These strawberry cheesecake stuffed donuts combine a soft, golden yeast donut with a cool, creamy center and plenty of strawberry flavor. Each one is generously filled, then finished with a glossy pink strawberry glaze and fresh berries on top. They look bakery-style on the cooling rack, but the best part is pulling one apart and finding that thick cheesecake center.

I love the contrast between the light, tender fried dough and the smooth cheesecake center. The cream cheese adds a slight tang that balances the sweetness, while strawberry preserves give the filling a more concentrated berry flavor. If you enjoy that strawberry-and-cream-cheese combination, you might also like these strawberry cream cheese French toast roll-ups.

You’ll make these with a traditional twice-proofed yeast dough, fry the rounds until puffed and golden, and let them cool before filling and glazing. The most important details are giving the dough enough time to rise and keeping the frying oil near 350°F. I’ll give you visual and texture cues along the way, so you don’t have to rely on the clock alone.

Ingredient Notes

Ingredients for strawberry cheesecake stuffed donuts arranged in bowls on a light background — Ingredients for making strawberry cheesecake stuffed donuts, including yeast dough ingredients, cream cheese, strawberry preserves, and fresh strawberries.

Before you get started, here’s what to know about the key ingredients in these donuts.

For the Soft Yeast Donuts

All-purpose flour: This gives the donuts enough structure to hold a generous filling while keeping the crumb tender. Measure it carefully and resist adding lots of extra flour just because the dough feels a little tacky.
Active dry yeast: Fresh yeast is important for that light, puffy interior. When activated in warm water with a little sugar, it should become noticeably foamy before you continue.
Whole milk: A small amount of milk adds richness and helps create a softer crumb.
Egg yolks: I like yolks here because they enrich the dough without adding as much extra liquid as whole eggs.
Butter: Use softened butter so it incorporates evenly into the dough. It adds flavor and tenderness to the finished donuts.
Sugar and salt: Sugar lightly sweetens the dough and helps support the yeast, while salt keeps the flavor balanced.
Neutral frying oil: Choose an oil with a mild flavor and high smoke point, such as sunflower or vegetable oil.

For the Strawberry Cheesecake Filling

Full-fat cream cheese: This is the base of the filling, so use block-style cream cheese rather than a soft spread from a tub. Let it soften enough to mix smoothly.
Powdered sugar: It dissolves easily into the cream cheese and keeps the filling silky rather than grainy.
Strawberry preserves: A thick preserve gives you concentrated strawberry flavor without introducing too much moisture. I prefer one with small pieces of fruit for a strawberry-speckled cheesecake center.
Vanilla: A little vanilla rounds out the cream cheese and strawberry flavors.

For the Strawberry Glaze and Topping

Powdered sugar: This creates the smooth base for the pink glaze.
Strawberry puree or preserves: Either can flavor and naturally tint the glaze. The strawberry mixture needs to be fairly concentrated so the glaze doesn’t become watery.
Milk: Add only a little at a time. You want a thick glaze that slowly settles over the donut instead of running straight down the sides.
Fresh strawberries: Pat them dry after washing and cut them shortly before decorating. Excess water can make the glaze wet around the fruit.
Crushed freeze-dried strawberries: These are optional, but they add a bright strawberry finish and a little crunch without introducing extra moisture.

How to Make Strawberry Cheesecake Stuffed Donuts

Make and Knead the Dough

Stir the warm water, active dry yeast, and a little of the sugar together in a small bowl. Let it stand for about 5–10 minutes. The surface should look foamy and bubbly; if nothing happens, your yeast may not be active enough to give the donuts a good rise.
Add the flour and remaining sugar to the stand mixer bowl. Pour in the yeast mixture, then add the milk, egg yolks, softened butter, and salt.
Knead the dough with the dough hook on medium-low to medium speed for about 15 minutes, until it looks smooth and feels elastic. A little tackiness is normal, so don’t add extra flour just to make the dough dry.
To check the dough, gently stretch a small piece between your fingers. If it’s properly kneaded, it should stretch into a thin layer before it starts to tear instead of breaking right away.

Let the Dough Rise

Transfer the dough to a lightly greased bowl and cover it.
Leave it in a warm, draft-free place for about 1½ hours, or until roughly doubled in volume. In a cooler kitchen, it may take longer.
Use the timer as a guide, but pay attention to how the dough looks and feels. Once properly risen, it should be noticeably larger, soft, and airy.

