January 17, 2026

Irresistible Strawberry Cheesecake Stuffed Donuts Recipe Easy Homemade Treats

Name: Irresistible Strawberry Cheesecake Stuffed Donuts
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour (420 g); ½ cup granulated sugar (100 g); 2 ¼ teaspoons instant yeast (one packet); 1 cup warm whole milk (240 ml, about 110°F/43°C); ¼ cup unsalted butter (56 g), melted and slightly cooled; 2 large eggs, room temperature; 1 teaspoon salt; 8 oz cream cheese (225 g), softened; ⅓ cup powdered sugar (40 g); ½ cup fresh strawberries (75 g), finely chopped (or thawed frozen berries); 1 teaspoon vanilla extract; 2 tablespoons heavy cream (30 ml) (optional); Vegetable oil or canola oil, for frying; Powdered sugar, for dusting; Optional: strawberry glaze or jam for extra sweetness

Ready In 2 hours 15 minutes

Servings 12 donuts

Difficulty Medium

Let me tell you, the scent of freshly fried donuts mingling with the sweet tang of strawberry cheesecake filling is enough to make anyone’s mouth water. The first time I made these Strawberry Cheesecake Stuffed Donuts, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to bake simple treats that filled the house with warmth and nostalgia, but nothing quite like this.

I stumbled upon this recipe on a rainy weekend while trying to recreate a bakery favorite that seemed impossible to resist. Honestly, these donuts are dangerously easy to make at home and offer pure, nostalgic comfort wrapped in a perfect golden crust. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether you’re looking to brighten up your Pinterest cookie board or need a sweet treat for your kids’ next celebration, these Strawberry Cheesecake Stuffed Donuts are a winner.

I’ve tested this recipe multiple times (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and those cozy weekend mornings when you want a warm hug in dessert form. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

After many trials and tweaks, I can confidently say this recipe nails what you want in a homemade treat. Here’s why it stands out:

Quick & Easy: Comes together in under an hour, perfect for last-minute cravings or weekend indulgence.
Simple Ingredients: No fancy grocery trips needed; you likely have everything in your pantry already.
Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings when you want to impress without stress.
Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, it’s hard to share these!
Unbelievably Delicious: The texture combo of soft, fluffy donut dough with rich, creamy strawberry cheesecake filling is next-level comfort food.

This isn’t just another stuffed donut recipe. The creamy filling is smooth thanks to blending cream cheese with a touch of vanilla and fresh strawberries, giving it a fresh, bright note that balances the sweet dough perfectly. It’s comfort food reimagined—lighter than heavy desserts but still soul-soothing. Whether you’re impressing guests or treating yourself, this recipe hits all the right notes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the fresh strawberries add a lovely seasonal touch (though frozen works in a pinch). Here’s what you’ll gather:

For the Donut Dough:

All-purpose flour, 3 ½ cups (420 g) – I recommend King Arthur for best texture
Granulated sugar, ½ cup (100 g)
Instant yeast, 2 ¼ teaspoons (one packet)
Warm whole milk, 1 cup (240 ml) – about 110°F/43°C
Unsalted butter, ¼ cup (56 g), melted and slightly cooled (adds richness)
Large eggs, 2, room temperature
Salt, 1 teaspoon

For the Strawberry Cheesecake Filling:

Cream cheese, 8 oz (225 g), softened – use full-fat for the creamiest results
Powdered sugar, ⅓ cup (40 g)
Fresh strawberries, ½ cup (75 g), finely chopped (or thawed frozen berries)
Vanilla extract, 1 teaspoon
Heavy cream, 2 tablespoons (30 ml) (optional, for extra creaminess)

For Frying and Finishing:

Vegetable oil or canola oil, for frying
Powdered sugar, for dusting
Optional: strawberry glaze or jam for extra sweetness

If you want a gluten-free option, swap the flour with a 1:1 gluten-free baking flour blend. For a dairy-free twist, use dairy-free cream cheese and a plant-based milk alternative. These substitutions work well without losing that luscious filling texture.

