Have you ever bitten into a fresh, warm donut filled with creamy strawberry cheesecake and thought, “I wish I could make these at home”? Well, I’m here to tell you that you absolutely can! These Strawberry Cheesecake Stuffed Donuts are one of my proudest baking achievements. Surprisingly, they’re easier to make than you might think.
My journey with these donuts began on a rainy Sunday morning when I was craving something special for breakfast. Store-bought donuts just weren’t going to cut it, and I remembered seeing stuffed donuts at a fancy bakery that cost nearly five dollars each. I thought, “I bet I can make these myself.” After several attempts (and a few kitchen mishaps), I finally perfected this recipe.
Now, these strawberry cheesecake donuts are a family favorite. Furthermore, they’ve become my signature treat for special weekend mornings and celebrations.
The Appeal of These Cheesecake-Filled Donuts
What makes these donuts truly special is the filling. It’s not just any cream—it’s an actual cheesecake filling made with cream cheese, powdered sugar, and strawberry jam. When you bite through that fluffy, golden donut shell and hit that creamy, tangy, sweet center, it’s like hitting the jackpot. Consequently, these donuts taste like they came from a high-end bakery, but you made them in your own kitchen. Moreover, the satisfaction of creating something this impressive is unbeatable.
Why Homemade Stuffed Donuts Are Worth the Effort
I won’t lie to you—making homemade donuts from scratch requires a bit of time and patience. However, here’s why it’s absolutely worth it: First, homemade yeast donuts have a texture that’s impossible to replicate with store-bought versions. They’re soft, fluffy, and have that perfect chew that comes from properly proofed dough. Second, when you make them at home, you control exactly what goes into them—no mystery ingredients or preservatives.
The Benefits of Homemade Donuts
Third, and perhaps most importantly, the satisfaction of pulling these golden beauties out of hot oil and knowing you created them is incredible. Plus, your house will smell amazing! That yeasty, sweet aroma of fresh donuts is worth the effort alone. Additionally, let’s talk about cost—a dozen of these strawberry cheesecake stuffed donuts from a bakery would cost $40-50. You can make them at home for a fraction of that price. Therefore, you’re not only getting superior quality but also significant savings.
Impressing Your Guests
These cheesecake-filled donuts are also incredibly impressive. When you serve them at brunch or bring them to a gathering, people will be blown away that you made them yourself. Indeed, it’s one of those recipes that makes you look like a professional pastry chef, even if you’re actually just a home baker having fun in your kitchen. Furthermore, watching someone’s face light up when they bite into a warm, cream-filled donut is priceless.
Essential Ingredients for Strawberry Cheesecake Stuffed Donuts
Let’s gather everything you’ll need to make these bakery-style stuffed donuts:
For the Yeast Donut Dough:
- 1 cup warm whole milk (110°F)
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar, divided
- 3½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 large egg yolks (or 1 whole egg)
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Strawberry Cheesecake Filling:
- 8 ounces cream cheese, softened to room temperature
- ½ cup powdered sugar
- ½ cup strawberry jam (homemade or store-bought)
- 1 teaspoon vanilla extract
For Frying:
- Vegetable oil or canola oil (about 6-8 cups, depending on your pot)
For Topping (Optional):
- ½ cup granulated sugar for rolling
- Or: Powdered sugar for dusting
- Or: Vanilla glaze (1 cup powdered sugar + 2-3 tablespoons milk + ½ teaspoon vanilla)
Quality Matters
The quality of your ingredients really matters here. Use good cream cheese (I prefer Philadelphia brand), real vanilla extract, and fresh yeast for the best results. For the strawberry jam, I love making my own and blending it smooth so it pipes easily, but quality store-bought jam works beautifully too. Additionally, whole milk creates a richer, more tender donut than low-fat or skim milk.
Step-by-Step Guide to Making Strawberry Cheesecake Donuts
Let me walk you through this process step by step. Don’t worry—I’ll share all my tips and tricks!
Activating the Yeast
In a large bowl or the bowl of your stand mixer, combine the warm milk (make sure it’s between 105-115°F—too hot will kill the yeast, too cold won’t activate it), 1 tablespoon of the sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly. This is called “proofing” the yeast, and it’s how you know your yeast is alive and active. If nothing happens after 10 minutes, however, your yeast is dead, and you’ll need to start over with fresh yeast. Therefore, check your yeast’s expiration date before beginning.
Making the Donut Dough
To the yeast mixture, add the remaining sugar, egg yolks (or whole egg), softened butter, vanilla extract, and salt. Mix until combined. Subsequently, gradually add the flour, one cup at a time, mixing on low speed if using a stand mixer with a dough hook, or stirring by hand. Once the dough comes together, knead it for about 8-10 minutes until it’s smooth, elastic, and slightly tacky but not sticky. You may need to add a little more flour if it’s too sticky. However, avoid adding too much flour, as this can make the donuts dense.
