This recipe for strawberry cheesecake stuffed donuts has been a weekend ritual in my house ever since I first made them on a rainy Saturday morning. I remember standing at the sink while the dough proofed, the kitchen filling with the warm, yeasty aroma that always draws the family in. On that first try the texture blew me away — the outside was delicately crisp from a quick deep-fry while the interior stayed unbelievably soft and tender, a perfect pillow to hold a creamy cheesecake center and a bright burst of jam.

I discovered this combination while riffing on a classic filled pastry: I wanted the indulgence of cheesecake but the fun of a hand-held donut. After a few adjustments to proofing times, frying temperature, and the proportions of cream cheese to jam, these became a regular request. They’re special because the filling is smooth and tangy enough to cut the sweetness, and the strawberry jam keeps each bite lively. These are best eaten warm, and watching someone bite into one and grin has become a small, repeatable joy in my home.

Ingredients

• Yeast mixture: Warm water (about 3 tablespoons + 1 teaspoon), 1 1/2 teaspoons active dry yeast, and 1 tablespoon granulated sugar. Use water that’s warm to the touch (about 100-110°F) so the yeast blossoms without being shocked.
• Flour: 2 1/4 cups (all-purpose) – choose an unbleached, medium-protein all-purpose flour for a balanced crumb. King Arthur or similar brands give reliable absorption and structure.
• Sugar: 1/4 cup granulated sugar in the dough for tenderness and mild sweetness. Avoid coarse sugars; caster sugar is ideal but regular granulated works fine.
• Dairy: About 3 tablespoons + 1 teaspoon milk and 3 tablespoons soft unsalted butter. Whole milk gives the best texture and mouthfeel; butter adds richness and a tender crumb.
• Egg yolks: 2 egg yolks help enrich the dough and contribute to color and tenderness. Save or use the whites for an omelet or meringue.
• Oil for frying: Neutral oil (sunflower, canola, or vegetable) – you’ll need enough for shallow deep-frying in your pan, roughly 12 3/4 cups (about 3 liters) depending on pot size.
• Cream cheese: About 2/3 cup softened cream cheese (full-fat for best flavor) for the filling. Philadelphia or store-brand full-fat blocks both work.
• Powdered sugar: For sweetening the filling and dusting; about 1/3 cup + 1 tablespoon for the filling and a tablespoon for dusting.
• Strawberry jam: About 1/3 cup smooth jam. Use a high-quality preserve like Bonne Maman or an all-fruit jam for bright strawberry notes.
• Fresh strawberries: Six medium strawberries for garnish — pick firm, ripe berries for the best presentation.

Instructions

Prepare the yeast mixture:Measure warm water (about 100-110°F) into a small bowl, sprinkle in 1 1/2 teaspoons active dry yeast and 1 tablespoon sugar. Stir gently and let sit 8–12 minutes until the surface is bubbly and foamy — this indicates active yeast. If nothing happens, discard and try again with a new packet; temperature was likely too hot or too cold.Mix dry ingredients:In a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), combine 2 1/4 cups all-purpose flour and 1/4 cup granulated sugar. Mix briefly to evenly distribute sugar and flour.Add wet ingredients:Add two egg yolks, about 3 tablespoons + 1 teaspoon milk, and 3 tablespoons softened butter to the flour. Start mixing slowly to incorporate, then pour in the activated yeast mixture.Knead the dough:Mix on medium with the dough hook for 15–20 minutes, or knead by hand for 20 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. Proper kneading develops gluten, giving the donut its airy internal structure.First proof:Transfer dough to a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot (ideally 84°F/29°C) until doubled in size — about 1 hour 30 minutes. A proofing drawer helps but a warm oven with the light on will work too.Shape and second proof:Turn dough onto a lightly floured surface and roll to 1/16 inch thickness (about 0.25 cm). Cut 2.36-inch rounds (6 cm) using a cookie cutter. Place rounds on a parchment-lined tray, cover, and proof again in a warm place for 30 minutes until puffy (about 1/4 inch or 0.5 cm increase).Fry:Heat oil in a heavy-bottomed pot to 356°F (180°C); once you start frying maintain about 347°F (175°C). Fry each donut 2 minutes per side, flipping carefully with a slotted spoon, until evenly golden brown. Don’t overcrowd the pot — fry in batches so oil temperature recovers.Drain and cool:Transfer donuts to paper towels to drain excess oil. Let them cool just enough to handle (warm is best for filling), about 5 minutes. If they cool completely, gently rewarm before filling to revive the texture.Make the filling:In a bowl, beat 2/3 cup softened cream cheese with about 1/3 cup + 1 tablespoon powdered sugar until smooth. Fold in 1/3 cup smooth strawberry jam until well incorporated; taste and adjust sweetness. Transfer to a piping bag fitted with a small round tip.Fill and decorate:Insert the piping tip into the side of each donut and pipe 2–3 tablespoons of filling until slightly plump. Top with a small dollop of jam, a halved fresh strawberry, and dust lightly with powdered sugar. Serve warm for best texture.

