There’s something magical about the combination of strawberries and cheesecake—sweet, tangy, creamy, and utterly irresistible. Now, imagine all that goodness tucked inside a soft, pillowy donut. These Strawberry Cheesecake Donuts are the perfect treat for breakfast, brunch, or a decadent dessert.
Biting into one of these donuts is like a little taste of heaven—fluffy dough wrapped around a luscious, velvety cheesecake filling with pockets of juicy strawberries. Whether you’re making these for a special occasion or just treating yourself, they’re guaranteed to impress.
These donuts are baked instead of fried, making them lighter and easier to prepare at home. The cheesecake filling adds a rich and creamy contrast to the fluffy donut, while the strawberry topping brings a burst of fruity freshness. If you love classic strawberry cheesecake, you’ll adore these donuts!
Why You’ll Love This Recipe
- Baked, not fried – A healthier take on classic donuts, without sacrificing flavor.
- Creamy cheesecake filling – A rich and tangy surprise inside each donut.
- Fresh strawberry topping – A burst of natural sweetness that pairs beautifully with the creamy filling.
- Easy to make – Simple steps with no deep-frying required!
Ingredients You’ll Need
For the Donuts:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Strawberry Topping:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Strawberry Cheesecake Donuts
Step 1: Prepare the Donut Batter
Start by preheating your oven to 350°F (175°C) and greasing a donut pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, combine the melted butter, egg, buttermilk, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined—be careful not to overmix, as this will keep the donuts light and fluffy.
Step 2: Bake the Donuts
Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. Bake for 10-12 minutes, or until the donuts are lightly golden and spring back when touched. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Cheesecake Filling
While the donuts cool, prepare the cheesecake filling. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Transfer the mixture to a piping bag fitted with a small round tip.
Step 4: Make the Strawberry Topping
In a small saucepan, combine the diced strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens slightly and the strawberries soften, about 5 minutes. Remove from heat and let it cool.
Step 5: Fill the Donuts
Using a sharp knife, make a small hole in the side of each donut. Insert the piping bag into the hole and gently squeeze the cheesecake filling inside. Be careful not to overfill, or the filling might ooze out.
Step 6: Glaze and Assemble
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the tops of each donut into the glaze, then let any excess drip off. Spoon the strawberry topping over the donuts and let them set for a few minutes before serving.
Helpful Tips
- Use fresh strawberries – Fresh strawberries make the best topping, but you can also use frozen strawberries if they’re out of season.
- Don’t overmix the batter – Overmixing can make the donuts dense instead of fluffy. Stir until just combined.
- Make ahead option – You can bake the donuts in advance and store them unfilled. Add the cheesecake filling and topping just before serving.
- Easier filling method – If you don’t have a piping bag, use a zip-top bag with the corner snipped off.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- These donuts are best enjoyed fresh but can be stored for later (see storage instructions below).
- Adjust the sweetness of the cheesecake filling to your taste by adding more or less powdered sugar.
Nutritional Information (Per Donut)
- Calories: 210
- Carbohydrates: 35g
- Protein: 3g
- Fat: 7g
- Sugar: 20g
- Fiber: 1g
Frequently Asked Questions
Can I use store-bought strawberry jam instead of making the topping?
Yes! If you’re short on time, you can use your favorite strawberry jam as a quick topping. Just warm it slightly so it spreads easily.
How do I prevent the donuts from being too dense?
Make sure to measure your flour correctly—spoon it into the measuring cup and level it off rather than scooping directly from the bag. Also, don’t overmix the batter.
Can I make these without a donut pan?
Yes! You can use a muffin tin instead, but the texture will be slightly different. Fill each muffin cup about halfway to get a similar result.
Can I use a different fruit for the topping?
Absolutely! Try blueberries, raspberries, or a mix of berries for a fun twist.
Storage Instructions
If you have leftovers, here’s how to store them:
- Refrigerator: Store filled donuts in an airtight container in the fridge for up to 3 days. The cheesecake filling needs to stay chilled.
- Freezer: You can freeze unfilled donuts for up to 2 months. When ready to serve, thaw at room temperature, then fill and top as desired.
- Reheating: To refresh leftover donuts, warm them in the microwave for a few seconds, but avoid overheating as the cheesecake filling may melt too much.
Related Recipes
If you loved these Strawberry Cheesecake Donuts, you’ll definitely enjoy these other sweet treats:
Conclusion
These Strawberry Cheesecake Donuts bring together the best of both worlds—light and fluffy baked donuts with a rich cheesecake filling and a fresh strawberry topping. They’re easy to make, incredibly delicious, and perfect for any occasion.
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Strawberry Cheesecake Donuts
Description
There’s something magical about the combination of strawberries and cheesecake—sweet, tangy, creamy, and utterly irresistible. Now, imagine all that goodness tucked inside a soft, pillowy donut. These Strawberry Cheesecake Donuts are the perfect treat for breakfast, brunch, or a decadent dessert.
Biting into one of these donuts is like a little taste of heaven—fluffy dough wrapped around a luscious, velvety cheesecake filling with pockets of juicy strawberries. Whether you’re making these for a special occasion or just treating yourself, they’re guaranteed to impress.
These donuts are baked instead of fried, making them lighter and easier to prepare at home. The cheesecake filling adds a rich and creamy contrast to the fluffy donut, while the strawberry topping brings a burst of fruity freshness. If you love classic strawberry cheesecake, you’ll adore these donuts!
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Strawberry Topping:
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Start by preheating your oven to 350°F (175°C) and greasing a donut pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, combine the melted butter, egg, buttermilk, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined—be careful not to overmix, as this will keep the donuts light and fluffy.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. Bake for 10-12 minutes, or until the donuts are lightly golden and spring back when touched. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
While the donuts cool, prepare the cheesecake filling. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Transfer the mixture to a piping bag fitted with a small round tip.
In a small saucepan, combine the diced strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens slightly and the strawberries soften, about 5 minutes. Remove from heat and let it cool.
Using a sharp knife, make a small hole in the side of each donut. Insert the piping bag into the hole and gently squeeze the cheesecake filling inside. Be careful not to overfill, or the filling might ooze out.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the tops of each donut into the glaze, then let any excess drip off. Spoon the strawberry topping over the donuts and let them set for a few minutes before serving.
Notes
- These donuts are best enjoyed fresh but can be stored for later (see storage instructions below).
- Adjust the sweetness of the cheesecake filling to your taste by adding more or less powdered sugar.
