Back in high school, rainy Saturday afternoons were my favorite. They meant no pressure, no plans—just me, the kitchen, and the steady hum of rain against the windows. One Saturday, I found an old tin box of recipes tucked away in a dusty drawer at my parents’ house. Most were hand-written in faded ink, folded and stained from years of use. One little note just said “Cream Cheese Donuts – Use Biscuits.”

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That was it. No measurements, no instructions. But the idea stuck. Years later, I thought of those rainy weekends and decided to play around with a new twist on that forgotten scribble.

Fast-forward to now, and these Strawberry Cheesecake Stuffed Donut Holes have become a favorite. They’re crisp on the outside, soft and creamy on the inside, and finished with a sparkle of cinnamon sugar. It’s the kind of recipe that feels like a treat, but uses pantry staples and takes less than an hour.

I’ve served them for birthday brunches, brought them warm to an office potluck, and even boxed them up as a surprise drop-off for a friend on a tough day. Each time, they vanish fast—no matter how many I make. This is my take on that simple idea from a rainy day years ago, transformed into something sweet, creamy, and satisfying.

Short Description

These golden, bite-sized donut holes are stuffed with rich strawberry cheesecake filling, fried to perfection, and rolled in cinnamon sugar. Irresistibly crisp, creamy, and perfect for sharing.

Key Ingredients

For the Donut Holes:

1 can (16 oz) refrigerated biscuit dough (8 biscuits)
Vegetable oil, for frying

For the Strawberry Cheesecake Filling:

8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
2 tbsp strawberry jam (optional, for fruity flavor)

For the Coating:

½ cup granulated sugar
1 tsp cinnamon (optional)

Tools Needed

Mixing bowl
Hand mixer or whisk
Rolling pin
Deep skillet or pot
Slotted spoon
Paper towels
Small bowl for coating mixture
Candy or kitchen thermometer (for oil temperature)

Cooking Instructions

Step 1: Prepare the Filling
In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. For extra berry flavor, stir in the strawberry jam. Set the mixture aside.

Step 2: Shape the Donut Holes
Separate the biscuit dough into 8 rounds. Flatten each one slightly using your hands or a rolling pin. Place 1–2 teaspoons of filling in the center. Pinch the edges tightly to seal and gently roll into smooth balls. If the dough feels sticky, lightly flour your hands.

Step 3: Fry the Donut Holes
Heat 2–3 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Carefully lower in a few donut holes at a time—do not overcrowd. Fry 2–3 minutes per side, flipping until golden brown all over. Use a slotted spoon to remove and transfer to a paper towel-lined plate.

Step 4: Coat the Donut Holes
Mix the sugar and cinnamon (if using) in a small bowl. While the donut holes are still warm, roll them in the mixture until fully coated.

Step 5: Serve
Let them cool slightly so the filling sets inside. Serve warm for the best texture and flavor.

Why You’ll Love This Recipe

– Crispy outside, creamy cheesecake center

– Quick and easy using biscuit dough

– Customizable with different jams or fillings

– Great for brunch, dessert, or snacks

– Crowd-pleasing and fun to make

– No baking required

Mistakes to Avoid & Solutions

1. Overfilling the dough
Too much filling will leak out during frying. Stick to 1–2 teaspoons per round.
Solution: Use a small spoon or mini scoop for even portioning.

2. Dough not sealing properly
Loose seams will burst open in hot oil.
Solution: Pinch edges tightly and roll between palms to form a solid seal.

3. Oil too hot or too cold
Hot oil burns the outside before the inside cooks; cold oil makes them greasy.
Solution: Use a thermometer. Keep oil at 350°F and adjust heat between batches.

4. Skipping the cooling time
Biting too soon leads to a lava-like mess.
Solution: Wait 5–10 minutes for the filling to settle before serving.

5. Dough sticking to hands
Warm hands or moist dough can make shaping tough.
Solution: Lightly flour your hands and work surface.

Serving and Pairing Suggestions

Serve these donut holes:

– On a brunch board with fresh berries and whipped cream

– Alongside coffee or a latte for a cozy treat

– As a dessert after a casual dinner or weekend cookout

– Packed in a picnic basket with lemonade or fruit tea

– On a tiered stand for baby showers or bridal brunches

They’re especially great warm and fresh but can be made a couple hours ahead and reheated briefly.

Storage and Reheating Tips

Storing:

Let them cool fully before storing.

Keep in an airtight container at room temperature for up to 1 day.

Refrigerate for up to 3 days.

Reheating:

Air fryer: 300°F for 3–4 minutes

Oven: 325°F for 5–6 minutes

Microwave: 10–15 seconds (may soften coating slightly)

Avoid reheating in oil again as it can make them greasy.

FAQs

1. Can I use homemade biscuit dough instead of canned?
Yes! Homemade biscuit dough works just as well—just keep the texture soft and pliable.

2. Can I bake these instead of frying?
You can, but they won’t get the same crispy finish. Bake at 375°F for about 12–14 minutes, then brush with melted butter before coating.

3. Can I make the filling ahead of time?
Absolutely. You can prepare and refrigerate the filling up to 3 days in advance.

4. Can I freeze these donut holes?
Not recommended. The cream cheese filling may change texture after freezing and reheating.

5. Why did my donut holes open up while frying?
Most likely, the dough wasn’t sealed well. Make sure to pinch and roll firmly so there are no openings.

Tips & Tricks

Don’t skip the cinnamon sugar—it adds a great texture contrast.

Try chilling the filling for 10 minutes to make it easier to spoon and seal.

Use a cookie scoop for consistent filling sizes.

Fry in small batches to keep oil temperature stable.

If unsure about sealing, use a tiny dab of water to help edges stick.

Recipe Variations

Chocolate Cheesecake Filling:
Swap strawberry jam for 2 tbsp cocoa powder or chocolate spread. Result: Rich, dessert-style donut holes with a fudge-like bite.

Lemon Blueberry Version:
Add 1 tsp lemon zest to the filling, and swap strawberry jam for blueberry jam. Use powdered sugar and lemon juice glaze instead of cinnamon sugar.

Savory Option:
Skip the sugar, fill with herbed cream cheese and garlic. After frying, sprinkle with parmesan and fresh chives.

Baked Cinnamon Swirl:
Flatten biscuit rounds, spread cinnamon sugar mix inside with cream cheese, seal, and bake at 375°F for 14 minutes. Glaze with vanilla drizzle.

Nutella-Stuffed Donut Holes:
Omit jam, and fill with 1 tsp Nutella per donut hole. Roll in plain sugar or cocoa sugar after frying.

Final Thoughts

These Strawberry Cheesecake Stuffed Donut Holes may look humble, but they deliver more than just flavor. They’re a gesture—something sweet to offer, easy to share, and impossible not to enjoy. I’ve handed them to neighbors during snowstorms, brought them to potlucks, and even served them on Valentine’s Day with tiny red napkins.

They’re versatile like that—fitting in wherever a little comfort is needed. If you’ve got a free afternoon and a bit of biscuit dough, you’ve got something special in the making. And that, to me, is the heart of good food—simple, thoughtful, and made to be shared.

Strawberry Cheesecake Stuffed Donut Holes