Strawberry Cheesecake Stuffed Donut Holes

Strawberry Cheesecake Stuffed Donut Holes

Bite-sized, fluffy donut holes filled with creamy cheesecake and fresh strawberry jam, then rolled in cinnamon sugar or powdered sugar. Perfect for brunch or dessert!

Ingredients:

For the Donut Dough:

• 2 cups (250g) all-purpose flour

• 1/4 cup (50g) granulated sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp ground cinnamon (optional)

• 3/4 cup (180ml) whole milk

• 1 large egg

• 2 tbsp (28g) unsalted butter, melted

• 1 tsp vanilla extract

For the Cheesecake Filling:

• 4 oz (113g) cream cheese, softened

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

• 1/4 cup strawberry jam (or fresh diced strawberries mixed with 1 tsp sugar)

For Coating:

• 1/2 cup (100g) granulated sugar + 1 tsp cinnamon (OR powdered sugar)

• 4 tbsp (56g) butter, melted (for rolling)

Instructions:

1. Make the Dough:

• In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.

• In another bowl, mix milk, egg, melted butter, and vanilla.

• Pour wet ingredients into dry ingredients and stir until just combined (don’t overmix).

2. Make the Cheesecake Filling:

• Beat cream cheese, powdered sugar, and vanilla until smooth.

• Fold in strawberry jam (or fresh strawberries) lightly—don’t fully mix to keep a swirl effect.

3. Assemble & Fry (or Bake):

Option 1: Deep-Fried (Classic)

• Heat 2 inches of oil in a pot to 350°F (175°C).

• Scoop 1 tbsp dough, flatten slightly, add 1 tsp filling, then seal with another tbsp of dough. Roll into balls.

• Fry in batches for 2-3 minutes, turning until golden. Drain on paper towels.

Option 2: Baked (Healthier)

• Preheat oven to 350°F (175°C). Grease a mini muffin tin.

• Fill each cup halfway with dough, add 1 tsp filling, then cover with more dough.

• Bake for 12-15 minutes until golden.

4. Coat & Serve:

• While warm, roll donut holes in melted butter, then cinnamon sugar or powdered sugar.

• Serve immediately for the best texture!

Tips:

• No jam? Use Nutella, lemon curd, or blueberry compote instead.

• Air Fryer Option: Spray with oil and cook at 350°F (175°C) for 5-6 mins, shaking halfway.

• Storage: Best eaten fresh, but can be kept in an airtight container for 1 day (reheat briefly for softness).

These little bites are irresistibly soft, creamy, and bursting with strawberry cheesecake flavor! 🍓🍩

Want a glaze instead of sugar coating? Try a simple powdered sugar + milk drizzle! 😊