These strawberry cheesecake donuts turn a simple batter into a soft, fruity, and creamy treat. I love how the fresh strawberry flavor blends beautifully with the smooth cheesecake filling for a bakery-style result made right at home.
Why You’ll Love This Recipe
I enjoy this recipe because it gives me the perfect balance of fluffy donut, rich cheesecake filling, and bright strawberry sweetness. I like that the ingredients are easy to find and the steps are simple enough for a weekend baking project. I also appreciate that the donuts bake instead of fry if I want a lighter option, but the recipe works either way.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the donuts:
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup melted butter
1 large egg
1 teaspoon vanilla extract
1/2 cup finely chopped strawberries
For the cheesecake filling:
6 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
For the strawberry glaze:
1 cup powdered sugar
2–3 tablespoons crushed strawberry purée
1 teaspoon milk (only if needed)
Directions
I preheat my oven to 350°F (175°C) or heat oil to 350°F if frying.
I whisk the flour, sugar, baking powder, and salt in a bowl.
In another bowl, I mix the milk, melted butter, egg, and vanilla.
I combine wet and dry ingredients, then fold in the chopped strawberries.
I spoon the batter into a greased donut pan, filling each cavity about 3/4 full.
I bake for 10–12 minutes, or until the donuts spring back when touched. (If frying, I drop spoonfuls of dough into hot oil and cook until golden.)
While the donuts cool, I beat the cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
I fill a piping bag with the cheesecake mixture and pipe into each donut through the side or top.
I whisk the glaze ingredients and dip each donut until lightly coated.
I let the glaze set before serving.
Servings And Timing
This recipe makes 10–12 donuts.
Prep time: about 15 minutes
Cook time: 10–12 minutes
Total time: around 25–30 minutes
Variations
I swap strawberries for blueberries or raspberries when I want a twist.
I add graham cracker crumbs on top for extra cheesecake flavor.
I fill the donuts with strawberry jam instead of cheesecake for a fruit-forward version.
I use a chocolate glaze when I want a richer finish.
Storage/Reheating
I store the donuts in an airtight container in the refrigerator for up to 3 days because of the cream-cheese filling. I let them sit at room temperature for 10–15 minutes before serving so the filling softens. I avoid reheating them, but if needed, I warm them for just a few seconds in the microwave without melting the glaze.
FAQs
How do I keep the donuts from becoming too dense?
I make sure not to overmix the batter; mixing until just combined keeps the texture soft.
Can I fry the donuts instead of baking them?
Yes, I fry spoonfuls of batter at 350°F until golden, then fill and glaze as usual.
Can I use frozen strawberries?
I can, but I thaw and drain them well to avoid excess moisture.
How do I pipe the filling without the donuts breaking?
I use a small piping tip and gently wiggle it into the donut before squeezing in the filling slowly.
Can I make the donuts ahead of time?
I bake the donuts a day ahead but fill and glaze them right before serving for the best texture.
Conclusion
I love how these strawberry cheesecake donuts combine familiar comfort with a delightful bakery-style twist. They come together easily, store well, and offer endless variations for any occasion. They’re a treat worth making whenever I’m craving something sweet, fruity, and creamy.
Strawberry Cheesecake Donuts are soft, fruity baked or fried donuts filled with creamy cheesecake and topped with a sweet strawberry glaze—perfect for a fun, indulgent treat made at home.
Total Time:25–30 minutes
Yield:10–12 donuts
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup melted butter
1 large egg
1 teaspoon vanilla extract
1/2 cup finely chopped strawberries
6 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract (for filling)
1 cup powdered sugar (for glaze)
2–3 tablespoons crushed strawberry purée
1 teaspoon milk (optional, for glaze consistency)
Instructions
Preheat oven to 350°F (175°C) or heat oil to 350°F for frying.
Whisk flour, sugar, baking powder, and salt in a bowl.
In another bowl, mix milk, melted butter, egg, and vanilla extract.
Combine wet and dry ingredients, then fold in chopped strawberries.
Spoon batter into greased donut pan, filling each about 3/4 full.
Bake for 10–12 minutes or fry spoonfuls of batter until golden and cooked through.
Cool donuts on a wire rack.
In a bowl, beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
Fill a piping bag with cheesecake mixture and pipe into each donut.
Whisk powdered sugar with strawberry purée (and milk if needed) to make the glaze.
Dip each donut in the glaze and let it set before serving.
Notes
Don’t overmix the batter to keep the donuts soft and fluffy.
Use a small piping tip to gently fill donuts without tearing them.
Thaw and drain frozen strawberries if using to avoid extra moisture.
Top with graham cracker crumbs for a more cheesecake-inspired finish.
Bake ahead but fill and glaze just before serving for best results.
