This recipe for strawberry cheesecake stuffed donuts is one of those treats that instantly turns an ordinary morning into a celebration. I first made these on a slow Sunday when I wanted something special for a small family gathering. The dough is pillowy and delicate, the exterior golden and lightly crisp from frying, and the center is filled with a luxurious cream cheese mixture swirled with vibrant strawberry jam. Every bite balances sweet and tangy notes with a soft, melting texture that keeps you coming back for more.

I discovered this combination after experimenting with filled pastries and a leftover jar of jam. The technique is forgiving yet rewarding: a slightly enriched dough that proofs until airy, a careful deep-fry at the right temperature, and a simple no-bake cheesecake filling that is smooth and spreadable. These donuts became my go-to for weekend breakfasts and small celebrations because they are impressive without being complicated. I love seeing my kids’ faces when they cut into the donut and the pale pink filling peeks out, and friends always ask for the recipe.

Ingredients

• Warm water: Use about 3 tablespoons plus 1 teaspoon of water at around 105 to 110 degrees Fahrenheit to wake the yeast; slightly warmer will speed activation but avoid anything over 120 degrees.
• Active dry yeast: 1 1/2 teaspoons. I use a reliable brand like SAF or Fleischmanns; check the expiration date for best rise.
• All-purpose flour: 2 1/4 cups. Choose a high-quality, unbleached flour for consistent texture and good gluten development during kneading.
• Granulated sugar: 1/4 cup plus 1 tablespoon for the yeast mix. Sugar feeds the yeast and lightly sweetens the dough without making it heavy.
• Milk: 3 tablespoons plus 1 teaspoon, warmed slightly to lukewarm. Whole milk adds richness; you can use 2 percent but the crumb will be a touch less tender.
• Egg yolks: 2 yolks. These enrich the dough and contribute to color and tenderness; keep the whites for another use like meringues or omelets.
• Butter: 3 tablespoons softened. Use unsalted butter and bring it to room temperature for easy incorporation.
• Vegetable oil for frying: About 3 1/4 quarts of neutral oil such as sunflower or canola, depending on pan size. You need enough oil to allow the donuts to float and turn freely.
• Cream cheese: About 5.3 ounces, roughly 2/3 cup. Full-fat cream cheese gives the best texture and flavor; soften it first for easiest mixing.
• Powdered sugar: Approximately 1/3 cup plus 1 tablespoon for the filling and extra for dusting.
• Strawberry jam: 1/3 cup, smooth jam works best for a silky filling. Use a high-quality jarred jam or homemade preserves.
• Fresh strawberries: 6 for garnish and freshness. Slice thinly for placing on top as a finishing touch.

Instructions

Prepare the yeast mixture: Combine 3 tablespoons plus 1 teaspoon warm water with 1 1/2 teaspoons active dry yeast and 1 tablespoon granulated sugar in a small bowl. Let it sit for 8 to 10 minutes until it becomes bubbly and fragrant. This ensures the yeast is active and will give a reliable rise. Mix the dough ingredients: In the bowl of a stand mixer fitted with a dough hook, add 2 1/4 cups all-purpose flour and 1/4 cup granulated sugar. Add 2 egg yolks, 3 tablespoons softened butter, and 3 tablespoons plus 1 teaspoon warm milk. Once the yeast is foamy, pour it in. Mix on low until ingredients begin to come together, then increase to medium. Knead until smooth: Knead the dough for about 15 to 20 minutes on medium speed. You want a soft, slightly tacky dough that holds together and stretches without tearing. If kneading by hand, use the slap and fold technique to develop gluten; this step creates structure so the final crumb is airy yet tender. First proof: Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and proof in a warm spot for about 1 hour and 30 minutes, or until doubled. Ideal proofing temperature is around 84 degrees Fahrenheit. A proper proof gives volume and creates those delicate air pockets. Shape and second proof: Turn the dough out and roll to roughly 1/10 inch thick. Use a 2.36 inch circular cutter to cut rounds. Place the rounds on a tray, cover, and let rise another 30 minutes until puffy and slightly springy. Avoid overproofing or the donuts will absorb more oil when frying. Heat the oil: Heat oil in a deep pan to 356 degrees Fahrenheit, then reduce slightly so the temperature is maintained around 347 degrees when frying. Use a thermometer and adjust the heat to keep the oil steady; this gives the best color without overcooking the interior. Fry the donuts: Fry each donut for about 2 minutes per side, flipping carefully until golden brown all over. The typical sequence is two minutes on the first side, flip for two minutes, then a quick final flip to achieve an even golden tone. Drain on paper towels to remove excess oil. Make the filling: Beat about 5.3 ounces softened cream cheese with 1/3 cup plus 1 tablespoon powdered sugar until smooth. Fold in 1/3 cup strawberry jam until combined and silky. Transfer to a piping bag fitted with a medium round tip. Fill and decorate: Once donuts are slightly cooled but still warm, pipe the cheesecake mixture into each donut through the side or top hole. Finish with a small spoonful of jam on top, a thin slice of fresh strawberry, and a light dusting of powdered sugar. Serve immediately for best texture.

