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Close-up of Strawberry Cheesecake Donut Holes dusted with powdered sugar, with one cut open to show a creamy cheesecake filling.

Strawberry Cheesecake Donut Holes

Soft, fluffy, and filled with strawberry cheesecake magic, these donut holes are baked (not fried!) and totally irresistible. Perfect for brunch, dessert, or any moment that needs a sweet bite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 donut holes
Calories 85 kcal

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.

Notes

These donut holes can be frozen for up to 1 month. Store in the fridge for 3 days max. Reheat gently for 10 seconds if needed. Remove fruit chunks from jam before piping.