

Ingredients

For the Donuts:

  • 1 cup warm milk (about 110°F / 43°C)
  • 2 teaspoons active dry yeast
  • 2 tablespoons granulated sugar, divided
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg

For the Strawberry Cheesecake Filling:

  • 1 cup cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup strawberry jam

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

1. Prepare the Dough:

  1. In a mixing bowl, stir the yeast and 1 tablespoon of the sugar into the warm milk. Let sit for 5–10 minutes, until foamy.
  2. Add in the flour, remaining tablespoon of sugar, salt, melted butter, and egg. Mix and knead until a smooth, elastic dough forms—about 8–10 minutes by hand or 5 minutes with a stand mixer.
  3. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

2. Shape and Fry the Donuts:

  1. Roll out the risen dough on a floured surface to about ½ inch thickness.
  2. Use a round cutter (about 3 inches wide) to cut out donuts. Place on a floured tray, cover loosely, and let rise again for 20–30 minutes.
  3. Heat oil in a deep pot to 375°F (190°C). Fry donuts in batches, 1–2 minutes per side, until golden brown. Drain on paper towels and let cool completely.

3. Make the Filling:

  1. In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
  2. Fold in the strawberry jam until fully combined. Transfer to a piping bag fitted with a round tip.

4. Fill the Donuts:

  1. Once donuts are cool, use a skewer or the tip of a knife to create a pocket in the side of each donut.
  2. Insert the piping tip and fill each donut with strawberry cheesecake filling.

5. Prepare the Glaze:

  1. Whisk together powdered sugar, milk, and vanilla extract until smooth.
  2. Drizzle over the filled donuts or dip the tops for a thicker coating. Let set for a few minutes before serving.

Tips for Success

  • Activate the yeast properly: If the yeast doesn’t foam in warm milk, it may be inactive—start with fresh yeast.
  • Don’t over-knead: The dough should be smooth and elastic, not stiff.
  • Cool completely before filling: This prevents the filling from melting inside the warm donuts.
  • Use a thermometer for frying: Maintain a steady 375°F (190°C) for evenly cooked donuts.

Storage

Store leftover donuts in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh or slightly warmed.

Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yields: About 10 donuts
Calories: Approx. 300 kcal per donut

 

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