Strawberry cheesecake donuts are soft, fluffy treats filled with a creamy cheesecake mixture and topped with a sweet strawberry glaze or fresh strawberry pieces. I love how these donuts bring together the rich indulgence of cheesecake with the playful charm of a classic donut, making them perfect for a special breakfast or dessert.

Why You’ll Love This Recipe

I love this recipe because it takes two favorites—cheesecake and donuts—and fuses them into one irresistible treat. The creamy filling, fruity topping, and tender donut base make each bite satisfying and fun. Whether I bake or fry them, they’re always a hit and surprisingly easy to make from scratch or with a shortcut. Strawberry Cheesecake Donuts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Sugar
Baking powder
Salt
Eggs
Milk
Butter (melted)
Vanilla extract

For the cheesecake filling:

Cream cheese (softened)
Powdered sugar
Vanilla extract

For the strawberry topping/glaze:

Fresh strawberries (diced) or strawberry jam
Powdered sugar
Lemon juice (optional for brightness)

Directions

I start by whisking together the flour, sugar, baking powder, and salt in one bowl.
In another bowl, I mix the eggs, milk, melted butter, and vanilla until smooth.
I combine the wet and dry ingredients to form a thick batter.
I fill a donut pan with the batter and bake at 350°F (175°C) for about 10–12 minutes, or until the donuts are set and lightly golden. I let them cool completely.
While the donuts cool, I make the cheesecake filling by beating the cream cheese with powdered sugar and vanilla until smooth and fluffy.
I prepare the strawberry glaze by mixing diced strawberries or jam with powdered sugar and a splash of lemon juice.
Once the donuts are cool, I pipe the cheesecake filling into the center using a piping bag with a round tip.
I spoon or drizzle the strawberry topping over each donut and let them set for a few minutes before serving.

Servings and timing

This recipe makes about 8–10 donuts and takes roughly 30–40 minutes from start to finish, including baking and assembly. If I’m frying donuts instead of baking, I add an extra 15–20 minutes for frying and cooling.

Variations

Sometimes I use store-bought biscuit dough for a shortcut and fry the donuts instead of baking. I’ve also swapped strawberries for raspberries or blueberries for a different twist. If I want something richer, I dip the donuts in white chocolate before adding the strawberry topping.

storage/reheating

I store leftover donuts in an airtight container in the refrigerator for up to 3 days. I prefer eating them chilled or at room temperature. If I want to warm them slightly, I heat them in short bursts in the microwave—but only if they don’t have fresh fruit on top. I don’t recommend freezing them, especially if they’re filled. Strawberry Cheesecake Donuts

FAQs

Can I use pre-made donuts for this recipe?

Yes, I’ve used plain store-bought donuts before and just added the filling and topping. It’s a great time-saver.

How do I fill the donuts without a piping bag?

If I don’t have a piping bag, I use a zip-top bag with a small corner cut off or a small spoon to gently hollow and fill the center.

Can I bake the donuts instead of frying?

Yes, I usually bake them for a lighter option. They still turn out soft and delicious.

What kind of cream cheese should I use?

I always use full-fat cream cheese for the richest flavor and smoothest texture.

How long do the donuts need to chill after filling?

I like to chill them for at least 30 minutes if I have time—it helps the filling set and makes them easier to eat.

Conclusion

Strawberry cheesecake donuts are one of my favorite indulgent treats. They’re fun to make, beautiful to serve, and even better to eat. Whether I bake them from scratch or take a few shortcuts, the combination of creamy filling, sweet berries, and soft donuts never fails to impress.