Sweet, soft Strawberry Cheesecake Donuts smell like a bakery in your kitchen and they bake up in under an hour. This recipe gives you warm, tender donuts filled with creamy strawberry cheesecake flavor that kids and grown-ups both love. If you like mixing classic sweets, try our red velvet strawberry cheesecake recipe for another cozy treat idea.
Why Make This Recipe
- Quick & Easy: ready in about 45–60 minutes from start to finish.
- Family Favorite: soft cake donuts and sweet cheesecake filling please picky eaters.
- Budget-Friendly: simple pantry ingredients and fresh or frozen strawberries work.
This recipe stands out because you get a light cake donut with a creamy, fruity center — juicy strawberry notes and silky cheesecake in every bite. It brings the comfort of warm baked goods and the sweet nostalgia of weekend mornings with family. If you want a matching dip or side, try a rich apple cheesecake dip recipe for party sharing.
Ingredients
For the donuts:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (whole or 2%)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup mashed strawberries (fresh or thawed frozen, drained)
- 1/2 tsp lemon juice (optional, brightens flavor)
For the glaze/topping:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/4 cup finely chopped strawberries or freeze-dried strawberry powder for color
Helpful notes:
- Soften cream cheese at room temperature for easy mixing.
- If strawberries are watery, drain them so filling doesn’t get thin.
How to Make Strawberry Cheesecake Donuts
- Preheat the oven to 375°F (190°C). Grease a donut pan or line a muffin pan if you don’t have one. Preheating helps the donuts rise evenly.
- Whisk flour, sugar, baking powder, and salt in a bowl. Dry ingredients need even mixing so the donuts bake light.
- In another bowl, beat eggs, milk, melted butter, and vanilla. Pour the wet mix into the dry mix and stir until just combined. Don’t overmix — the batter should feel a little thick and lumpy.
- Spoon batter into the donut pan, filling each well about 3/4 full. Smooth tops gently. (Why this step matters: underfilling gives flat donuts; overfilling spills.)
- Bake for 10–12 minutes until the donuts spring back and a toothpick comes out clean. Warm donuts smell buttery and sweet. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While donuts cool, make the filling: beat softened cream cheese and powdered sugar until smooth. Fold in mashed strawberries and lemon juice. Taste and add more sugar if you like it sweeter. A smooth, slightly tangy filling balances the donut.
- Fill a piping bag with the cheesecake mix. Use a small tip or a skewer to make a hole in each donut and pipe in the filling until slightly plump. You’ll feel the donut give as it fills.
- Mix powdered sugar and milk to a smooth glaze. Dip the top of each filled donut into the glaze and sprinkle chopped strawberries or powder on top. The glaze sets shiny and the strawberry bits add a fresh snap.
How to Serve Strawberry Cheesecake Donuts
- Serve warm on a simple plate with a dusting of powdered sugar and a few fresh strawberry slices for color.
- Make a brunch platter: stack donuts beside scrambled eggs and fresh fruit for contrast.
- Pair with a warm mug of coffee, hot chocolate, or a cold glass of milk — the creamy filling shines with a warm drink.
How to Store Strawberry Cheesecake Donuts
- Short term: store in an airtight container in the refrigerator for up to 3 days. The filling needs chilling.
- Freeze: place donuts on a tray to freeze until firm, then wrap each in plastic and store in a freezer bag for up to 2 months. Thaw overnight in the fridge.
- Reheat: warm in a 300°F (150°C) oven for 5–7 minutes until slightly warm; avoid microwave for too long or the filling may get runny.
Tips to Make Strawberry Cheesecake Donuts
- Use room-temperature eggs and cream cheese for smooth batter and filling.
- Don’t overmix the batter — light donuts come from gentle folding.
- If your strawberries are watery, mash and strain to keep filling thick.
- For an even bake, rotate the pan halfway through baking if your oven has hot spots.
- For more dessert ideas try our red velvet cheesecake brownies as a sweet companion.
Variation
- Gluten-free: swap 1:1 gluten-free flour blend for the flour and add 1/4 tsp xanthan gum if your blend lacks it.
- Baked vs fried: bake for a lighter donut; fry small rounds for a crisp edge and a softer center.
- Dairy-free: use dairy-free cream cheese and plant milk to make a vegan version.
FAQs
How do I stop the filling from leaking out?
Chill the filling a bit so it firms up before piping. Also insert the tip carefully and fill slowly — stop when you feel slight resistance.
Can I use frozen strawberries?
Yes. Thaw and drain them well, then mash. If they’re too watery, press through a sieve or cook briefly to concentrate flavor.
Can I make these ahead for a party?
Yes. Bake and fill the day before, store in the fridge in an airtight container, and glaze just before serving for the best shine.
Conclusion
These Strawberry Cheesecake Donuts bring warm, creamy comfort to any morning or gathering. They balance a soft, cake-like donut with a tangy, strawberry-studded cheesecake center that melts in your mouth. I love how the kitchen fills with a sweet, buttery smell as they bake — it feels like a hug in a plate. If you want one more stuffed-donut idea, check this Easy strawberry cheesecake stuffed donuts – fluffy and delicious recipe for a different twist. Please leave a comment and a star rating if you try this, and share the recipe on Pinterest or Facebook so others can bake along. What twist did you try? Let us know below!
Print
Strawberry Cheesecake Donuts
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Sweet, soft donuts filled with creamy strawberry cheesecake flavor, perfect for family gatherings or a delicious breakfast treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (whole or 2%)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup mashed strawberries (fresh or thawed frozen, drained)
- 1/2 tsp lemon juice (optional)
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk or cream (for glaze)
- 1/4 cup finely chopped strawberries or freeze-dried strawberry powder (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and grease a donut pan.
- Whisk flour, sugar, baking powder, and salt in a bowl.
- In another bowl, beat eggs, milk, melted butter, and vanilla. Combine wet and dry ingredients without overmixing.
- Spoon batter into the donut pan filling each well about 3/4 full.
- Bake for 10-12 minutes until fully cooked and springy to touch.
- Cool the donuts for 5 minutes in the pan, then transfer to a wire rack.
- For the filling, beat cream cheese and powdered sugar until smooth, then fold in mashed strawberries and lemon juice.
- Fit a piping bag with the cheesecake mix and fill each donut carefully.
- Prepare the glaze by mixing powdered sugar and milk until smooth.
- Dip each filled donut in the glaze and sprinkle with chopped strawberries or powder.
Notes
Store in an airtight container for up to 3 days; freeze for later use. Ensure strawberries are properly drained to avoid a watery filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg