Description
These Strawberry Cheesecake Donut Holes combine fluffy, golden-fried dough with a creamy cheesecake filling and a fresh strawberry glaze. Perfectly bite-sized and bursting with flavor, these sweet treats are ideal for breakfast, dessert, or anytime you crave something indulgent yet charmingly simple.
Ingredients
Scale
Dough
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Whole Milk
- 1 large Egg
- 2 tablespoons Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
Cheesecake Filling
- 8 ounces Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Strawberry Glaze
- 1 cup Fresh Strawberries, chopped
- 2 tablespoons Strawberry Jam
- 1 tablespoon Lemon Juice
Other
- Oil for Frying (neutral oil like canola), as needed
- Powdered Sugar (for dusting)
Instructions
- Heat Oil: Heat oil in a deep frying pan or Dutch oven to 350°F (175°C) ensuring the oil is at the right temperature for frying.
- Prepare Dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla extract. Combine the wet and dry ingredients, stirring just until incorporated to avoid overmixing which could toughen the dough.
- Fry Donut Holes: Using a small scoop or spoon, drop rounded portions of dough carefully into the hot oil. Fry in batches to avoid overcrowding, turning occasionally until golden brown on all sides, approximately 3 to 4 minutes per batch.
- Drain & Prepare Filling: Remove donut holes and drain on a cooling rack. While they cool slightly, beat together cream cheese, powdered sugar, and vanilla extract until smooth to create the cheesecake filling.
- Fill Donut Holes: When donut holes are cool enough to handle but still warm, poke a small hole in each and pipe the cheesecake filling inside using a piping bag or a zip-top bag with the corner cut off.
- Make Strawberry Glaze: In a small saucepan over medium heat, cook fresh strawberries, strawberry jam, and lemon juice until the strawberries are soft and mixture is heated through. Puree the mixture and strain to remove seeds, creating a smooth glaze.
- Glaze & Serve: Dip each filled donut hole into the strawberry glaze, then place on a rack to set slightly. Serve warm or at room temperature, dusted with powdered sugar for an elegant finish.
Notes
- Ensure oil temperature remains steady at 350°F to achieve a crispy exterior without absorbing excess oil.
- Do not overmix the dough to keep donut holes light and tender.
- You can use frozen strawberries for the glaze if fresh are not available, just thaw before cooking.
- Use a piping bag with a narrow tip for easier filling of the donut holes.
- These donut holes are best eaten the same day but can be stored in an airtight container for up to 2 days.
