A donut that tastes like your favorite strawberry cheesecake? Yes, it exists—and it’s every bit as indulgent and dreamy as it sounds. These Strawberry Cheesecake Donuts are the ultimate mashup dessert: fluffy fried donuts filled with creamy cheesecake filling, dipped in luscious strawberry glaze, and topped with a crumble that gives them just the right touch of nostalgia and crunch.

Each bite is a burst of flavor and texture—from the soft, warm dough to the smooth, tangy filling, and the sweet strawberry topping that makes them almost too pretty to eat. They’re perfect for brunches, birthdays, or any day you want to treat yourself to something extra special.

What Kind of Puff Pastry Should I Use?

You won’t need puff pastry for this recipe! These donuts are made from a classic yeast doughnut base. The light, airy texture comes from letting the dough rise properly, which is key to getting that perfect donut chew. So skip the puff pastry and grab your flour, yeast, and patience—your taste buds will thank you.

Ingredients for the Strawberry Cheesecake Donuts

All-purpose flour: Essential for structure and texture in the dough.
Active dry yeast: Gives the donuts their signature rise and fluffiness.
Whole milk: Adds richness and softness to the dough.
Granulated sugar: Sweetens the dough and feeds the yeast.
Butter: Makes the dough tender and flavorful.
Eggs: Help bind the dough and give it richness.
Salt: Balances the sweetness and enhances the overall flavor.
Cream cheese: The star of the cheesecake filling—rich, tangy, and creamy.
Powdered sugar: Used to sweeten the cheesecake filling and to make the glaze.
Strawberry puree: Provides that gorgeous pink color and fresh berry flavor in the glaze.
Vanilla extract: Adds a warm, aromatic note to both the filling and the glaze.
Crushed graham crackers or streusel: Brings that cheesecake crust flavor and crunchy texture.

How To Make the Strawberry Cheesecake Donuts

Step 1: Make the Dough

In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until foamy. Add the eggs, melted butter, and salt. Gradually mix in the flour until a soft dough forms. Knead the dough for about 8 minutes until smooth and elastic. Cover and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.

Step 2: Shape and Fry the Donuts

Once the dough has risen, roll it out on a floured surface to about 1/2-inch thickness. Use a round cutter to cut out donut shapes. Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry the donuts in batches, about 1-2 minutes per side, until golden brown. Let them drain on paper towels and cool slightly.

Step 3: Prepare the Cheesecake Filling

In a bowl, beat softened cream cheese until smooth. Add powdered sugar and a splash of vanilla extract, mixing until creamy and fluffy. Transfer the filling into a piping bag fitted with a round tip.

Step 4: Fill the Donuts

Use a skewer to make a small hole in the side of each donut. Pipe the cheesecake filling inside until you feel resistance. Set the filled donuts aside.

Step 5: Make the Strawberry Glaze

In a small bowl, whisk together powdered sugar, strawberry puree, and vanilla extract until you reach a thick but pourable consistency. Adjust with a bit more sugar or puree if needed.

Step 6: Glaze and Garnish

Dip the tops of each donut into the strawberry glaze, letting excess drip off. Place them on a wire rack and sprinkle immediately with crushed graham crackers or streusel topping. Let the glaze set for about 10 minutes before serving.

Serving and Storing Strawberry Cheesecake Donuts

These donuts are best enjoyed fresh—right after the glaze sets and the cheesecake filling is perfectly cool and creamy inside. Serve them on a pretty platter for brunches, birthdays, or dessert tables, and watch them disappear in minutes.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Because of the cream cheese filling, they need refrigeration to stay fresh and safe to eat. To enjoy again, let them sit at room temperature for 10–15 minutes before serving to take the chill off.

Frequently Asked Questions

How do I know the oil is at the right temperature for frying?

Use a kitchen thermometer to maintain the oil at 350°F (175°C). If you don’t have one, drop a small piece of dough into the oil—if it bubbles and rises quickly, the oil is ready.

Can I bake these instead of frying?

Frying gives the donuts their classic texture, but if you’d prefer to bake, they’ll turn out more like filled buns. Bake at 375°F (190°C) for about 10–12 minutes, then glaze and fill.

What can I use instead of strawberry puree?

You can use strawberry jam thinned with a bit of water or even a high-quality strawberry syrup. Just make sure it blends well with powdered sugar for a smooth glaze.

Can I make the dough ahead of time?

Yes! After the first rise, cover the dough and refrigerate overnight. Let it come to room temperature before rolling and frying the next day.

How do I prevent the donuts from getting soggy?

Let them cool completely before filling and glazing. Also, avoid over-filling with the cheesecake mixture to maintain their structure.

Can I freeze them?

It’s best not to freeze them after filling. However, you can freeze the unfilled, fried donuts and fill/glaze them fresh later.

Want More Donut Ideas with a Twist?

If you love these Strawberry Cheesecake Donuts, you’ll probably enjoy these other favorites:

Boston Cream Donuts for that classic custard and chocolate combo.
Maple Bacon Donuts if you’re craving a sweet-savory experience.
Lemon Poppy Seed Donuts for a citrusy brunch treat.
Churro Donuts with cinnamon sugar coating and dulce de leche filling.
Carrot Cake Donuts packed with spice and topped with cream cheese glaze.

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And let me know in the comments how yours turned out. Did you go heavy on the filling or keep it light? Did you add fresh strawberries on top or stick with glaze and crumble?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.