Strawberry Cheesecake Donuts
Creamy, fruity, and utterly irresistible, these Strawberry Cheesecake Donuts are a delightful twist on two beloved classics.
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Servings: 12 servings
Calories: 180kcal
Equipment
- Donut Pan
- Mixing Bowl
- Whisk
- Piping Bag
Ingredients
Dry Ingredients
- 1.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 cup sugar
Wet Ingredients
- 0.5 cup milk
- 0.25 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 1 cup strawberries, chopped
- 8 oz cream cheese, softened
- 0.25 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sugar until evenly combined.
- In another bowl, whisk the milk, melted butter, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped strawberries gently.
- Spoon or pipe the batter into the greased donut pan, filling each cavity about three-quarters full.
- Bake for 10 to 12 minutes, or until the donuts spring back when lightly pressed.
- While the donuts bake, beat together the softened cream cheese, powdered sugar, and lemon juice until smooth and fluffy.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. Fill each donut hole with the cream cheese mixture.
- Serve immediately or store in an airtight container.
Notes
These donuts are best the day they’re made. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg