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Irresistible Fluffy Strawberry Cheesecake Stuffed Donuts

Indulge in these irresistible fluffy strawberry cheesecake stuffed donuts! A soft donut filled with creamy cheesecake and fresh strawberry compote—a perfect treat for any occasion.
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Ingredients Equipment Method

Ingredients
  

  • For the Donuts:
  • 2 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet 2 1/4 tsp active dry yeast
  • 1/2 teaspoon salt
  • 2/3 cup warm milk
  • 1/4 cup unsalted butter melted
  • 2 large eggs
  • Vegetable oil for frying
  • For the Cheesecake Filling:
  • 8 oz cream cheese softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream
  • For the Strawberry Compote:
  • 1 cup fresh strawberries diced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • For Coating:
  • 1/2 cup granulated sugar

Equipment

  • Mixing bowls
  • Stand mixer (optional)
  • Rolling Pin
  • Biscuit cutter or round cookie cutter
  • Deep fryer or large pot
  • Piping bag with a filling tip

Method
 

  1. Prepare the Dough:
  2. In a large bowl, combine flour, sugar, yeast, and salt.
  3. Add warm milk, melted butter, and eggs. Mix until a soft dough forms.
  4. Knead the dough on a floured surface for 8–10 minutes or until smooth and elastic, or use a stand mixer with a dough hook for 5–6 minutes.
  5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
  6. Make the Cheesecake Filling:
  7. In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  8. Slowly add heavy whipping cream, beating until light and fluffy. Transfer the filling to a piping bag and refrigerate until needed.
  9. Prepare the Strawberry Compote:
  10. In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens into a compote (about 5–7 minutes). Let it cool completely.
  11. Shape the Donuts:
  12. Punch down the risen dough and roll it out to 1/2-inch thickness.
  13. Use a round cutter to cut out donut shapes. Place the cutouts on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
  14. Fry the Donuts:
  15. Heat oil in a deep fryer or large pot to 350°F (175°C).
  16. Fry donuts in batches, 1–2 minutes per side, until golden brown. Drain on paper towels.
  17. Assemble the Donuts:
  18. Roll the warm donuts in granulated sugar to coat.
  19. Using a piping bag, fill each donut with cheesecake filling. Add a dollop of strawberry compote on top of the filling.
  20. Serve:
  21. Serve the donuts fresh for the best texture and flavor.