Equipment Needed

To make these Strawberry Cheesecake Stuffed Donuts, you’ll need a few kitchen essentials that you probably already have:

Mixing bowls – I like glass or stainless steel for easy cleanup.
Stand mixer with dough hook attachment (optional but handy) – you can knead by hand if you prefer.
Rolling pin – for shaping the dough.
Donut cutter or two round cutters (one larger, one smaller) to create the donut shape and hole.
Deep fryer or a heavy-bottomed pot – for frying the donuts. A candy thermometer helps keep oil temperature steady (around 350°F/175°C).
Slotted spoon or spider strainer – to safely remove donuts from hot oil.
Cooling rack – lets donuts drain excess oil and keeps them crisp.
Spoon or piping bag – for filling the donuts with cheesecake mixture.

If you don’t have a donut cutter, a round cookie cutter or even a sturdy glass works fine. For frying, if you don’t have a deep fryer, a heavy pot works just as well—just keep an eye on the oil temperature to avoid greasy results. And yes, I’ve fried in cast iron skillets before with good results (just be patient with oil heating).

Preparation Method

Strawberry Cheesecake Stuffed Donuts preparation steps

Prepare the Dough (15 minutes active, 1 hour rising): In a large bowl, whisk the warm milk with yeast and 1 tablespoon sugar. Let it sit for 5-10 minutes until foamy. This shows your yeast is alive and kicking.
Add melted butter, eggs, remaining sugar, and salt to the yeast mixture. Stir to combine.
Gradually add flour, about 1 cup at a time, mixing until a soft dough forms. If using a stand mixer, switch to the dough hook and knead on medium speed for 6-8 minutes. By hand, knead on a floured surface for 10 minutes until smooth and elastic. The dough should be slightly sticky but not too wet.
Place dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled in size (about 1 hour).
Make the Filling (10 minutes): While dough rises, beat cream cheese with powdered sugar and vanilla until smooth. Fold in chopped strawberries and heavy cream if using, mixing gently to keep the filling airy and creamy. Refrigerate until ready to use.
Shape the Donuts (15 minutes): Once dough has doubled, punch it down gently and roll out on a lightly floured surface to about ½ inch (1.3 cm) thickness. Use a large round cutter (about 3 inches/7.5 cm diameter) to cut circles.
Place half the circles on parchment-lined baking sheets. Spoon about 1 tablespoon of cheesecake filling onto each circle, leaving a border.
Brush edges lightly with water, then top with the remaining dough circles. Press edges firmly to seal and gently smooth out.
Cover shaped donuts loosely with a kitchen towel and let rise for 20-30 minutes until puffy again.
Fry the Donuts (15 minutes): Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry donuts in batches, flipping once, about 1-2 minutes per side or until golden brown. Avoid overcrowding to keep oil temperature steady.
Use a slotted spoon to transfer donuts to a cooling rack lined with paper towels to drain excess oil.
Finishing Touches: Once slightly cooled, dust donuts generously with powdered sugar. For extra flair, drizzle with strawberry glaze or warm strawberry jam.

Pro tip: Don’t rush the rising stages; patience here means lighter, fluffier donuts. If your dough feels tough to work with, let it rest a few extra minutes. Also, keep oil temperature steady—too hot and donuts burn outside while raw inside, too cool and they soak up oil and get greasy.

Cooking Tips & Techniques

Making stuffed donuts at home can feel intimidating, but here are some tips from my kitchen experiments that make all the difference:

Use room temperature ingredients: Eggs, butter, and cream cheese blend better and rise more evenly.
Don’t overfill the donuts: Too much filling can cause leaks during frying, so stick to about a tablespoon per donut.
Seal edges well: Press dough edges firmly and use a little water to help them stick. I sometimes use a fork to crimp edges for extra security.
Maintain oil temperature: Use a thermometer and adjust heat as needed. Too cold oil = greasy donuts; too hot = burnt outsides.
Drain properly: Place fried donuts on a wire rack over paper towels to keep them crisp and avoid sogginess.
Multitasking: While donuts rise, prep your filling and clean up your workspace to streamline the process.
Don’t skip resting the dough: The second rise is key for that pillowy, airy texture.

