One chilly Friday afternoon, the bus driver who always greeted me with a friendly nod surprised me by sharing a small box of freshly made donut holes. He had just returned from a local fair, where a retired chef was showcasing his new recipe.
Curious, I bit into one and found a rich, creamy strawberry cheesecake filling that melted perfectly inside the golden dough. The moment instantly reminded me of the lively backyard barbecues my family used to host, where my husband and I would try out recipes passed down from our grandmothers.
Inspired, I decided to recreate this treat, blending the nostalgic charm of a classic biscuit dough with a luscious cheesecake surprise. Over the next few weekends, I experimented in my cozy kitchen, perfecting the balance between sweet, creamy filling and the crispy, cinnamon-sugar coating.
Each batch brought back memories of my old teaching days—like sharing warm snacks with my students during a rainy Saturday afternoon or sneaking bites with a family friend while swapping stories. This recipe feels like a celebration of simple joys, bringing together heritage, warmth, and the delight of sharing something special.
Short Description
Strawberry Cheesecake Stuffed Donut Holes are soft, golden fried dough balls filled with creamy cheesecake and a hint of strawberry. Rolled in cinnamon sugar, they offer a delightful treat that’s easy to make and perfect for any occasion.
Key Ingredients
For the Donut Holes:
- 1 can (16 oz) refrigerated biscuit dough (usually 8 biscuits per can)
- Vegetable oil, for frying
For the Strawberry Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry jam (optional)
For Coating:
- ½ cup granulated sugar
- 1 teaspoon cinnamon (optional)
Tools Needed
- Medium mixing bowl
- Rolling pin or hands (to flatten dough)
- Deep skillet or heavy-bottomed pot
- Candy or deep-frying thermometer
- Slotted spoon
- Paper towels
- Small bowl (for coating sugar)
Cooking Instructions
Step 1: Prepare the Filling
Beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. If you want a more pronounced strawberry flavor, gently fold in the strawberry jam. Set the filling aside while you prepare the dough.
Step 2: Shape the Donut Holes
Separate the biscuit dough into individual rounds. Flatten each round into a disk about 3 inches wide. Place 1 to 2 teaspoons of cheesecake filling in the center of each disk.
Avoid overfilling to prevent leakage during frying. Fold the dough edges up and pinch tightly to seal the filling inside, then roll into a smooth ball between your hands. Repeat for all dough pieces.
Step 3: Fry the Donut Holes
Heat vegetable oil in your skillet or pot over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature — too hot will burn the dough, too cool will make them greasy. Fry the donut holes in batches, placing them carefully into the oil without overcrowding.
Cook for 2–3 minutes on each side or until they turn a deep golden brown. Use a slotted spoon to flip and remove them, then place on paper towels to drain.
Step 4: Coat the Donut Holes
Mix granulated sugar and cinnamon in a small bowl. While the donut holes are still warm, roll them in the sugar mixture until evenly coated. This step adds a delightful crunch and a hint of spice that complements the creamy filling.
Step 5: Serve
Allow the donut holes to cool slightly before serving to avoid burns from the hot filling. Enjoy them fresh for the best taste and texture.
Why You’ll Love This Recipe
– Crispy outside, creamy cheesecake center
– Quick and easy using biscuit dough
– Customizable with different jams or fillings
– Great for brunch, dessert, or snacks
– Crowd-pleasing and fun to make
– No baking required
Mistakes to Avoid & Solutions
Overfilling the dough: If the filling leaks during frying, the donut holes will lose their shape and become messy. Use no more than 2 teaspoons per dough round and seal tightly.
Oil temperature too high or low: Frying at too high a temperature burns the outside before the inside cooks. Too low, and the donut holes absorb excess oil, becoming greasy. Use a thermometer and maintain 350°F for perfect frying.
Not sealing the dough properly: This causes filling to escape and oil to splash. Pinch edges firmly and roll into a smooth ball to ensure a tight seal.
Skipping the paper towel drain: This step removes excess oil, preventing soggy donut holes. Always drain immediately after frying.
Serving and Pairing Suggestions
Serve these donut holes warm with a dusting of extra powdered sugar or a drizzle of melted chocolate for extra indulgence. They pair beautifully with a hot cup of coffee or a chilled glass of milk.
For a festive touch, arrange them on a platter with fresh strawberries and mint leaves. They’re great as finger food for brunch buffets, family-style dessert plates, or picnic treats.
Storage and Reheating Tips
Store leftover donut holes in an airtight container at room temperature for up to 2 days.
For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag.
To reheat, warm in a 350°F oven for 5–7 minutes to restore crispiness. Avoid microwaving as it makes the coating soggy and the dough tough.
FAQs
1. Can I bake instead of frying these donut holes?
Yes, bake them at 375°F for 12–15 minutes until golden, but expect a different texture—less crispy outside but still delicious.
2. What can I use if I don’t have refrigerated biscuit dough?
You can use homemade biscuit dough or pre-made croissant dough for a flakier texture.
3. How do I keep the filling from leaking during frying?
Seal the dough edges tightly, and avoid overfilling. Chill the filled balls briefly before frying if needed.
4. Can I substitute cream cheese for a healthier option?
Try a light cream cheese or mascarpone, but keep in mind this may change the texture and taste.
5. Is it okay to omit cinnamon from the sugar coating?
Absolutely. Plain sugar works well if you prefer a simpler sweetness.
Tips & Tricks
For a smooth filling, ensure cream cheese is softened at room temperature. If the dough feels sticky while shaping, dust your hands with a little flour.
To get a perfectly round shape, roll the dough gently but firmly. Use a thermometer for consistent oil temperature.
Fry in small batches for even cooking. If you want a more intense strawberry flavor, swirl a bit of jam on top after coating.
Recipe Variations
Blueberry Cheesecake Donut Holes: Swap the strawberry jam for blueberry preserves and add a teaspoon of lemon zest to the filling for a fresh twist. Follow the same steps for filling and frying.
Chocolate Cheesecake Donut Holes: Mix 2 tablespoons of cocoa powder into the cream cheese filling and add mini chocolate chips. Coat fried donut holes in powdered sugar mixed with a pinch of cayenne for a surprising flavor balance.
Gluten-Free Version: Use gluten-free biscuit dough and ensure all ingredients are gluten-free. Fry and coat as usual, but reduce frying time slightly as gluten-free dough tends to cook faster.
Final Thoughts
Cooking has always been a way for me to connect to the past and celebrate simple pleasures. These Strawberry Cheesecake Stuffed Donut Holes remind me how food carries stories, joy, and comfort. They’re a lovely balance of creamy, fruity, and sweet, wrapped in a golden, crispy shell.
Sharing this recipe feels like passing a little happiness forward, a reminder that the best dishes are those made with care and shared with love. Whether for a family breakfast or a cozy afternoon treat, these donut holes bring a little magic to the table. Give them a try — you might find yourself adding your own notes to this cherished recipe.
Strawberry Cheesecake Stuffed Donut Holes
Print ThisIngredients
- For the Donut Holes:
- 1 can (16 oz) refrigerated biscuit dough (usually 8 biscuits per can)
- Vegetable oil, for frying
- For the Strawberry Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry jam (optional)
- For Coating:
- ½ cup granulated sugar
- 1 teaspoon cinnamon (optional)
Instructions
Step 1: Prepare the Filling
Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in strawberry jam if desired. Set aside.
Step 2: Shape the Donut Holes
Flatten each biscuit dough round to about 3 inches. Place 1–2 teaspoons of filling in the center. Seal edges tightly and roll into balls.
Step 3: Fry the Donut Holes
Heat oil to 350°F (175°C). Fry donut holes in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
Step 4: Coat the Donut Holes
Mix sugar and cinnamon. While warm, roll donut holes in the mixture for a sweet, crunchy coating.
Step 5: Serve
Let cool slightly before eating. Best enjoyed fresh.
