Strawberry Cheesecake Stuffed Donuts
Delicious donuts filled with a rich cheesecake mixture and topped with fresh strawberry sauce. Perfect for any occasion!
Ingredients
For the Donuts
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup buttermilk
- 2 tablespoons butter, melted
- as needed Oil for frying
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
For the Strawberry Topping
- 1 cup fresh strawberries, diced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
For Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
Preparation of Donuts
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Add the milk, buttermilk, and melted butter. Stir until a dough forms.
- Roll out the dough on a floured surface and cut it into circles using a round cutter.
Frying the Donuts
- Heat oil in a deep pan to 350°F (175°C).
- Fry the donuts in batches until golden brown, about 1–2 minutes per side.
- Remove and drain on a paper towel. While warm, coat in the cinnamon-sugar mixture.
Making the Cheesecake Filling
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
Preparing the Strawberry Topping
- Combine the strawberries, sugar, and lemon juice in a small saucepan.
- Cook over medium heat until thickened, about 5 minutes. Cool completely.
Assembling the Stuffed Donuts
- Slice each donut in half, but not all the way through.
- Pipe the cheesecake filling into the center.
- Spoon the strawberry topping over the cheesecake filling.
Serving
- Serve immediately for the best flavor and texture.
Notes
Store any leftover donuts in an airtight container in the refrigerator for up to 2 days. Make sure the oil is hot enough before frying for a crisp exterior.