Storage Tips

Store leftover donuts in an airtight container at room temperature for up to 24 hours to preserve the delicate texture. Beyond that, refrigerate for up to 3 days; note the exterior will soften in the fridge. For longer storage, freeze cooled filled donuts in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a low oven at 300 degrees Fahrenheit for 8 to 10 minutes to revive the crust, or thaw overnight in the refrigerator and warm briefly before serving.

Ingredient Substitutions

If you need to adapt this recipe, several swaps work well. For dairy-free: use a full-fat dairy-free cream cheese alternative and a vegan butter substitute in the dough; use an aquafaba-based egg replacer in place of yolks, though texture will be slightly different. For lower-sugar filling, reduce powdered sugar by half and use a no-sugar-added jam. If you prefer baking instead of frying, bake at 350 degrees Fahrenheit for 8 to 10 minutes until lightly golden, though the exterior will be less crisp.

Serving Suggestions

Serve these donuts warm for maximum enjoyment. Pair them with strong coffee, a lightly sweetened latte, or a sparkling fruit beverage for brunch. For a dessert plate, add a simple vanilla mascarpone drizzle and extra sliced berries. Arrange on a cake stand with parchment and scatter powdered sugar for a pretty presentation at gatherings. They work equally well as an indulgent breakfast or a centerpiece dessert.

Cultural Background

Filled fried dough is a comfort food in many cultures, from jelly doughnuts in American and European bakeries to filled beignets and malasadas. This version blends classic American donut techniques with the creamy richness of cheesecake, inspired by paired desserts where cheese and fruit create a bright contrast. The idea of stuffing fried dough with a creamy, fruit-sweetened center recalls old-world pastries but with a home-kitchen simplicity.

Seasonal Adaptations

Change the filling by season: in spring use fresh strawberry preserves and a hint of lemon zest; in summer replace jam with peach or apricot preserves and top with toasted almonds; in autumn swap to spiced apple butter with a pinch of cinnamon in the filling; during winter try cranberry-orange jam with a touch of orange zest. Small adjustments in the filling keep the same method but celebrate seasonal flavors.

Meal Prep Tips

Prepare the filling in advance and chill for up to 48 hours to simplify assembly. You can also make the dough the day before and retard it in the refrigerator, giving it a slow overnight proof that develops flavor. On the day you plan to serve, roll, cut, and proof briefly before frying. Package finished donuts in single layers separated by parchment if transporting to events, and warm them lightly before serving for best texture.

These strawberry cheesecake stuffed donuts are a joyful project with results that feel indulgent and homemade. Whether for a special breakfast, a weekend treat, or a small celebration, they bring color and comfort to the table. Try them once and adjust fillings or finishing touches to make them your signature version.