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There is nothing quite like the burst of juicy strawberries and creamy cheesecake filling tucked inside a tender homemade donut. These irresistible strawberry cheesecake donuts are my go to recipe for spring brunches or any time I need a little extra sweetness to celebrate. Life feels brighter holding one of these beauties in your hand and trust me your kitchen will smell heavenly.
I first made a batch of these for a Mother’s Day surprise. The reaction was pure joy and they disappeared before I could sneak a second one for myself.
Ingredients
- All purpose flour: gives the donut body and structure. Choose unbleached for a softer crumb.
- Granulated sugar: sweetens the batter and the strawberries. Always use fresh sugar for best flavor.
- Baking powder: helps the donuts rise and keeps them fluffy. Look for an expiration date less than six months old.
- Salt: enhances every other flavor in the recipe. Use fine sea salt for even distribution.
- Milk: adds moisture and tenderness. Whole milk works best for richness.
- Large eggs: provide structure and help bind the batter. Pick fresh eggs with firm whites for best results.
- Unsalted butter: brings buttery notes without oversalting. Melt gently and let cool slightly before mixing.
- Vanilla extract: gives warmth to both donut and filling. Go for pure vanilla for deeper flavor.
- Cream cheese: brings the tangy signature cheesecake taste. Softening at room temperature is key for a smooth filling.
- Powdered sugar: sweetens both the filling and glaze. Sift for a lump free finish.
- Fresh strawberries: create the bright flavor in the glaze. Choose berries that are deep red and fragrant.
- Lemon juice: adds subtle tartness to balance sweetness. Freshly squeezed delivers best brightness.
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit. This ensures even heat so the donuts bake up fluffy and golden.
- Mix Dry Ingredients:
- In a large mixing bowl whisk together the flour granulated sugar baking powder and salt. Mixing well ensures every donut will rise evenly and have balanced sweetness.
- Mix Wet Ingredients:
- In a separate bowl combine the milk eggs melted and slightly cooled butter and vanilla. Beat until smooth. A level batter here makes for consistent donut texture.
- Combine Wet and Dry:
- Pour the wet mixture into the dry ingredients. Stir just enough to combine. Avoid overmixing or the donuts could get tough.
- Fill Donut Pans:
- Spoon or pipe the batter into greased donut pans filling each cavity about three quarters full. This lets the donuts puff up but not spill over.
- Bake and Cool:
- Bake for ten to twelve minutes. Check with a gentle poke the donut should spring back when ready. Let cool completely to avoid melting the filling.
- Make Cheesecake Filling:
- With an electric mixer beat cream cheese powdered sugar and vanilla until the mixture is silky. No lumps should remain for a true cheesecake experience.
- Prepare the Cheesecake Filling Bag:
- Transfer the creamy filling to a piping bag fitted with a small tip. This step ensures you can neatly fill the donuts without overfilling or mess.
- Cook Strawberry Glaze:
- In a small saucepan cook chopped strawberries granulated sugar and lemon juice over medium heat for five to seven minutes. Stir occasionally and mash slightly to help the berries break down.
- Glaze Consistency:
- Allow the strawberry mixture to cool before whisking in powdered sugar. This turns the berries into a thick glossy glaze that will coat the donuts perfectly.
- Fill the Donuts:
- Push the piping tip into the side or bottom of each cooled donut. Squeeze gently to fill with cheesecake mixture until you feel the donut swell slightly.
- Dip and Set:
- Dip the tops of the filled donuts into the strawberry glaze. Let the excess drip off and allow the glaze to set before serving for the prettiest finish.
The cream cheese filling is my personal favorite part. Licking the beaters took me straight back to my childhood kitchen and I love seeing that familiar smile on my own family when they sneak a taste.
Storage Tips
Once filled and glazed store the donuts in an airtight container in the refrigerator for up to three days. The glaze may become a bit sticky over time but flavor stays vibrant. Let them sit at room temperature for fifteen minutes before serving.
Ingredient Substitutions
You can use whole wheat pastry flour in place of all purpose for a heartier texture. If strawberries are not in season try raspberries or blueberries for the glaze. Greek yogurt can be swapped for cream cheese for a tangy lighter filling.
Serving Suggestions
These are stunning on a brunch platter surrounded by more fresh berries. You can dust them with extra powdered sugar or top with a dollop of whipped cream. For a fun twist cut the donuts in half and sandwich with extra cheesecake filling.
Cultural and Historical Context
Donuts have roots dating back to Dutch settlers in America but this baked version skips the fry oil and focuses on sweet seasonal flavor. Cheesecake filled pastries are popular in many cultures and this recipes brings those traditions together in a playful form.
Seasonal Adaptations
Swap the strawberries for whatever berry is at its prime in your area. Add a little citrus zest to the glaze for a wintery touch. Try a swirl of blueberry or blackberry for richer color.
Success Stories
A friend made these for a baby shower and guests could not believe they were homemade. Another time I doubled the recipe for a coffee morning and there was not a crumb left. Everyone asked for the recipe and they have become a staple for family celebrations.
Freezer Meal Conversion
Bake the donuts as directed and cool completely. Do not fill or glaze yet. Store in an airtight freezer container for up to two months. Thaw overnight at room temperature then add the filling and glaze just before serving for best results.
Making these donuts will add a pop of joy to your table. Serve them fresh and watch them disappear faster than you can imagine.
Recipe FAQs
- → Can I use frozen strawberries for the glaze?
Yes, frozen strawberries work well. Thaw them first and drain excess liquid before cooking.
- → How do I store the donuts after baking?
Store in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- → Is it possible to prepare the filling ahead of time?
Yes, the cheesecake filling can be made in advance and kept refrigerated until ready to use.
- → Can these donuts be made gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend for similar results.
- → What’s the best way to fill the donuts?
Use a piping bag with a small tip to inject the cream cheese mixture through the side or bottom of the donuts.