Strawberry Cheesecake Stuffed Donuts

Strawberry Cheesecake Stuffed Donuts are soft, pillowy donuts filled with a luscious, creamy cheesecake center and bursts of fresh strawberry flavor. I love how they combine two of my favorite desserts—cheesecake and donuts—into one irresistible treat. They’re rich, fruity, and perfect for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

I like this recipe because it’s indulgent but fun, and the filling makes every bite a surprise. Whether I’m frying from scratch or using shortcut dough, the creamy strawberry cheesecake filling takes these donuts to the next level. They’re impressive enough for special occasions but simple enough to make just because I’m craving something sweet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the donuts:

• All-purpose flour
• Active dry yeast
• Warm milk
• Granulated sugar
• Unsalted butter, softened
• Eggs
• Salt
• Oil (for frying)

For the cheesecake filling:

• Cream cheese, softened
• Powdered sugar
• Vanilla extract
• Fresh strawberries, diced or mashed
• Strawberry jam or puree (optional, for stronger strawberry flavor)

For finishing:

• Powdered sugar (for dusting)
• Optional: graham cracker crumbs for garnish

Directions

1. I start by activating the yeast in warm milk with a bit of sugar, letting it sit until foamy.
2. In a large bowl, I combine the flour, remaining sugar, salt, eggs, and butter, then mix in the yeast mixture to form a dough.
3. I knead the dough until smooth and elastic, then cover it and let it rise in a warm spot until doubled in size (about 1 hour).
4. Once risen, I roll out the dough and cut it into rounds, letting them rise again while I heat the oil for frying.
5. I fry the donuts in batches until golden brown on both sides, then drain them on paper towels.
6. For the filling, I beat the cream cheese, powdered sugar, vanilla, and strawberries until smooth and creamy. I chill it slightly so it pipes cleanly.
7. Once the donuts are cool enough to handle, I poke a hole in each and pipe the filling inside.
8. I finish by dusting with powdered sugar or rolling them in graham cracker crumbs for that cheesecake crust effect.

Servings and timing

This recipe makes about 12 stuffed donuts.
Prep time: 30 minutes
Rise time: 1–1.5 hours
Cook time: 20 minutes
Total time: About 2.5 hours

Variations

Sometimes I use strawberry preserves or jam in the filling for a more intense fruit flavor. For a shortcut, I’ve also used store-bought biscuit dough or premade donut dough. If I want to switch it up, I swap strawberries for raspberries or blueberries, or even add a swirl of Nutella with the cheesecake filling.

storage/reheating

I store leftover donuts in the fridge in an airtight container for up to 2 days because of the cream cheese filling. I let them come to room temperature before eating or reheat them very briefly in the microwave (just 10–15 seconds). I don’t freeze them once filled, but the fried donuts without filling can be frozen and stuffed later.

FAQs

Can I use store-bought dough?

Yes, I’ve made this with biscuit dough or refrigerated dough to save time. It’s a great shortcut when I want these fast.

Can I bake the donuts instead?

You can, but they won’t have the same texture or golden finish. Fried gives that classic donut softness and chew.

How do I fill the donuts?

I use a piping bag fitted with a round tip and gently squeeze the filling into the center. I poke a hole in the side with a skewer or knife first.

Can I use frozen strawberries?

Yes, I thaw and drain them first before chopping and mixing into the filling to avoid excess moisture.

How do I keep the filling from being runny?

I chill the cheesecake mixture before piping. If needed, I add a bit more powdered sugar to thicken it up.

Conclusion

Strawberry Cheesecake Stuffed Donuts are everything I want in a treat—creamy, fruity, and wrapped in a soft, golden shell. They’re the kind of dessert that feels like something I’d find in a fancy bakery, but I can make them right at home. Whether I’m making them for a weekend brunch or just to satisfy a sweet craving, they always hit the spot.

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