Step-by-Step Instructions:
1️⃣ Make the Cheesecake Filling:
In a medium bowl, beat together softened cream cheese, powdered sugar, strawberry jam, and vanilla extract until smooth. Gently fold in the finely diced strawberries.
Transfer the filling to a piping bag with a large round tip (or use a plastic bag with the corner snipped).
2️⃣ Fry the Donuts:
Heat 2–3 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
Flatten each biscuit slightly and gently place into the hot oil, 2–3 at a time. Fry for 1–2 minutes per side until golden brown.
Remove and drain on a paper towel-lined plate.
3️⃣ Coat in Sugar:
While the donuts are still warm, roll each one in granulated sugar, making sure to coat all sides evenly.
4️⃣ Fill with Strawberry Cheesecake:
Use a small knife to make a hole in the side of each donut. Pipe in the strawberry cheesecake filling until the donuts feel full—but not bursting.
5️⃣ Serve and Enjoy:
Arrange donuts on a serving plate. Garnish with a light dusting of powdered sugar or a few fresh strawberry slices for extra flair!
Pro Tips for Donut Perfection:
- Don’t overfill: You want that creamy center without causing the donut to split—stop piping once you feel resistance.
- Fry in small batches: This keeps the oil temperature steady and ensures even cooking.
- Want a stronger strawberry flavor? Add a teaspoon of freeze-dried strawberry powder to the filling for an extra punch.
Why You’ll Love These Strawberry Cheesecake Donuts:
- Crispy Meets Creamy: The golden exterior contrasts perfectly with the smooth, tangy cheesecake filling.
- No Dough-Making Required: Using biscuit dough makes this recipe super quick and easy.
- Gorgeous Inside & Out: Fresh strawberries add natural sweetness and color to every bite.
Nutritional Info (per donut, approx.):
- Calories: ~310
- Protein: ~4g
- Carbs: ~34g
- Fat: ~18g
- Fiber: ~1g
FAQ About Strawberry Cheesecake Stuffed Donuts:
Can I make these ahead of time?
You can prep the filling ahead and refrigerate it, but for best texture, fry and fill the donuts right before serving.
Can I bake the donuts instead?
These are meant to be fried for the best texture, but you could bake the biscuit dough at 375°F (190°C) for 10–12 minutes, then fill and sugar-coat.
How should I store leftovers?
Store filled donuts in the fridge in an airtight container for up to 2 days. Bring to room temp before serving.
Troubleshooting & Tips:
- Filling too runny? Make sure your cream cheese is fully softened but not too warm, and don’t skip the powdered sugar—it helps thicken.
- Donuts too greasy? Make sure the oil is hot enough (350°F) before frying and don’t overcrowd the pan.
- Sugar not sticking? Roll them in sugar while still warm—if they’ve cooled too much, lightly brush with melted butter before coating.
Flavor Twists to Try:
- Lemon Berry Cheesecake: Add lemon zest to the filling for a fresh, citrusy twist.
- Chocolate Drizzle: Top the finished donuts with a drizzle of melted dark or white chocolate.
- Berry Mix-Up: Use raspberry or blueberry jam instead of strawberry for a different fruity center.
Perfect For:
- Weekend brunch
- Summer dessert tables
- Valentine’s Day treats
- Sweet party bites
- Just because—you deserve it!
The Ultimate Donut Experience:
Strawberry Cheesecake Stuffed Donuts are what dessert dreams are made of. Quick, impressive, and oh-so-satisfying, they’re a crispy, creamy combo you’ll crave again and again. Make a batch, share a batch (or don’t—we won’t judge).
Tried this recipe? Tag us—we want to see those stuffed, sugar-dusted beauties!
