This recipe for strawberry cheesecake stuffed doughnuts has been a weekend ritual in my kitchen ever since I first made it for a family brunch two summers ago. I was craving something that combined the pillowy comfort of a classic fried doughnut with the tangy richness of cheesecake and the bright sweetness of fresh strawberries. The result was an immediate hit: the exterior develops a delicate golden crust while the interior stays incredibly airy, and the silky strawberry cheesecake filling brings everything together in one perfect bite.

I discovered this version while experimenting with a basic enriched dough and a simple no-bake filling. What makes it special is the balance of textures and flavors — a soft, yeasted dough, lightly crisped by deep frying, contrasted with a cool, creamy filling punctuated by fruit jam. The process requires a bit of patience for proofing, but the steps are straightforward and the payoff is huge: six generously filled doughnuts that taste like they came from a boutique bakery. Every time I bring a plate to the table, my kids and neighbors crowd around, and those first mouthfuls always create the same delighted silence that tells me I nailed it.

Ingredients

• Yeast mixture: 3 tablespoons plus 1 teaspoon warm water (about 1.7 fl oz), 1 1/2 teaspoons active dry yeast, 1 tablespoon granulated sugar — warm water should be around 105–115°F to activate the yeast quickly.
• Flour: 2 1/3 cups all-purpose flour — choose a brand you trust for consistent results; King Arthur or similar unbleached flour gives even texture and reliable gluten development.
• Sugar: 1/4 cup granulated sugar — adds mild sweetness to the dough and helps yeast activity.
• Milk: 3 tablespoons plus 1 teaspoon (about 1.7 fl oz) warm milk — whole milk gives the richest dough; you can use 2% if that’s what you have.
• Egg yolks: 2 large yolks — these enrich the dough, making it tender and giving a lovely golden crumb.
• Butter: 3 tablespoons softened unsalted butter — helps create the soft, pillowy texture once kneaded and proofed.
• Frying oil: About 3 quarts (roughly 12 2/3 cups) sunflower or neutral oil — you need enough oil for shallow deep-frying so the doughnuts can float and puff; do not overfill the pan.
• Cheesecake filling: 5 ounces (about 2/3 cup) cream cheese at room temperature, 1/3 cup powdered sugar (approx), 1/4 cup smooth strawberry jam — blend until silky for easy piping.
• Decoration: 6 fresh strawberries and 1 tablespoon powdered sugar for dusting — add a small slice of strawberry on top of each filled doughnut for a pretty finish.

Instructions

Prepare the yeast: Combine 3 tablespoons plus 1 teaspoon warm water (about 105–115°F), 1 1/2 teaspoons active dry yeast, and 1 tablespoon sugar in a small bowl. Let it sit for 8–12 minutes until it becomes foamy and bubbly. This indicates the yeast is active; if it doesn't foam, start again with fresh yeast. Mix the dough: In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), whisk together 2 1/3 cups all-purpose flour and 1/4 cup granulated sugar. Add 2 egg yolks, 3 tablespoons plus 1 teaspoon warm milk, and 3 tablespoons softened butter. Pour in the yeast mixture once its foamy. Mix on low to combine until a shaggy dough forms. Knead and develop gluten: Knead with the dough hook on medium speed for 15–20 minutes until the dough becomes smooth, elastic, and slightly tacky. Youre aiming for a windowpane effect — stretch a small piece; it should thin without tearing immediately. If the dough is too sticky, add up to 1 tablespoon more flour; if too stiff, add 1 teaspoon of milk. First proof: Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and proof in a warm spot (around 84°F) for 1 hour 30 minutes or until doubled in size. A slightly warm oven (turned off) with the oven light on works well as a proofing environment. Shape and second proof: Turn the risen dough onto a lightly floured surface and roll to about 1/8 inch thick (0.25 cm). Use a 2.36-inch (6 cm) round cutter to stamp discs. Transfer discs to a tray lined with parchment and cover loosely; proof for another 30 minutes until puffy and slightly risen (about 1/4 inch thick). Heat the oil: Heat oil in a deep pot to 356°F, then lower to maintain around 347°F when frying. Use a thermometer to monitor temperature — when you add doughnuts, temperature will drop, so start a bit higher. Fry in small batches so oil temperature remains steady. Fry the doughnuts: Carefully add dough discs to the hot oil and fry until golden brown: about 2 minutes per side, flipping once, then a final flip as needed to achieve even coloring. Total fry time is roughly 4–6 minutes per doughnut depending on size and oil temperature. Drain on paper towels to remove excess oil. Prepare the cheesecake filling: In a bowl, beat about 5 ounces (2/3 cup) room temperature cream cheese with 1/3 cup powdered sugar until silky. Fold in 1/4 cup smooth strawberry jam and taste; add a little lemon zest if youd like a touch of brightness. Transfer the filling to a piping bag fitted with a medium round tip. Fill the doughnuts: When doughnuts are cool enough to handle but still slightly warm, insert the piping tip into the side of each doughnut and squeeze until you feel resistance — about 1–2 tablespoons of filling per doughnut. Avoid overfilling to prevent splitting. Decorate and serve: Top each filled doughnut with a small dollop of jam, a halved fresh strawberry, and a light dusting of powdered sugar. Serve within a few hours for best texture; the contrast of warm pastry and cool filling is delightful.

