Strawberry Cheesecake Stuffed Donut Holes
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.
- 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
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/3 cup strawberry jam or puree
- 1/4 cup finely chopped fresh strawberries
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
Instructions
Prepare the Filling:
- In a medium bowl, beat the cream cheese until smooth.
- Mix in powdered sugar, vanilla extract, and strawberry jam until creamy.
- Fold in the finely chopped strawberries.
- Transfer the filling to a piping bag fitted with a small round tip and refrigerate.
Make the Donut Holes:
- Cut the biscuit dough into small pieces and roll each into a ball.
- Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the dough balls in batches for 2-3 minutes, turning occasionally, until golden brown.
- Remove and drain on paper towels.
Stuff the Donut Holes:
- Once cool enough to handle, use a skewer or small knife to create a hole in each donut hole.
- Pipe the strawberry cheesecake filling into each.
Glaze the Donut Holes:
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- 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.
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.
