Strawberry Cheesecake Stuffed Donuts: An Easy & Decadent Treat

1. Introduction

Imagine biting into a perfectly golden, sugar-coated donut, only to discover a luscious, creamy center bursting with the sweet tang of strawberries and rich cheesecake. This isn’t just a dream; it’s the reality of these Strawberry Cheesecake Stuffed Donuts! This recipe is a delightful shortcut to achieving gourmet-tasting donuts at home, making a truly decadent treat accessible to even the busiest of bakers.

While traditional donut making can be a lengthy process involving yeast and rising times, this recipe cleverly uses refrigerated biscuit dough, transforming it into light, fluffy donuts in a fraction of the time. The simplicity doesn’t compromise on flavor or texture. Each biscuit puffs up beautifully when fried, creating a tender, airy vessel for a heavenly homemade strawberry cheesecake filling. This creamy concoction combines softened cream cheese, powdered sugar, strawberry jam, and a hint of vanilla, all studded with vibrant pieces of fresh, finely diced strawberries.

The result is a harmonious blend of crisp exterior, soft donut, and cool, fruity cheesecake that’s utterly irresistible. Perfect for a special breakfast, a memorable brunch, or an impressive dessert, these stuffed donuts are a guaranteed crowd-pleaser. They offer a unique twist on classic strawberry desserts, much like our No-Bake Strawberry Cream Cheese Pie offers a delightful, creamy experience, but with the added joy of a fried dough exterior.

2. Recipe Summary Block

• Cuisine: American
• Course: Dessert, Breakfast, Snack
• Difficulty Level: Easy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 8 stuffed donuts
• Dietary Classification: Vegetarian (contains dairy). Can be adapted to be gluten-free (with GF biscuit dough and suitable substitutes) and dairy-free (with vegan cream cheese, butter, etc.).

3. Equipment and Utensils Needed

To create these delicious Strawberry Cheesecake Stuffed Donuts, you’ll need a few basic kitchen tools and some frying essentials:

• Medium mixing bowl: For preparing the cheesecake filling.
• Electric mixer (handheld or stand mixer): Highly recommended for beating the cream cheese and sugar until smooth and creamy. A whisk can be used but will require more effort.
• Spatula or rubber scraper: For folding in the strawberries and scraping down the sides of the bowl.
• Piping bag with a large round tip (or sturdy plastic bag): Essential for cleanly filling the donuts. A large round tip (like Ateco 804 or 806) works well. If using a plastic bag (like a Ziploc), snip off a corner to create an opening.
• Large, deep skillet or pot (e.g., 10-inch / 25cm diameter, 4-quart / 3.8L capacity): For heating the oil and frying the donuts. Choose one with high sides to prevent oil splatters.
• Deep-fry thermometer: Crucial for accurately monitoring and maintaining the oil temperature at 350°F (175°C). This is the most important tool for successful frying.
• Slotted spoon or spider skimmer: For safely adding and removing donuts from the hot oil.
• Paper towel-lined plate or wire rack: For draining excess oil from the freshly fried donuts.
• Shallow dish or plate: For rolling the warm donuts in granulated sugar.
• Small, sharp knife or skewer: To create a small hole in the side of each donut for filling.
• Measuring cups and spoons: For precise ingredient measurements.

4. Ingredients Section

Gather these simple ingredients to craft your delightful Strawberry Cheesecake Stuffed Donuts.

• 1 can of refrigerated biscuit dough (8 biscuits): Choose the “flaky layer” or “grands” style biscuits for the best texture. These typically puff up well and create distinct layers when fried, mimicking a classic donut texture.
• 1 cup (227g) cream cheese, softened: Full-fat cream cheese is recommended for the richest, creamiest filling. Ensure it’s truly softened to room temperature for a lump-free mixture.
• 1/2 cup (60g) powdered sugar: Also known as confectioners’ sugar.² It sweetens the cream cheese filling and helps achieve a smooth texture.
• 1/4 cup (60g) strawberry jam: Your favorite strawberry jam will do. A good quality jam will impart excellent flavor. For an even fresher strawberry taste, consider using your own Easy Homemade Strawberry Jam Recipe.
• 1/2 teaspoon (2.5ml) vanilla extract: Enhances the sweetness and rounds out the flavors in the cheesecake filling.
• 1 cup (approx. 150g) fresh strawberries, finely diced: Finely dicing ensures the strawberries can be easily piped into the donuts and integrate well into the creamy filling.
• Oil for frying (approx. 2-3 inches deep; 4-6 cups / 950ml – 1.4L): Vegetable oil or canola oil are excellent choices due to their neutral flavor and high smoke point, which are ideal for deep frying.
• 1 cup (200g) granulated sugar (for coating): For coating the warm donuts, creating a sweet, slightly crisp exterior.