Storage Tips

For short-term storage, place cooled, unfilled doughnuts in an airtight container and refrigerate up to 48 hours. Filled doughnuts must be refrigerated because of the cream cheese. To freeze, arrange unfilled doughnuts in a single layer on a tray to flash-freeze, then transfer to a freezer bag for up to 3 months. To reheat frozen doughnuts, thaw overnight in the fridge, then warm in a 300°F oven for 5–8 minutes to restore a bit of crispness before filling. Avoid microwaving filled doughnuts as the filling will become too soft and the texture changes.

Ingredient Substitutions

If youre out of cream cheese, mascarpone makes an excellent richer substitute with a silkier mouthfeel; use the same volume. For a lighter filling, fold in a tablespoon of Greek yogurt to cut richness and add tang. Swap strawberry jam for raspberry or apricot preserves for a different fruity note. If you need to avoid eggs, replace the yolks with 2 tablespoons extra milk plus 1 tablespoon neutral oil — the texture will be slightly different but still tender. For a dairy-free version, try vegan cream cheese and a plant-based milk, though proofing times and final texture may vary.

Serving Suggestions

Serve these as a show-stopping brunch centerpiece with a pot of strong coffee or a sparkling berry cocktail. Garnish plates with a few sliced fresh strawberries and a mint sprig for color contrast. For an afternoon treat, pair with a chilled glass of milk or a vanilla latte. Theyre also lovely plated with a small scoop of vanilla ice cream and a drizzle of warmed jam for dessert service at dinner parties.

Cultural Background

The stuffed doughnut tradition spans many cultures: from Italian bomboloni to Polish pączki and American jelly doughnuts. This variation combines the American love of cheesecake with the European-style enriched fried dough bringing together two beloved classics. The practice of stuffing pastries with sweet cheese fillings is common in Eastern Europe, and pairing that technique with fruit preserves is a natural evolution that appeals widely across palettes and seasons.

Seasonal Adaptations

In spring and summer, use fresh strawberry jam or macerated berries mixed into the filling. In autumn, swap jam for spiced apple butter and add a pinch of cinnamon to the filling; garnish with candied pecans. For winter holidays, mix a tablespoon of orange marmalade into the cheese filling and top with finely grated orange zest and pistachio crumbs for a festive twist.

Meal Prep Tips

Prepare the dough the night before and refrigerate after the first rise to develop deeper flavor; bring to room temperature and continue shaping the next day. Pre-make the filling and keep it chilled in a piping bag; this makes assembly quick when doughnuts are warm. If making for a crowd, fry doughnuts in batches and hold them in a 200°F oven on a wire rack to keep them warm without becoming soggy while you finish the rest.

These strawberry cheesecake filled doughnuts are a little bit indulgent and a lot of joy. Whether you make them for a special breakfast, neighborhood party, or just because, theyre an enjoyable project with delicious results. Give them a try, and then share — everyone will want the recipe.