Bite-size, irresistible, and dangerously easy to love — these Strawberry Cheesecake Stuffed Donut Holes pair a tangy cream cheese center with bright strawberry jam, then get a treatment of glaze or sugar for a perfect party-friendly treat.
Why you’ll want to make Strawberry Cheesecake Stuffed Donut Holes today
There’s something wildly satisfying about a hand-held dessert that hides a surprise inside. Strawberry Cheesecake Stuffed Donut Holes blend the best parts of cheesecake and donuts into a single bite: a soft, pillowy shell, a creamy cream cheese filling, and a fruity strawberry ribbon that cuts through the richness. They work for brunch, parties, kids’ lunches, or a decadent after-dinner treat.
If you’re nervous about frying, don’t be — pro bakers walk through safe, simple lowering tricks and oil-management techniques that make frying approachable; and if you prefer lower-stress baking, there’s a baked/cake-style approach that delivers a tender, golden donut hole with none of the fryer drama.
Ingredients overview — the choices that matter
Below are the ingredient categories and choices you’ll make. Exact quantities depend on the recipe size you choose; this guide explains why each ingredient is used and which swaps are safe.
- Donut base (pick one approach):
- Cake-style batter — all-purpose flour + baking powder (or self-rising), sugar, eggs, milk, a little butter or oil. Produces tender, cakey holes.
- Yeast-raised dough — flour + active yeast + milk + butter + eggs. Classic, pillowy texture with slightly chewier crumb.
- Biscuit dough shortcut — store-bought refrigerated biscuits (fast and forgiving).
- Cheesecake filling: full-fat cream cheese, powdered sugar (for stability), pure vanilla extract, a pinch of lemon zest to brighten (optional). The goal is a pipeable but stable filling that holds its shape after injection.
- Strawberry element: quick jam, lightly reduced strawberry compote (fresh strawberries + a splash of sugar and lemon), or high-quality store jam. Fresh compote feels homemade and keeps the strawberry flavor lively.
- Coatings and glazes: powdered sugar, cinnamon-sugar, vanilla glaze (powdered sugar + milk + vanilla), or a strawberry glaze made from puréed, reduced strawberries and powdered sugar.
Full method A — Baked Strawberry Cheesecake Stuffed Donut Holes
This baked version is forgiving, fast, and ideal for feeding a crowd.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup sugar
- 1 large egg
- 3/4 cup milk
- 1/4 cup melted butter (or vegetable oil)
- 1 tsp vanilla
Cheesecake filling
- 8 oz cream cheese (softened)
- 3/4 cup powdered sugar (add more if you prefer stiffer filling)
- 1 tsp vanilla
- 1 tbsp lemon zest (optional)
Strawberry swirl
- 1/2 cup strawberry jam or 1/2 cup fresh strawberry compote
Glaze (optional)
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla
Method
- Preheat oven to 350°F (175°C). Grease a mini-muffin pan or line with papers.
- Whisk flour, baking powder, salt, and sugar in a bowl. In another bowl, whisk egg, milk, melted butter, and vanilla. Combine until just mixed — don’t overmix.
- Fill mini muffin cups about 3/4 full. Spoon a small dot of strawberry jam into each cup (optional) or reserve jam to add after baking.
- Bake 8–12 minutes or until a toothpick comes out clean and the tops spring back. Don’t overbake — you want a tender crumb.
- While baked holes cool slightly, make the cheesecake filling: beat cream cheese until smooth; add powdered sugar, vanilla, and lemon zest. Chill until pipeable.
- Once donut holes are cool enough to handle, use a small round tip or a filling syringe to inject about 1–1.5 teaspoons of cheesecake filling into each hole; add a smidge of strawberry jam on top of the filling for a two-note center.
- Dip in glaze or toss in powdered sugar. Serve warm or at room temperature.
Full method B — Fried Strawberry Cheesecake Stuffed Donut Holes
If you want bakery-style texture — crisp outside, airy inside — this is the route. Fry safely and in small batches for best results.
Important frying note
For small donut holes, the sweet spot for oil temperature is around 365°F — this gives a golden color without overcooking the exterior before the middle cooks through. Fry one test piece first, adjust by a few seconds if needed, and always monitor temperature as you work.
Ingredients (fried base; yields ~36 donut holes)
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp instant yeast
- 1 tsp salt
- 1 cup warm milk (about 110°F)
- 2 large eggs
- 1/4 cup softened butter
- Neutral oil for frying (canola, vegetable, or refined sunflower)
Cheesecake filling and strawberry element — same as baked version.
Method (fried)
- Combine flour, sugar, instant yeast, and salt. Whisk milk, eggs, and butter, and mix into the dry ingredients until a soft dough forms. Knead to smooth (5–7 minutes). Let proof until doubled (about 1–1.5 hours).
- Punch down, roll into ~1-inch balls for donut holes. Place on a lightly floured sheet and cover briefly while the oil heats.
- Heat oil to 365–375°F and maintain the temperature while frying. Fry in small batches (3–6 holes) — overcrowding drops temp and leads to greasy results. Fry until deep golden, turning as needed, about 1–2 minutes per side depending on size. Drain on a rack lined with paper towels.
- Inject cheesecake filling and add a dab of strawberry jam. Roll in sugar or glaze as desired.
Safety and practical lowering tip: Bakeries and pros recommend placing the dough carefully onto a small square of parchment and lowering the paper into the oil; the paper slips away as the dough hits the oil, making the process easier and safer for delicate shapes. This trick is widely used and recommended in trusted baking guides.
Make-Ahead, Storage & Freezing
- Filling: Make 1–2 days in advance; keep chilled and re-whip briefly before piping.
- Dough (yeast): Refrigerate shaped balls on parchment for several hours; proof at room temp before frying.
