Oh my goodness, you guys – these strawberry cheesecake donuts are my latest baking obsession! Imagine the fluffiest baked donut stuffed with creamy cheesecake filling and topped with juicy fresh strawberries. I accidentally created these last summer when I had leftover cream cheese frosting and a basket of farmer’s market strawberries begging to be used. Now they’re my go-to when I want something impressive but secretly easy (shh – no one needs to know they come together in under 30 minutes). The magic happens when the warm vanilla donut melts into that cool cheesecake center, with bursts of sweet strawberry freshness in every bite. Trust me, you’ll want to make a double batch because these disappear FAST!
Why You’ll Love These Strawberry Cheesecake Donuts
Let me count the ways these little beauties will steal your heart:
- No frying mess – These babies bake up golden and perfect in your oven while you sip coffee (or let’s be real – lick the cream cheese filling bowl)
- Flavor fireworks – That magical combo of vanilla-kissed donut, tangy-sweet filling, and fresh strawberry topping? Pure happiness in every bite
- Crowd-pleaser magic – I bring these to every brunch and watch them vanish faster than you can say “seconds please”
- Easy peasy – If you can stir batter and wield a spoon, you’re already halfway there (and yes, cheating with store-bought strawberries totally counts)
Seriously – these donuts are like little edible hugs. And who doesn’t need more of those?
Ingredients for Strawberry Cheesecake Donuts
Gather these simple ingredients – I promise you probably have most in your pantry already! The secret is using room temperature ingredients (yes, even the egg – just let it sit in warm water for 5 minutes if you forgot to take it out). Here’s what you’ll need:
- For the donuts:
- 1 cup all-purpose flour (spooned and leveled – no packing!)
- 1/2 cup granulated sugar (I sometimes use vanilla sugar for extra flavor)
- 1 teaspoon baking powder (make sure it’s fresh!)
- 1/4 teaspoon fine sea salt (trust me, it makes all the difference)
- 1/2 cup whole milk (2% works in a pinch)
- 1 large egg (see my room temp note above)
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract (none of that imitation stuff)
- For the cheesecake filling:
- 4 oz cream cheese, softened (full-fat please – this is dessert!)
- 1/4 cup powdered sugar (sifted if it’s lumpy)
- For the strawberry topping:
- 1/2 cup fresh strawberries, diced small (about 4 medium berries)
- Optional: 1 teaspoon granulated sugar if your berries aren’t super sweet
See? Nothing crazy! Just good, simple ingredients that come together to make something magical. Pro tip: measure everything before you start mixing – it makes the process so much smoother (and prevents those “oh no I forgot the baking powder!” moments).
Equipment You’ll Need
No fancy gadgets required here! Just grab these kitchen basics:
- Standard donut pan (the 6-cavity kind works perfectly)
- 2 mixing bowls (one for dry, one for wet ingredients)
- Whisk and rubber spatula (your trusty batter buddies)
- Hand mixer or stand mixer for the cream cheese filling
- Piping bag or ziplock with corner snipped (for filling magic)
That’s it! Now let’s make some donut dreams come true.
How to Make Strawberry Cheesecake Donuts
Okay friends, let’s get to the fun part – turning these simple ingredients into strawberry cheesecake magic! I’ll walk you through each step like I’m right there in your kitchen with you (and maybe stealing a spoonful of filling along the way).
Preparing the Donut Batter
First things first – preheat that oven to 350°F (175°C). While it’s warming up, whisk together all your dry ingredients (flour, sugar, baking powder, and salt) in one bowl. In another bowl, whisk the wet ingredients (milk, egg, melted butter, and vanilla) until they’re completely combined. Now comes the important part – pour the wet mixture into the dry ingredients and gently stir JUST until everything comes together. A few lumps are fine! Overmixing is the enemy of fluffy donuts – it makes them tough. The batter should look like thick pancake batter when it’s ready.
Baking the Donuts
Generously grease your donut pan with butter or non-stick spray (every nook and cranny!). Spoon or pipe the batter into the cavities, filling them about 2/3 full – they’ll puff up beautifully in the oven. Bake for 10-12 minutes until the edges are golden and the tops spring back when lightly touched. A toothpick should come out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack. This waiting is the hardest part – but warm donuts will melt your filling!