First Proof
Place the dough in a greased bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm place for 1½ to 2 hours, or until it has doubled in size. I like to put mine in the oven (turned OFF!) with the light on—it creates the perfect warm environment for rising. Alternatively, you can place it near a sunny window or on top of your warm refrigerator.
Rolling and Cutting
Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it to about ½ inch thickness (not too thin—you want fluffy donuts!). Using a 3-inch round cutter (or a drinking glass), cut out circles. Subsequently, place the cut donuts on pieces of parchment paper, which makes transferring them to the oil much easier later. Additionally, you can re-roll the scraps once to get a few more donuts.
Second Proof
Cover the cut donuts with a kitchen towel and let them rise again for 30-45 minutes until they’re puffy and have increased in size. This second rise is crucial for light, fluffy donuts—don’t skip it! Meanwhile, you can prepare your filling during this time to maximize efficiency.
Making the Strawberry Cheesecake Filling
While the donuts are proofing, make your filling. In a medium bowl, beat the softened cream cheese until smooth and fluffy (about 2-3 minutes). Then, add the powdered sugar and vanilla, beating until combined. If you’re using store-bought jam, add it directly and mix until smooth. Alternatively, if you made homemade jam, make sure to blend it until smooth first, then fold it into the cream cheese mixture. Transfer the filling to a piping bag fitted with a small round tip and refrigerate until ready to use. Furthermore, keeping the filling cold makes it easier to pipe.
Frying the Donuts
Heat about 2-3 inches of oil in a large, heavy-bottomed pot or Dutch oven to 350-375°F. Use a thermometer to monitor the temperature—this is important! If the oil is too hot, the donuts will brown on the outside before cooking through; conversely, too cool, and they’ll absorb too much oil and be greasy.
Carefully lower 2-3 donuts at a time into the hot oil using a slotted spoon or spider strainer. Fry for about 2-3 minutes per side until golden brown. They should puff up beautifully. Remove to a paper towel-lined plate to drain. Let them cool for at least 10 minutes before filling. Meanwhile, maintain consistent oil temperature between batches.
Filling and Finishing
Once the donuts are cool enough to handle, use a small knife to make a hole in the side of each donut. Insert the piping tip into the hole and squeeze gently to fill the donut with the strawberry cheesecake filling. You’ll feel it puff up slightly when it’s full. Finally, roll the filled donuts in granulated sugar, dust with powdered sugar, or dip in glaze. Serve immediately for the best experience! However, they’ll still be delicious for several hours after making.
Expert Tips for Perfect Cheesecake-Filled Donuts
After making these strawberry cheesecake stuffed donuts many times, I’ve learned some crucial tips. First, temperature control is everything. For the dough, warm (not hot) milk activates the yeast perfectly. For frying, maintaining that 350-375°F oil temperature is the difference between perfect donuts and greasy ones. Therefore, invest in a good thermometer if you don’t have one—it’s worth it. Additionally, adjust your heat frequently to maintain consistent temperature.
Proofing and Timing Tips
Second, don’t rush the proofing times. I know it’s tempting to speed things up, but yeast dough needs time to develop flavor and the right texture. If your kitchen is cold, however, create a warm environment for rising—the oven with just the light on, near a sunny window, or even in a turned-off microwave with a cup of hot water. Furthermore, proper proofing creates those beautiful air pockets that make donuts fluffy.
Ingredient and Filling Tips
Third, for the fluffiest donuts, use bread flour instead of all-purpose flour if you have it. Specifically, the higher protein content creates more gluten structure, resulting in a chewier, more donut-shop-quality texture. Fourth, make sure your filling ingredients (especially cream cheese) are at room temperature. Cold cream cheese will be lumpy and difficult to pipe. Additionally, soft cream cheese incorporates air more easily, creating a lighter filling.
Finally, fill the donuts while they’re still slightly warm but not hot. If they’re too hot, the filling will melt; conversely, too cold, and it won’t taste as good. That 10-15 minute cooling window is perfect. Moreover, filling warm donuts creates a delightful temperature contrast.
Creative Variations for Stuffed Donuts
Once you’ve mastered the basic strawberry cheesecake version, try these delicious variations:
Berry and Citrus Variations
Blueberry Cheesecake Donuts: Replace the strawberry jam with blueberry jam or fresh blueberry compote. This variation has a deeper, more sophisticated flavor. Additionally, blueberries pair beautifully with the tangy cream cheese.
Lemon Cheesecake Donuts: Add lemon zest to the cream cheese filling and use lemon curd instead of strawberry jam. Additionally, top with a lemon glaze for extra citrus punch. Furthermore, this version is incredibly refreshing on a summer morning.
Chocolate and Specialty Flavors
Chocolate Cheesecake Donuts: Make a chocolate ganache filling by adding melted chocolate to the cream cheese. Alternatively, fill with chocolate pudding mixed with cream cheese. Either way, chocolate lovers will go crazy for these.