Ingredient Quality and Sourcing Recommendations:

Using high-quality, full-fat cream cheese will yield the creamiest and most stable filling. Choose ripe, fresh strawberries for the best flavor and aroma. Ensure your oil is fresh for frying, as old oil can impart off-flavors.

Notes on Ingredient Preparation:

• Cream Cheese: Take the cream cheese out of the refrigerator at least 30 minutes to an hour before you start to allow it to soften completely.
• Strawberries: Wash and hull the strawberries, then dice them finely.
• Piping Bag: Have your piping bag ready with the tip inserted before you start mixing the filling.

5. Step-by-Step Instructions

Follow these detailed steps to create your own batch of luscious Strawberry Cheesecake Stuffed Donuts.

1. Prepare the Cheesecake Filling:

• Beat Cream Cheese Mixture: In a medium bowl, add the 1 cup (227g) softened cream cheese, 1/2 cup (60g) powdered sugar, 1/4 cup (60g) strawberry jam, and 1/2 teaspoon (2.5ml) vanilla extract.³ Using an electric mixer (handheld or stand mixer with paddle attachment), beat the ingredients together on medium speed until the mixture is completely smooth, creamy, and free of any lumps. Scrape down the sides of the bowl as needed.
• Fold in Strawberries: Gently fold in the 1 cup (150g) of finely diced fresh strawberries using a spatula. Be careful not to overmix, which can crush the delicate strawberries.
• Prepare Piping Bag: Transfer the strawberry cheesecake filling to a piping bag fitted with a large round tip. If you don’t have a piping bag, you can use a sturdy plastic bag (like a gallon-sized Ziploc bag) and snip off one corner to create an opening about 1/2 inch wide.

2. Fry the Donuts:

• Heat Oil: In a large, deep skillet or pot, pour in about 2-3 inches (approx. 4-6 cups) of vegetable or canola oil. Place the pot over medium heat. Attach a deep-fry thermometer to the side of the pot, making sure the tip is submerged in the oil but not touching the bottom. Heat the oil until it reaches a consistent temperature of 350°F (175°C). Maintaining this temperature is crucial for perfectly cooked, non-greasy donuts.
• Prepare Biscuits: Carefully separate the 8 pieces of refrigerated biscuit dough. Gently flatten each biscuit piece slightly with your hands. This helps them cook more evenly and creates a better surface area for frying.
• Fry in Batches: Gently drop the flattened biscuits into the hot oil using a slotted spoon or spider skimmer. Fry in small batches of 2-3 donuts at a time to avoid overcrowding the pot. Overcrowding will drastically drop the oil temperature, leading to greasy, undercooked donuts.⁴
• Cook Until Golden Brown: Fry each side for about 1-2 minutes, or until the donuts are puffed up and a beautiful golden brown. Use your slotted spoon or skimmer to carefully flip them once the first side is golden.
• Drain Donuts: Once golden brown on both sides, remove the donuts from the oil using the slotted spoon or skimmer. Transfer them to a paper towel-lined plate to drain any excess oil.

3. Coat the Donuts:

• Sugar Coating: While the donuts are still warm (but not hot), place the 1 cup (200g) of granulated sugar in a shallow dish or plate. Roll each donut in the granulated sugar, making sure to coat each side evenly. The sugar will adhere best while the donuts are warm.

4. Fill the Donuts:

• Create a Hole: Once the donuts have cooled enough to comfortably handle but are still slightly warm, use a small, sharp knife or a skewer to carefully make a small hole in the side of each donut. Make sure the hole goes deep enough to create a pocket for the filling.
• Pipe the Filling: Insert the tip of the piping bag into the hole you just created in each donut. Gently squeeze the piping bag, allowing the strawberry cheesecake filling to pipe into each donut. Continue piping until the donut feels full and slightly heavy, but stop before it starts to burst.
• Garnish (Optional): For an extra touch of elegance, you can lightly dust the filled donuts with additional powdered sugar or garnish them with a few extra fresh strawberry slices on top.

