Imagine a lazy weekend morning, sunlight streaming through your kitchen window, and the smell of something warm, sweet, and slightly nostalgic filling the air. Now picture a platter of golden, pillow-soft donut holes—each one hiding a luscious strawberry cheesecake filling and finished with a sweet vanilla glaze. That’s what you get with these Strawberry Cheesecake Stuffed Donut Holes, and they’re as delightful as they sound.
This recipe was inspired by a summer fair memory—where warm donuts and fresh strawberries always made an appearance. Combining two classic desserts—cheesecake and donuts—into one bite-sized treat makes this recipe a crowd-pleaser for brunch, tea parties, dessert tables, or even as a cozy treat on a movie night. Whether you’re a seasoned baker or a weekend kitchen warrior, this indulgent, easy-to-make treat will win hearts and taste buds.
Why You’ll Love These Donut Holes
These aren’t just any donut holes. These are filled, glazed, and bursting with flavor, giving you the best of several worlds in one sweet morsel. Here’s why they’re worth making today:
- Quick and simple – Using biscuit dough makes the process fast and foolproof.
- Rich and creamy filling – The strawberry cheesecake center is smooth, tangy, and fruity.
- Perfectly fried texture – Crisp on the outside, soft on the inside.
- Great for any occasion – Serve them at brunch, birthdays, showers, or cozy nights in.
Ingredients You’ll Need
Let’s break down what you’ll need to create this bite-sized magic:
For the Donut Holes
- 1 can (16 oz) refrigerated biscuit dough
- Vegetable oil, for frying
For the Strawberry Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ⅓ cup strawberry jam or puree
- ¼ cup finely chopped fresh strawberries
For the Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
How to Make Strawberry Cheesecake Stuffed Donut Holes
Let’s walk through this delicious process, step by step.
1. Prepare the Filling
Before you start frying, get the filling ready. This gives it time to chill and thicken slightly.
- In a medium bowl, beat the softened cream cheese until smooth and fluffy.
- Add the powdered sugar, vanilla extract, and strawberry jam or puree. Beat until fully combined and creamy.
- Gently fold in the finely chopped fresh strawberries for added texture and a pop of real fruit flavor.
- Transfer the filling into a piping bag fitted with a small round tip, and refrigerate while you make the donut holes.
Pro Tip: For an ultra-smooth filling, pulse the chopped strawberries in a food processor before mixing them in.
2. Make the Donut Holes
This step is quick, so keep your eyes on the pan!
- Take your refrigerated biscuit dough and cut it into small pieces (each biscuit should yield about 3-4 pieces).
- Roll each piece into a smooth ball using your hands.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer for precision.
- Fry the dough balls in small batches to avoid overcrowding. Cook for 2–3 minutes, turning occasionally, until golden brown all around.
- Remove with a slotted spoon and drain on paper towels to soak up excess oil.
Safety Tip: Always be cautious when frying—never leave hot oil unattended and keep kids and pets at a safe distance.
3. Fill the Donut Holes
Now comes the fun part—stuffing the goodies.
- Once the donut holes are cool enough to handle but still slightly warm, use a skewer, chopstick, or the tip of a knife to create a hole in each donut hole.
- Pipe the strawberry cheesecake filling into each hole until it’s just full (don’t overfill or the donut may crack).
Filling Hack: If you don’t have a piping bag, use a zip-top bag with a small corner snipped off.
4. Glaze the Donut Holes
Time for the finishing touch.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the top of each donut hole into the glaze and let the excess drip off.
- Place them on a wire rack or parchment paper to allow the glaze to set.
Serving and Storage Tips
These donut holes are best enjoyed fresh and slightly warm, when the glaze is set but the filling is still creamy. If you’re prepping ahead:
- Storage: Place them in an airtight container and refrigerate for up to 2 days.
- Reheating: Warm them gently in the microwave (10–15 seconds) or allow to come to room temperature before serving.
- Presentation Tip: Dust with powdered sugar or garnish with a tiny slice of strawberry on top for a fancy touch.
Variations and Twists
Love experimenting? These variations will spark your creativity:
- Chocolate Drizzle: After glazing, drizzle melted dark or white chocolate for a decadent twist.
- Lemon Zest Glaze: Add lemon zest to the glaze for a fresh citrus note.
- Berry Mix: Use raspberry or blueberry jam instead of strawberry for a mixed-berry version.
- Mini Cheesecake Bites: Skip the glaze and roll the filled donut holes in crushed graham crackers to mimic classic cheesecake crust.
Make It a Party: Pairing Ideas
Hosting brunch or a dessert soirée? Pair these stuffed donut holes with:
- Iced lattes or cappuccinos – The creamy filling pairs perfectly with a hit of espresso.
- Sparkling rosé or champagne – Elevates your dessert game for adult guests.
- Vanilla bean ice cream – A scoop alongside the warm donut hole is next-level indulgence.
- Fresh fruit skewers – Adds balance and a pop of color to your serving tray.