The Ultimate Strawberry Cheesecake Stuffed Donuts

There is something undeniably magical about the combination of warm, golden fried dough and cool, creamy cheesecake. It’s a marriage of textures and temperatures that sends taste buds into a frenzy. If you are looking for a dessert that looks like it came from a high-end gourmet bakery but actually takes less than twenty minutes to whip up in your own kitchen, you have found the holy grail. These Strawberry Cheesecake Stuffed Donuts are the definition of low-effort, high-reward cooking.

Imagine biting into a fluffy, airy donut that is still slightly warm from the fryer. As your teeth sink through the golden exterior, you are met with a rich, tangy cream cheese glaze that mimics the best New York cheesecake you’ve ever had. Topped with juicy, fresh strawberries that cut through the richness with a burst of acidity, this treat is pure indulgence. The secret weapon? Canned biscuit dough. Yes, that humble tube in the refrigerated aisle is about to become your best friend.

Why You Will Love This Recipe:

• Speed: From fridge to plate in under 20 minutes.
• Simplicity: No yeast, no proofing, and no kneading required.
• Flavor Profile: A perfect balance of sweet, tangy, and fruity.
• Versatility: Easy to customize for breakfast, brunch, or a late-night snack.

The Magic of the “Biscuit Donut”

For decades, home cooks have known the secret of the “biscuit donut.” While traditional yeast donuts require hours of rising time, kneading, and precise temperature control for the yeast to activate, canned biscuit dough comes pre-leavened. The buttermilk layers in the dough expand rapidly when they hit hot oil, creating a texture that is remarkably similar to a cronut or a classic yeast donut.

The beauty of this specific recipe lies in how we treat the dough. We aren’t just making plain donuts; we are transforming them into a vessel for cheesecake. By frying the biscuits whole (rather than cutting out a center hole), we create a larger surface area to pile on that glorious toppings, or even inject the filling inside for a true “stuffed” experience. The exterior gets crispy and caramelized, while the interior remains pillowy and soft.

Ingredients

The beauty of this recipe is its short shopping list. You likely have most of these items in your pantry already. Here is exactly what you need to create these masterpieces:

For the Donuts:

• 1 can (8 count) Refrigerated Biscuit Dough: Look for the “Grand” or “Flaky Layers” variety for the best puff. Avoid the small, cheap biscuits as they don’t expand enough to hold the toppings.
• Vegetable Oil or Canola Oil: For frying. You need a neutral oil with a high smoke point.

For the Cheesecake Filling/Glaze:

• 4 ounces Cream Cheese: Must be softened to room temperature. If it’s cold, your glaze will be lumpy.
• 1/4 cup Powdered Sugar: Also known as confectioners’ sugar. This dissolves instantly without leaving a gritty texture.
• 1 teaspoon Vanilla Extract: Use pure vanilla for the best flavor profile.
• 1-2 tablespoons Milk: To adjust the consistency. Use less for a thick “stuffing” and more for a pourable glaze.

For the Topping:

• 1 cup Fresh Strawberries: Washed, hulled, and chopped into small cubes.
• Graham Cracker Crumbs (Optional): For that authentic cheesecake crust crunch.
• Extra Powdered Sugar: For dusting at the end.

Instructions

Follow these step-by-step instructions to ensure your donuts come out perfect every single time. Safety first: always be careful when working with hot oil!

