I’m about to betray my childhood standards: these Strawberry Cheesecake Stuffed Donuts taste like something my grandma would’ve hidden in the freezer for “later” if she weren’t so busy eating them immediately. Consider this my little kitchen secret — a mash-up of pillowy fried dough, tangy cheesecake, and bright strawberry jam that makes the house smell like a summer fair. I talk through the whole thing like a friend at the counter: simple store-bought dough, an ultra-creamy filling you can whip in five minutes, and a quick fry that gives golden, crackly edges with a soft, custardy center. Trust me — these are worth the small mess and the happy sighs that follow.
Quick Facts
- Yield: Serves 8 (makes 8 donuts)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Why This Recipe is Awesome
Because who doesn’t want a warm, custardy center bursting with strawberry sweetness tucked inside a golden donut? These hit contrast notes — crispy edges, pillowy dough, and a velvety cheesecake filling that sings. They look bakery-fancy but use simple ingredients so you can make them on a weeknight or for brunch. Plus, when they fry, your kitchen smells like caramelized sugar and strawberries — pure therapy. It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 1 (16 oz) can refrigerated biscuit dough (8 large biscuits; store-bought keeps this quick)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk (for richness)
- 1/2 cup strawberry jam (or 1/2 cup chopped fresh strawberries + 2 tbsp sugar + 1 tsp lemon juice)
- Vegetable oil for frying (about 48 oz / ~6 cups or enough for a 3–4″ deep layer)
- 1/2 cup powdered sugar (for dusting) — optional
For the Glaze / Garnish (optional):
- 1 1/2 cups powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla
- Extra jam or chopped fresh strawberries for drizzling
How I Make It
Step 1:
Make the cheesecake filling: in a medium bowl, beat the 8 oz cream cheese until smooth, then add 1/4 cup granulated sugar, 1 tsp vanilla, and the 1 egg yolk. Whisk until glossy and spreadable. If you like a silkier texture, add 1 tbsp sour cream. Taste and adjust — the filling should taste bright, a little tangy, and not overly sweet.
Step 2:
Prepare the dough for stuffing. Gently flatten each biscuit into a 3–4″ disk. Place about 1 generous tablespoon of cheesecake filling in the center, then a teaspoon of strawberry jam. Fold the dough over and pinch the edges tightly to seal — crimp like you’re sealing a tiny pocket. If any seam feels thin, double it over. Chill sealed donuts on a plate in the fridge for 15 minutes to firm up; that helps prevent leaks while frying.
Step 3:
Heat oil in a heavy pot over medium heat and bring to 350°F on a candy/thermometer. Keep the oil steady — if it runs hotter, the outside will brown before the inside cooks. Fry donuts in small batches, 2–3 at a time, to avoid crowding. When the oil reads 350°F, lower a donut in gently and listen for a lively sizzle. Fry each side until golden, about 2–3 minutes per side. Turn once; aim for a deep golden color.
Step 4:
Transfer donuts with a slotted spoon to a rack lined with paper towels to drain. While they still feel warm (not scalding), pipe or spoon a little extra cheesecake filling or jam into any donut that needs more center — it sneaks in beautifully. For a glossy finish, whisk together 1 1/2 cups powdered sugar, 2–3 tbsp milk, and 1/2 tsp vanilla to a pourable glaze and dip the tops. The glaze should set into a sweet sheen.
Step 5:
Dust with 1/2 cup powdered sugar or drizzle extra jam. Serve warm so the cheesecake stays luscious and the jam sings with bright strawberry notes. Bite in and enjoy the crackle of the crust, the plush dough, and the creamy center — I get happy just thinking about it.
Pro Tips
- Use a thermometer and keep oil at a steady 350°F. Too hot = brown outsides, raw centers; too cool = greasy donuts.
- Chill assembled donuts for 15 minutes before frying. It firms seams and cuts leaking by half.
- If your jam is very runny, cook it down to thicken or use store-bought preserves — less leakage that way.
- Want to bake instead? Brush with melted butter and bake at 375°F for 10–12 minutes until golden, then fill with cooled cheesecake mixture.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap refrigerated biscuit dough for store-bought donut dough or homemade yeasted dough — flavor improves but time increases.
- Use vegan cream cheese and a neutral oil for a dairy-free version (texture stays creamy but a little less tangy).
- For gluten-free, buy gluten-free biscuit dough or make baked gluten-free donuts; expect slightly different crumb and shorter fry time.
- Replace jam with fresh berry compote for a fresher, less sweet center.
Variations & Tips
- Mini version: make 12–16 small donuts for parties; fry faster, about 1–2 minutes per side.
- Berry medley: swap strawberry jam for raspberry or blueberry for a tangier edge.
- Nutty finish: roll glazed donuts in crushed graham crackers for that cheesecake-crust vibe.
- Chocolate drizzle: melt dark chocolate and zigzag over the glaze for grown-up decadence.
- Kids’ twist: add rainbow sprinkles to the glaze while it’s wet — instant party.
- Savory contrast: sprinkle flaky sea salt on the glaze to highlight the creamy filling.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble filled donuts and freeze them in a single layer on a baking sheet. Transfer to a bag once solid. Reheat from frozen in an oven at 350°F for 8–10 minutes or refry briefly. Fresh is best, though — the texture shines right after frying.
- Can I double the recipe?
- Sure thing. Fry in batches and keep finished donuts warm in a 200°F oven on a rack so they don’t steam on a sheet pan.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a deep golden-brown exterior and listen for a steady, not frantic, sizzle in the oil. The donut should feel springy when pressed lightly and the filling should be warm but not runny.
- What if I don’t have ingredient X?
- No cream cheese? Use mascarpone or ricotta mixed with a little powdered sugar. No jam? Cook chopped strawberries with 1–2 tbsp sugar and a squeeze of lemon for 5–7 minutes until thickened.
How I Like to Serve It
I serve these warm on a big platter for brunch with coffee or a fizzy mimosa. They work as dessert after a casual dinner — slice in half and share because joy multiplies. In summer, pair with a bowl of fresh berries; in cooler months, spoon warm berry compote over them. They fit a picnic, a lazy Sunday, or any celebration that needs a little sweet show-off food.
Notes
- Store leftover donuts in an airtight container at room temperature for up to 24 hours; refrigeration dulls the dough. Reheat gently in a 350°F oven for 5 minutes.
- If frying, maintain oil at 350°F for safety and even cooking.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!