This recipe has become one of my favorite weekend projects: strawberry cheesecake stuffed donuts that turn ordinary mornings into celebrations. I first discovered this combination on a rainy Saturday when I wanted something comforting but bright — a soft, slightly sweet fried dough warmed and filled with a creamy, tangy cheesecake mixture swirled with fresh strawberry jam. The first batch disappeared in less than an hour; friends and family kept calling them "cloud donuts" because of how light and airy they felt in the mouth. There’s an irresistible contrast between the crisp, golden exterior and the smooth, slightly tangy filling that makes every bite feel special. I began experimenting with this formula after a year of tweaking yeast hydration and frying temperature to make sure the interior stayed pillowy while the outside browned evenly. The result is a dependable method that works whether you’re serving them hot from the oil or at room temperature for brunch. What I love most is how flexible the filling is: a dollop of good-quality strawberry jam brings a fresh fruit pop, while the cream cheese anchors it with richness and subtle tang that keeps the sweetness balanced. Expect a cozy, bakery-style treat that’s perfect for leisurely mornings or an impressive dessert for guests.

Ingredients

• Active dry yeast & warm water: Use 1 1/2 teaspoons yeast dissolved in about 3.5 tablespoons (50 ml) warm water. The water should be comfortably warm (around 100–110°F); brand doesn't matter much but fresh yeast ensures consistent rise.
• All-purpose flour: 2 cups (about 10 oz or 280 grams) of plain flour, spooned and leveled. I prefer King Arthur or another unbleached brand for reliable gluten structure and consistent texture.
• Sugar: Both granulated sugar for the dough (1/4 cup or 50 grams) and powdered sugar for the filling and dusting. Granulated adds light sweetness and feeds the yeast; powdered smooths into the cream cheese filling.
• Milk: 3.5 tablespoons (50 ml) whole milk at room temperature — adds tenderness. You can swap for 2% but I recommend whole for best flavor.
• Egg yolks: Two yolks for richness and color; whites aren’t needed in the dough and can be reserved for another use.
• Soft butter: About 3 tablespoons (40 grams) unsalted butter, softened. It enriches the dough and helps create a tender crumb.
• Frying oil: Neutral oil with high smoke point like sunflower or canola. You’ll need enough to deep-fry safely — roughly 3 quarts (about 12 cups) depending on pan size.
• Cream cheese: 5.3 oz (150 grams) full-fat cream cheese at room temperature for a smooth, tangy filling.
• Strawberry jam: About 1/3 cup (80 grams) of a smooth, seedless jam so the filling pipes easily. Homemade or good store-bought jam both work; use a quality flavor you enjoy.
• Fresh strawberries & powdered sugar: For decoration — 6 strawberries and 1 tablespoon powdered sugar for dusting for a fresh finish.

Instructions

Prepare the yeast: Combine 3.5 tablespoons warm water (about 1.75 tablespoons if measuring by spoon twice), 1 1/2 teaspoons active dry yeast and 1 tablespoon granulated sugar in a small bowl. Let sit 8–12 minutes until foamy; this bloom confirms the yeast is active. Temperature around 100–110°F (38–43°C) is ideal — too hot will kill the yeast. Make the dough: In a mixing bowl, whisk together 2 cups all-purpose flour and 1/4 cup granulated sugar. Add 2 egg yolks, 3.5 tablespoons whole milk and 3 tablespoons softened butter. When the yeast is bubbly, add it to the bowl. Mix briefly to combine, then knead in a stand mixer with a dough hook on medium for 15–20 minutes until smooth and elastic. The dough should be tacky but not sticky; if it’s too sticky add a tablespoon more flour at a time. First proof: Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for about 1 hour 30 minutes until doubled. I aim for 84°F (29°C) proofing temperature; use a proofing drawer or the oven with the light on if your kitchen is cool. Shape and second proof: Roll the dough to about 1/10 inch (0.25 cm) thickness and cut rounds using a 2.36-inch (6 cm) cutter. Place on parchment and proof for another 30 minutes until puffy (about 1/5 inch or 0.5 cm thick). They should look aerated and slightly domed. Fry the donuts: Heat oil to 355–360°F (180°C), then maintain around 350–355°F (175–180°C) as you fry. Carefully slide in donuts and cook 2 minutes per side, flipping once or twice until a deep golden brown. Work in small batches to avoid dropping oil temperature too much. Drain on paper towels briefly. Prepare the filling: Beat 5.3 oz room-temperature cream cheese with 1/4 cup (50 grams) powdered sugar until smooth. Fold in 1/3 cup (80 grams) strawberry jam until evenly pink and silky. Transfer to a piping bag fitted with a medium round tip. Fill and decorate: Once the donuts are slightly cooled but still warm, insert the piping tip into the side and fill each donut with about 2 tablespoons of cheesecake filling. Top with a small spoon of jam, a halved fresh strawberry, and a light dusting of powdered sugar. Serve warm or at room temperature.

Storage Tips

Store filled donuts in a single layer in an airtight container in the refrigerator for up to 3 days. For best texture, let them come to room temperature 20–30 minutes before serving or warm in a low oven (300°F / 150°C) for 5–8 minutes. If you want to save them longer, freeze unfilled rounds flat on a tray, then transfer to a freezer bag for up to 3 months. When ready to use, thaw, reproof for 20–30 minutes, and fry fresh to maintain that signature fluffy interior.

Ingredient Substitutions

Swap whole milk for 2% with minimal impact, or try half-and-half for an even richer dough. For a lighter filling, use reduced-fat cream cheese, but reduce powdered sugar slightly to avoid an overly sweet taste. If you prefer a vegan version, try a commercial vegan cream cheese and an egg replacer in the dough — note the texture will be different and frying times may change slightly. Seeded jam can be used, but a smooth jam yields the best piping consistency.

Serving Suggestions

These are delightful with a cup of strong coffee, black tea, or a sparkling berry spritzer for brunch. Garnish with freshly sliced strawberries and a mint sprig to add color and brightness. For a dessert plate, serve with a side of vanilla cream or a drizzle of melted white chocolate. They also pair well with lemon-curd accents for those who like a citrus contrast.

Cultural Background

Filled fried doughs are a beloved category in many cuisines — think doughnuts, sufganiyot, and Berliner. These strawberry cheesecake-style filled rounds bring together American-style cream cheese desserts with the classic fried dough format found in bakeries around the world. The fusion of tangy cream cheese and fruit jam mirrors popular cheesecake toppings while delivering the casual charm of a stuffed donut.

Seasonal Adaptations

Swap strawberry jam for rhubarb compote in spring or roasted apple butter in autumn. In winter, replace strawberry with orange marmalade and add a touch of cinnamon to the filling. For summer, use fresh berry compotes and top with a light whipped cream to keep the finish bright and seasonal. Small changes in spice or jam can transform the flavor profile while keeping the technique the same.

Meal Prep Tips

Prep the filling a day ahead and keep chilled. Make the dough the night before and refrigerate after the first rise — this slows fermentation and deepens flavor. Shape rounds in the morning and allow a shorter second proof while the oil warms. This approach splits labor and makes fresh frying manageable for a weekend brunch crowd.

These strawberry cheesecake stuffed donuts are a comforting, celebratory treat — versatile enough for casual breakfasts or elegant dessert service. Try them once, and you’ll find ways to make the recipe your own. Happy frying and enjoy every fluffy, jammy bite!