Honestly, I learned the hard way that rushing the rising or skipping the thermometer can lead to disappointing results. Taking your time means you get those perfectly golden, tender Strawberry Cheesecake Stuffed Donuts that everyone raves about.

Variations & Adaptations

This recipe is flexible and fun to customize! Here are some ideas to suit different tastes and dietary needs:

Flavor twists: Swap strawberries for blueberries, raspberries, or even diced peaches for a seasonal spin.
Gluten-free version: Use a gluten-free all-purpose flour blend and add a teaspoon of xanthan gum if your blend doesn’t include it.
Dairy-free adaptation: Substitute cream cheese with a plant-based cream cheese and use coconut or almond milk instead of dairy.
Baked instead of fried: For a lighter option, bake the stuffed donuts in a 375°F (190°C) oven for 12-15 minutes until golden, though they won’t have the same crispy crust.
Chocolate lovers: Add mini chocolate chips to the filling or dip fried donuts in melted chocolate for an indulgent finish.

I once tried adding a hint of lemon zest to the filling, which gave a delightful brightness that paired beautifully with the strawberry. Experimenting with your favorite flavors makes this recipe your own.

Serving & Storage Suggestions

Serve these Strawberry Cheesecake Stuffed Donuts warm or at room temperature. They’re best enjoyed fresh but will still delight the next day.

Present on a pretty platter dusted with powdered sugar and fresh strawberry slices for a festive touch.
Pair with a cup of coffee, tea, or a cold glass of milk for a classic treat.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
To keep the crust crisp, reheat in a 350°F (175°C) oven for 5-7 minutes rather than microwaving.
For longer storage, freeze unfilled donuts in a single layer, then thaw and fill before serving.

Flavors develop nicely over time, especially if you add a touch of strawberry glaze before serving. Just avoid overcrowding storage containers to keep them from getting squished.

Nutritional Information & Benefits

Each Strawberry Cheesecake Stuffed Donut contains approximately:

Calories	320
Fat	15g
Carbohydrates	38g
Protein	6g
Sugar	15g

Key ingredients like cream cheese provide calcium and protein, while fresh strawberries add vitamin C and antioxidants. This treat is indulgent but uses real ingredients without artificial fillers or preservatives.

If you’re watching carbs or gluten, the substitutions mentioned earlier keep this recipe accessible. Just a heads-up: these donuts contain dairy, gluten, and eggs, so adjust accordingly for allergies.

I love that this recipe feels like a special treat but doesn’t rely on overly processed ingredients, which is important when sharing with family.

Conclusion

Irresistible Strawberry Cheesecake Stuffed Donuts are truly worth every minute spent making them. They bring together soft, pillowy dough with creamy, fruity filling in a way that just can’t be beat. Feel free to customize the filling or dough to suit your taste—this recipe is forgiving and fun to make your own.

Personally, these donuts remind me of cozy mornings and family smiles, and I hope they bring that same joy to your kitchen. Give them a try, share your experiences, and don’t be shy about tweaking the recipe to your liking. I’d love to hear how your batch turns out!

Go ahead and make a batch today—you’ll want to keep these in your regular rotation. Happy baking!

FAQs

Can I make the filling ahead of time?

Yes! The strawberry cheesecake filling can be made up to 2 days in advance and stored in the fridge. Just give it a quick stir before filling the donuts.

What’s the best oil for frying donuts?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best. They won’t overpower the flavor and handle the heat well.

How do I know when the donuts are done frying?

They should be golden brown on both sides and puffed up. Cooking time is about 1-2 minutes per side at 350°F (175°C).

Can I bake these donuts instead of frying?

Yes, bake at 375°F (190°C) for 12-15 minutes until golden. They’ll be lighter but less crispy.

How do I prevent the filling from leaking during frying?

Don’t overfill and make sure to seal edges well with a bit of water. Letting the donuts rise again after shaping also helps the dough hold together better.

Pin This Recipe!

Strawberry Cheesecake Stuffed Donuts recipe