Imagine biting into a soft, golden donut filled with the creamy tang of cheesecake and topped with fresh, juicy strawberries that practically glisten. These Strawberry Cheesecake Donuts are the best of both worlds—a bakery-style treat that brings together the richness of cheesecake with the nostalgic charm of a sugar-dusted donut. They’re sweet, a little tart, and impossible to eat just one.

Behind the Recipe

This recipe came from a craving. I wanted something indulgent but playful, fancy but fun. So, I thought, why not combine two of my favorite desserts into one? The result was these donuts. A little bit cake, a little bit cream, and every bit worth it. They’ve been on repeat ever since, especially during strawberry season when the fruit is at its juiciest and most flavorful.

Recipe Origin or Trivia

The concept of filled donuts has roots in various cultures, from Berliners in Germany to sufganiyot in Israel. Cheesecake, of course, is its own iconic dessert with origins going back to ancient Greece. Combining the two into a handheld ring of joy is a modern twist, often seen in artisan bakeries. Adding strawberries just makes it feel like summer in every bite.

Why You’ll Love Strawberry Cheesecake Donuts

These donuts are a true treat, and here’s why you’ll be hooked:

Versatile: Perfect for brunch, dessert, or an indulgent afternoon snack.

Budget-Friendly: Uses simple ingredients you likely already have.

Quick and Easy: No yeast means no waiting—just mix, fry, fill, and enjoy.

Customizable: Try it with blueberries, raspberries, or a swirl of jam.

Crowd-Pleasing: The flavor combo is universally loved—rich, fruity, creamy.

Make-Ahead Friendly: Make the cheesecake filling in advance to save time.

Great for Leftovers: Store beautifully and taste just as good the next day.

Chef’s Pro Tips for Perfect Results

Here’s how to get bakery-style donuts at home:

Use room temperature ingredients to ensure smooth batter and filling.
Don’t overmix the dough. Mix until just combined to keep the donuts tender.
Chill the cheesecake filling slightly before using so it holds up when piping or layering.
Use a thermometer when frying to keep oil between 350°F and 365°F for even cooking.
Drain donuts on paper towels then roll in sugar while still warm for that classic finish.

Kitchen Tools You’ll Need

These donuts don’t require much but a few key tools make the job easier:

Mixing Bowls: Separate bowls for dry, wet, and frosting.

Electric Mixer or Whisk: Helps achieve smooth cheesecake filling.

Donut Cutter or Round Cutters: To shape that classic donut ring.

Thermometer: Ensures oil stays at optimal frying temp.

Frying Pan or Dutch Oven: Deep enough for safe and even frying.

Piping Bag: For decorating or filling with cheesecake mixture.

Ingredients in Strawberry Cheesecake Donuts

These donuts come to life with a mix of pantry basics and fresh fruity toppings:

All-Purpose Flour: 2 cups. Forms the soft, cakey donut structure.
Granulated Sugar: ½ cup. Sweetens both the dough and the coating.
Baking Powder: 2 teaspoons. Gives rise and fluffiness to the batter.
Salt: ½ teaspoon. Balances the sweetness and enhances flavor.
Eggs: 2 large. Add richness and bind the batter together.
Whole Milk: ¾ cup. Keeps the donuts moist and tender.
Unsalted Butter: 4 tablespoons, melted. Adds a rich, buttery base.
Vanilla Extract: 1 ½ teaspoons. Enhances the dessert’s warmth and flavor.
Cream Cheese: 8 ounces, softened. The star of the cheesecake filling.
Powdered Sugar: 1 ½ cups. Sweetens and smooths the cheesecake glaze.
Fresh Strawberries: 1 cup, diced. Brings a fresh, fruity burst to each bite.
Lemon Juice: 1 tablespoon. Brightens the cheesecake flavor and balances sweetness.
Vegetable Oil: For frying. Neutral flavor and high smoke point for perfect donuts.

Ingredient Substitutions

Need to make a few swaps? No problem:

Whole Milk: Use almond or oat milk for a dairy-free version.

Butter: Coconut oil works well for a subtle tropical note.

Cream Cheese: Swap with mascarpone for a milder, richer taste.

Strawberries: Try raspberries, blueberries, or even roasted peaches.

Ingredient Spotlight

Fresh Strawberries: These juicy gems add sweetness and color, especially when used in season. Their tartness balances the rich cheesecake beautifully.

Cream Cheese: The heart of the cheesecake glaze, its tangy creaminess contrasts the sweet donut perfectly and gives that signature cheesecake finish.