- Fried donut holes: Best day-of. For next-day service, hold unfilled, then re-warm briefly in a low oven and fill fresh.
- Freezing: Freeze unfilled holes in a single layer; thaw uncovered on a rack (prevents sogginess), then fill and finish.
Troubleshooting
Holes are greasy: Oil too cool, or pot overcrowded. Raise the heat slightly and fry fewer at once.
Dark outside, raw inside: Oil too hot. Reduce heat; aim for even, deep golden.
Dense texture (yeast): Under-proofed or too much flour. Let the dough rise fully and use the spoon-and-level method.
Craggy or tough (no-yeast): Overmixed batter. Mix just to combine and rest briefly.
Filling leaks back out: Donut too hot or overfilled. Let cool slightly; pipe in smaller bursts.
No strawberry flavor pop: Use a small core of strawberry jam in addition to the cheesecake swirl, or finish with a strawberry glaze.
Variations & Flavor Swaps
- Lemon-Raspberry Cheesecake Holes: Lemon-zest filling + raspberry jam; roll in lemon-sugar.
- Chocolate-Dipped Strawberry Cheesecake Holes: Dip tops in melted chocolate; sprinkle with strawberry crumbs.
- Oreo Shortcake Holes: Roll in crushed sandwich cookies; pipe plain cheesecake filling; dot with strawberry on top.
- “NYC Bakery” Style: Extra vanilla, thicker glaze, and a touch of butter in the glaze for shine.
- Almond-Strawberry: Add almond extract to the cheesecake; top with toasted almond dust.
Serving & Styling Ideas
- Brunch Board: Pile donut holes with fresh strawberries, small bowls of glaze, and extra jam.
- Party Skewers: Alternate holes and strawberry halves on picks; finish with a drizzle.
- Gift Box: Nestle in parchment cups; label with strawberry cheesecake tags.
- Celebration Tower: Stack on a cone stand and finish with a strawberry “topper.”
Frequently Asked Questions (FAQ)
Q: Can I bake these instead of frying?
A: Absolutely — the baked, cake-style method gives a tender, golden donut hole without the fryer. Many home bakers prefer the baked version for ease and consistency.
Q: What oil temperature is best for frying small donut holes?
A: Aim for around 365°F for small doughnuts and donut holes; it’s a balance that browns the outside while letting the interior cook through. Fry a test piece and adjust timing by a few seconds if needed.
Q: Can I use store-bought biscuit dough for donut holes?
A: Yes — many cooks use refrigerated biscuit dough for a super-fast shortcut that still tastes great. Cut biscuits into quarters or roll into balls, then bake or fry. The Blond Cook
Q: How long will filled donut holes last?
A: Because of the cream cheese filling, refrigerate filled donut holes and enjoy within 2–3 days. Keep unfilled holes frozen for longer storage and fill after reheating.
Conclusion
Strawberry Cheesecake Stuffed Donut Holes deliver everything we love in one gleaming bite—warm, golden shells, a silky cheesecake filling, and a pop of bright strawberry swirl. Whether you choose yeast for that bakery-soft crumb, go no-yeast for speed, or lean on the biscuit-dough hack for last-minute magic, the keys don’t change: precise measuring, steady oil temperature, and cool-then-pipe for picture-perfect cores. Finish with cinnamon sugar, a lush vanilla glaze, or a rosy strawberry drizzle, and you’ve got a tray that vanishes the second it hits the table.
Print
Irresistible Strawberry Cheesecake Stuffed Donut Holes
- Total Time: PT35M
- Yield: 24 donut holes 1x
- Diet: Vegetarian
Description
Pillowy donut holes filled with creamy strawberry cheesecake and rolled in sparkly sugar. Easy to make with biscuit dough or from-scratch dough—perfect for brunch, parties, or a fun dessert bite.
Ingredients
Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ⅓ cup finely diced strawberries (patted very dry) or 2–3 tbsp strawberry jam
Donut Holes (shortcut method):
- 2 cans refrigerated biscuit dough (8-count each) or 1 lb pizza dough
- Neutral oil for frying (canola/vegetable)
Sugar Coating:
- ½ cup granulated sugar
- Optional: ½ tsp cinnamon or freeze-dried strawberry powder
Optional Glaze (instead of sugar):
1 cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla
Instructions
- Make the filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in diced strawberries (well dried) or jam. Transfer to a piping bag fitted with a small round tip. Chill for 20 minutes to firm. - Prep dough:
Cut each biscuit into quarters (pizza dough into 1–1½ inch pieces). Roll into smooth balls, pinching seams so they seal. - Heat oil:
In a deep pot, heat 2–3 inches of oil to 350°F (175°C). Maintain temperature between 340–360°F. - Fry:
Fry donut balls in batches for 2–3 minutes, turning, until deep golden and cooked through. Use a spider to transfer to a rack set over paper towels. - Coat:
While warm, roll in sugar mixture or dip cooled donuts in glaze and let set on a rack. - Fill:
Use a skewer to make a small tunnel in each donut hole. Pipe cheesecake filling until just plump (don’t overfill). - Serve:
Best eaten the day made. Dust with extra sugar or strawberry powder before serving.
Notes
- Dry berries well to keep the filling thick (excess moisture thins it).
- Bake option: Brush dough balls with melted butter and bake at 375°F/190°C for 10–12 min, then coat and fill. Texture is more “bun-like” but still delicious.
- Make-ahead: Fill up to 3 hours before serving; refrigerate if longer. Re-crisp briefly in a 325°F oven (5–6 min) before filling.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Dessert
- Method: Deep-Fry + Filled
- Cuisine: American
Nutrition
- Calories: 140kcal
- Sugar: 6g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg