Strawberry Cheesecake Stuffed Donuts

These strawberry cheesecake stuffed donuts are pure joy in every bite—pillowy fried dough is filled with tangy-sweet cream cheese and strawberry preserves, dusted in powdered sugar, and always vanishes when I bring a batch to brunch. It is one of those treats that feels special yet is surprisingly easy thanks to shortcut biscuit dough. There is no complicated yeast or proofing required—just a bit of assembling and a quick fry, and you have something extra memorable.

When I made these for my best friend’s birthday breakfast, nobody believed they started from canned biscuits. Now she asks for them every year as her special treat

Ingredients

• Refrigerated biscuit dough: Easy and reliable Choose a brand with flaky layers for best texture
• Softened cream cheese: Essential for the creamy cheesecake filling Look for blocks not the whipped kind
• Powdered sugar: Used to sweeten the filling as well as for dusting Sift before using to avoid lumps
• Vanilla extract: Brings out the sweetness and rounds out the tang Look for pure vanilla if possible
• Strawberry preserves: Gives a classic fruity note Use preserves with visible fruit pieces for flavor
• Vegetable oil: Neutral oil great for frying Go for fresh oil without any off smells for crisp donuts

Step-by-Step Instructions

Make the Filling:

In a large bowl combine softened cream cheese powdered sugar and vanilla extract Beat the mixture together until fully smooth and creamy making sure there are no lumps You want a velvety texture for easy piping or spooning

Shape the Dough:

Take each refrigerated biscuit round and gently flatten it out to about a three inch circle using either your palms or a rolling pin This gives enough room for all that delicious filling

Fill and Seal:

Spoon about one tablespoon of cream cheese mixture and another spoon of strawberry preserves into the center of each flattened dough round Fold the dough over into a half moon shape and firmly press the edges to seal To avoid leaking gently pinch and fold the seam tightly

Fry the Donuts:

Set a heavy deep skillet over medium heat Add enough vegetable oil to reach about two inches up the side and heat until it reaches 350 degrees Fahrenheit To test drop in a bit of dough it should sizzle steadily Fry each donut seam side down first for two to three minutes per side until deep golden and crisp Work in batches to avoid crowding

Drain and Dust:

After frying transfer donuts to a plate lined with paper towels Let them cool for a few minutes so the filling sets a bit Then dust the tops generously with sifted powdered sugar before serving

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Cream cheese is always my favorite ingredient for its creamy tang It reminds me of summers with my cousin when we would sneak spoonfuls of cheesecake filling straight from the bowl before it hit any crust These donuts bring back that delicious fun with every gooey bite

Storage Tips

Store the donuts in an airtight container at room temperature for up to one day They are at their peak the same day Some people like them chilled from the fridge and you can refrigerate for up to two days but expect the dough to soften slightly If dusting with more powdered sugar after storing always wait until right before serving

Ingredient Substitutions

If you do not have strawberry preserves raspberry or cherry preserves work beautifully For extra flavor stir a little lemon zest into the cream cheese filling If you need to avoid dairy swap in a dairy free cream cheese but make sure it is the kind that comes in a block not a tub

Serving Suggestions

Serve these warm with extra strawberry slices for a brunch platter or bring them on a picnic for a sweet surprise They are also delicious with a side of whipped cream or a drizzle of melted chocolate For a party set out a variety of preserves so guests can customize flavors

Cultural and Historical Context

Stuffed donuts have been loved around the world for generations from Polish paczki to Italian bomboloni Using biscuit dough and classic American cheesecake filling is a shortcut that feels both modern and nostalgic This mashup brings together familiar flavors in a new fun package perfect for celebrations or everyday moments

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With just a few simple steps you will create strawberry cheesecake donuts that disappear as soon as they're served—make a double batch if you want leftovers!

Frequently Asked Questions

→ Can I use homemade dough instead of refrigerated biscuits?

Yes, you can prepare your own yeast-based or enriched dough for a more traditional texture, though biscuits offer convenience.

→ How can I prevent the filling from leaking during frying?

Seal the dough edges tightly and pinch firmly. Avoid overfilling to keep everything enclosed while frying.

→ Is it possible to bake instead of fry?

While frying gives a classic crisp texture, you can bake the assembled donuts at 375°F until golden, though results may differ.

→ Can different fruit preserves be used?

Absolutely. Swap in raspberry, blueberry, or your favorite jam for a unique flavor twist each time.

→ How should leftovers be stored?

Store cooled donuts in an airtight container at room temperature for a day, or refrigerate for up to three days.

→ What oil works best for frying?

Use neutral oils like vegetable or canola oil for even frying and a clean flavor.