Strawberry Cheesecake Donuts – Heavenly, Berry‑Filled Treats! 🍓

For the Donuts

• 2½ cups all‑purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder (if baking) or 2¼ tsp active dry yeast (if making yeast‑donuts)

• ½ teaspoon salt

• ¼ cup unsalted butter, melted

• ¾ cup milk (warm if using yeast)

• 1 large egg

• 1 teaspoon vanilla extract

• Optional: ½ cup strawberry jam or puree for extra berry‑flavour

For the Cheesecake Filling

• 8 oz (≈225 g) cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• ¼ cup strawberry jam or finely chopped strawberries

For the Strawberry Glaze & Topping

• 2 cups powdered sugar

• 2‑3 tablespoons milk or cream

• 1‑2 tablespoons strawberry jam or strawberry powder (for flavour & colour)

• Optional toppings: freeze‑dried strawberry pieces, graham‑cracker crumbs, fresh strawberry slices

Instructions

Step 1: Prepare the dough

If you’re baking: Pre‑heat oven to 350 °F (175 °C) and spray donut pans. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl combine melted butter, milk, egg and vanilla (and optional jam). Add wet to dry and stir until just combined.
If you’re going the yeast‑route: Activate yeast in warm milk + sugar; add to dough mixture; knead; allow to rise about 1 hour or until doubled.
Fill donut pans about ¾ full (or roll and cut donuts for yeast style). Bake ~10‑12 minutes until lightly golden (or fry yeast donuts at ~350 °F for 1‑2 minutes per side). Cool slightly.

Step 2: Make the cheesecake filling

In a medium bowl beat softened cream cheese until smooth. Add powdered sugar, vanilla and strawberry jam/chopped berries; beat until well combined and creamy. Transfer to a piping bag or resealable bag with a small corner snipped.

Step 3: Fill the donuts

Once donuts are cool enough to handle, use the piping bag to inject filling into each donut – either from the side or top, depending on your donut style.

Step 4: Glaze and top

In a shallow bowl whisk powdered sugar, milk/cream and strawberry jam/powder until smooth and glaze‑like. Dip top half of each donut into the glaze. While glaze is wet, optionally sprinkle freeze‑dried strawberry pieces or graham crumbs. Place on a wire rack to set.

Step 5: Serve

Once glaze has set (~10‑15 minutes), serve fresh. These donuts are best enjoyed the day they’re made for ultimate texture and flavour.

Tips for Success

• Use room‑temperature cream cheese so the filling is smooth and easily piped.

• Avoid over‑mixing the donut dough—overworking can make it dense.

• If donuts are warm when filling, the cheesecake centre might soften—cool enough to pipe.

• Let glaze settle before packing/storing to preserve crispness and finish.

Variations

• Baked or fried: Choose whichever method suits you.

• Graham crust topping: Sprinkle crushed grahams on top for a cheesecake‑like crunch.

• Mixed‑berry version: Replace strawberry jam with raspberry or blueberry jam for a twist.

• Vegan version: Use vegan cream cheese, plant‑milk and egg replacement.

Ingredient Substitutions

• Cream cheese → mascarpone for richer texture.

• Strawberry jam → fresh strawberry compote thickened slightly.

• Milk in glaze → almond or oat milk for dairy‑free.

• Powdered sugar in glaze → mix of icing sugar + cornstarch for lower sugar version.

Storage & Serving Suggestions

Store in an airtight container in the refrigerator for up to 2 days (because of the cream‑cheese filling). Bring to room temperature 10 minutes before serving for best texture. Warm slightly in microwave (~10 seconds) if chilled. Great with a fresh cup of coffee or berry tea.

What to Serve With These Donuts

• Fresh strawberries or mixed‑berry salad

• Vanilla or strawberry milkshake

• Light yogurt parfait to balance rich filling

• Bubbly rosé or sweet sparkling wine for brunch

Nutrition Facts (approximate per donut)

~300‑350 calories, ~15‑18 g fat, ~35‑40 g carbohydrates, ~4‑5 g protein. (Varies depending on size and whether baked/fried.)

FAQs

Q: Can I use frozen strawberries instead of fresh?
A: Yes—just thaw and drain any excess liquid before using in filling or glaze to prevent soggy dough.
Q: Do I have to fill the donuts with a piping bag?
A: No— you can cut a small hole and spoon the filling in, but a piping bag gives neater results.
Q: Can I make mini donuts?
A: Absolutely. Use a mini donut pan or cutter and reduce bake time (~7‑8 minutes) or fry ~1 minute per side.

Related Recipes

• Strawberry Cheesecake Cookie Bars

• Raspberry Swirl Cheesecake

• Lemon Blueberry Donuts

Conclusion

If you’re after a treat that satisfies sugar cravings and brunch vibes in one go, these strawberry cheesecake donuts are the answer. Creamy cheesecake centres, vibrant strawberry flavour, and soft donut dough combine into a delight you’ll want to make again and again. Get your dough ready—bake or fry—fill it with love, glaze it with flair, and dig into donut bliss. 🍩