1. Prepare the Oil: Fill a deep skillet, Dutch oven, or heavy-bottomed pot with about 1.5 to 2 inches of vegetable oil. Heat the oil over medium heat until it reaches approximately 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a small scrap of dough in; it should sizzle immediately and float to the top.
2. Prep the Biscuits: Open the can of biscuits and separate the individual rounds. Gently pat them to ensure they are even, but do not flatten them too much. We want them to puff up! Note: If you want to stuff them internally, leave them whole. If you prefer a traditional donut shape, use a small cutter to remove the center, but for this “cheesecake” style, whole rounds work best.
3. Fry the Donuts: Carefully place 2-3 biscuits into the hot oil. Do not overcrowd the pan, as this lowers the oil temperature and makes the donuts greasy. Fry for about 1.5 to 2 minutes per side. They should be a deep golden brown.
4. Drain and Cool: Remove the donuts with a slotted spoon or tongs and place them on a plate lined with paper towels or a wire cooling rack. Let them cool for about 5 minutes. They need to be warm, but not scorching hot, or the cheesecake topping will melt right off.
5. Make the Cheesecake Mixture: While the donuts are cooling, prepare the filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. If the mixture is too thick to spread or pipe, add milk one teaspoon at a time until you reach your desired consistency.
6. Assemble the Donuts:
   Method A (The “Loaded” Look – As Pictured): Generously spread or spoon the cream cheese mixture over the top of each warm donut. It should be a thick layer. Top immediately with chopped fresh strawberries and a sprinkle of graham cracker crumbs.
   Method B (Truly Stuffed): Poke a hole in the side of the donut using a chopstick. Put the cream cheese mixture into a piping bag with a round tip. Insert the tip into the donut and squeeze until you feel the donut expand slightly. Top with a little extra glaze and strawberries.
7. Serve: These are best enjoyed immediately while the dough is fresh and the contrast between the warm donut and cool fruit is at its peak.

Tips for Frying Perfection

Frying can be intimidating for some home cooks, but these tips will ensure you get a bakery-quality result without the stress.

Temperature Control

The temperature of your oil is the single most important variable. If the oil is too cool, the biscuit dough will soak up the grease like a sponge, resulting in a heavy, oily donut. If the oil is too hot, the outside will burn before the inside is cooked through, leaving you with raw dough in the center. Aim for that sweet spot of 350°F. Adjust your stove heat up or down as you add cold dough to the pot.

Don’t Overcrowd

It is tempting to throw all the biscuits in at once to finish faster, but this is a mistake. When you add food to hot oil, the temperature drops. Adding too many at once causes a drastic drop, and your donuts will boil in oil rather than fry. Cook in batches of 2 or 3 depending on the size of your pot.

The “Paper Towel” Trick

Always drain your fried foods. A wire rack is technically best for keeping the bottom crispy, but for donuts, a paper towel-lined plate works wonders to absorb excess surface oil immediately after they leave the pot.

Variations to Try

Once you master the base recipe, the sky is the limit. Here are a few creative twists on the Strawberry Cheesecake Donut:

Blueberry Lemon Cheesecake: Swap the strawberries for fresh blueberries and add a teaspoon of lemon zest to the cream cheese mixture. The citrus cuts the sweetness beautifully.

Chocolate Covered Strawberry: Add a tablespoon of cocoa powder to the cream cheese mixture, or simply drizzle melted chocolate over the finished strawberry donuts for a decadent Valentine’s Day treat.

Salted Caramel Apple: Instead of strawberries, use sautéed cinnamon apples and drizzle the cream cheese topping with salted caramel sauce. This is perfect for autumn!

Serving Suggestions & Storage

These donuts are the ultimate “brunch showstopper.” Serve them alongside a savory element like bacon or sausage to balance the sugar. They also pair wonderfully with a dark roast coffee or a cold glass of milk.

Storage: Fried dough is notoriously bad at being stored. It tends to get soggy or tough after a few hours. These are strictly a “make and eat” treat. However, if you absolutely must save them, store the fried donuts and the cheesecake topping separately. Reheat the donut in an air fryer for 2 minutes to crisp it back up, then apply the cold toppings just before eating.

Cultural Context: The Rise of the Gourmet Donut

The donut has come a long way from the simple glazed rings of the past. In the last decade, the “gourmet donut” trend has exploded globally. Shops like Voodoo Doughnut in Portland and Doughnut Plant in NYC popularized the idea of loading donuts with complex toppings usually reserved for plated desserts—like bacon maple, hibiscus, and yes, cheesecake.

This recipe allows you to bring that artisanal, food-truck vibe into your own home without the artisanal price tag. It taps into the comfort food nostalgia of the biscuit while elevating it with the sophistication of a fruit tart or cheesecake. It is American ingenuity at its finest: taking something convenient and making it spectacular.

Whether you are making these for a special birthday breakfast, a romantic dessert, or just a Tuesday afternoon pick-me-up, these Strawberry Cheesecake Stuffed Donuts are guaranteed to bring a smile to anyone’s face. So grab that can of biscuits and get frying!