Strawberry Cheesecake Donut Holes

What Are Strawberry Cheesecake Donut Holes?

Strawberry Cheesecake Donut Holes are small, deep-fried balls of dough that are filled with a sweet cheesecake mixture and glazed with a homemade strawberry sauce. Think of them as a hybrid between a jelly-filled donut and a mini cheesecake bite—with a fresh, fruity finish that screams summer indulgence.

Why You’ll Love Them:

• Portable, mess-free, and great for sharing

• A perfect blend of crispy donut exterior and creamy cheesecake filling

• Fresh strawberry glaze adds a tangy-sweet finish

• Quick to fry and easy to freeze or reheat

Ingredients You’ll Need

Here’s everything you’ll need to make these mini strawberry cheesecake bombs from scratch.

 the Donut Holes:

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup whole milk

• 1 large egg

• 2 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• Vegetable oil, for frying

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

For the Strawberry Glaze:

• 1 cup fresh strawberries, hulled and chopped

• 2 tablespoons granulated sugar

• 1 tablespoon lemon juice

• 1 cup powdered sugar (adjust for consistency)

Step-by-Step Instructions

1. Make the Cheesecake Filling

• Beat softened cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth and creamy.

• Transfer mixture to a piping bag and chill for 30 minutes to firm up.

2. Prepare the Dough

• In a mixing bowl, whisk flour, sugar, baking powder, and salt.

• In a separate bowl, mix milk, egg, melted butter, and vanilla.

• Combine wet and dry ingredients, stirring until a soft dough forms.

3. Shape and Fry the Donut Holes

• Heat oil to 350°F (175°C) in a deep pot.

• Scoop small portions of dough (about 1 tablespoon) and roll into balls.

• Fry 3–4 at a time, about 2 minutes per side or until golden brown.

• Remove with a slotted spoon and drain on paper towels.

4. Fill the Donut Holes

• Once cooled slightly, use a skewer or piping tip to poke a hole in each donut.

• Pipe the chilled cheesecake filling into the center of each donut hole.

5. Make the Strawberry Glaze

• Cook strawberries, sugar, and lemon juice over medium heat until soft and syrupy (about 8–10 minutes).

• Blend until smooth, then whisk in powdered sugar to make a pourable glaze.

• Dip or drizzle over filled donut holes.

Pro Tips for the Best Donut Holes

• Don’t overmix the dough – It should be just combined for a tender texture.

• Use a thermometer – Keep oil at a consistent 350°F for even cooking.

• Pipe while warm – Donut holes are easiest to fill just after cooling for a few minutes.

• Chill your filling – Cold filling makes piping clean and easy.

• Double the glaze – It’s so good, you’ll want extra for dipping!

Variations to Try

Looking to shake things up? Try one of these fun variations:

• Chocolate-Covered Strawberry Donut Holes – Add cocoa powder to the glaze or dip in melted chocolate.

• Lemon Cheesecake Filling – Add lemon zest to the cream cheese for a tangy twist.

• Baked Version – Bake in a mini muffin pan at 375°F for 12–14 minutes instead of frying.

• Strawberry Shortcake Holes – Roll the donuts in crushed graham crackers and top with whipped cream.

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