My son has a sixth sense for sweets. I can be in the kitchen quietly prepping something new, and somehow, no matter how stealthy I try to be, he’ll stroll in with wide eyes and an enthusiastic, “Whatcha makin’?” Donuts have always had a magnetic pull on him, and I learned quickly that if I ever wanted to test a recipe and have it disappear within the hour, all I had to do was make donuts.

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One rainy Saturday morning, while we were stuck indoors and his toddler energy was climbing the walls, I reached for a can of biscuit dough and said, “Want to help me make a surprise?” His response was an instant yes, followed by dragging a chair to the counter like a seasoned sous chef. I had been craving cheesecake, and we had strawberries just about to reach their peak sweetness — the result? A wild and delightful fusion: Strawberry Cheesecake Stuffed Donuts.

I didn’t expect them to be so good. Pillowy fried biscuit dough coated in sugar, filled with cool, velvety strawberry cheesecake. The moment he took a bite, cream filling smearing his cheeks, he declared with absolute certainty, “These are donut birthday cakes.”

And honestly? He wasn’t wrong.

Short Description

Soft, golden donuts made from canned biscuit dough, stuffed with a luscious strawberry cheesecake filling and rolled in sugar — these Strawberry Cheesecake Stuffed Donuts are a quick, fun, and irresistibly sweet treat perfect for any time of day.

Key Ingredients

For the Filling:

1 cup cream cheese, softened
½ cup powdered sugar
¼ cup strawberry jam
½ teaspoon vanilla extract
1 cup fresh strawberries, finely diced

For the Donuts:

1 can refrigerated biscuit dough (8 biscuits)
Oil for frying (vegetable or canola)
1 cup granulated sugar (for coating)

Tools Needed

Mixing bowl
Hand mixer or whisk
Piping bag or zip-top plastic bag
Large deep skillet or heavy-bottomed pot
Tongs or slotted spoon
Paper towels
Small knife

Cooking Instructions

Step 1: Prepare the Cheesecake Filling
In a medium mixing bowl, beat the softened cream cheese with powdered sugar, strawberry jam, and vanilla extract until smooth and creamy. The consistency should be thick but pipeable. Fold in the diced strawberries gently. Transfer the filling into a piping bag fitted with a round tip or use a plastic bag with the corner snipped off. Chill the filling while you fry the donuts.

Step 2: Heat the Oil
In a deep skillet or heavy-bottomed pot, pour in 2–3 inches of oil. Heat over medium heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil stays at temperature — too hot and the donuts will burn on the outside before cooking through; too cool and they’ll absorb too much oil.

Step 3: Flatten and Fry the Biscuits
Gently separate the biscuit dough and flatten each slightly with your hands. Carefully drop 2–3 biscuits at a time into the hot oil, cooking in batches to avoid overcrowding. Fry each side for 1–2 minutes, or until golden brown and puffed. Use tongs to flip and remove them, placing each donut on a paper towel-lined plate to drain excess oil.

Step 4: Coat the Donuts in Sugar
While still warm, roll each donut in granulated sugar until evenly coated. The warmth helps the sugar stick beautifully.

Step 5: Fill the Donuts
Let the donuts cool until just warm to the touch — not hot, or the filling will melt. Using a small knife, make a small slit in the side of each donut. Insert the piping tip and gently fill each donut with strawberry cheesecake mixture until you feel resistance. Don’t overfill or they may split.

Step 6: Serve and Enjoy
Arrange the stuffed donuts on a platter. Optionally, dust with powdered sugar or add a few strawberry slices for garnish. Serve immediately for the best texture.

Why You’ll Love This Recipe

– Combines two classic desserts: donuts + cheesecake

– Quick and easy with canned biscuit dough

– No baking required — just fry and fill

– Luscious, creamy filling with real strawberries

– Perfect for brunch, parties, or indulgent snacks

– Kid-approved and adult-devoured

Mistakes to Avoid & Solutions

Mistake: Overheating the oil
Solution: Use a thermometer and keep oil between 350–360°F. Hotter oil will brown too quickly and leave the center raw.

Mistake: Not draining the fried donuts
Solution: Always place freshly fried donuts on paper towels to prevent greasy bottoms.

Mistake: Overfilling the donuts
Solution: Gently fill until the donut feels slightly heavy, but not bursting. If filling spills out, wipe with a damp cloth before rolling in sugar.

Mistake: Using cold cream cheese
Solution: Soften cream cheese at room temperature for at least 30 minutes before mixing to avoid lumps.

