My sister always jokes that I inherited the sweet tooth in the family, but she’s the one who disappears into the kitchen anytime I mention donuts. Last weekend, we had one of those rare lazy afternoons with no errands, no Zoom calls, no chaos—just us, a good playlist, and the scent of strawberries ripening on the counter.
She showed up at my door holding a basket of strawberries from a roadside stand she’d passed on the way over. “We’re doing something fun with these,” she said, grinning like she already knew I’d have cream cheese in the fridge.
I pulled out the biscuit dough I’d been saving, and within ten minutes we were plotting out a spontaneous donut experiment. Piping cheesecake filling into freshly fried donuts while the sugar still crackled on the surface felt wildly satisfying in the best possible way. We taste-tested the first one in unison—no words, just that nod of approval that only comes after the perfect bite.
Making these donuts with her reminded me why I love cooking so much—not just for the flavors, but for the moments. That afternoon became our new tradition: one batch of Strawberry Cheesecake Stuffed Donuts, and the kind of laughter that turns your cheeks sore.
Short Description
Golden, sugar-coated donuts made from biscuit dough and filled with a rich strawberry cheesecake mixture—these stuffed treats are crispy, creamy, fruity, and absolutely irresistible.
Key Ingredients
For the Filling:
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup strawberry jam
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, finely diced
For the Donuts:
- 1 can refrigerated biscuit dough (8 biscuits)
- Oil for frying (vegetable or canola)
For the Coating:
-
1 cup granulated sugar
Tools Needed
- Mixing bowl
- Hand mixer or whisk
- Deep skillet or heavy-bottomed pot
- Slotted spoon or spider strainer
- Piping bag with large round tip (or zip-top bag with corner snipped)
- Paper towels
- Small paring knife
Cooking Instructions
Step 1: Prepare the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese, powdered sugar, strawberry jam, and vanilla extract until the texture is smooth and velvety. Fold in the finely diced fresh strawberries gently, so the mixture stays thick. Transfer the filling to a piping bag or zip-top bag with a corner snipped off. Chill in the refrigerator while you prep the donuts.
Step 2: Heat the Oil
Pour about 2-3 inches of oil into a deep skillet or pot and heat it over medium until it reaches 350°F (175°C). Use a thermometer for accuracy—too hot and the donuts burn, too cool and they soak up oil.
Step 3: Prep and Fry the Biscuit Dough
Separate the biscuit dough into 8 pieces and gently flatten each one with your palms. Carefully lower 2-3 biscuits into the hot oil at a time to prevent overcrowding. Fry each side for about 1–2 minutes until they’re golden brown and puffed. Use a slotted spoon to transfer them to a plate lined with paper towels.
Step 4: Coat in Sugar
While the donuts are still warm (not hot), roll them generously in granulated sugar until every inch is coated with a sweet, grainy crunch.
Step 5: Fill the Donuts
Let the donuts cool for about 5 minutes until warm but not hot. Use a small knife to create a slit in the side of each one. Pipe the chilled strawberry cheesecake filling into the center until the donut feels satisfyingly full. You’ll know it’s enough when you see a bit of filling peek out.
Step 6: Garnish and Serve
Arrange on a serving plate and dust lightly with extra powdered sugar. You can even top each with a thin strawberry slice for flair.
Why You’ll Love This Recipe
– Combines crispy, sugary dough with creamy strawberry cheesecake filling
– Quick and easy—20 minutes from start to finish
– No yeast or rising time thanks to biscuit dough
– Makes a beautiful, crowd-pleasing treat
– Can be made ahead and filled later
– Uses pantry-friendly ingredients and fresh fruit
– Fun to make with kids or friends
Mistakes to Avoid & Solutions
1. Oil too hot or cold
Solution: Always test with a thermometer. If you don’t have one, drop a tiny piece of dough in—if it sizzles and rises, it’s ready. Too hot and the donuts will brown too fast on the outside but stay raw inside.
2. Overfilling the donuts
Solution: Pipe slowly and stop as soon as you feel the donut start to swell slightly. Too much filling can cause leaks.
3. Donuts collapsing after frying
Solution: Flatten the biscuit dough gently and avoid pressing too thin. Keep oil temperature steady to ensure proper puffing.
4. Grainy filling texture
Solution: Use room-temperature cream cheese and beat until smooth before folding in strawberries.
5. Sugar not sticking to the donuts
Solution: Roll the donuts in sugar while still warm, not cooled completely. The residual heat helps it cling.
