Why You’ll Love This Recipe

• Easy to Make – Uses store-bought biscuit dough for a quick and simple preparation.
• Irresistible Flavor – The combination of strawberries and cheesecake in a warm, fried donut hole is pure bliss.
• Crowd-Pleaser – Perfect for parties, brunches, or as a sweet snack.
• Customizable – You can experiment with different fillings and glazes to suit your taste.
• Make-Ahead Friendly – Prepare in advance and store for later indulgence.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Donut Holes:

• 1 can (16 oz) refrigerated biscuit dough
• Vegetable oil, for frying

For the Strawberry Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ⅓ cup strawberry jam or puree
• ¼ cup finely chopped fresh strawberries

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoon milk
• 1 teaspoon vanilla extract

Directions

Prepare the Filling:

1. In a medium bowl, beat the cream cheese until smooth.
2. Mix in powdered sugar, vanilla extract, and strawberry jam until creamy.
3. Fold in the finely chopped strawberries.
4. Transfer the filling to a piping bag fitted with a small round tip and refrigerate.

Make the Donut Holes:

1. Cut the biscuit dough into small pieces and roll each into a ball.
2. Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
3. Fry the dough balls in batches for 2-3 minutes, turning occasionally, until golden brown.
4. Remove and drain on paper towels.

Stuff the Donut Holes:

1. Once cool enough to handle, use a skewer or small knife to create a hole in each donut hole.
2. Pipe the strawberry cheesecake filling into each.

Glaze the Donut Holes:

1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
2. Dip each donut hole into the glaze, allowing the excess to drip off.

Serve and Enjoy:

• Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Servings and Timing

• Servings: Makes approximately 12-16 donut holes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Chocolate Lover’s Twist – Add a tablespoon of cocoa powder to the filling for a chocolate-strawberry cheesecake flavor.
• Berry Mix – Substitute the strawberry jam with raspberry or blueberry jam for a mixed berry version.
• Lemon Glaze – Replace the vanilla extract in the glaze with lemon juice for a tangy contrast.
• Baked Version – Bake the biscuit dough balls at 375°F (190°C) for 10-12 minutes instead of frying for a lighter alternative.
• Graham Cracker Crunch – Roll the donut holes in crushed graham crackers after glazing for a true cheesecake feel.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 2 days.
• Freezing: Freeze unglazed, stuffed donut holes in an airtight container for up to 1 month. Thaw before glazing.
• Reheating: Warm in the microwave for 10-15 seconds or in an oven at 300°F (150°C) for a few minutes. Avoid overheating to prevent the filling from leaking out.

FAQs

1. Can I use homemade dough instead of biscuit dough?

Yes! You can use a homemade yeast or cake donut dough if you prefer. Just ensure the dough is rolled into small balls before frying.

2. How do I prevent the filling from leaking out?

Make sure the donut holes are completely cool before stuffing and avoid overfilling them.

3. Can I make these ahead of time?

Yes, you can prepare the filling and fry the donut holes a day in advance. Fill and glaze them before serving for the best taste.

4. What oil is best for frying?

Vegetable oil, canola oil, or peanut oil works best for frying as they have a high smoke point and neutral flavor.

5. Can I air-fry these donut holes?

Yes! Air-fry at 350°F (175°C) for about 6-8 minutes, shaking the basket halfway through for even cooking.

6. Can I skip the glaze?

Of course! You can dust the donut holes with powdered sugar instead for a simpler finish.

7. What other fillings can I use?

Try Nutella, lemon curd, or even peanut butter for a fun twist.

8. How do I prevent greasy donuts?

Ensure the oil is at the correct temperature (350°F) and drain the donuts on a paper towel after frying.

9. Can I make these gluten-free?

Yes, use gluten-free biscuit dough or homemade gluten-free donut dough.

10. Can I add toppings?

Absolutely! Try rolling them in cinnamon sugar, drizzling with chocolate, or adding sprinkles.

Conclusion

Strawberry cheesecake stuffed donut holes are an easy, fun, and delicious treat that combines the best of both worlds—fluffy donut holes and creamy cheesecake filling. Whether you’re making them for a brunch, dessert, or just a sweet craving, they’re sure to be a hit. Enjoy experimenting with different variations and serving them fresh for the best flavor!

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Strawberry Cheesecake Stuffed Donut Holes

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These strawberry cheesecake stuffed donut holes are a crispy, golden delight filled with a luscious strawberry cheesecake filling. Made with store-bought biscuit dough for convenience, these bite-sized treats are perfect for breakfast, dessert, or a sweet snack. Glazed with a light vanilla coating, they’re irresistibly delicious and sure to be a crowd favorite.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12-16 donut holes
• Category: Dessert, Breakfast, Snack
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Donut Holes:

• 1 can (16 oz) refrigerated biscuit dough
• Vegetable oil, for frying

For the Strawberry Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ⅓ cup strawberry jam or puree
• ¼ cup finely chopped fresh strawberries

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoon milk
• 1 tsp vanilla extract

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Instructions

Prepare the Filling:

1. In a medium bowl, beat the cream cheese until smooth.
2. Mix in powdered sugar, vanilla extract, and strawberry jam until creamy.
3. Fold in the finely chopped strawberries.
4. Transfer the filling to a piping bag fitted with a small round tip and refrigerate.

Make the Donut Holes:

5. Cut the biscuit dough into small pieces and roll each into a ball.
6. Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
7. Fry the dough balls in batches for 2-3 minutes, turning occasionally, until golden brown.
8. Remove and drain on paper towels.

Stuff the Donut Holes:

9. Once cool enough to handle, use a skewer or small knife to create a hole in each donut hole.
10. Pipe the strawberry cheesecake filling into each.

Glaze the Donut Holes:

11. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
12. Dip each donut hole into the glaze, allowing the excess to drip off.

Serve and Enjoy:

13. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Notes

• Air-Frying Option: Air-fry at 350°F for about 6-8 minutes, shaking halfway through.
• Baked Version: Bake at 375°F for 10-12 minutes instead of frying for a lighter alternative.
• Storage: Refrigerate for up to 2 days or freeze (unglazed) for up to 1 month.
• Reheating: Microwave for 10-15 seconds or warm in an oven at 300°F.