Strawberry Cheesecake Stuffed Donut Holes

How to Make Strawberry Cheesecake Stuffed Donut Holes

Let’s walk through this delicious process, step by step.

Before you start frying, get the filling ready. This gives it time to chill and thicken slightly.

In a medium bowl, beat the softened cream cheese until smooth and fluffy.
Add the powdered sugar, vanilla extract, and strawberry jam or puree. Beat until fully combined and creamy.
Gently fold in the finely chopped fresh strawberries for added texture and a pop of real fruit flavor.
Transfer the filling into a piping bag fitted with a small round tip, and refrigerate while you make the donut holes.

Pro Tip: For an ultra-smooth filling, pulse the chopped strawberries in a food processor before mixing them in.

This step is quick, so keep your eyes on the pan!

Take your refrigerated biscuit dough and cut it into small pieces (each biscuit should yield about 3-4 pieces).
Roll each piece into a smooth ball using your hands.
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer for precision.
Fry the dough balls in small batches to avoid overcrowding. Cook for 2–3 minutes, turning occasionally, until golden brown all around.
Remove with a slotted spoon and drain on paper towels to soak up excess oil.

Safety Tip: Always be cautious when frying—never leave hot oil unattended and keep kids and pets at a safe distance.

Now comes the fun part—stuffing the goodies.

Once the donut holes are cool enough to handle but still slightly warm, use a skewer, chopstick, or the tip of a knife to create a hole in each donut hole.
Pipe the strawberry cheesecake filling into each hole until it’s just full (don’t overfill or the donut may crack).

Filling Hack: If you don’t have a piping bag, use a zip-top bag with a small corner snipped off.

Time for the finishing touch.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Dip the top of each donut hole into the glaze and let the excess drip off.
Place them on a wire rack or parchment paper to allow the glaze to set.

These donut holes are best enjoyed fresh and slightly warm, when the glaze is set but the filling is still creamy. If you’re prepping ahead:

Storage: Place them in an airtight container and refrigerate for up to 2 days.
Reheating: Warm them gently in the microwave (10–15 seconds) or allow to come to room temperature before serving.
Presentation Tip: Dust with powdered sugar or garnish with a tiny slice of strawberry on top for a fancy touch.

Love experimenting? These variations will spark your creativity:

Chocolate Drizzle: After glazing, drizzle melted dark or white chocolate for a decadent twist.
Lemon Zest Glaze: Add lemon zest to the glaze for a fresh citrus note.
Berry Mix: Use raspberry or blueberry jam instead of strawberry for a mixed-berry version.
Mini Cheesecake Bites: Skip the glaze and roll the filled donut holes in crushed graham crackers to mimic classic cheesecake crust.

Hosting brunch or a dessert soirée? Pair these stuffed donut holes with:

Iced lattes or cappuccinos – The creamy filling pairs perfectly with a hit of espresso.
Sparkling rosé or champagne – Elevates your dessert game for adult guests.
Vanilla bean ice cream – A scoop alongside the warm donut hole is next-level indulgence.
Fresh fruit skewers – Adds balance and a pop of color to your serving tray.