Storage Tips

Store cooled donuts in a shallow, airtight container lined with parchment to absorb moisture. They’re best eaten within 48–72 hours when stored in the refrigerator; bring to room temperature or warm for 10–15 seconds in the microwave before serving. For longer storage, freeze unfilled rounds on a tray until solid, then transfer to a sealed freezer bag for up to 3 months. Thaw overnight in the fridge, reheat briefly to revive texture, and fill before serving so the cream cheese doesn't break down during freezing.

Ingredient Substitutions

If you need dairy-free options, try a full-fat plant-based cream cheese and use a non-dairy milk like oat or soy; keep in mind texture will be slightly different. For a lower-fat filling, use Neufchâtel or reduced-fat cream cheese and reduce powdered sugar slightly. Swap strawberry jam for raspberry or apricot preserves for different flavor notes. If you prefer baking to frying, arrange rounds on a parchment-lined sheet, brush with melted butter, and bake at 375°F until golden (about 8–10 minutes), though you’ll lose the classic fried crust.

Serving Suggestions

Serve these warm with a dusting of powdered sugar and a fresh strawberry for a bakeshop presentation. Pair with a cup of strong coffee or an iced latte for brunch. For a dessert plate, add a spoonful of extra jam and a few mint leaves; for a party, arrange on a boxwood or cake stand so guests can grab them easily. They also pair nicely with lemon curd for contrast or a simple vanilla glaze if you prefer extra sweetness.

Cultural Background

Filled fried doughs show up in many culinary traditions — from Italian bomboloni to Polish pączki and New Orleans beignets. These strawberry cheesecake stuffed donuts borrow from that lineage: the technique of frying enriched dough and filling with custard or preserves is centuries old. I love how this Americanized version brings cheesecake into a portable pastry form, bridging two beloved sweets into a single, joyful bite.

Seasonal Adaptations

In spring and summer, use the freshest local strawberries or make a quick macerated compote to mix into the filling. In fall, swap the jam for spiced apple butter and fold in a pinch of cinnamon to the filling. Around holidays, top donuts with crushed pistachios, toasted coconut, or a caramel drizzle. Minor changes in jam or garnish can make these suitable for any season while keeping the core technique the same.

Meal Prep Tips

For efficient meal prep, mix dough the night before and refrigerate it to slow fermentation; bring to room temperature and finish proofing in the morning. Prepare the filling ahead and keep it chilled in a piping bag; re-whip briefly if it firms too much. When frying for a crowd, keep finished donuts warm on a rack in a low oven (200°F) while you finish remaining batches, then fill and garnish just before serving for the freshest texture.

These strawberry cheesecake stuffed donuts are a treat that rewards patience: a little proofing time and attention to oil temperature lead to spectacular results. Share them warm, and enjoy the smiles that follow.