I always reach for this recipe when I want something that feels both nostalgic and impressive. I get the comfort of classic donuts, paired with a cheesecake filling that adds a gourmet twist. The strawberry jam brings brightness, while the vanilla glaze adds that glossy finish that makes these donuts look straight from a pastry case. Whether it’s a special weekend brunch or just because, these donuts hit the sweet spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough 1 cup warm milk 2 teaspoons active dry yeast 2 tablespoons sugar 2 1/2 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons unsalted butter, melted 1 large egg
Filling 1 cup cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 1/2 cup strawberry jam
Make the Dough I start by dissolving the yeast and 1 tablespoon of the sugar in warm milk, letting it sit for 5 minutes until it gets frothy. That’s how I know the yeast is active.
Next, I mix in the flour, salt, melted butter, egg, and the rest of the sugar. I knead it by hand or with a dough hook until it becomes smooth and elastic. Then I cover the dough and let it rise in a warm spot until it doubles in size—usually about an hour.
Shape and Fry the Donuts Once the dough has risen, I roll it out on a floured surface to about 1/2 inch thick. I use a donut or round cutter to shape the donuts, then let them rest and puff up for another 15–20 minutes.
While they rise, I heat oil in a deep pan to 375°F (190°C). I fry the donuts in batches, flipping once, until golden brown on both sides. Then I drain them on paper towels and let them cool completely before filling.
Make the Filling While the donuts cool, I beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Then I gently fold in the strawberry jam—just enough to swirl it in without overmixing.
Fill and Glaze I use a piping bag fitted with a round tip to fill each donut through a small hole in the side. Then I whisk together powdered sugar, milk, and vanilla to make a smooth glaze and drizzle it over the top of each filled donut.
I’ve swapped strawberry jam for raspberry, blueberry, or even lemon curd for different fruity fillings.
A chocolate glaze instead of vanilla gives the donuts a richer dessert vibe.
I sometimes roll the fried donuts in cinnamon sugar instead of glazing them, especially if I’m short on time.
For extra texture, I’ve added crushed graham crackers to the filling for a cheesecake crust twist.
Storage/Reheating
I store these donuts in an airtight container in the fridge for up to 3 days. They’re best enjoyed fresh, but I warm them in the microwave for 10–15 seconds to bring back the softness before serving. The filling stays rich and creamy even after chilling.
FAQs
Can I bake these instead of frying?
While baking is possible, I find that frying gives the best texture—light, fluffy, and just slightly crisp. Baked versions tend to be more bread-like.
Can I use store-bought donut dough?
Yes, I’ve used pre-made dough in a pinch. Just make sure to let it rise properly before frying and filling.
Do I need a thermometer to fry the donuts?
It helps a lot. Keeping the oil at 375°F ensures the donuts cook evenly and don’t absorb too much oil. If I don’t have a thermometer, I test the oil with a small piece of dough—it should sizzle and rise to the surface.
Can I make the filling ahead of time?
Definitely. I often make the cream cheese filling a day in advance and keep it in the fridge until I’m ready to fill the donuts.
How do I prevent the donuts from getting greasy?
I make sure the oil is hot enough before adding the dough, and I don’t overcrowd the pan. Letting them drain well on paper towels helps too.
Conclusion
These Strawberry Cheesecake Stuffed Donuts are pure joy in pastry form. I love how they combine classic donut goodness with a luscious cream cheese and jam center—it’s like two desserts in one. If you’ve got a little time and a sweet tooth, these are more than worth the effort. They look beautiful, taste incredible, and always disappear fast.
Soft, golden donuts filled with creamy strawberry cheesecake and topped with a sweet vanilla glaze—perfect for a decadent breakfast or dessert.
Author:Emma
Prep Time:60 minutes
Cook Time:10 minutes
Total Time:70 minutes
Yield:12 servings (12 donuts)
Category:Desserts
Method:Frying
Cuisine:American
Diet:Vegetarian
Ingredients
→ Donut Dough:
1 cup warm milk
2 teaspoons active dry yeast
2 tablespoons sugar, divided
2½ cups all-purpose flour
½ teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg
→ Filling:
1 cup cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup strawberry jam
→ Glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Activate Yeast: In a mixing bowl, dissolve yeast and 1 tablespoon of sugar in warm milk. Let sit for 5 minutes until foamy.
Make Dough: Add flour, salt, remaining 1 tablespoon sugar, melted butter, and egg. Mix and knead until smooth. Cover and let rise for 1 hour or until doubled.
Shape Donuts: Roll dough to ½-inch thickness on a floured surface. Cut out donuts using a donut or round cutter. Let rise for another 15–20 minutes.
Fry Donuts: Heat oil to 375°F (190°C). Fry donuts in batches until golden on each side. Transfer to paper towels to drain and cool completely.
Prepare Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in strawberry jam.
Fill Donuts: Poke a small hole in the side of each cooled donut. Use a piping bag to fill with cheesecake-strawberry mixture.
Make Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over filled donuts.
Serve: Enjoy immediately or store in an airtight container for up to 2 days.
Notes
Use room-temperature cream cheese for a smooth filling.
Let donuts cool completely before filling to avoid melting the cheesecake.
For extra decadence, dust with crushed freeze-dried strawberries or a cinnamon-sugar mix.
Store leftover donuts in the refrigerator due to the dairy-based filling.