Instructions for Making Strawberry Cheesecake Donuts

Get ready for a delicious, fun baking project with these step-by-step instructions:

Preheat Your Equipment:
Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Line a tray with paper towels.
Combine Ingredients:
In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, whisk eggs, milk, butter, and vanilla. Combine wet and dry ingredients just until smooth.
Prepare Your Cooking Vessel:
Lightly flour a surface and roll out dough to about ½-inch thick. Cut out donuts using a donut cutter or two round cutters.
Assemble the Dish:
Fry donuts 2–3 at a time, turning once, until golden on both sides (about 2 minutes per side). Drain on paper towels, then roll warm donuts in granulated sugar.
Cook to Perfection:
Let donuts cool slightly while preparing the cheesecake glaze. Beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth. If too thick, thin with a splash of milk.
Finishing Touches:
Spoon or pipe cheesecake glaze over donuts. Top with diced strawberries or strawberry slices. Let glaze set for 10 minutes.
Serve and Enjoy:
Best enjoyed fresh, slightly warm or fully cooled. Each bite is fluffy, fruity, and decadently creamy.

Texture & Flavor Secrets

The magic here is in the contrasts—fluffy, warm donut meets cool, creamy cheesecake glaze. The sugar coating gives it a satisfying crunch, while the strawberries burst with juicy freshness. The combination is indulgent, balanced, and absolutely addictive.

Cooking Tips & Tricks

Chill the dough for 30 minutes before cutting if it’s too sticky.
For extra depth, macerate strawberries in a bit of sugar before topping.
Don’t overcrowd the pan while frying—keep donuts spaced apart.

What to Avoid

Overworking the dough: Can make donuts tough instead of fluffy.
Frying too hot or too cold: Leads to greasy or raw-inside donuts.
Adding glaze to hot donuts: It will slide off—let them cool first.

Nutrition Facts

Servings: 10 donuts
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

The cheesecake glaze can be made up to 2 days in advance and stored in the fridge. Donuts are best fresh, but you can store them in an airtight container at room temp for 1 day or refrigerated for up to 3 days. Reheat in the microwave for 10 seconds to soften.

How to Serve Strawberry Cheesecake Donuts

Serve them on a platter topped with fresh mint, dusted with powdered sugar, or with a small bowl of extra cheesecake glaze on the side. These also make a stunning brunch centerpiece with coffee or mimosas.

Creative Leftover Transformations

Donut Trifle: Layer with whipped cream and strawberries in glasses.
Cheesecake Donut Sundaes: Top with ice cream and chocolate drizzle.
Strawberry Shortcake Donuts: Slice in half and fill with cream and berries.

Additional Tips

Use a small piping tip for clean glaze application.
Chill strawberries before topping to keep them from bleeding color.
Add a pinch of cinnamon to the sugar coating for a flavor twist.

Make It a Showstopper

Display donuts on a tiered dessert stand with strawberries tucked between the layers. Drizzle a little extra glaze before serving and sprinkle with crushed graham cracker crumbs for cheesecake vibes.

Variations to Try

Chocolate Dipped: Coat with chocolate ganache and top with strawberries.
Lemon Cheesecake Donuts: Add lemon zest to the glaze for citrus punch.
Stuffed Donuts: Inject strawberry jam or cheesecake filling inside.
Mini Donuts: Make bite-sized versions for parties or snacking.
Baked Version: Bake instead of fry for a lighter option.

FAQ’s

Q1: Can I bake these donuts instead of frying?
Yes. Bake at 375°F for 10–12 minutes, then glaze once cooled.

Q2: Can I make these dairy-free?
Yes. Use plant-based milk, vegan cream cheese, and butter substitutes.

Q3: What oil is best for frying?
Use neutral oils like vegetable, canola, or peanut oil.

Q4: How do I store leftover donuts?
In an airtight container at room temp (1 day) or refrigerated (up to 3 days).

Q5: Can I use frozen strawberries?
Yes, but thaw and pat dry before topping.

Q6: What’s the best way to cut donuts if I don’t have a cutter?
Use a glass for the outer ring and a bottle cap for the center.

Q7: How can I thicken the cheesecake glaze?
Add more powdered sugar or chill before spreading.

Q8: Can I make the dough ahead of time?
Yes. Cover and refrigerate up to 12 hours before frying.

Q9: How do I keep the oil temperature steady?
Use a thermometer and adjust heat as needed between batches.

Q10: Can I double the recipe?
Absolutely! Just fry in batches and keep donuts warm in a low oven.

Conclusion

Strawberry Cheesecake Donuts are the kind of dessert that make people stop mid-bite and smile. Whether you’re making them for a weekend treat, a brunch table showstopper, or just because strawberries are in season—these donuts deliver sweet satisfaction in every bite. Trust me, they’re a game-changer.

Strawberry Cheesecake Donuts