These strawberry cheesecake donuts are a decadent and delightful treat featuring pillowy-soft fried dough filled with a rich and fluffy cheesecake filling, dipped in a fresh strawberry glaze, and topped with a whole strawberry for a picture-perfect finish. Each bite delivers the perfect combination of creamy, fruity, and sweet flavors, making them ideal for special breakfasts, brunch spreads, or indulgent desserts.

Why You’ll Love This Recipe

These donuts combine all the best parts of a bakery-style dessert into one homemade creation. The yeast-raised dough is soft and airy with a golden crust from frying. The cheesecake filling brings a smooth, velvety texture with just the right amount of sweetness. The strawberry glaze, made with real berries, adds a bright pop of flavor and color. Not only are they delicious, but they’re also beautiful enough to impress at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the donuts:

• 2 ¼ teaspoons (1 packet) active dry yeast

• ¾ cup warm milk, heated to 110°F

• ¼ cup granulated sugar

• 2 large eggs, at room temperature

• ¼ cup unsalted butter, melted and slightly cooled

• 1 teaspoon vanilla extract

• 3 ½ cups all-purpose flour, plus extra for rolling

• ½ teaspoon salt

• Neutral oil for frying (such as vegetable or canola oil)

For the cheesecake filling:

• 8 ounces cream cheese, softened to room temperature

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• ½ cup heavy whipping cream, whipped to soft peaks

For the strawberry glaze:

• 1 cup fresh strawberries, finely chopped or mashed

• 1 tablespoon lemon juice (freshly squeezed)

• 1 cup powdered sugar

• 1 to 2 tablespoons milk, added gradually for desired glaze consistency

Topping:

• Whole fresh strawberries, rinsed and patted dry, for garnish

Directions

1. Make the donut dough:
   In a large mixing bowl, stir together the warm milk, yeast, and 1 teaspoon of the sugar. Let this sit for 5 to 10 minutes until the surface becomes foamy, which indicates the yeast is activated.
   Add the remaining sugar, eggs, melted butter, and vanilla extract. Mix well. Gradually add the flour and salt, stirring until the dough comes together.
   Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, or until it’s smooth and elastic. Place the dough into a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

2. Prepare the cheesecake filling:
   In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
   In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
   Cover and refrigerate the filling until ready to use.

3. Shape and fry the donuts:
   Once the dough has risen, turn it out onto a floured surface and roll it to about ½-inch thickness.
   Using a round cutter (around 3 inches in diameter), cut out donut circles. Place them on a baking tray lined with parchment paper. Cover and let them rise again for about 30 minutes until slightly puffed.
   Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Carefully lower a few donuts at a time into the oil and fry for 1 to 2 minutes on each side until golden brown.
   Use a slotted spoon to remove the donuts and place them on a paper towel-lined tray to drain. Let them cool slightly before filling.

4. Make the strawberry glaze:
   Blend or mash the strawberries with the lemon juice until mostly smooth.
   In a bowl, whisk together the mashed strawberry mixture and powdered sugar. Add milk 1 teaspoon at a time until the glaze reaches a pourable consistency.

5. Assemble the donuts:
   Cut each cooled donut in half horizontally (like a sandwich). Pipe or spoon the chilled cheesecake filling into the center.
   Dip the top half of each donut into the strawberry glaze and allow the excess to drip off. Let the glaze set slightly.
   Place a whole fresh strawberry in the center of each donut for garnish. Serve immediately or chill briefly to firm up the filling.

Servings and timing

This recipe makes approximately 12 filled donuts.
Prep time: 1 hour 45 minutes (including dough rise time)
Cook time: 20 minutes
Total time: About 2 hours 5 minutes

Variations

• Berry swap: Use raspberries, blueberries, or blackberries in place of strawberries for a different glaze flavor.

• No garnish: Skip the whole strawberry on top and dust with powdered sugar instead.

• Chocolate version: Add mini chocolate chips to the cheesecake filling or drizzle the top with melted chocolate.

• Baked donuts: Bake at 375°F for 12–15 minutes instead of frying for a lighter version (texture will differ).

• Gluten-free: Use a gluten-free all-purpose flour blend designed for yeast baking.

Storage/Reheating

Store the filled and glazed donuts in an airtight container in the refrigerator for up to 3 days.
To reheat, bring them to room temperature or microwave for 10–15 seconds. Be careful not to overheat, as the cheesecake filling can melt.
For best texture, consume the same day or within 24 hours of making. Donuts without filling or glaze can be frozen and assembled later.

FAQs

How long do these donuts stay fresh?

They are best eaten the day they’re made but will stay fresh in the fridge for up to 3 days.

Can I use store-bought donut dough?

Yes, but homemade dough gives the best texture and flavor. Pre-made dough can save time, though.

Can I make these without a mixer?

Absolutely. You can mix and knead the dough by hand and whip the cream with a whisk or hand mixer.

What if I don’t have a donut cutter?

You can use a round cookie cutter or the rim of a drinking glass to cut the dough.

Is there a way to make the filling firmer?

Yes, you can add a couple of tablespoons of instant pudding mix or more cream cheese for a thicker filling.

Can I skip the second rise?

No, the second rise helps the donuts puff up properly and cook evenly when fried.

What oil should I use for frying?

Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil.

How do I keep the oil at the right temperature?

Use a kitchen thermometer to monitor the oil and adjust the heat as needed to stay at 350°F.

Can I make the components ahead of time?

Yes, the dough can be made and stored overnight in the fridge after the first rise. The filling and glaze can also be prepped a day ahead.

How do I prevent the glaze from sliding off?

Make sure the donuts are fully cooled before dipping and allow the glaze to set on a wire rack.

Conclusion

Strawberry cheesecake donuts are a heavenly treat that combines the richness of cheesecake with the joy of fresh, fruity donuts. With their golden exterior, creamy center, and vibrant glaze, they’re sure to impress guests or satisfy a serious craving. Whether you make them for a celebration or just because, this recipe brings bakery-level magic to your home kitchen.