This recipe for strawberry cheesecake stuffed donuts is one of those recipes I made on a rainy Saturday and immediately promised my family I would make again the following weekend. The dough is feather-light and tender, yielding deep-fried rounds that are golden on the outside and almost cloud-like on the inside. When you pipe in the creamy cheesecake-strawberry mixture, every bite combines warm fried dough, tangy cream cheese, and a bright strawberry note that balances sweetness and acidity in the best way.

I first discovered this combination while adapting a classic raised donut to include a fruit and cream cheese center after a farmers market haul of ripe berries. It quickly became our weekend ritual: my partner brews coffee, the kids set the table, and I tend the fryer while we chat. The texture is what keeps everyone coming back. The dough needs a patient proof and a gentle hand while rolling, and the filling is forgiving and takes just minutes to whisk together. These are perfect for a casual brunch, a celebratory treat, or anytime you want a bakery-level indulgence that’s made at home.

Ingredients

• Warm water: About 3 tablespoons plus 1 teaspoon warm water to activate yeast. Use water at around 105 to 110 degrees Fahrenheit for reliable activation.
• Active dry yeast: 1 1/2 teaspoons. Use a fresh packet or jar for good rise; instant yeast can be used but reduce the proof time slightly.
• All-purpose flour: 2 1/3 cups. I prefer King Arthur or another unbleached brand for consistent results and a tender crumb.
• Granulated sugar: 1/4 cup in the dough for gentle sweetness and browning; extra sugar is used in the filling.
• Milk: 3 tablespoons plus 1 teaspoon warm milk. Whole milk gives the richest texture; low-fat will still work if needed.
• Egg yolks: 2 yolks for richness and color. Reserve the whites for another use like an omelet or meringue cookies.
• Soft butter: 2 3/4 tablespoons, room temperature, folded in for a tender, enriched dough.
• Sunflower oil for frying: About 3 1/4 quarts. You need enough oil to deep-fry safely without overfilling the pot; a heavy pot or Dutch oven is best.
• Cream cheese: 5 1/3 ounces, softened, for the cheesecake center; full-fat gives the best flavor and texture.
• Powdered sugar: 1/3 cup for the filling and 1 tablespoon for dusting the final pieces; sift it for a silky filling.
• Strawberry jam: 1/3 cup, smooth variety, to fold into the cheesecake for the strawberry note.
• Fresh strawberries: 6 whole berries for decoration and a fresh bite on top.

Instructions

Activate the yeast: Combine about 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 sit 8 to 12 minutes until foamy. If it doesn’t foam, the yeast may be old or the water too hot or cold, so start over. Mix the dough: In the bowl of a stand mixer fitted with a dough hook, add 2 1/3 cups all-purpose flour and 1/4 cup granulated sugar. Add two egg yolks and 2 3/4 tablespoons softened butter, then pour in about 3 tablespoons plus 1 teaspoon warm milk. When the yeast is foamy, add that mixture to the bowl. Knead: Knead on medium speed for 15 to 20 minutes until the dough is smooth, slightly tacky, and pulls cleanly from the sides of the bowl. Proper kneading develops gluten and gives you an airy inside. If the dough feels too sticky, add up to 1 tablespoon more flour; too dry, add 1 teaspoon of warm water at a time. First proof: Oil a clean bowl, place the dough inside, cover with plastic or a damp towel, and proof in a warm space for 1 hour and 30 minutes at about 84 degrees Fahrenheit. The dough should double in size. A proofing drawer or an oven with a light on works well. Shape pieces: Turn the dough out onto a lightly floured surface and roll to about 1/10 inch thick. Cut rounds using a 2 3/8 inch cookie cutter. Place cut rounds on a parchment-lined tray and let them rest in a warm place for 30 minutes until puffy; they should nearly double and feel airy. Fry: Heat oil in a heavy pot or Dutch oven to around 356 degrees Fahrenheit, aiming to maintain about 347 degrees while frying. Gently slide the rounds into the oil and fry about 2 minutes per side. Turn once or twice for even color; the total fry time per piece will be about 4 to 5 minutes until golden. Work in small batches to prevent the oil temperature from dropping too far. Drain and cool: Transfer fried pieces to paper towels to drain briefly, then cool slightly before filling. They are easiest to fill when still warm but not hot to the touch. Prepare the filling: Whisk together 5 1/3 ounces softened cream cheese and 1/3 cup powdered sugar until smooth. Fold in 1/3 cup smooth strawberry jam until the mixture is evenly swirled and silky. Taste and adjust sweetness if needed. Fill and decorate: Transfer the filling to a piping bag fitted with a medium round tip. Insert the tip into the side of each piece and pipe in about 2 tablespoons of filling, watching the dough expand slightly. Top each with a small dollop of jam, a fresh strawberry, and dust lightly with 1 tablespoon powdered sugar.

Storage Tips

Store cooled pieces in an airtight container at room temperature for up to 48 hours to preserve a soft exterior and fluffy interior. If you must refrigerate because of warm weather or a cream-cheese heavy filling, allow them to come back to room temperature before serving to restore tenderness. For longer storage, freeze unfrosted pieces in a single layer on a tray, then transfer to a sealed bag for up to 3 months. Reheat gently from frozen in a 300 degree Fahrenheit oven for 6 to 8 minutes.

Ingredient Substitutions

For a lighter filling, swap half the cream cheese for mascarpone, keeping the same volume. If you need dairy-free, use a firm, dairy-free cream cheese alternative and a neutral oil for frying, though texture will differ. To vary fruit flavor, replace strawberry jam with raspberry or apricot preserves; reduce added sugar in the filling slightly if your preserve is very sweet. For gluten-free, use a reliable 1-to-1 flour blend and expect slightly different rise and texture.

Serving Suggestions

Serve warm with a pot of dark roast coffee or a fruity tea. For a brunch spread, pair with lemon curd, fresh berries, and soft whipped cream. Garnish each piece with a thin slice of strawberry and a mint leaf for color. These are lovely at a celebratory breakfast, bridal shower, or holiday brunch where a small, indulgent pastry is welcome.

Cultural Background

Raised fried pieces stuffed with cream cheese and fruit are a playful cross between old-world filled donuts and American cream cheese tarts. Many cultures have versions of filled fried dough, and this iteration borrows the tang of cream cheese from American baking traditions while using jam to echo classic fruit preserves used worldwide.

Seasonal Adaptations

In spring and summer use fresh macerated berries folded into the filling. In autumn swap the jam for spiced apple butter and add a pinch of cinnamon to the dough. For winter holidays, fold a teaspoon of orange zest into the filling and top with finely chopped toasted nuts for texture.

Meal Prep Tips

Make the dough the night before and refrigerate after the first short proof; this slow, cold fermentation develops flavor and lets you fry fresh in the morning. Prepare the filling up to 24 hours ahead and keep chilled; bring it back to room temperature to pipe cleanly. If you intend to serve a crowd, fry in batches and keep finished pieces on a warming rack in a low oven while you finish the rest.

These strawberry cheesecake stuffed pieces are a small labor of love that reward patience with a bakery-quality bite. Share them, savor them, and feel free to adapt flavors to make the recipe your own.