Pro Tips for Best Results
I tested the frying temperature three different ways, and using a thermometer is the single best thing you can do for perfect donuts. If you don’t have one, test with a scrap of dough—it should sizzle actively and take about 60 seconds to turn golden brown. This little trick saved a batch when my thermometer battery died!
When making the filling, ensure both your cream cheese and heavy cream are as cold as possible before whipping. I once tried with cream that was even slightly warm from sitting out, and it just would not hold its peaks. The filling became runny and impossible to pipe. Chilling your bowl and beaters for 5 minutes beforehand makes a world of difference.
Resist the urge to overfill the donuts! I’ve had a few “blowouts” in my early tries that were delicious but messy. Pipe slowly and stop when you see a tiny bit of filling just begin to peek out of the entry hole. This ensures the filling stays inside where it belongs, creating that wonderful surprise in every bite.
Common Mistakes to Avoid
The first time I made these, I was impatient and tried to fill the donuts while they were piping hot. Big mistake. The heat completely melted my beautiful fluffy filling, and it turned into a liquid mess inside. Let the donuts cool on the rack for at least 20-25 minutes. They should be warm to the touch, not hot.
Another classic error I made was rolling my dough too thin in an effort to get more donuts from the batch. Don’t do what I did! A 1/2-inch thickness is ideal. Thinner dough fries up more like a dense cookie than a light, fluffy donut. Trust the process and the thickness—it gives them the perfect cakey yet airy texture we’re after.
Serving Suggestions
I like serving these donuts fresh on the same day they’re made, ideally within a few hours of filling. The contrast between the slightly crisp, glazed exterior, the tender donut, and the cool, creamy center is at its absolute peak then. I arrange them on a big platter and watch them disappear.
For a truly decadent brunch or dessert spread, I’ll pair them with a pot of strong coffee and a bowl of fresh whipped cream or a side of vanilla ice cream. The simplicity of the vanilla highlights the strawberry and cheesecake flavors beautifully. It turns the donuts into a shareable, celebratory centerpiece.
If I’m feeling extra fancy, I’ll garnish each donut with a tiny slice of fresh strawberry or a light dusting of powdered sugar right before serving. It adds a lovely pop of color and freshness that makes them look like they came from the finest boutique bakery.
Variations & Customizations
The beauty of this recipe is how easily it adapts. I’ve made a fantastic lemon-blueberry version by swapping the strawberry jam for blueberry preserves and adding a teaspoon of lemon zest to the cheesecake filling. The citrus brightens everything up wonderfully for a springtime feel.
For a chocolate twist, you can add two tablespoons of cocoa powder to the dry ingredients for the dough and fill them with a chocolate cheesecake filling (just add two tablespoons of sifted cocoa powder to the cream cheese mix). Instead of a jam glaze, a simple chocolate ganache drizzle is absolutely heavenly.
If you’re not a fan of frying, I’ve successfully baked these too! I baked the cut dough rounds at 375°F (190°C) for 9-11 minutes on a parchment-lined sheet. They come out more like donut-shaped cakes—slightly less airy but still utterly delicious and a bit lighter. The filling and glazing process remains exactly the same.
How to Store, Freeze & Reheat
From experience, these donuts are truly best enjoyed the day they are made. However, if you have leftovers, store them unfilled in an airtight container at room temperature for one day. Store any leftover filling separately in the fridge. Assemble just before eating. Once filled, they need to be refrigerated and are best consumed within 24 hours, as the donut can get soggy.
You can absolutely freeze the unfried, cut dough rounds! I place them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. They can go straight from the freezer into the hot oil; just add an extra 30-60 seconds to the frying time. I do not recommend freezing the filled and glazed donuts, as the texture of the filling and donut suffers greatly upon thawing. For a quick refresh, a 10-second zap in the microwave can take the chill off a refrigerated donut, but it will soften the exterior.
Conclusion
Making these Strawberry Cheesecake Donuts is more than just following a recipe—it’s creating a little pocket of joy. There’s something so wonderfully satisfying about presenting a platter of these beautiful, homemade treats. I hope you feel the same sense of accomplishment and delight that I do every time I make them. Gather your ingredients, put on some music, and treat yourself to this magical baking project. Happy cooking!