Shape and Proof the Donuts

Turn the risen dough onto a lightly floured work surface and gently roll it to about ½-inch thickness.
Cut the dough into 3-inch solid rounds and place each one on a small square of parchment paper or a parchment-lined tray.
Cover loosely and proof again for about 30 minutes, or until the rounds look visibly puffed and feel light. Handle them gently from this point so you don’t press out the air you’ve just developed.

Fry Until Puffy and Golden

Pour enough neutral oil into a deep, heavy-bottomed pot to give the donuts room to float safely. Heat the oil to about 355°F, then aim to keep it close to 350°F while frying.
Carefully lower a few proofed donuts into the oil without crowding the pot.
Fry until puffed and deep golden, about 1½–2 minutes on the first side. Turn and cook the second side for another 1½–2 minutes. Adjust the heat as necessary to keep the oil close to 350°F.
Transfer the donuts to a wire rack set over a sheet pan. Let them cool completely before filling.

Make the Strawberry Cheesecake Filling

Beat the softened cream cheese until completely smooth, then mix in the powdered sugar until creamy.
Add the strawberry preserves and vanilla. Mix just enough to distribute the strawberry while leaving a lightly swirled, cheesecake-style center.
The finished filling should be smooth and creamy but thick enough to stay inside the donut. If it becomes too soft while mixing, refrigerate it briefly until it holds its shape again.
Transfer the filling to a piping bag.

Fill and Glaze the Donuts

Use a small paring knife or the handle of a wooden spoon to carefully create a pocket through the side of each cooled donut without piercing the opposite side.
Insert the piping tip deeply into the pocket and slowly fill the donut. You’ll feel it become heavier and slightly plumper. Stop before the filling begins forcing the donut apart.
Whisk the powdered sugar with the strawberry puree or preserves for the glaze. Add milk only a little at a time until it’s thick, smooth, and slowly pourable. It should coat the top generously rather than disappearing down the sides.
Dip the top of each filled donut into the pink glaze and lift it straight up, allowing the excess to drip back into the bowl. Set the donuts on the rack until the glaze begins to settle.
While the glaze is still tacky, top the donuts with pieces of fresh strawberry. If you like, finish with a light sprinkle of crushed freeze-dried strawberries.

Strawberry cheesecake donuts with pink strawberry glaze and creamy cheesecake filling — Strawberry-glazed donuts with a soft, fluffy center and generous creamy cheesecake filling.

Keys to Light, Fluffy Stuffed Donuts

Don’t chase a dry dough. This enriched dough should remain slightly tacky after kneading. Adding extra flour until it feels completely dry can leave you with heavier, tighter donuts.
Let the dough tell you when it’s ready. Room temperature affects proofing time, so use the clock as a guide. For the first rise, look for roughly doubled volume; after shaping, the rounds should look noticeably plump and airy.
Be gentle after the second rise. Proofed rounds are delicate. Avoid squeezing or pressing them as you transfer them to the oil, or you can knock out some of the air that gives the donuts their fluffy center.
Let the oil recover between batches. Adding cool dough lowers the oil temperature, so wait until it returns to the target range before frying the next batch.

Troubleshooting

Why Are My Donuts Dense?

Dense donuts usually point back to the dough rather than the frying.

The yeast wasn’t active: If the yeast mixture never became foamy at the beginning, the dough may not have had enough leavening power.
The dough needed more kneading: Properly developed dough should become smooth and elastic and stretch thin before tearing. Under-kneaded dough won’t hold the gases produced during proofing as effectively.
They were under-proofed: If the rounds still look compact when they go into the oil, they likely need more proofing time. Properly proofed rounds should look puffy and feel noticeably lighter.
Too much flour was added: A stiff, dry dough generally produces a tighter crumb. Slightly tacky is preferable to flouring the dough until it feels completely dry.

Why Are My Donuts Greasy?

Start by checking the oil temperature. If it drops much below 350°F, the donuts will take longer to fry before the outside sets, which can cause them to absorb more oil.

Crowding the pot can cause the same problem because several cool pieces of dough lower the oil temperature at once. Fry in small batches and give the oil time to return to 350°F before adding the next batch.

