These strawberry cheesecake stuffed donuts are pillowy, golden, and filled with a luscious combination of creamy cheesecake and sweet strawberry compote. They’re simple to make using refrigerated biscuit dough yet taste like a bakery-style treat.
Why You’ll Love This Recipe
These donuts offer the perfect blend of rich creaminess and fresh fruit brightness. They’re quick to prepare, require no yeast dough, and are ideal for breakfast, dessert, or festive occasions. Using ready-made biscuit dough makes the process easy while still delivering a homemade, indulgent flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can refrigerated biscuit dough (8 biscuits)
1 cup strawberries, finely chopped
1/4 cup granulated sugar
1 teaspoon lemon juice
1 tablespoon water
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk (to soften the filling if needed)
Oil for frying (vegetable or canola)
Directions
In a small saucepan, combine the chopped strawberries, granulated sugar, lemon juice, and water. Cook over medium heat for about 6–8 minutes until the strawberries soften and the mixture thickens. Remove from heat and let cool completely.
In a mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Refrigerate for 10 minutes to firm slightly.
Heat oil in a deep pot to 350°F (175°C).
Separate the biscuit dough pieces. Lightly stretch each biscuit and flatten slightly.
Fry each biscuit for 1–2 minutes per side until golden brown. Remove and place on paper towels to drain excess oil.
Once the donuts are cool enough to handle, use a piping tip or the end of a wooden spoon to create a small hole on one side.
Fill one piping bag with the cheesecake filling and another with the cooled strawberry mixture.
Pipe a small amount of cheesecake mixture into each donut, followed by the strawberry filling.
Serve immediately or chill for 10–15 minutes for a firmer interior.
Servings and timing
Makes 8 stuffed donuts.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Swap strawberries with raspberries or blueberries for a mixed-berry version.
Add a dusting of powdered sugar for extra sweetness.
Use a touch of lemon zest inside the cheesecake mixture for added brightness.
Chill the donuts before serving for a firmer, pastry-like texture.
Storage/Reheating
Store the stuffed donuts in an airtight container in the refrigerator for up to 2 days.
To reheat, warm them in the microwave for 10–12 seconds or in an oven at 300°F (150°C) for 5 minutes. Avoid overheating to keep the filling from melting out.
FAQs
How do I keep the donuts from becoming greasy?
Maintain the oil temperature at 350°F (175°C). Too low and the dough will absorb oil; too high and the outside will burn.
Can I bake the donuts instead of frying?
Yes, you can bake them at 375°F (190°C) for 12–14 minutes, though the texture will be less like a traditional donut.
Can I use frozen strawberries?
Yes, thaw them first and drain excess liquid before cooking into a compote.
Can I make the fillings ahead of time?
Both the strawberry compote and cheesecake mixture can be prepared up to 24 hours in advance and refrigerated.
How do I prevent the filling from leaking out?
Allow the donuts to cool before filling, and avoid overfilling each donut.
What oil is best for frying?
Neutral oils with high smoke points, such as vegetable or canola oil, work best.
Can I use homemade biscuit dough?
Absolutely. Any soft, enriched dough will work well for this recipe.
How do I get an even golden color?
Fry the donuts in small batches and flip them gently to ensure even browning.
Can I freeze these donuts?
It’s best not to freeze once filled, but you can freeze the fried, unfilled donuts for up to 2 months.
Why is my cheesecake filling too runny?
Chill it longer in the refrigerator or add a bit more powdered sugar to thicken.
Conclusion
These strawberry cheesecake stuffed donuts deliver a delightful balance of creamy and fruity flavors with a soft, golden exterior. Simple to prepare and irresistibly delicious, they make a standout treat for any occasion. Enjoy them fresh, warm, or lightly chilled for a perfect indulgence.
These pillowy donuts are stuffed with a rich cheesecake filling and sweet strawberry compote, making them a quick and irresistible treat using store-bought biscuit dough.
Author:Sophia
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:8 stuffed donuts
Category:Dessert
Method:Fried
Cuisine:American
Diet:Vegetarian
Ingredients
1 can refrigerated biscuit dough (8 biscuits)
1 cup strawberries, finely chopped
1/4 cup granulated sugar
1 teaspoon lemon juice
1 tablespoon water
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk (optional, to thin the filling)
Oil for frying (vegetable or canola)
Instructions
In a small saucepan over medium heat, cook the strawberries, granulated sugar, lemon juice, and water for 6–8 minutes until thickened. Let cool completely.
In a bowl, beat cream cheese, powdered sugar, vanilla, and milk (if needed) until smooth. Refrigerate for 10 minutes to firm.
Heat oil in a deep pot to 350°F (175°C).
Separate and lightly flatten each biscuit.
Fry biscuits 1–2 minutes per side until golden. Drain on paper towels.
Once cooled slightly, poke a hole into each donut using a piping tip or spoon handle.
Fill one piping bag with cheesecake mixture and another with the strawberry compote.
Pipe a small amount of cheesecake into each donut, followed by the strawberry filling.
Serve immediately or chill 10–15 minutes for a firmer center.
Notes
Maintain frying oil at 350°F for crisp, non-greasy donuts.
Let donuts cool before filling to prevent leaks.
For a bakery-style look, dust with powdered sugar before serving.
Filling can be made 1 day ahead and stored in the fridge.
Use a piping bag with a narrow tip for cleaner filling insertion.