Serving and Pairing Suggestions
– Serve warm or room temperature with a light dusting of powdered sugar
– Perfect for brunch platters or dessert tables
– Pair with a glass of cold milk, strawberry iced tea, or a shot of espresso
– For a deluxe breakfast, serve with fresh berries and whipped cream
– Great for family-style sharing or individual serving on decorative plates
Storage and Reheating Tips
Refrigerate Leftovers: Store in an airtight container in the fridge for up to 3 days
Avoid Freezing: The texture of the filling may change
Reheat Donuts (Unfilled): Pop into a 300°F oven for 5–7 minutes until warm
Reheat Filled Donuts: Microwave for 10 seconds; any longer can melt the filling too much
Refill as Needed: If filling sinks or absorbs, re-pipe with fresh filling right before serving
FAQs
1. Can I bake the donuts instead of frying?
Yes, but the texture will differ. Bake at 375°F for 12–14 minutes until golden. Spray lightly with oil and roll in sugar while warm.
2. Can I use frozen strawberries for the filling?
You can, but thaw and drain them thoroughly to avoid a watery texture in the filling.
3. What kind of biscuit dough works best?
Any standard refrigerated biscuit dough works, but avoid flaky layers—they can separate during frying.
4. Can I prepare the filling ahead of time?
Absolutely. You can make the filling a day in advance and store it in the fridge in a sealed piping bag.
5. Can I make these donuts gluten-free?
Yes! Use a gluten-free biscuit dough or make homemade gluten-free donut dough as a base.
Tips & Tricks
– Use a thermometer to monitor oil temperature precisely
– Chill the filling while frying to keep it firm for piping
– Dice strawberries finely to prevent clogging the piping bag
– Dust hands with flour when handling biscuit dough to reduce stickiness
– Try coating with cinnamon sugar for a twist
Recipe Variations
1. Chocolate Strawberry Cheesecake Donuts
Replace strawberry jam with 2 tablespoons of chocolate hazelnut spread
Add 2 tablespoons of cocoa powder to the filling
Coat donuts in a sugar-cocoa mixture
2. Lemon Berry Cheesecake Donuts
Swap vanilla extract for lemon zest and 1 tbsp lemon juice
Use blueberry jam instead of strawberry
Garnish with lemon slices or a lemon glaze drizzle
3. No-Fry Air Fryer Version
Air fry biscuits at 350°F for 8–10 minutes until golden
Spray lightly with oil for an even, golden finish
Roll in sugar immediately after air frying
4. Savory Cream Cheese Donuts
Remove jam and strawberries, and mix in herbs like chives and garlic powder
Fill with herbed cream cheese
Skip the sugar coating—try brushing with garlic butter instead
Final Thoughts
Strawberry Cheesecake Stuffed Donuts aren’t just a sweet indulgence—they’re a shared experience. Every bite carries a contrast of textures and temperatures, from the crunchy sugar crust to the creamy, chilled filling inside. What made the recipe memorable wasn’t just the flavor, but the people I shared it with. It’s the kind of dessert that makes your kitchen smell like a festival and your heart feel full.
I think back to that afternoon with my sister and realize that even simple recipes can turn into stories you’ll retell years later. You don’t need fancy ingredients or hours of prep. Just some strawberries, a warm skillet, and someone to split a donut with.
Strawberry Cheesecake Stuffed Donuts
Print ThisIngredients
- For the Filling:
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup strawberry jam
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, finely diced
- For the Donuts:
- 1 can refrigerated biscuit dough (8 biscuits)
- Oil for frying (vegetable or canola)
- For the Coating:
- 1 cup granulated sugar
Instructions
Step 1: Prepare the Filling
Beat cream cheese, powdered sugar, strawberry jam, and vanilla until smooth. Fold in diced strawberries and transfer to a piping bag. Chill.
Step 2: Heat the Oil
Heat 2–3 inches of oil in a deep pan to 350°F (175°C), using a thermometer to monitor temperature.
Step 3: Fry the Dough
Flatten biscuit dough pieces and fry 2–3 at a time for 1–2 minutes per side, until golden. Drain on paper towels.
Step 4: Coat in Sugar
While still warm, roll donuts in granulated sugar to coat all sides.
Step 5: Fill the Donuts
Cool slightly, make a slit in each donut, and pipe in the chilled filling until just full.
Step 6: Garnish and Serve
Place on a platter, dust with powdered sugar, and garnish with strawberry slices if desired.
