Strawberry Cheesecake Filled Donuts

This strawberry cheesecake stuffed donut recipe blends the best of two beloved treats into one irresistible bite. Soft, golden fried dough encases a creamy cheesecake filling paired with a sweet-tart strawberry compote. It’s perfect for brunch, dessert, or whenever you want to treat yourself to something special and homemade.

The first time I made these donuts I was surprised at how well the biscuit dough worked for frying. Now they are a favorite for weekend mornings and always get rave reviews from friends and family.

Ingredients

• Refrigerated biscuit dough: offers a quick and easy base that fries up light and fluffy. Choose a flaky biscuit brand for best texture
• Fresh strawberries: provide natural sweetness and a slight tartness that pairs wonderfully with the cream cheese. Look for ripe, firm berries with bright color
• Granulated sugar: sweetens the strawberries and helps reduce their juices into a thick compote
• Lemon juice: brightens the strawberry filling adding a subtle zing
• Cream cheese: softened for smooth blending creates rich, creamy filling with just a hint of tang
• Powdered sugar: sweetens the cheesecake filling while keeping it silky smooth
• Vanilla extract: enhances the cream cheese filling with warm aromatics
• Cooking oil for frying: should be neutral like vegetable or canola oil and heated to the correct temperature for a crispy exterior without absorbing too much oil
• Additional powdered sugar: sprinkled on top adds a classic, delicate finish

Instructions

Sauté the Strawberry Filling:

In a small saucepan set over medium heat combine the diced fresh strawberries with granulated sugar and lemon juice. Stir occasionally as the mixture cooks gently for five to seven minutes. You want the strawberries to soften and release their juices while the sugar thickens into a luscious compote. Once thickened, transfer the mixture to a bowl and allow it to cool completely. This step gives the filling a true strawberry flavor without excess moisture.

Blend the Cheesecake Filling:

In a medium bowl beat together the softened cream cheese, powdered sugar, and vanilla extract until the texture is completely smooth and creamy. Using a hand mixer speeds this step. Transfer the mixture into a piping bag or a sturdy zip-top bag with one corner snipped to make filling the donuts easier.

Prepare the Donut Dough:

Take each biscuit dough piece and gently flatten it using your fingers. Avoid rolling the dough too thin because it needs to be thick enough to hold both fillings once fried. The shape should be roughly round and slightly flattened.

Heat the Oil and Fry the Dough:

Heat your cooking oil in a deep skillet or fryer until it reaches 350 degrees Fahrenheit (177 degrees Celsius). Carefully drop the flattened biscuit dough into the hot oil in small batches to avoid crowding. Fry each side for two to three minutes until they become golden brown and puffed up. Use tongs or a slotted spoon to turn them gently. Remove the cooked donuts and place them on paper towels to drain excess oil.

Fill the Donuts:

When the donuts are cool enough to handle, use a small knife to cut a hole on the side of each. Pipe a generous dollop of the cream cheese filling inside followed by a spoonful of the strawberry compote. Finish by dusting the tops with powdered sugar for a beautiful and tasty look.

The cream cheese filling is my favorite part bringing richness that makes this a special treat. I remember making these for a family gathering and watching everyone’s faces light up with the first bite — pure joy captured in a donut.

Storage Tips

Store leftovers in an airtight container at room temperature for up to one day to keep the crust crisp. For longer storage place them in the refrigerator where they will keep up to three days. Reheat gently in a warming oven to refresh the crispness without melting the filling. They can also be frozen after filling. Wrap individually and thaw before reheating.

Ingredient Substitutions

You can swap fresh strawberries for frozen, but thaw and drain well to avoid sogginess. Blueberries or raspberries also make fantastic fillings. For a lower sugar version reduce the granulated and powdered sugar slightly or use a sugar substitute suited for cooking. Cream cheese can be replaced by mascarpone for an even richer texture.

Serving Suggestions

Serve these donuts warm dusted with powdered sugar alongside your favorite coffee or a fresh berry compote. They make a lovely brunch centerpiece or decadent dessert paired with vanilla ice cream. For a playful twist try drizzling a thin glaze made from powdered sugar and lemon juice over the top.

This recipe offers a delightful combination of flavors and textures that impress every time. Enjoy making and sharing these treats with your loved ones.

FAQs about Recipes

→ How do I make the strawberry filling?

Cook diced strawberries with granulated sugar and lemon juice over medium heat until thickened, then let cool before using.

→ What dough works best for frying?

Refrigerated biscuit dough is ideal as it fries up golden and holds the fillings well without becoming thin.

→ How should I fry the donuts?

Heat oil to 350°F (177°C) and fry donuts for 2 to 3 minutes on each side until golden brown and cooked through.

→ How can I fill the donuts without making a mess?

Use a piping bag or a zip-top bag with a corner snipped to neatly fill the donuts with cheesecake and strawberry mixtures.

→ What finishing touch enhances flavor and presentation?

Dusting the filled donuts with powdered sugar adds a subtle sweetness and appealing look.