Raspberry White Chocolate Donuts: Use raspberry jam in the filling and dip the donuts in white chocolate glaze. Meanwhile, the combination of tart raspberries and sweet white chocolate is heavenly.
Nutella Cheesecake Donuts: Swirl Nutella into the cream cheese filling for a hazelnut-chocolate twist. Furthermore, you can roll these in chopped hazelnuts for extra nutty flavor.
Boston Cream Donuts: Fill with vanilla pastry cream instead of cheesecake filling and top with chocolate ganache. This classic flavor combination never goes out of style.
Serving and Presentation Ideas
These strawberry cheesecake stuffed donuts are stunning on their own, but presentation can take them to the next level. For a brunch spread, arrange them on a white cake stand or serving platter, dusted with powdered sugar and garnished with fresh strawberry slices and mint leaves. Notably, the pop of red from the strawberries makes them even more appealing. Furthermore, height adds visual drama to your presentation.
Interactive Dessert Bars
For a dessert bar, offer them with different toppings on the side—bowls of granulated sugar, powdered sugar, cinnamon sugar, and glazes. Let guests customize their own donuts. Alternatively, you can also slice them in half to show off that gorgeous strawberry cheesecake filling—it’s stunning and makes for great photos. Moreover, this creates an interactive element that guests love.
Perfect Accompaniments
Serve these homemade stuffed donuts with fresh fruit, a bowl of extra strawberry sauce for dipping, or alongside coffee and hot chocolate for the ultimate breakfast or dessert experience. Additionally, orange juice or champagne makes these perfect for a special brunch celebration.
Storage and Make-Ahead Options
These donuts are absolutely best eaten the day they’re made, preferably within a few hours of frying. However, I understand that’s not always practical. Here’s how to handle storage and make-ahead:
Dough Preparation
You can make the dough the night before, let it do its first rise, then punch it down, cover tightly, and refrigerate overnight. Specifically, the next morning, take it out, let it come to room temperature (about 30 minutes), then continue with rolling and cutting. Interestingly, this cold fermentation actually improves the flavor. Furthermore, it makes morning prep much faster.
Filling and Storage
The strawberry cheesecake filling can be made up to 3 days ahead and stored in the refrigerator. Just bring it to room temperature before filling the donuts so it pipes easily. Additionally, give it a quick stir before using to refresh the texture.
For storage, unfilled donuts can be kept in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. Thaw and warm them in a 300°F oven for 5 minutes, then fill before serving. However, filled donuts should be eaten within a few hours, though they can be refrigerated for up to 24 hours in an airtight container. Nevertheless, they’re always best fresh.
Nutritional Information
Per donut (based on 12 donuts):
- Calories: 340
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 240mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 6g
These are definitely an indulgent treat, but making them at home means you know exactly what’s in them—no mystery ingredients!
Troubleshooting Common Donut Problems
Dough and Rising Issues
Problem: The donuts are dense and heavy. Solution: This usually means the dough didn’t rise enough. Make sure your yeast was active, the environment was warm enough, and you gave it adequate time to proof. Additionally, check that you didn’t add too much flour during kneading.
Problem: The filling leaked out. Solution: You may have made the hole too big or overfilled the donut. Use a small knife for the hole and fill gently until you feel the donut puff slightly. Furthermore, make sure the filling is cold, which helps it stay in place.
Frying Problems
Problem: The donuts absorbed too much oil. Solution: The oil temperature was too low. Use a thermometer and maintain 350-375°F throughout frying. Additionally, make sure the oil temperature rebounds between batches.
Problem: The outside is dark but the inside is raw. Solution: The oil was too hot. Lower the temperature and fry a bit longer. Alternatively, let the donuts rise a bit less so they’re not as thick.
My Personal Experience and Final Thoughts
I’ll be honest—the first time I made homemade donuts, I was intimidated. Yeast, proofing, frying in hot oil—it all seemed complicated. However, once I dove in and followed the process step by step, I realized it wasn’t nearly as difficult as I’d imagined. Yes, it takes time, but most of that is hands-off waiting for the dough to rise.
Now, these strawberry cheesecake stuffed donuts have become a special treat in our house. I make them for birthday breakfasts, lazy weekend mornings, and whenever we need a little extra joy in our lives. Furthermore, watching my family bite into these warm, fluffy donuts and discover that creamy strawberry cheesecake center never gets old. In fact, it’s become one of my favorite weekend traditions.
If you’ve never made homemade donuts before, I encourage you to try this recipe. Take your time, follow the steps, and don’t be discouraged if your first batch isn’t perfect. Even imperfect homemade donuts taste better than store-bought ones! The pride you’ll feel when you pull off this bakery-style treat is absolutely worth the effort. Happy frying!