Name: Strawberry Cheesecake Donuts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 8 large refrigerated flaky biscuits 4 cups neutral frying oil 2 cups chopped fresh strawberries; 0.25 cup granulated sugar 1 tablespoon lemon juice 1 tablespoon cornstarch 2 tablespoons water 8 ounces cream cheese softened; 0.75 cup powdered sugar 1 teaspoon vanilla extract; 0.25 cup heavy cream; 0.75 cup graham cracker crumbs 2 tablespoons melted butter

Soft golden donuts stuffed with creamy cheesecake filling, topped with glossy strawberry sauce and a sprinkle of buttery graham cracker crumbs – these Strawberry Cheesecake Donuts taste like your favorite bakery treat and a slice of cheesecake had the sweetest baby.

They’re surprisingly simple to pull together thanks to a shortcut dough, but they look (and taste!) like something you’d order at a fancy brunch spot. Make them for weekend breakfast, Valentine’s Day, a birthday brunch, or anytime you want a show-stopping dessert that guarantees big smiles.

Why You’ll Love This Strawberry Cheesecake Donuts

Strawberry cheesecake donuts sound a little extra – and they are – but in the best, most doable way. Here’s why you’ll want to make them on repeat:

Shortcut dough, bakery results. Using refrigerated biscuit dough gives you light, fluffy donuts with no kneading, proofing, or rising time.
All the cheesecake vibes. The creamy, tangy filling is made with real cream cheese, vanilla, and a touch of cream for that classic cheesecake flavor.
Fresh strawberry topping. A quick stovetop strawberry sauce gives you bright berry flavor and a gorgeous natural pink color.
Fun to decorate. Finish with graham cracker crumbs, extra berries, or a dusting of powdered sugar to make them party-perfect.
Perfect for sharing. One batch makes enough donuts to feed a small crowd, and they disappear fast at brunches, showers, and potlucks.

What Kind of Donuts Should I Use for Strawberry Cheesecake Donuts?

For this recipe, we’ll fry refrigerated flaky biscuit dough to create quick, pillowy donuts that are easy to fill and hold up beautifully under the cheesecake and strawberry layers.

You can also:

Use yeast donuts (either homemade or from a bakery) and simply add the cheesecake filling and strawberry topping.
Start with plain cake donuts if you prefer a denser, more old-fashioned texture.

The big thing to keep in mind is that your donuts should be plain or lightly sweet (no heavy icing or fillings) so the strawberry cheesecake flavors can really shine.

Ingredients for Strawberry Cheesecake Donuts

Before you start, take a minute to set everything out. Having your ingredients ready makes frying and filling the donuts feel calm and fun instead of rushed.

For the donuts

Refrigerated flaky biscuit dough – Gives you light, airy donuts with tons of layers and zero stress.
Neutral oil for frying – Canola, vegetable, or sunflower oil work well and let the strawberry cheesecake flavors stay front and center.

For the strawberry topping

Fresh strawberries – Bring natural sweetness, bright color, and juicy texture to spoon over the donuts.
Granulated sugar – Helps draw out the juices and sweetens the strawberry sauce.
Lemon juice – Adds a little tartness to balance the sweetness and make the strawberry flavor pop.
Cornstarch – Thickens the sauce just enough so it sits nicely on top of the donuts instead of running off.

For the cheesecake filling

Cream cheese – The star of the filling; it makes the donuts taste like classic cheesecake.
Powdered sugar – Sweetens the filling while keeping it silky-smooth.
Vanilla extract – Adds warmth and that signature bakery-style cheesecake flavor.
Heavy cream – Loosens the filling slightly and makes it extra light and creamy for piping.

For the graham cracker topping

Graham cracker crumbs – Give you that familiar cheesecake crust flavor and a little crunch.
Melted butter – Helps the crumbs cling to the donuts and adds rich, toasty flavor.

How To Make the Strawberry Cheesecake Donuts

Once your ingredients are ready, the whole recipe comes together in a few easy stages: cook the strawberries, whip the filling, fry the donuts, then fill and top.

Step 1: Make the strawberry sauce

In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and start to break down.

Whisk the cornstarch with a splash of water to make a smooth slurry, then stir it into the strawberries. Simmer for another minute or two until the sauce thickens slightly and looks glossy. Set aside to cool to room temperature; it will thicken more as it cools.

Step 2: Prepare the cheesecake filling

In a mixing bowl, beat the softened cream cheese until completely smooth. Add the powdered sugar and vanilla and beat again until fluffy and well combined.

Slowly pour in the heavy cream while mixing, whipping until the filling is creamy, pipeable, and holds soft peaks. Transfer to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped) and chill in the fridge while you fry the donuts.

Step 3: Fry the donuts

Pour the oil into a heavy-bottomed pot, aiming for at least 2 inches of depth. Heat over medium heat until it reaches about 350°F (175°C).

While the oil heats, separate the biscuit dough into individual biscuits. Once the oil is ready, fry a few biscuits at a time, taking care not to overcrowd the pot. Cook for 1–2 minutes per side, or until deep golden brown and puffed.