Making the Cheesecake Filling
While the donuts cool, whip up that luscious filling. Beat the softened cream cheese until it’s completely smooth (no lumps!), then gradually add the powdered sugar. Keep mixing until it’s light and fluffy – about 2 minutes should do it. Transfer to a piping bag fitted with a round tip (or use a ziplock bag with the corner snipped off). Once the donuts are completely cool, pipe the filling into the center of each one through the side – I do about 3 small holes around each donut to distribute the goodness evenly.
Adding the Strawberry Topping
Now for the crowning glory! If your strawberries aren’t super sweet, toss the diced pieces with a teaspoon of sugar and let them sit for 5 minutes to create a light syrup. Spoon the strawberries generously over each filled donut. The juices will drip down into the filling, creating the most amazing flavor combo. Serve immediately or chill for 30 minutes if you prefer a firmer filling texture. Either way – prepare for compliments!
Tips for Perfect Strawberry Cheesecake Donuts
After making these dozens of times (and eating my share of “experiments”), here are my can’t-live-without tips:
- Patience is key – Let those donuts cool completely before filling, or you’ll have a melty mess (voice of experience here!)
- Temperature matters – Room temp cream cheese beats lumpy filling every time (30 seconds in the microwave works in a pinch)
- Batter control – A ziplock bag with the corner snipped makes filling the pan SO much cleaner than spooning
- Berry brilliance – Pat strawberries dry after dicing to prevent soggy donut tops (but save those juices for drizzling!)
Follow these, and you’re guaranteed bakery-worthy results every time!
Variations and Substitutions
Oh, the possibilities! These donuts are crazy adaptable. Swap strawberries for raspberries when they’re in season – just chop them smaller so they don’t roll off. Gluten-free? Use your favorite 1:1 GF flour blend (I’ve had success with Bob’s Red Mill). Dairy-free folks can sub coconut milk and vegan cream cheese (add a splash more vanilla to mask any tang). Feeling fancy? Drizzle melted chocolate over the strawberries or sprinkle crushed graham crackers for true cheesecake vibes. Just promise me you’ll keep that creamy filling center – it’s the heart of the whole operation!
Storing and Serving Suggestions
These strawberry cheesecake donuts are best friends with your fridge – pop them in within 2 hours of making (cream cheese filling rules!). They’ll stay dreamy for 1-2 days, though let’s be honest – they rarely last that long. Serve them slightly chilled with morning coffee or arrange on a pretty platter for dessert. Pro tip: Add the strawberry topping right before serving to keep everything fresh and vibrant!
Strawberry Cheesecake Donuts FAQs
Q1. Can I freeze these donuts?
Oh honey, I wish! But freezing turns that dreamy cream cheese filling into a sad, soggy mess. These beauties are best enjoyed fresh – though they’ll keep beautifully in the fridge for a day or two (if they last that long!).
Q2. Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw them completely first and pat them super dry with paper towels. Frozen berries release lots of liquid, so I’ll often dice them while still slightly frozen for cleaner cuts. Pro tip: save the thawed juice to drizzle over pancakes!
Q3. My filling keeps oozing out – help!
Been there! Make sure your donuts are completely cool before filling (I wait at least 30 minutes). Also, pipe the filling gently – too much pressure forces it out the other side. Three small holes around the donut work better than one big injection site!
Nutritional Information
Just so you know what you’re biting into (not that it stops me from eating two!):
- Calories: 220 per donut
- Fat: 10g (6g saturated)
- Carbs: 28g
- Protein: 4g
*Nutritional values are estimates and vary by ingredients/brands. Now go make these and tag me in your donut pics – I wanna see your creations!
Print
Irresistible Strawberry Cheesecake Donuts in 30 Minutes
- Total Time: 27 mins
- Yield: 6 donuts 1x
- Diet: Vegetarian
Description
Delicious strawberry cheesecake donuts with a creamy filling and fresh strawberry topping.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup fresh strawberries, diced
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, baking powder, and salt in a bowl.
- Add milk, egg, melted butter, and vanilla. Stir until smooth.
- Pour batter into a greased donut pan.
- Bake for 10-12 minutes until golden.
- Let cool.
- Beat cream cheese and powdered sugar until smooth.
- Fill donuts with cream cheese mixture.
- Top with diced strawberries.
Notes
- Store in the refrigerator.
- Best served fresh.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: strawberry cheesecake donuts, dessert, baked donuts