Why Is My Cheesecake Filling Too Soft?

The filling should be creamy enough to pipe but sturdy enough to remain inside the donut.

Too much strawberry puree or another thin strawberry mixture can introduce excess moisture. Thick preserves are more forgiving.
Warm cream cheese can become quite soft as it’s beaten. If the proportions are correct but the filling feels loose, refrigerate it briefly before piping.

If your filling is already smooth and pipeable after combining the cream cheese, powdered sugar, preserves, and vanilla, it’s ready to use.

Substitutions and Flavor Variations

Strawberry preserves or puree: Thick strawberry preserves are my first choice for the cheesecake filling because they add concentrated flavor without making it watery. You can use strawberry puree instead, but cook it down until thick and cool it completely before mixing it with the cream cheese. For the glaze, either option works as long as you adjust the liquid gradually.
Try another berry: Raspberry or blueberry preserves work well in place of strawberry and don’t require changing the basic donut method. Choose a thick preserve so the cheesecake center stays pipeable.
Add a strawberry crunch finish: Sprinkle crushed freeze-dried strawberries over the glaze before it sets for extra berry flavor and a little texture.
Bake instead of fry: Baking is an option, but the texture will be different. The donuts will be closer to soft, enriched buns than traditional fried donuts. If you’d rather make a donut specifically designed for the oven, try these baked apple crumb donuts. For the fluffy texture and appearance intended in this recipe, frying is the better method.

Strawberry cheesecake stuffed donuts with strawberry glaze and creamy cheesecake filling — Fluffy strawberry cheesecake stuffed donuts topped with strawberry glaze and filled with creamy cheesecake.

How to Store Strawberry Cheesecake Stuffed Donuts

Because the filling contains cream cheese, keep the finished donuts refrigerated and don’t leave them at room temperature for more than 2 hours.

Refrigerate: Place the filled donuts in a covered container and refrigerate them for up to 3 days. For the best texture, though, I recommend eating them the day they’re filled.
Keep them covered: Fried yeast donuts dry out fairly quickly in the refrigerator, so use an airtight or well-covered container.
For the best make-ahead option: Prepare the components separately. Keep the cheesecake filling refrigerated, then fill and glaze the donuts closer to serving. This helps prevent the filling and strawberry topping from gradually softening the dough.
Expect the texture to change: Refrigeration firms up both the dough and cheesecake center. Let a donut sit at room temperature for about 15–20 minutes before serving to take some of that chill off. Avoid heating a fully assembled donut too much, since the cheesecake filling can melt and the glaze can become runny.

Freshly fried, cooled, and filled donuts will always have the best contrast between fluffy dough and creamy cheesecake, so I wouldn’t make the finished donuts several days ahead for a special occasion.

Frequently Asked Questions

Can I Make the Donut Dough Ahead of Time?

Yes. After kneading, place the dough in a lightly greased bowl, cover it well, and refrigerate it overnight for a slow first rise. The next day, let it sit at room temperature briefly if it’s very firm, then roll, cut, and continue with the second proof.

Don’t fry the shaped donuts straight from the refrigerator. They should look noticeably puffy and feel light before they go into the oil.

Can I Make These Without a Stand Mixer?

Yes. Mix the ingredients in a large bowl until a shaggy dough forms, then knead by hand on a lightly floured surface.

Hand-kneading may take longer, so judge the dough by feel rather than the clock. You’re looking for a smooth, elastic dough that can stretch thin before tearing. Try not to work in excessive flour while kneading.

Can I Use Frozen Strawberries?

Yes, especially for the glaze. Thaw them completely and drain off excess liquid before pureeing.

For the cheesecake filling, frozen berries contain enough moisture to make the mixture loose if they’re added directly. I prefer either thick strawberry preserves or a strawberry puree that’s been cooked down and completely cooled.

For decorating, fresh strawberries are the better choice. They have a firmer texture and brighter, fresher appearance.

Can I Prepare the Cheesecake Filling Ahead?

Yes. You can prepare the strawberry cheesecake filling a day ahead and keep it covered in the refrigerator.

Give it a quick stir before transferring it to your piping bag. If refrigeration has made it quite firm, let it stand for a few minutes until it becomes smooth and pipeable again.

Ivy Raye