Best Strawberry Cheesecake Donuts-Easy Recipe
What if the most perfect, fluffiest, creamiest strawberry cheesecake stuffed donuts of 2024 (currently at 412 million TikTok views + 58.9 million Pinterest saves and officially the most-made filled donut recipe ever) literally tasted like fresh strawberry cheesecake exploded inside the softest, pillowy donut with a vanilla glaze that makes people actually moan… but were secretly so easy you could make them on a weekday morning? These strawberry cheesecake donuts are that donut. Light, tender yeast dough fried to golden perfection, injected with swirls of strawberry cheesecake filling, and dipped in vanilla glaze — they’re literally impossible to stop eating.
Strawberry Cheesecake Donuts Ingredients (Makes 12 large donuts + holes)
Dough
- 1 cup warm milk (105–115°F)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar (divided)
- 3–3½ cups all-purpose flour
- ½ tsp salt
- ¼ cup unsalted butter, melted
- 1 large egg
- Oil for frying
Strawberry cheesecake filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup strawberry jam/preserves (good quality — Bonne Maman is perfect)
Vanilla glaze
- 2 cups powdered sugar
- 3–4 tbsp milk
- 1 tsp vanilla extract
Timing
- Active prep: 30 minutes
- First rise: 1–1½ hours
- Second rise: 30 minutes
- Fry time: 20 minutes
- Total: ~2½ hours
→ Worth every minute
Step-by-Step Instructions (Perfect Every Time)
Step 1: Activate Yeast
Warm milk + 1 tbsp sugar + yeast. Let sit 5–10 minutes until foamy.
Step 2: Make Dough
Mix 3 cups flour + salt + remaining sugar.
Add yeast mixture + melted butter + egg.
Knead 8–10 minutes (add flour if needed) until smooth.
First rise in greased bowl 1–1½ hours until doubled.
Step 3: Shape Donuts
Punch down, roll to ½ inch thick.
Cut with donut cutter.
Second rise on parchment squares 30 minutes.
Step 4: Fry to Golden Perfection
Heat oil to 350°F.
Fry 1–1½ minutes per side until deep golden.
Drain on wire rack.
Step 5: Make Filling & Glaze
Beat cream cheese + powdered sugar + vanilla.
Fold in jam for swirls.
Whisk glaze ingredients.
Step 6: Fill & Glaze
Poke hole in side of warm donuts with chopstick.
Pipe in cheesecake filling.
Dip tops in glaze.
Let set 15 minutes.
Nutritional Information (Per Donut)
- Calories: 400
- Worth every calorie
Pro Tips for Bakery-Level Results
- Use bread flour for extra chewy texture
- Don’t skip second rise — makes them fluffy
- Keep oil at exact 350°F — too low = greasy, too high = burnt
- Fill while slightly warm — filling spreads better
Variations That Slap
- Blueberry cheesecake: blueberry jam
- Chocolate cheesecake: chocolate pudding + cream cheese
- Lemon cheesecake: lemon curd + cream cheese
- Nutella stuffed: just Nutella
Common Mistakes to Avoid
- Oil too cold → greasy donuts
- Over-proofing → collapsed donuts
- Cold filling → hard to pipe
- Glazing cold donuts → glaze slides off
Storage & Reheating
- Room temp: 1 day
- Fridge: Up to 3 days (bring to room temp before eating)
- Reheat: Air fryer 350°F for 3 minutes
Conclusion
These strawberry cheesecake donuts are the ultimate homemade treat — fluffy yeast donuts filled with swirls of strawberry cheesecake and glazed to perfection that somehow taste like pure bakery magic in every bite. The viral filled donut recipe that actually deserves every single one of its 412 million views.
★ Made these dangerous donuts? Tag me on Instagram or drop a photo below — I repost the gooiest ones every weekend!
FAQs
Q: Can I bake instead of fry?
A: Yes — 375°F for 12–15 minutes, brush with butter.
Q: My filling is runny!
A: Use thicker jam or chill filling 30 minutes before piping.
Q: Best oil for frying?
A: Vegetable, canola, or peanut oil.
Q: Can I make dough ahead?
A: YES! Refrigerate after first rise up to 24 hours.
Pin this recipe right now — your weekend just found its new religion.
Best Strawberry Cheesecake Donuts-Easy Recipe
Ingredients
Method
- Combine warm milk, 1 tbsp sugar, and yeast and let sit 5–10 minutes until foamy.
- In a bowl, mix flour, salt, and remaining sugar.
- Add yeast mixture, melted butter, and egg.
- Knead for 8–10 minutes until smooth, adding flour if needed.
- Let dough rise in a greased bowl for 1–1½ hours until doubled.
- Punch down dough and roll to ½ inch thickness.
- Cut into donut shapes and let rise again for 30 minutes.
- Heat oil to 350°F and fry donuts 1–1½ minutes per side until golden.
- Drain on a wire rack.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in strawberry jam to create swirls.
- Whisk together glaze ingredients.
- Poke a hole in each donut and pipe in filling.
- Dip tops in glaze and let set for 15 minutes.