5. Serve:

• Place the stuffed donuts on a serving platter.
• Serve immediately while they are still fresh and the filling is creamy. Enjoy this delightful and easy homemade treat!

6. Expert Tips and Variations

Elevate your Strawberry Cheesecake Stuffed Donuts with these pro tips and creative twists.

Expert Tips from a Professional Chef:

1. Oil Temperature is Paramount: This is the most critical factor for successful frying. Too low, and your donuts will absorb too much oil and be greasy. Too high, and they’ll brown too quickly on the outside while remaining raw in the middle. Invest in a deep-fry thermometer and maintain the oil at a consistent 350°F (175°C) for perfectly cooked, golden, and non-greasy donuts.
2. Don’t Overcrowd the Pot: Frying in small batches (2-3 donuts at a time, as specified) is essential. Overcrowding drastically drops the oil temperature, leading to soggy, unevenly cooked donuts.⁵ Give each donut ample space to fry properly.
3. Cool Before Filling: While the donuts should be warm for the sugar coating, they need to cool down a bit more before you attempt to fill them. If they’re too hot, the cream cheese filling will melt and ooze out. Allow them to cool for at least 5-10 minutes after coating, until they are warm to the touch but not hot.
4. Warm for Coating, Cool for Filling: The granulated sugar adheres best to the donuts when they are still warm, fresh out of the oil. However, the donuts need to be cooled sufficiently (but still slightly warm) before piping in the cheesecake filling, otherwise, the filling can melt and seep out. This careful timing ensures both a perfectly coated exterior and a stable, creamy interior.

Common Mistakes to Avoid:

1. Ignoring Oil Temperature: Frying without a thermometer or at an inconsistent temperature is the most common mistake leading to greasy or burnt donuts.
2. Overcrowding the Frying Pot: Leads to a significant drop in oil temperature and results in oily, undercooked donuts.⁶
3. Attempting to Fill Hot Donuts: The heat from the donut will melt the cream cheese filling, causing it to become runny and potentially leak out.

Creative Recipe Variations:

1. Fruit & Jam Swaps: Get creative with the filling! Substitute strawberry jam and fresh strawberries with other fruit-forward options. Try raspberry jam with fresh raspberries for a Raspberry Lemon Cupcakes Recipe: Light & Zesty inspired twist, blueberry jam with fresh blueberries, or even lemon curd for a bright, tangy filling.
2. Topping Alternatives: Instead of plain granulated sugar, try rolling the warm donuts in cinnamon sugar (1 cup sugar mixed with 1-2 tablespoons cinnamon). For a truly decadent finish, once cooled, drizzle the filled donuts with melted chocolate or a simple powdered sugar glaze (powdered sugar mixed with a little milk or lemon juice). For more strawberry-infused treats, check out our Easy Strawberry Crunch Cookie Recipe.
3. Baked Donut Option: While frying yields the classic donut texture, you can bake these as an alternative for a less messy option. Preheat your oven to 375°F (190°C). Place the flattened biscuits on a baking sheet and bake for 8-12 minutes, or until golden brown and puffed. Proceed with coating and filling as directed. Note that the texture will be more like a soft baked biscuit than a fried donut.

7. Serving Suggestions

Strawberry Cheesecake Stuffed Donuts are a delightful treat perfect for a variety of occasions.

• Plating and Presentation: Arrange the stuffed donuts artfully on a serving platter. A light dusting of extra powdered sugar over the top adds a delicate finish. For extra visual appeal, garnish with a few fresh strawberry slices or a sprig of mint.
• Complementary Pairings: These rich donuts are best enjoyed with a beverage that can cut through their sweetness and creaminess.
  • Coffee: A hot cup of coffee, cappuccino, or espresso provides a lovely contrast.
  • Milk: A simple glass of cold milk is a classic pairing for any donut.
  • Tea: A hot cup of black tea or a refreshing iced tea can be a pleasant accompaniment.
• Occasions: These donuts are perfect for:
  • Special Breakfasts or Brunches: An elevated treat for weekend mornings.
  • Dessert: A decadent ending to any meal.
  • Party Treat: They make a fantastic sweet offering for gatherings, showers, or bake sales.

