This is a simple, quick yeast donut recipe that finishes with a cream cheese and strawberry jam filling. It focuses on basic pantry ingredients and a short frying step, so it works for cooks who want a homemade treat without complicated techniques. The instructions balance dough handling with a straightforward glaze and a soft cheesecake center, and they are suitable for someone with basic baking or frying experience. Strawberry Cheesecake Donuts – Easy Recipe is best chosen for weekend baking, casual brunches, or small gatherings when you want a fresh, filled pastry made from scratch rather than store-bought options.
This recipe makes yeast-raised donuts filled with a cream cheese and strawberry jam mixture. The flavor is mildly sweet with a tang from the cream cheese and a fruity note from the jam. It fits into breakfast, brunch, or dessert menus where a fresh fried pastry is desired. Timing is moderate because the dough needs one rise. If you want a related no-bake option, see a no-bake strawberry cheesecake protein balls recipe for a quicker, oven-free alternative.
Ingredients
1 cup warm milk; 2 teaspoons active dry yeast; 2 tablespoons granulated sugar; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 2 tablespoons unsalted butter, melted; 1 large egg, at room temperature; 1 cup cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup strawberry jam; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract. The yeast, warm milk, and a bit of sugar activate to create rise. Flour, butter, egg, and salt form the dough structure. Cream cheese and jam make the filling; you can swap jam for fresh mashed strawberries if preferred. The glaze is simple powdered sugar and milk; use a little more milk for a thinner finish.
Directions
- Activate the yeast: Combine warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let sit for 5–10 minutes until foamy. Correct result: a bubbly, foamy top shows the yeast is active.
- Prepare the dough: In a large bowl, whisk together flour, salt, and remaining 1 tablespoon of sugar. Add the foamy yeast mixture, melted butter, and egg. Mix until a shaggy dough forms. Dough should start to hold together but remain slightly sticky.
- Knead and rise: Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled. Correct result: dough will be noticeably larger and soft to the touch.
- Shape and fry: Punch down dough, roll to 1/2 inch thickness, and cut into donuts. Let rest for another 20–30 minutes. Heat vegetable oil to 350–360°F (175–180°C) and fry donuts for 1.5–2 minutes per side until golden brown. Fry in small batches to keep oil temperature steady; a kitchen thermometer helps. Donuts should be golden and spring back lightly when pressed.
- Make filling: Beat softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Gently fold in strawberry jam for swirls. Filling should be smooth and pipeable but not runny.
- Prepare glaze: Whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and pourable. Adjust milk for thickness.
- Assemble and glaze: Inject cheesecake filling into slightly warm donuts. Dip tops in glaze or drizzle. Let glaze set for 15–20 minutes before serving. Correct result: filled donuts with a firm glaze surface, not overly wet.
How to serve this recipe
Serve these donuts warm or at room temperature. Portion one or two donuts per person depending on appetite. They work well on a brunch spread beside coffee or tea. For a small plate, add fresh strawberry slices or a light fruit salad on the side to complement the jam. If serving to a group, arrange on a platter with napkins and small tongs for easy picking. For a more formal dessert, serve one donut with a dollop of whipped cream and a few berries.
How to store this recipe
Store filled donuts in an airtight container in the refrigerator for up to 3 days. Keep glaze and filling stable by layering donuts with parchment between them. For longer storage, freeze unglazed donuts on a tray until firm, then transfer to a freezer bag for up to 1 month; thaw in the fridge and add glaze just before serving. Reheat refrigerated donuts briefly in a low oven (300°F / 150°C) for 5–7 minutes to refresh texture, or warm in a microwave for 10–15 seconds, though the crust will soften.
Tips for better results
Handle the dough gently to keep it light and airy. Ensure the milk is warm (about 105–115°F / 40–46°C) to activate yeast without killing it. When frying, maintain oil at 350–360°F to get an even golden color without absorbing excess oil. If filling oozes, the filling may be too loose; chill slightly before piping. For this Strawberry Cheesecake Donuts – Easy Recipe, adjust rise time based on room temperature—cooler rooms need longer rising. Use a thermometer for consistent frying.
Variations and adjustments
You can swap strawberry jam for raspberry or apricot for different fruit notes. For a baked version, shape rounds and bake at 375°F (190°C) until lightly golden, then fill and glaze; texture will be denser. Use light cream cheese or a mascarpone blend for a milder filling. For a lighter glaze, mix powdered sugar with a little lemon juice instead of milk. Note that frying gives a specific tender exterior; baking is an acceptable alternative but changes the classic texture.
FAQs
Q: Can I make the dough in a stand mixer?
A: Yes. Use the dough hook and knead on low for 6–8 minutes until smooth.
Q: How do I know oil is at the right temperature?
A: Use a thermometer; 350–360°F (175–180°C) is ideal. A small piece of dough should brown in about 1–2 minutes.
Q: Can I use frozen jam?
A: Thaw and drain excess liquid. Chilled jam mixes more cleanly into the cream cheese.
Conclusion
This recipe produces soft, yeast-raised donuts filled with a cream cheese and strawberry swirl and topped with a simple glaze. It suits home cooks who want a clear process with predictable timing and familiar ingredients. For a visual reference and another take on the same concept, see Strawberry Cheesecake Donuts for a styled version and Easy strawberry cheesecake stuffed donuts -fluffy and delicious for an alternative method and tips.
Print
Strawberry Cheesecake Donuts – Easy Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Homemade yeast donuts filled with a cream cheese and strawberry jam mixture, topped with a simple glaze.
Ingredients
- 1 cup warm milk
- 2 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Activate the yeast: Combine warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let sit for 5–10 minutes until foamy.
- Prepare the dough: In a large bowl, whisk together flour, salt, and remaining 1 tablespoon of sugar. Add the foamy yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.
- Knead and rise: Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled.
- Shape and fry: Punch down dough, roll to 1/2 inch thickness, and cut into donuts. Let rest for another 20–30 minutes. Heat vegetable oil to 350–360°F (175–180°C) and fry donuts for 1.5–2 minutes per side until golden brown.
- Make filling: Beat softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Gently fold in strawberry jam.
- Prepare glaze: Whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and pourable.
- Assemble and glaze: Inject cheesecake filling into slightly warm donuts. Dip tops in glaze or drizzle. Let glaze set for 15–20 minutes before serving.
Notes
Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 3 days. Freeze unglazed donuts for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
