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Strawberry Cheesecake Donuts

Name: Strawberry Cheesecake Donuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup milk; 1/4 cup melted butter; 1 teaspoon vanilla extract; 1 cup cream cheese; 1/2 cup powdered sugar; 1/2 cup strawberries, chopped; 1/2 cup strawberry jam; Oil for frying (neutral oil like canola or vegetable)

There’s something wonderfully nostalgic about biting into a donut that tastes like summer and Sunday mornings all at once — these strawberry cheesecake donuts combine pillowy fried dough with a tangy cream cheese center and bright strawberry finish. If you’ve ever loved a dessert mashup, this one sits right between pastry-shop charm and homemade comfort; pair it with a cup of coffee and you’ve got an indulgent, crowd-pleasing treat. For another decadent hybrid dessert to try on a different day, you might enjoy this brownie cheesecake mashup.

Why make this recipe
These strawberry cheesecake donuts stand out because they deliver a trio of pleasures in one bite: soft, slightly crisp fried dough, silky-smooth cream cheese filling, and a fresh, fruity strawberry finish. The balance of richness and brightness makes them feel special enough for company yet easy enough for a weekday splurge. And they’re a fun project — piping the cream cheese into warm donuts is as satisfying as it is delicious.

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract
1 cup cream cheese
1/2 cup powdered sugar
1/2 cup strawberries, chopped
1/2 cup strawberry jam
Oil for frying (neutral oil like canola or vegetable)

Step-by-Step Guide to Making Strawberry Cheesecake Donuts

Prepare the dry mix. In a large bowl, whisk together the 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until evenly combined. This ensures the leavening is distributed and the sugar is broken up so the dough rises evenly.
Combine the wet ingredients. In a separate bowl, whisk 2 large eggs until pale, then add 1/2 cup milk, 1/4 cup melted butter, and 1 teaspoon vanilla extract. Whisk until everything is smooth and the butter is incorporated — if the butter is too hot it can scramble the eggs, so allow it to cool slightly before adding.
Mix wet and dry. Pour the wet ingredients into the dry ingredients and fold gently until just combined. The batter should be thick but drop-able; do not overmix or you’ll develop gluten and make the donuts dense. If the batter seems too stiff, add a tablespoon of milk at a time until you reach a texture that can be piped or spooned comfortably.
Heat the oil. Fill a deep pot or fryer with enough oil to give donuts room to float (about 2–3 inches), and heat to 350°F (175°C). Use a thermometer to hold the temperature steady — oil that’s too cool will soak into the dough and make greasy donuts; oil that’s too hot will brown the exterior before the interior is cooked.
Form and fry the donuts. Fit a piping bag with a large round tip (or use a plastic bag with a corner snipped off) and pipe rounds of batter into the oil, or drop spoonfuls if you prefer freeform doughnuts. Fry in batches so the temperature doesn’t drop drastically. Cook until golden brown on one side (about 1–2 minutes), flip and cook the other side until evenly golden and cooked through (another 1–2 minutes). Remove with a slotted spoon and drain on paper towels. For consistent circular donuts, you can pipe onto parchment rounds and slide them into the oil; for free-form raised donuts, space batter well in the oil.
Make the cream cheese filling. While the donuts cool slightly, beat together 1 cup cream cheese (softened) and 1/2 cup powdered sugar until smooth and fluffy. Taste and adjust for sweetness — if you like a tangier filling, add a teaspoon of lemon juice. Transfer the mixture to a piping bag fitted with a small round tip.
Fill the donuts. Once the fried donuts have cooled enough to handle (warm is fine — filling warm donuts lets the cream soften slightly), insert the tip of the piping bag into the side or top of each donut and gently squeeze to fill. You’ll feel the donut give as the center fills; aim for about 1–2 tablespoons of filling per donut depending on size.
Top with strawberries and jam. Finish each filled donut with a sprinkle of chopped strawberries and a small drizzle of 1/2 cup strawberry jam warmed briefly so it’s easy to drizzle. The fresh strawberries add texture contrast and bright acidity; the jam gives a glossy, sweet finish.
Serve at the right moment. These are best eaten the day they’re made while the exterior is still slightly crisp and the filling is creamy. If you must store them, follow the storage guidelines below to keep them tasting their best.

Tips embedded in steps:

Keep an eye on oil temperature (350°F/175°C) for even frying.
Do not overmix batter to avoid dense, chewy donuts.
Fill while donuts are slightly warm for a soft, melding center.

Best Way to Store Strawberry Cheesecake Donuts

Room temperature: Store in an airtight container for up to 12–24 hours; keep at about 68–72°F (20–22°C) to maintain a slight exterior crispness.
Refrigerator: Place in an airtight container and refrigerate at 35–40°F (2–4°C) for up to 3–4 days; the cream cheese filling requires refrigeration to stay safe and fresh.
Freezer: Individually wrap cooled donuts in plastic wrap and freeze at 0°F (-18°C) for up to 1 month; thaw overnight in the refrigerator and add fresh strawberries before serving.

Serving Ideas for Strawberry Cheesecake Donuts

Brunch centerpiece: Arrange donuts on a tiered platter and garnish with mint sprigs and extra sliced strawberries for a festive brunch display. These pair beautifully with a citrusy mimosa or a strong, lightly sweetened iced coffee.
Dessert plate: Serve one or two donuts per person alongside a small scoop of vanilla bean ice cream and a drizzle of warmed strawberry sauce for an elevated dessert.
Coffee break treat: For an afternoon pick-me-up, place donuts on a cake stand with a pot of freshly brewed coffee or cappuccino. The tangy cream cheese balances the bitter roast nicely.

tips to make Strawberry Cheesecake Donuts
Q: How do I keep the donuts from getting greasy?
A: Maintain the oil at a steady 350°F (175°C). If the temperature drops, the donuts will absorb more oil. Work in small batches and allow the oil to return to temperature between batches.

Q: My filling is too runny — what can I do?
A: Chill the cream cheese mix for 20–30 minutes to firm it up, or add a bit more powdered sugar (1 tablespoon at a time) until it reaches piping consistency.

Q: Can I bake instead of fry?
A: Yes. Pipe batter into a greased donut pan to bake at 375°F (190°C) for 8–10 minutes or until a toothpick comes out clean. Texturally, baked donuts will be cake-like rather than light and airy.

Variation (if any)

Vegan or lighter option: Substitute a vegan cream cheese and use a plant-based milk and egg replacer (like flax “egg”) in the donut batter; bake instead of fry for a lighter finish.
Jam-filled twist: Swap the cream cheese filling for a thicker mascarpone-strawberry blend or a straight jam injection for a simpler, fruit-forward donut.

FAQs
Q: Can I make the batter ahead of time?
A: It’s best to mix the dry ingredients ahead, but combine wet and dry just before frying. Prepared batter left too long can lose some leavening power and become heavy.

Q: How do I know when the donuts are done frying?
A: They should be golden brown and float to the surface. An internal temperature for fully cooked donuts is roughly 190–200°F (88–93°C), but visual cues and timing (1–2 minutes per side) are often sufficient for small, home-fried donuts.

Q: What if I don’t have a piping bag for filling?
A: Use a zip-top bag with a corner snipped off, or spoon the filling into a small squeeze bottle. Alternatively, you can cut the donut in half and spread the filling like a sandwich.

How to reheat: Gently warm refrigerated donuts in a 300°F (150°C) oven for 5–7 minutes to refresh the exterior — avoid microwaving for long periods as that can make the filling overly soft and the donut gummy.

Additional notes and troubleshooting

Donut texture: If your donuts come out dense, the most likely culprits are overmixing the batter, old baking powder, or oil temperature that’s too low. Measure your leavening and keep mixing light and quick.
Uniform size: Use a piping bag and template to make even rounds for consistent frying times.
Flavor boosts: Add a teaspoon of lemon zest to the cream cheese filling for a bright lift, or fold tiny diced strawberries into the filling for extra fruit pockets.

A few advanced tips for better results

Chill the cream cheese briefly after whipping to make piping cleaner and prevent runniness.
Keep a wire rack above paper towels so donuts drain without sitting in oil and losing crispness.
If you prefer a glazed finish, whisk together 1 cup powdered sugar with 1–2 tablespoons milk and a teaspoon of vanilla and dip cooled filled donuts briefly, then top with strawberries and jam.

Final thoughts
Strawberry cheesecake donuts are a delightful hybrid — part bakery-style treat, part homemade nostalgia. They’re flexible enough to adapt for dietary needs or flavor experiments (think lemon-ricotta or blueberry-balsamic variations), and the process is as fun as the result: frying, piping, topping. Whether you’re making them for a special brunch, a birthday, or just because, they offer the show-stopping look of a bakery pastry with the warm satisfaction of something you made yourself.

Conclusion

For a different take on strawberry cheesecake donuts and more step-by-step photos, you can compare this approach with the version on Strawberry Cheesecake Donuts, which offers another method and presentation ideas. If you’re curious about vegan adaptations and bakery-style alternatives, check out Strawberry Cheesecake Donuts – Gretchen’s Vegan Bakery for inspiration and plant-based options.