This batch of strawberry cheesecake stuffed donuts is the one I make when I want to impress friends without spending all day in the kitchen. I first discovered this combination when trying to recreate a bakery favorite for a family brunch; the result was so unexpectedly light and balanced that my partner declared them “better than the store.” The dough puffs up into tender, airy rounds with just the right chew, while the filling is a bright, creamy bridge between classic cheesecake tang and jammy strawberry sweetness. Each bite gives a crisp shell, a soft interior, and a luscious center that oozes slightly when you bite in.

These are special for more than flavor. They bring people together — I still remember the time my neighbor popped over with coffee and we ended up sharing a box while the kids ran through sprinklers. Because the dough proofing is where the magic happens, you’ll get reliably fluffy donuts every time if you follow the temperature and timing notes. The technique is forgiving but precise enough that once you nail it, you’ll wonder why you ever bought filled pastries from a shop.

Ingredients

• Yeast mixture: Warm water 3 tablespoons plus 1 teaspoon, active dry yeast 1 1/2 teaspoons, granulated sugar 1 tablespoon. The warm water should feel like a warm bath rather than hot — about body temperature — to activate the yeast without killing it.
• Flour: All-purpose flour 2 1/3 cups. I use a reliable brand such as King Arthur or Gold Medal; spoon and level the flour into the cup for consistent dough structure.
• Sugar: Granulated sugar 1/4 cup for the dough and an additional tablespoon for the yeast. The sugar feeds the yeast and tenderizes the crumb.
• Dairy & eggs: Milk 3 tablespoons plus 1 teaspoon (room temperature), 2 egg yolks, and 3 tablespoons soft unsalted butter. Room-temperature ingredients mix more evenly and help the dough form a smooth, extensible structure.
• Frying oil: About 13 cups (3.2 quarts) sunflower or neutral oil for deep frying. Use a high smoke-point oil and a thermometer to maintain temperature.
• Cheesecake filling: Cream cheese 5.3 ounces (about 2/3 of an 8-ounce package), powdered sugar 1/2 cup, strawberry jam 1/3 cup. Use full-fat cream cheese for the creamiest filling.
• Decoration: Six fresh strawberries and 1 tablespoon powdered sugar for dusting. Fresh berries add color and a bright finish.

Instructions

Prepare the yeast mixture: Combine 3 tablespoons plus 1 teaspoon warm water, 1 1/2 teaspoons active dry yeast and 1 tablespoon granulated sugar in a small bowl. Let stand 8 to 10 minutes until frothy and bubbly. This indicates the yeast is active; if it does not foam, discard and start with new yeast. Mix the dough: In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl if kneading by hand) add 2 1/3 cups all-purpose flour and 1/4 cup granulated sugar. Add 2 egg yolks, 3 tablespoons softened butter and 3 tablespoons plus 1 teaspoon milk. Pour in the activated yeast mixture. Mix on low until ingredients combine, then increase to medium-low until a soft, slightly tacky dough forms, about 10 minutes by mixer. Knead and develop gluten: Knead for 15 to 20 minutes in a stand mixer using the dough hook on medium speed, or 20 to 25 minutes by hand. The dough should be smooth, elastic and slightly tacky but not sticky. The long knead helps build gluten for a light, airy crumb. First proof: Transfer dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and proof in a warm place at about 84°F (29°C) for 1 hour 30 minutes, or until doubled in size. A proofing box or oven with the light on works well to maintain temperature. Shape and second proof: Gently deflate the dough and roll it to about 1/16 inch thick (about 0.025 inches is a very thin target; we aim for roughly 1/8 inch in practical terms). Use a 2.36-inch (6 cm) round cutter to cut six rounds. Place on a floured tray, cover, and proof for an additional 30 minutes until puffy and nearly doubled. Fry: Heat oil in a heavy pot to 356°F (180°C). When adding pieces, maintain an oil temperature around 347°F (175°C) — the temperature will drop slightly with each addition. Fry each piece about 2 minutes per side, flipping as needed until golden brown. Total frying time per piece will be about 4 to 6 minutes depending on your pan and oil temperature stability. Drain and cool: Transfer fried items to a plate lined with paper towels to drain excess oil. Let cool slightly until warm but not piping hot so the filling won’t melt when piped inside. Make the cheesecake filling: Beat 5.3 ounces cream cheese with 1/2 cup powdered sugar until smooth. Fold in 1/3 cup strawberry jam until combined and silky. Chill briefly if the mixture is too soft to pipe. Fill and decorate: Transfer filling to a piping bag fitted with a medium round tip. Insert the tip into the side of each donut and fill until slightly plump in the center. Top each with a small dollop of jam, a sliced fresh strawberry, and a dusting of powdered sugar.

Storage Tips

Store cooled, filled items in a single layer in an airtight container in the refrigerator for up to three days. If you prefer to keep texture closer to fresh, store unfilled fried pieces in an airtight container at room temperature for up to 24 hours and refrigerate the filling separately; assemble just before serving. For longer storage freeze unfilled and unfried dough rounds on a baking sheet until solid, then transfer to a freezer bag for up to three months. Reheat from frozen by frying directly a few extra minutes or thaw in the refrigerator overnight and fry as directed.

Ingredient Substitutions

If you need dairy-free options, use a high-quality dairy-free cream cheese and a plant-based butter substitute; keep in mind the texture will be slightly less rich. For a lighter filling swap half the cream cheese for mascarpone for a silkier mouthfeel. If you don’t have strawberry jam, use a fresh strawberry compote or apricot preserves for a different but complementary sweetness. To make these baked instead of fried, brush rounds with butter and bake at 375°F for about 10 to 12 minutes until golden — texture will be cakier than the fried version.

Serving Suggestions

These look lovely plated on a wooden board or white platter — slice a few strawberries for garnish and add a small bowl of warm jam for dipping. Pair with strong coffee or a citrusy tea to cut through the richness. For brunch serve alongside scrambled eggs and a green salad to balance sweet and savory, or offer them as dessert after a light, lemon-forward main course. They also work beautifully on a dessert table with a variety of mini tarts and coffee cake.

Cultural Background

Filled fried dough is a beloved concept across many cuisines — from German Berliner to Polish pączki. The idea of combining a cream-cheese-based filling with strawberry jam is a modern twist that blends classic pastry techniques with American flavor profiles. Doughnuts have been adapted regionally for centuries, and this version pulls inspiration from bakery-style cream-filled dough rounds while leaning into a familiar cheesecake note that resonates with American dessert traditions.

Seasonal Adaptations

In spring and summer, use fresh strawberry jam made from peak-season berries for an intensely fragrant filling. In fall swap strawberry jam for apple butter with warm spices and fold a pinch of cinnamon into the dough. For winter holidays try a cranberry-orange jam with a touch of orange zest in the filling for a festive twist. Garnish according to season — edible flowers in spring, toasted nut crumbs in winter — to keep presentation fresh.

Meal Prep Tips

Prepare the filling up to three days ahead and keep chilled. Make the dough the evening before and let it proof slowly in the refrigerator overnight for more developed flavor; bring to room temperature before shaping and a short 30-minute warm proof prior to frying. When frying multiple batches, keep finished pieces on a wire rack in a warm oven (170°F) to maintain texture without steaming them under a lid. Pack them for picnics with the filling piped in just before serving to avoid sogginess.

These strawberry cheesecake stuffed pieces are a delight to make and share. The process is part ritual and part reward — the aroma of warm dough and jam is one of those small pleasures of home cooking that brings people together. Try them once and then experiment with fillings; they’re flexible enough to become a signature for your next celebration.