If breakfast and dessert had a baby, it would be these Strawberry Cheesecake Donut Holes
Yes, they’re that irresistible. If your mornings are a chaotic mix of cold coffee and chasing kids, you’ll love these Strawberry Cheesecake Donut Holes. Oven-baked and fuss-free, they’re filled with a creamy strawberry center that tastes just like a bakery-style treat only easier and lighter. Perfect for brunch, potlucks, or when you need a sweet pick-me-up on an ordinary afternoon.
Why You’ll Love These Strawberry Cheesecake Donut Holes
Let’s count the ways, shall we?
- They’re baked, not fried so no dealing with hot oil or that weird lingering smell in your kitchen.
- They’re bite-sized, which somehow makes them feel less sinful (don’t question it, just roll with it).
- The strawberry cheesecake filling is swirled to perfection sweet, creamy, and just tangy enough to keep things interesting.
- These beauties freeze well, meaning you can stash a few away for a rainy day… or a hormonal one.
And let’s be honest: anything with the words cheesecake and donut in the name is basically a love letter to your taste buds.
Let’s Make These Cheesecake Donuts
Prep Your Pan and Ingredients
First thing’s first preheat your oven to 350°F (that’s 176°C if you’ve got international flair). Grab a 24-count mini muffin pan and give it a light spray of cooking oil. Wipe away any excess so your donut holes pop out like a dream.
In a large mixing bowl, whisk together all your dry ingredients flour (self-raising or all-purpose with baking soda), sugar, salt, and baking powder. Make a little well in the center like you’re building a flour volcano.
Into that well, add your oil, egg, vanilla, and almond milk (or low-fat milk). Whisk until your batter is smooth and lump-free. You’re aiming for a texture that’s pourable but not runny.
Bake Those Beauties
Spoon about 2 teaspoons of batter into each muffin hole don’t overfill! About ¾ full is your sweet spot. Bake for 10-15 minutes, or until they’re golden and a toothpick comes out clean. Let them cool for 5 minutes (yes, you’ll want to eat one immediately, but trust the process).
While they’re still warm, gently roll each one in sugar. They’ll soak it up like little golden sponges.
The Strawberry Donut Filling
Now for the good stuff. While the donuts bake, mix together cream cheese and powdered sugar in a small bowl until it’s smooth and dreamy. Fold in your strawberry jam slowly to create a marbled effect. If your jam has chunky fruit bits, fish those out so they don’t jam up your piping tip.
Fill a piping bag with your cheesecake filling, then carefully pipe into each donut hole until they puff up slightly. Don’t overdo it—these babies are small, and overfilling leads to squishy disasters (trust me, I’ve been there).
Nutrition Facts:
- Calories: ~110
- Fat: 4g
- Carbs: 15g
- Sugar: 8g
- Protein: 2g
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Cooking Tips for Success
- No piping bag? Use a zip-top bag with a corner snipped off. MacGyver it.
- Want them extra sweet? Sprinkle powdered sugar over the top for a bakery look.
- Make it gluten-free: Use a 1:1 gluten-free flour blend and check that your baking powder is GF.
- Use what you have: Don’t stress if you’re out of almond milk, skim milk, oat milk, or even half-and-half will do the trick.
How to Serve These Strawberry Filled Donuts
Pile these up on a pretty plate with a dusting of powdered sugar and a few fresh strawberries on the side. Serve them warm if you can, there’s something magical about a warm donut with gooey filling. But cold? Still totally snack-worthy.
Great with a cup of coffee, tea, or hey… even a mimosa. (I won’t tell.)
Storing, Freezing & Reheating
Leftovers? Unlikely. But if you’re planning ahead (go, you!), these donut holes freeze beautifully.
- To store: Keep in an airtight container in the fridge for up to 3 days.
- To freeze: Freeze unfilled donut holes in a zip-top bag for up to 2 months. Reheat and then fill.
- To reheat: A quick 10 seconds in the microwave or 2–3 minutes in a toaster oven works wonders.
