These fluffy donuts are filled with creamy strawberry cheesecake filling, making them a real treat! Topped with a sweet glaze, they are perfect for dessert or breakfast.
Making these donuts is a delicious adventure! I love to enjoy them warm with a sprinkle of powdered sugar on top. Trust me, they won’t last long in your kitchen! 🍩❤️
Key Ingredients & Substitutions
Active Dry Yeast: This helps the donuts rise. If you don’t have any, you can use instant yeast. Just use the same amount and mix it straight into your dry ingredients.
Whole Milk: It definitely provides moisture and flavor. If you’re lactose intolerant, almond, oat, or soy milk are great substitutes, but make sure they’re warm for the yeast to activate!
Cream Cheese: This is crucial for the cheesecake filling. If you want a lighter filling, you can swap it for Greek yogurt or mascarpone cheese, but it won’t have the same tangy flavor.
Heavy Cream: For whipping, this adds richness. Double the amount of whipped cream will work too if you’re looking for a lighter texture.
Strawberries: Fresh strawberries are best for this recipe. If they’re out of season, frozen strawberries can work too—just ensure they are thawed and drained well to avoid excess moisture!
How Do You Get Donuts to Be Light and Fluffy?
Getting the perfect donut texture starts with your dough. When kneading, you want to develop the gluten without overdoing it—about 8-10 minutes is usually perfect.
- Make sure to let the dough rise in a warm place until it’s doubled. This can take 1 to 1.5 hours—don’t rush it!
- Roll the dough out to about ½ inch thick. If it’s too thick, your donuts may not cook through properly.
- During frying, be mindful of the temperature. Too hot, and the outside will burn; too low, and they will absorb too much oil. Keep it steady around 350°F (175°C).
In short, patience and temperature control are your best friends here!
How to Make Strawberry Cheesecake Stuffed Donuts
Ingredients You’ll Need:
For the Donuts:
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup warm whole milk (about 110°F/43°C)
- 3 tbsp granulated sugar
- 2 ½ cups all-purpose flour, plus extra for dusting
- ½ tsp salt
- 2 large eggs
- 4 tbsp unsalted butter, melted and cooled
- Vegetable oil, for frying (about 4 cups)
For the Strawberry Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup heavy cream, whipped to soft peaks
- 1 cup fresh strawberries, diced
- 2 tbsp granulated sugar (for macerating strawberries)
For the Strawberry Topping:
- ½ cup fresh strawberries, sliced
- 2 tbsp powdered sugar (for dusting)
- Optional: 2-3 tbsp strawberry jam or strawberry sauce for drizzling
How Much Time Will You Need?
This recipe will take around 3 hours total. You’ll need about 30 minutes for prep, 2 hours for the dough to rise, and around 20-30 minutes to fry and assemble the donuts. It’s worth every moment for such a delicious treat!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast with 1 tsp of sugar in the warm milk in a small bowl. Let it sit for about 5-10 minutes until it’s nice and frothy. In a large bowl, whisk together the flour, remaining sugar, and salt. In another bowl, beat the eggs and melted butter together. Now, combine the yeast mixture and the egg mixture into the flour mixture. Stir it all together until it starts forming a dough. Knead your dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Place your dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
2. Prepare the Strawberry Filling:
While your dough is rising, let’s make the filling! Mix the diced strawberries with 2 tbsp of granulated sugar. Set it aside for about 15-20 minutes to let the strawberries release their juices. In a medium bowl, whip the softened cream cheese with the powdered sugar and vanilla extract until it’s nice and smooth. Next, gently fold in the whipped cream until combined. Finally, fold in the drained macerated strawberries and you can reserve some of the syrup for later. Keep this filling in the fridge until you’re ready to use it.
3. Shape and Fry the Donuts:
When the dough has risen, punch it down and roll it out on a floured surface to about ½ inch thick. Use a donut cutter or a 3-inch round cutter to cut out your donuts. Let them rest on a floured towel or baking sheet, covered loosely with a towel, for another 20-30 minutes to puff up a bit. While they’re resting, heat your vegetable oil in a deep pot or frying pan to 350°F (175°C). Fry the donuts in batches, around 1-2 minutes per side, until they’re golden brown. Carefully remove them with a slotted spoon and let them drain on paper towels.
4. Assemble the Donuts:
Once the donuts have cooled slightly but are still warm, use a serrated knife to cut each donut in half horizontally. Generously spread or pipe the strawberry cheesecake filling into the bottom half. Add a few fresh sliced strawberries on top of the filling, or drizzle some strawberry sauce if you like. Place the top half of the donut back on and dust with powdered sugar. Drizzle with any leftover syrup or jam for that extra sweetness!
5. Serve and Enjoy:
Serve these delicious stuffed donuts fresh for the best flavor and texture. They go wonderfully with a cup of coffee or a glass of milk—enjoy your sweet creation!
These beautiful strawberry cheesecake stuffed donuts are sure to impress! Combining fluffy donuts with creamy, fruity filling makes for a delightful treat everyone will love!
Can I Use Different Fruits in the Filling?
Absolutely! While strawberries are a classic choice, you can easily substitute with other berries like blueberries or raspberries. Just make sure to adjust the sweetness based on the fruit’s tartness.
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and use non-dairy milk instead of whole milk. You can also swap cream cheese with a vegan alternative and use coconut cream for the filling.
How Do I Store Leftover Donuts?
To store any leftover donuts, place them in an airtight container at room temperature for up to two days. If you want them to last longer, consider refrigerating them, but they are best enjoyed fresh!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead of time! After kneading, let it rise for about 30 minutes, then punch it down, wrap it tightly in plastic wrap, and refrigerate. You can use it the next day—just let it come to room temperature before rolling it out.
