This is my go-to sweet treat for when I want to impress without spending all day in the kitchen. These strawberry cheesecake stuffed donuts are impossibly soft on the inside, golden and slightly crisp on the outside, and filled with a tangy-sweet cream cheese and strawberry jam mixture that tastes like a mini, handheld dessert. I discovered this combination during a weekend bake session when I wanted the comfort of a classic jam donut but with a richer, creamier center. The first batch vanished within an hour: my partner and kids declared them the best homemade donuts they'd ever tasted.

What makes these special is the balance of textures — the light, airy dough that comes from a gentle, long knead and a proper proof, plus the creamy filling that’s not too sweet and brightened by real strawberry jam. They’re perfect for weekend brunches, a celebratory breakfast, or as a surprise treat in lunchboxes. I love serving them warm so the filling is soft and spreadable; every bite releases that jammy, cheesecake center that keeps people coming back for more.

Ingredients

• Yeast mixture: Warm water (3 tablespoons + 1 teaspoon), 1 1/2 teaspoons active dry yeast, and 1 tablespoon granulated sugar — the warm water activates the yeast and the small sugar boost helps it bloom quickly.
• Dry mix: All-purpose flour (about 2 1/4 cups), which gives structure without weighing the dough down; choose King Arthur or similar unbleached flour for consistent results.
• Sugar for dough: 1/4 cup granulated sugar — enough to give light sweetness and help browning when fried.
• Milk: About 3 tablespoons + 1 teaspoon warm milk — adds tenderness and a slightly richer crumb; whole milk is best but 2% works fine.
• Egg yolks: Two yolks provide richness and color without adding excess liquid.
• Butter: 3 tablespoons softened unsalted butter — contributes to tenderness and flavor.
• Oil for frying: Approximately 12 2/3 cups sunflower oil (about 3 liters) or enough neutral oil to deep-fry safely — you only need enough to submerge the donuts in your chosen pan.
• Filling: Cream cheese (about 5.3 ounces or roughly 3/4 cup), powdered sugar (about 1/3 cup + 1 tablespoon), and strawberry jam (about 1/3 cup) — these combine into a smooth, spreadable center.
• Decoration: 6 fresh strawberries and 1 tablespoon powdered sugar for dusting — a fresh berry on top signals the flavor inside.

Instructions

Prepare the yeast:Combine warm water (3 Tbsp + 1 tsp at about 100–110°F), 1 1/2 teaspoons active dry yeast, and 1 tablespoon granulated sugar in a small bowl. Let sit 8–10 minutes until frothy. If it doesn’t foam, the yeast may be expired or the water too hot/cold — start over for best rise.Mix the dough:In a stand mixer fitted with a dough hook or a large mixing bowl, combine 2 1/4 cups all-purpose flour and 1/4 cup granulated sugar. Add two egg yolks, 3 tablespoons softened butter, and 3 Tbsp + 1 tsp warm milk. Pour in the frothy yeast mixture and mix on low to combine, then knead on medium for 15–20 minutes until the dough is smooth, elastic, and slightly tacky. You should be able to perform a small windowpane test: stretch a bit of dough thin enough to see light through it without tearing.First proof:Shape the dough into a ball, oil a bowl lightly, place the dough inside, cover with plastic wrap or a damp towel, and proof in a warm place (around 84–86°F) for 1 hour and 30 minutes, until doubled in size. A proofing box helps but a warm oven with the light on works well.Shape and second proof:Turn the dough out, roll it to about 1/8 inch thickness (0.25 cm), and cut rounds using a 2 3/8 inch (6 cm) cookie cutter. Place rounds on a parchment-lined sheet, spacing them apart, then cover and proof again in a warm spot for about 30 minutes until puffy — they should rise to about 1/4 inch thickness and feel airy to the touch.Heat oil and fry:Heat oil to 356°F (180°C) and aim to maintain about 347°F (175°C) while frying. Carefully lower donuts into the oil a few at a time; fry about 2 minutes per side, flipping once, until golden brown all over. A final quick flip ensures even color. Work in batches to avoid crowding and temperature drops.Drain and cool:Transfer fried donuts to a plate lined with paper towels to absorb excess oil. Let cool slightly until just warm to the touch — filling hot donuts can melt the filling and cause leakage.Make the filling:Beat 5.3 ounces (about 3/4 cup) cream cheese with 1/3 cup + 1 tablespoon powdered sugar until smooth. Fold in 1/3 cup strawberry jam and adjust sweetness if needed. Transfer to a piping bag fitted with a narrow tip.Fill and decorate:Pipe each donut through the side until you feel gentle resistance and the donut is slightly domed from the filling. Top each with a small dollop of jam, a halved fresh strawberry, and a light dusting of powdered sugar. Serve warm.

Storage Tips

Store cooled filled donuts in a single layer in an airtight container in the refrigerator for up to 3 days; separate layers with parchment to avoid sticking. If you want to keep donuts longer, freeze unfilled, cooled rounds on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature, reheat briefly in a 300°F oven for 6–8 minutes, and pipe the filling fresh after warming. Avoid microwaving as it makes the dough gummy and can melt the filling.

Ingredient Substitutions

Use full-fat cream cheese for the silkiest filling; if you need a lighter option, try 1:1 part Neufchâtel cheese, though the filling will be slightly less rich. Swap strawberry jam for raspberry or apricot for different fruit notes; reduce added powdered sugar by 1 teaspoon if your jam is very sweet. For a dairy-free version, use a plant-based cream cheese and a neutral oil blend for frying, though texture will vary slightly. If you don’t have active dry yeast, instant yeast works — reduce proof time slightly and sprinkle it directly into the flour.

Serving Suggestions

Serve warm with a small bowl of extra jam for dipping and a pot of espresso or strong black tea. Garnish with fresh strawberry halves and a light dusting of powdered sugar for an elegant brunch display. These donuts also pair nicely with a citrusy salad or a creamy mascarpone-topped fruit platter for contrast. For parties, arrange on a tiered stand to make them the centerpiece of a dessert table.

Cultural Background

The idea of filled fried dough is nearly universal — from Berliners in Germany to sufganiyot in Jewish tradition — and these combine the classic concept with an American cheesecake flavor profile. The use of cream cheese as a filling nods to cheesecake tradition while jam-stuffed doughnuts point to old European pastries. Adapting these flavors into a small, portable format makes them great for modern brunch culture while honoring the comfort-food roots of fried treats.

Seasonal Adaptations

In spring and summer use fresh strawberry jam made from ripe berries and top with sliced fresh strawberries. In autumn, swap the jam for spiced apple butter and add a pinch of cinnamon to the dough. For winter holidays, fold a tablespoon of orange zest into the filling and swap strawberry jam for cranberry-orange conserve. These simple swaps let you carry the same dough technique across seasons seamlessly.

Meal Prep Tips

For efficient meal prep, make the dough the night before: after the first rise, refrigerate in a covered bowl overnight, then punch down, roll, cut, and proof the next morning for fresher texture and stronger flavor. Prepare the filling in advance and chill in a piping bag fitted with a tip so it’s ready to use. If you plan to serve many, fry in small batches and keep finished donuts warm in a single layer on a cooling rack set over a sheet pan in a 200°F oven.

These strawberry cheesecake stuffed donuts are one of those recipes that rewards patience and a little practice. The payoff is a warm, luxurious bite that feels like a hug in pastry form — share them with people you love and watch them disappear.