Strawberry Cheesecake Donuts

Creamy, fruity, and utterly irresistible, these Strawberry Cheesecake Donuts are a delightful twist on two beloved classics. Imagine tender baked donuts studded with fresh strawberries and finished with a dreamy cream cheese filling — a bite that’s both light and indulgent. Fun fact: strawberries were once considered a symbol of Venus, the goddess of love, so serving these is practically romantic history on a plate.

This recipe is special because it brings cheesecake-level decadence to a quick, homemade donut you can feel proud of. It’s simple enough for a busy weeknight bake, comes together quickly, and is a family-friendly crowd pleaser. If you loved our classic glazed baked donuts, you’ll find these are the next-level version with a creamy filling and fruit-forward flavor. Get ready to impress without hours in the kitchen — let’s bake!

What is Strawberry Cheesecake Donuts?

What’s in a name? Strawberry Cheesecake Donuts sounds like a romance novel for your taste buds, doesn’t it? Are they donuts? Are they cheesecake? The short answer: yes and yes. These are soft baked donuts flavored with fresh strawberries and then filled or topped with a smooth cream cheese mixture — the idea being the best of both treats in one handheld delight. Why might they be called that? Maybe someone once said, “the way to a man’s heart is through his stomach,” and handed over a strawberry-studded donut with cheesecake filling. Try them and you might start writing your own love notes with sprinkles.

Why You’ll Love This:

• Creamy, fruity, and balanced: The cream cheese filling adds richness while the strawberries bring bright, juicy sweetness. Each bite has a satisfying contrast of soft cake and silky filling.
• Wallet-friendly and home-baked: Making these at home is much cheaper than bakery versions, and you control the quality of ingredients — ripe strawberries, real cream cheese, and no mystery preservatives.
• Crowd-pleasing and versatile: They’re great for breakfasts, brunches, bake sales, or dessert. Compared to a plain donut or a full-size cheesecake, you get portion control and more fun presentation.

If you enjoyed our Apple Cinnamon Muffin recipe, these donuts offer the same cozy, home-baked comfort with a fresher, fruit-forward finish. Ready to bake? You’ll want to make a double batch.

How to Make:

Quick Overview

This recipe is easy, quick, and satisfying. The batter mixes in one bowl, the strawberries add freshness, and the cream cheese filling is whipped in minutes. Expect soft, tender donuts with a slightly cake-like texture and a creamy filling that makes every bite feel special. Prep time is about 15 minutes and baking only 10 to 12 minutes — quick enough for weekend brunch or an after-school treat.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup strawberries, chopped
• 1 package (8 oz) cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon lemon juice

Directions

1. Preheat your oven to 350°F (175°C) and grease a donut pan. Make sure the pan is well-greased so the donuts release easily.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sugar until evenly combined.
3. In another bowl, whisk the milk, melted butter, egg, and vanilla extract until smooth. Tip: let the melted butter cool slightly so it doesn’t cook the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix — a few small lumps are fine to keep the donuts tender.
5. Fold in the chopped strawberries gently so they distribute without breaking down too much.
6. Spoon or pipe the batter into the greased donut pan, filling each cavity about three-quarters full to leave room for rise.
7. Bake for 10 to 12 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted into the cake part comes out clean.
8. While the donuts bake, beat together the softened cream cheese, powdered sugar, and lemon juice until smooth and fluffy. Taste and adjust lemon or sugar if you like it tangier or sweeter.
9. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. When fully cooled, fill each donut hole with the cream cheese mixture using a piping bag or spread it on top with a knife.
10. Serve immediately or store as below. Enjoy warm or at room temperature — these are best the day they’re made.

What to Serve With:

• Fresh fruit salad to echo the berries in the donuts and add refreshing contrast.
• A simple green salad with a lemon vinaigrette for a light brunch pairing.
• Hot coffee, a vanilla latte, or a fruity iced tea — coffee cuts richness while tea highlights the strawberry notes.
• A scoop of vanilla ice cream for an over-the-top dessert presentation.

Top Tips for Perfecting:

• Use ripe but firm strawberries so they hold their shape in the batter. Overly ripe berries can make the batter soggy.
• Room temperature cream cheese blends more smoothly. If it’s too cold, microwave in short bursts of 5 seconds to soften.
• Do not overmix the batter; overworking gluten makes the donuts dense.
• Fill the donut cavities only three-quarters full to avoid overflow and ensure an even rise.
• For a prettier finish, reserve a few small diced strawberries to press lightly into the top of each donut before baking.

Storing and Reheating Tips:

• Refrigeration: Store filled donuts in an airtight container in the refrigerator for up to 3 days. The cream cheese filling requires refrigeration.
• Freezing: Unfilled donuts freeze best. Cool completely, then flash-freeze on a tray and transfer to a freezer bag for up to 1 month. Thaw overnight in the refrigerator and fill before serving.
• Reheating: Warm refrigerated donuts in a 300°F oven for 5–7 minutes or microwave for 10–12 seconds to take the chill off. Avoid overheating to prevent melting the filling.

FAQs

Can I make these donuts without fresh strawberries?
Yes. You can substitute frozen berries (thawed and drained) or use a small amount of strawberry jam folded in for flavor. Fresh gives the best texture.

Can I bake these in a muffin tin instead of a donut pan?
Absolutely. Use a muffin tin and bake 14–18 minutes or until a toothpick comes out clean — you’ll get mini strawberry cheesecake muffins instead of donuts.

Can I make the cream cheese filling ahead of time?
Yes, make the filling up to 24 hours in advance and store it covered in the refrigerator. Bring to room temperature and rewhip briefly before using.

Is there a dairy-free version?
You can try dairy-free milk and a vegan butter substitute in the batter, and use a dairy-free cream cheese alternative for the filling. Results will vary but can be delicious.

How do I prevent the strawberries from sinking?
Coat chopped strawberries lightly in a teaspoon of flour before folding them into the batter. This helps suspend them during baking.

Conclusion

These Strawberry Cheesecake Donuts are proof that simple ingredients can create something memorable — soft, fruity donuts filled with tangy cream cheese that family and friends will love. They’re quick to make, budget-friendly, and perfect for sharing at brunch or special occasions. If you want more inspiration or an alternate version to try, check out this recipe for Strawberry Cheesecake Donuts for additional tips and beautiful photos. Give them a try, and don’t forget to share the love (and the leftovers).