8. Nutritional Information (Per Serving)

Nutritional information is approximate and can vary based on specific ingredients and portion sizes used.

Estimated Nutritional Breakdown (per stuffed donut):

• Calories: Approximately 350-450 kcal
• Protein: Approximately 5-8g
• Fat: Approximately 20-30g
  • Saturated Fat: 10-15g
  • Unsaturated Fat: 10-15g
• Carbohydrates: Approximately 35-50g
• Sugar: Approximately 25-40g
• Fiber: Approximately 1-2g
• Sodium: Approximately 300-400 mg (can vary based on biscuit brand and added salt)

These donuts are a treat meant for indulgence. While they provide energy from carbohydrates and fats, and some protein from the cream cheese, they are relatively high in sugar and fat. Enjoy them as a delightful occasional dessert!

9. Storage and Reheating Instructions

To maintain the best taste and texture, it’s ideal to enjoy Strawberry Cheesecake Stuffed Donuts fresh. However, here’s how to store and reheat if necessary:

• Proper Storage:
  • These donuts are best consumed the same day they are made, as the filling can soften the donut over time, and fried goods tend to lose their crispness.
  • If you have leftovers, store them in an airtight container. They can be kept at room temperature for up to 1 day, or refrigerated for 2-3 days (especially if the filling is very soft or it’s a warm environment).
• Freezing Recommendations:
  • Not Recommended (Filled): Freezing the filled donuts is generally not recommended. The texture of the fried dough can become soggy or tough upon thawing, and the cream cheese filling might separate or become watery.
  • Filling Only: If you want to make ahead, you could prepare and freeze just the strawberry cheesecake filling in an airtight container for up to 1 month. Thaw in the refrigerator overnight before using.
• Reheating Methods:
  • For Best Results: If you want to enjoy a warm donut, you can very briefly warm a refrigerated donut in the microwave for about 10-15 seconds. Be careful not to overheat, as this can cause the filling to melt and the donut to become tough.
  • Toaster Oven: A toaster oven at a low temperature (around 250°F / 120°C) for a few minutes might help to re-crisp the exterior slightly, but watch it carefully to prevent burning. The filling may warm unevenly.

10. Frequently Asked Questions (FAQ)

Here are some common questions about making and customizing your Strawberry Cheesecake Stuffed Donuts:

• Can I use other fruits or jams in the filling? Absolutely! This recipe is highly adaptable. You can substitute strawberry jam with raspberry, blueberry, or even apricot jam. You can also replace fresh strawberries with other finely diced fresh fruits like blueberries, raspberries, or even a mix of berries.
• Can I bake these donuts instead of frying them? Yes, you can bake them for a lighter alternative, but the texture will be different. To bake, preheat your oven to 375°F (190°C). Flatten the biscuits slightly and place them on a baking sheet. Bake for 8-12 minutes, or until golden brown and puffed. Then proceed with coating and filling as directed.
• How do I know the oil is at the right temperature without a thermometer? While a thermometer is highly recommended for consistent results, a quick test is to drop a tiny piece of biscuit dough into the hot oil. If it sizzles and immediately floats to the surface, the oil is likely around the right temperature. If it browns too quickly, the oil is too hot; if it sinks and doesn’t sizzle, it’s too cold.
• Can I make these donuts ahead of time? The donuts are best enjoyed fresh. While you can prepare the cheesecake filling a day in advance and store it in the refrigerator, it’s best to fry, coat, and fill the donuts just before serving for optimal freshness and texture.
• Why are my donuts soggy or greasy? This is usually due to the oil temperature being too low. When the oil isn’t hot enough, the donuts absorb excess oil rather than cooking and crisping quickly. Ensure your oil is at a consistent 350°F (175°C) and avoid overcrowding the pot.
• What kind of biscuit dough is best for this recipe? “Flaky layer” or “grands” style refrigerated biscuit dough tends to work best. They puff up nicely and create a light, airy texture that’s perfect for filling.
• Can I omit the fresh strawberries from the filling? Yes, you can. If you prefer a smoother filling without fruit pieces, simply omit the finely diced fresh strawberries. The strawberry jam will still provide plenty of strawberry flavor.

These Strawberry Cheesecake Stuffed Donuts are a testament to how simple shortcuts can lead to extraordinary results. Indulge in this easy, decadent treat that’s sure to become a new favorite!