Irresistible Strawberry Cheesecake Stuffed Donuts: A Decadent Homemade Treat

Why You’ll Love This Recipe

There’s something truly magical about combining two beloved desserts — donuts and cheesecake — into one irresistible creation. These Strawberry Cheesecake Stuffed Donuts are soft, fluffy, and bursting with a creamy strawberry filling that tastes like summer in every bite. Perfect for a brunch spread, a dessert table, or simply to treat yourself on a cozy weekend morning, they’re surprisingly easy to make at home. The dough fries up light and golden, while the rich cheesecake filling adds that perfect tangy-sweet balance. I personally tried using almond milk instead of regular milk, and it worked beautifully without altering the flavor. Whether you’re a seasoned baker or a weekend kitchen enthusiast, this recipe will make you feel like a pastry chef in your own kitchen.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – The foundation of our donut dough, giving it structure and softness. For the best results, use sifted flour to ensure a light, airy texture.

Active dry yeast – This is what makes the donuts rise and become pillowy. Be sure your yeast is fresh and properly activated for a fluffy outcome.

Granulated sugar – Adds sweetness to the dough and helps with browning when frying. It also gives a lovely caramelized touch to the outer crust.

Whole milk – Warm milk activates the yeast and makes the dough rich and tender. You can substitute almond or oat milk for a dairy-free option.

Unsalted butter – Provides richness and a smooth texture. It also enhances the flavor of the dough with a subtle buttery note.

Eggs – Help bind the ingredients together and contribute to the soft, fluffy texture. Room-temperature eggs are best for even mixing.

Salt – Balances sweetness and enhances the overall flavor of the donuts.

Cream cheese – The star of the filling. It gives the donuts that luscious cheesecake flavor we all love. Use full-fat cream cheese for the creamiest texture.

Strawberries – Fresh, juicy strawberries add natural sweetness and a fruity burst to the cheesecake filling.

Powdered sugar – Sweetens the filling and adds that smooth, velvety texture when mixed with cream cheese.

Vanilla extract – A touch of vanilla enhances both the dough and the filling, tying the flavors together beautifully.

Vegetable oil – Essential for frying. It ensures even cooking and a crisp golden crust without overpowering the flavor.

Directions

Start by activating the yeast in warm milk and a pinch of sugar. Let it sit until foamy — this ensures your donuts will rise beautifully. In a large bowl, mix together flour, sugar, salt, melted butter, and eggs. Once the yeast mixture is ready, combine everything and knead until the dough is smooth and elastic. Cover and let it rise for about an hour, or until doubled in size.

After the first rise, punch down the dough and roll it out on a floured surface to about half an inch thick. Use a round cutter to shape your donuts. Place them on a baking sheet, cover lightly, and let them rise again for about 30 minutes.

Meanwhile, prepare the filling. Beat the cream cheese, powdered sugar, and vanilla until smooth, then fold in finely chopped strawberries. Once the donuts have risen, heat vegetable oil in a deep pan to 350°F (175°C). Fry the donuts until golden brown on each side, about 1–2 minutes per side.

Let them cool slightly before piping the strawberry cheesecake filling inside. Dust with powdered sugar for that classic donut-shop finish.

Equipment needed :

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe yields about 12 medium-sized donuts.
Prep time: 25 minutes
Rise time: 90 minutes
Cooking time: 15 minutes
Total time: 2 hours 10 minutes

Storage/reheating

Store leftover donuts in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 10–15 seconds or pop them in a 300°F (150°C) oven for a few minutes until just soft. Avoid reheating filled donuts for too long, as the cheesecake filling may melt.

Variations and Customizations

Chocolate Drizzle Delight
Add a drizzle of melted chocolate on top for a richer flavor that pairs beautifully with strawberries.

Berry Mix Filling
Swap out strawberries for raspberries, blueberries, or a mix for a colorful berry explosion.

Baked Version
For a lighter version, bake the donuts at 350°F (175°C) for 12–15 minutes instead of frying. Brush with butter for a golden finish.

Gluten-Free Option
Use a 1:1 gluten-free baking blend. The texture will be slightly denser, but the flavor remains delightful.

Cinnamon Sugar Coating
Roll freshly fried donuts in cinnamon sugar for a warm, aromatic twist before filling them.

Lemon Cheesecake Filling
Add lemon zest and juice to the cheesecake mixture for a tangy, refreshing flavor.

Nutty Crunch Topping
Top with crushed pistachios or almonds for extra texture and flavor.

Vanilla Bean Cream
Use real vanilla bean seeds in the filling for a more intense and luxurious vanilla flavor.

Jam Swirl Filling
Swirl in a spoonful of strawberry jam with the cheesecake filling for extra sweetness and a beautiful marbled look.

Mini Donuts
Make bite-sized versions perfect for parties or afternoon tea. Adjust frying time accordingly.

FAQs

How do I know when the donuts are cooked through?
They should be golden brown and sound slightly hollow when tapped.

Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight and fry the next day.

Can I use frozen strawberries?
Yes, thaw and drain them before mixing into the filling.

Why are my donuts dense instead of fluffy?
Your yeast may have been inactive or the dough was not kneaded enough.

Can I bake instead of fry?
Absolutely. Bake at 350°F (175°C) for about 15 minutes until golden.

How long does the filling last?
Stored in the fridge, it will last up to 3 days in an airtight container.

Can I freeze the donuts?
You can freeze unfried donut dough or baked donuts without filling for up to a month.

How do I fill the donuts neatly?
Use a piping bag with a long tip and fill gently until you feel slight resistance.

Can I make them dairy-free?
Yes, use plant-based milk and vegan cream cheese alternatives.

What oil is best for frying?
Vegetable or canola oil works best for even frying and neutral flavor.

Conclusion

These Strawberry Cheesecake Stuffed Donuts are the perfect fusion of two classic desserts, offering a soft, golden exterior and a creamy, fruity filling that melts in your mouth. Whether you’re impressing guests or indulging in a weekend baking project, this recipe guarantees smiles all around. The combination of sweet strawberries, rich cream cheese, and tender donut dough makes each bite a little piece of bliss. Once you try them fresh and warm, you’ll understand why homemade donuts are always worth the effort.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!