Strawberry Cheesecake Doughnuts: A Bakery-Style Treat with Creamy Filling and Strawberry Glaze

1. Preheat oven to 350°F (175°C). Grease a doughnut pan.
2. Whisk flour, sugar, baking powder, salt, and cinnamon (optional).
3. Whisk eggs, milk, oil, and vanilla in a separate bowl.
4. Combine wet into dry until just mixed (don’t overmix).
5. Pipe batter into doughnut pan and bake 10–12 minutes. Cool completely.

Alternative: Fried doughnuts (classic texture)

1. Make a yeast doughnut dough if preferred, or use a thick dough version of the batter.
   (If you want, tell me and I’ll format a full yeast fried version.)
2. Heat oil to 350°F (175°C). Fry doughnuts until golden, 1–2 minutes per side.
3. Drain on paper towels and cool before filling/glazing.

2) Make the cheesecake filling

1. Beat cream cheese until smooth.
2. Add powdered sugar, vanilla, pinch of salt; beat again.
3. Add heavy cream 1 tbsp at a time until thick but pipeable.

3) Fill the doughnuts

1. Use a piping bag with a small tip. Poke a hole in the side of each doughnut.
2. Pipe cheesecake filling into the center until you feel resistance.

4) Make the strawberry glaze

1. Whisk powdered sugar with strawberry jam/puree.
2. Add milk a little at a time until glossy and dip-friendly.
3. Add vanilla (optional) and adjust color if desired.

5) Glaze and decorate

1. Dip doughnut tops into glaze and let excess drip off.
2. Sprinkle with crushed graham crackers and/or freeze-dried strawberry crumbs.
3. Let set 10–15 minutes before serving.

Serving and Storage:

Serve these doughnuts the same day for the softest texture. They’re especially good slightly chilled because the cheesecake
filling firms up and tastes extra “cheesecake-like.”

Storage:

• Refrigerate in an airtight container up to 3 days.
• For best texture, let sit at room temperature 10 minutes before eating.

Tips:

• Don’t overmix batter: Keeps doughnuts tender, not dense.
• Cool before filling: Warm doughnuts will melt the cheesecake filling.
• Pipe slowly: Prevents splitting the doughnut.
• Glaze thickness: Thicker glaze looks prettier and sets faster.
• Use good jam: Jam quality really affects flavor.

Variations:

• Chocolate strawberry: Drizzle melted chocolate over the glaze.
• Lemon strawberry: Add lemon zest to the filling and glaze.
• Strawberry shortcake: Top with whipped cream and cookie crumbs.
• Mini doughnuts: Use a mini doughnut pan and reduce bake time to 7–9 minutes.
• Extra fruity: Add diced fresh strawberries on top right before serving.

Tips:

• Cleaner holes: Use a chopstick to create a tunnel inside for more filling.
• Make-ahead: Make filling and glaze a day early; assemble day-of for best texture.
• Freeze-dried strawberries: Give intense strawberry flavor without adding moisture.
• Brunch tray idea: Serve alongside fresh fruit and coffee for an instant “bakery box” vibe.

Conclusion:

Strawberry Cheesecake Doughnuts are sweet, creamy, and totally bakery-worthy. With a tangy cheesecake filling, glossy
strawberry glaze, and crunchy crumb topping, they deliver that classic strawberry cheesecake flavor in a fun, shareable,
doughnut form. Make them once and they’ll become your go-to “special occasion” treat.

FAQ:

Can I bake these instead of frying?

Yes—this recipe is written to work as baked doughnuts, which are easier and less messy.

Do I have to refrigerate them?

Because of the cream cheese filling, yes—store them refrigerated.

Why is my glaze too runny?

Add more powdered sugar. Start with less milk and adjust slowly.

Can I use strawberry puree instead of jam?

Yes, but puree adds more liquid. Use less milk and consider reducing the puree on the stove first.

What’s the best way to fill doughnuts without a piping bag?

Use a zip-top bag with the corner snipped off, or spoon filling into the hole carefully.