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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.

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:

  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:

  1. 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.