Mistake: Cutting too small a hole for piping
Solution: Make a ½-inch slit to ensure smooth piping and avoid bursting the donut.

Serving and Pairing Suggestions

Serve these warm with:

– A chilled glass of milk or vanilla oat milk

– Fresh strawberry compote or extra jam on the side

– Coffee or iced matcha for a cafe-style treat

– As a brunch centerpiece with fruit, scrambled eggs, and sausage

– Family-style on a platter with mini dessert forks

Storage and Reheating Tips

Storage: Place leftover donuts in an airtight container in the fridge for up to 3 days.

Freezing: Not recommended due to the cream filling and fresh fruit.

Reheating: Microwave for 10–15 seconds to soften slightly. Don’t overheat or the filling may melt or separate.

Avoid moisture: Keep them away from humidity to prevent sogginess.

FAQs

1. Can I bake these donuts instead of frying them?
No, biscuit dough doesn’t bake into the same fluffy, golden donut texture when stuffed. For baked versions, consider yeast or cake donut recipes.

2. Can I use frozen strawberries?
Use fresh if possible. Frozen strawberries release more liquid and can make the filling too runny.

3. How can I make these less sweet?
Reduce powdered sugar in the filling to ¼ cup and skip the granulated sugar coating. You can dust with cocoa powder or cinnamon instead.

4. Can I make the filling in advance?
Yes, the filling can be made a day ahead and stored in the fridge. Let it sit at room temp for 10 minutes before piping.

5. What’s the best way to fill without a piping bag?
Use a sturdy zip-top plastic bag with the corner cut off. A small spoon or chopstick can help create a tunnel inside the donut.

Tips & Tricks

– Keep the oil clean by skimming out any fried bits between batches.

– Don’t crowd the pot — frying in small batches keeps the oil temperature steady.

– Chill the filling if it’s too soft to pipe.

– For more strawberry flavor, mix 1 tsp freeze-dried strawberry powder into the filling.

– If you don’t have jam, mash 2–3 extra strawberries with 1 tbsp honey or maple syrup.

Recipe Variations

1. Chocolate Strawberry Cheesecake Donuts

Add 2 tbsp cocoa powder to the filling and 1 tbsp melted dark chocolate.

Roll fried donuts in a cocoa-sugar mix.

Garnish with mini chocolate chips or drizzle with chocolate sauce.

2. Lemon Berry Cheesecake Donuts

Swap vanilla extract with lemon extract.

Use blueberry jam and blueberries instead of strawberry.

Add lemon zest to the coating sugar for a citrusy twist.

3. Coconut Cream Strawberry Donuts

Replace ½ of the cream cheese with coconut cream.

Stir in shredded coconut into the filling.

Roll donuts in a coconut-sugar mixture for extra crunch.

Final Thoughts

There’s a certain kind of joy in creating something that makes your child’s face light up — and for us, these donuts did exactly that. The simplicity of canned biscuit dough makes them approachable, but the flavor payoff feels gourmet. I’ve made fancy desserts with fussy steps and expensive ingredients, but these Strawberry Cheesecake Stuffed Donuts? They hit differently.

Make them with a little helper, or whip up a batch on your own to see just how amazing homemade donuts can be — either way, this recipe delivers every time. They’re soft, indulgent, and utterly celebratory. And trust me, watching someone take that first bite and discovering the creamy strawberry center? That reaction alone is worth every sugar-speckled minute in the kitchen.

Strawberry Cheesecake Stuffed Donuts

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Ingredients

For the Filling:

1 cup cream cheese softened
½ cup powdered sugar
¼ cup strawberry jam
½ teaspoon vanilla extract
1 cup fresh strawberries finely diced

For the Donuts:

1 can refrigerated biscuit dough 8 biscuits
Oil for frying vegetable or canola
1 cup granulated sugar for coating

Instructions

Make the Filling: Beat cream cheese, powdered sugar, strawberry jam, and vanilla until smooth. Fold in diced strawberries, transfer to a piping bag, and chill.
Heat the Oil: Heat 2–3 inches of oil in a pot to 350°F (175°C), keeping the temperature steady.
Fry the Dough: Slightly flatten biscuit dough and fry in batches for 1–2 minutes per side until golden. Drain on paper towels.
Coat in Sugar: While warm, roll each donut in granulated sugar for even coating.
Fill the Donuts: Once warm (not hot), cut a slit in each donut and pipe in the cheesecake filling until full.
Serve: Plate the donuts, dust with powdered sugar or add sliced strawberries if desired, and serve immediately.