A Little Story…
The first time I made these Strawberry Cheesecake Donut Holes, I meant to “test the recipe” before a baby shower. My kids got their hands on them and… let’s just say I had to make another batch. Even my husband, who “doesn’t like sweets” (insert eye-roll), ate four while standing at the kitchen counter. These have officially become the MVPs of my dessert lineup.
FAQ: Let’s Clear Things Up
Can I use full-fat cream cheese instead of reduced fat?
Absolutely! Full-fat will make the filling creamier and even more indulgent. No judgment here.
What’s the best kind of strawberry jam to use for the strawberry donut filling?
Go for smooth jam or jelly without big chunks. If you’re into fancy food, strawberry preserves with minimal sugar taste amazing too.
Can I use a donut pan instead of a mini muffin pan?
Sure! Just note the cooking time might be slightly longer if your donut shapes are larger. Keep an eye on them!
Can I make these without eggs?
Yes! Try a flax egg (1 tbsp ground flax + 2.5 tbsp water) or an egg replacer. The texture may be slightly different but still delicious.
Are these strawberry filled donuts okay to serve at room temperature?
They’re totally fine at room temp for a few hours. Just keep them out of direct sunlight if you’re serving outdoors.
Can I double the recipe for a party?
Yes! This recipe scales up beautifully. You’ll need a second mini muffin pan or be ready for batches.
How do I get that perfect swirl in the cheesecake filling?
Mix the jam in gently. Less is more you want streaks, not a full-on blend.
What if I don’t have almond milk?
Use whatever milk you have dairy or non-dairy. This recipe is flexible like your favorite yoga pants.
In Conclusion
If you’re looking for a treat that delivers bakery-style magic without the mess, these Strawberry Cheesecake Donut Holes are your new best friend. From their soft, sugar-coated shell to the creamy strawberry donut filling that oozes with every bite, these cheesecake donuts are just the thing to brighten your morning, afternoon, or midnight snack raid.
Whether you’re baking for your family, your coworkers, or (let’s be honest) just for you, these donut holes bring a little extra joy into your kitchen, no deep fryer required.
For a fun twist on classic cheesecake, try the Churro Cheesecake: A Delectable Fusion Dessert or go rich and elegant with the Creme Brulee Cheesecake. If you’re craving something seasonal, the Pumpkin Cheesecake Cookies are a cozy favorite.
📝 Ingredients and quantities can be found below in the printable recipe card.
Strawberry Cheesecake Donut Holes
Equipment
- Mini Muffin Pan
- Mixing Bowl
- Piping Bag
Ingredients
Donut Batter
- 1 cup self-raising flour or all-purpose flour
- 2 tablespoons sugar (white, raw, or coconut)
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda only if using plain flour
- 0.25 teaspoon salt
- 2 tablespoons olive oil or canola or melted coconut oil
- 1 egg (large)
- 2 teaspoons pure vanilla extract
- 0.5 cup unsweetened almond milk or low-fat milk
- 0.25 cup sugar or mild tasting sweetener for coating
Cheesecake Filling
- 1/3 cup reduced fat cream cheese block or spreadable
- 2 tablespoons powdered sugar icing sugar
- 2 tablespoons strawberry jam or jelly or topping
Instructions
- Preheat oven to 350°F (176°C). Spray a 24-count mini muffin pan with cooking spray and wipe away excess.
- In a bowl, whisk together flour, sugar, salt, baking powder, and baking soda (if using). Add oil, egg, vanilla, and milk. Whisk until smooth.
- Spoon about 2 teaspoons of batter into each muffin cup, filling ¾ full. Bake for 10–15 minutes or until golden and a toothpick comes out clean.
- Cool donuts for 5 minutes. While still warm, roll each donut in sugar until evenly coated.
- Beat cream cheese with powdered sugar until smooth. Stir in strawberry jam to create a swirl effect.
- Using a piping bag with a narrow nozzle, fill each donut with the strawberry cheesecake filling until it slightly puffs. Avoid overfilling.