Use a slotted spoon to transfer the donuts to a paper towel–lined tray to drain. Let them cool until they are warm but not hot, so the filling doesn’t melt.

Step 4: Fill the donuts with cheesecake

Use a skewer or the handle of a wooden spoon to poke a tunnel into the side of each donut, wiggling gently to create space for the filling.

Pipe the chilled cheesecake filling into each donut until you feel a little resistance and the donut feels slightly heavier in your hand. Wipe away any excess from the outside.

Step 5: Top with strawberries and graham crumbs

Stir the cooled strawberry sauce and spoon a generous dollop over the top of each filled donut.

In a small bowl, mix the graham cracker crumbs with the melted butter until they resemble wet sand. Sprinkle the crumbs over the strawberries so every bite has a bit of cheesecake “crust” crunch.

Serve right away while the donuts are still slightly warm, or chill briefly for a more classic cheesecake-style experience.

How to Serve Strawberry Cheesecake Donuts

These donuts are rich, indulgent, and perfect for any moment that calls for a little celebration. They’re gorgeous on a brunch board, fun for weekend breakfasts in pajamas, and impressive enough to stand in as a party dessert.

This recipe makes about 8 generously filled donuts, which comfortably feeds 8 people if everyone enjoys one donut each, or 4–6 people if you’re serving big donut lovers who might go back for seconds.

Serve them:

Slightly warm, with the filling soft and creamy and the strawberry topping just set.
Chilled, for more of a classic cheesecake texture.
With extra fresh strawberries and a dusting of powdered sugar for an over-the-top presentation.

How to Store Strawberry Cheesecake Donuts

Because these donuts are filled with a dairy-based cheesecake mixture, they need a little extra care when it comes to storing.

Short-term storage: Place leftover donuts in a single layer in an airtight container and refrigerate for up to 3 days. The exterior will soften over time, but the flavors stay delicious.
Make-ahead components: You can prepare the strawberry sauce and cheesecake filling up to 2 days in advance. Store each in its own container in the fridge. Fry, fill, and top the donuts the day you plan to serve for the best texture.
Freezing: For the best results, freeze the donuts without the strawberry topping. Fill them with cheesecake, freeze on a baking sheet until solid, then transfer to a freezer bag and freeze for up to 1 month. Thaw overnight in the fridge, then add fresh strawberry sauce and graham crumbs just before serving.

Always keep these donuts chilled when you’re not actively serving them, and discard any that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I bake the donuts instead of frying them?

Yes. If you’d rather skip frying, arrange the biscuit dough in a greased donut pan or on a parchment-lined baking sheet and bake according to the package directions (usually 10–15 minutes at 350°F / 175°C) until golden. The texture will be slightly less crisp but still fluffy and perfect for filling.

Can I use frozen strawberries?

You can absolutely use frozen strawberries. Don’t thaw them first – just add them straight to the saucepan with the sugar and lemon juice. You may need to simmer the sauce a few extra minutes to cook off the extra liquid and reach a thick, glossy consistency.

How far in advance can I make Strawberry Cheesecake Donuts?

For the best texture, fry and fill the donuts the same day you plan to serve them. You can make the strawberry sauce and cheesecake filling 1–2 days ahead and keep them chilled. Assemble the donuts up to 4 hours before serving and store them in the fridge until guests arrive.

Do I need a piping bag to fill the donuts?

A piping bag with a small round tip makes filling super easy, but you don’t have to buy special equipment. A sturdy zip-top bag with one corner snipped off works just as well. Insert the cut corner into the donut, squeeze in the filling, then pinch the bag closed when you’re done.

How do I keep the donuts from getting soggy?

Let the fried donuts cool until they’re just slightly warm before filling. If they’re too hot, the steam can make them soggy and melt the cheesecake filling. Also make sure your strawberry sauce has thickened and cooled so it sits on top instead of soaking in. Store any leftovers in a single layer to avoid stacking moisture on moisture.

Want More Dessert Ideas?

If these Strawberry Cheesecake Donuts have you craving more sweet treats, try one of these favorites next:

Hot Buttered Mini Donuts for a classic, fluffy fair-style bite you can make at home.
Red Velvet Cheesecake Brownies when you’re in the mood for rich chocolate and tangy cream cheese in bar form.
Blueberry Pie Bombs (Air Fryer) if you love stuffed, fruit-filled treats with a crisp exterior.
Moist Pumpkin White Chocolate Chip Muffins for a cozy, bakery-style snack with your coffee.

Save This Pin For Later

📌 Save these Strawberry Cheesecake Donuts to your Pinterest dessert or brunch board so you can find them whenever a donut-and-cheesecake craving hits.

When you make them, come back and let me know how they turned out. Did you chill them for that classic cheesecake bite, or serve them warm and gooey? Did you stick with strawberries or play with other berries on top?

I love hearing how you make these recipes your own. Questions are always welcome too – we’re all here to help each other cook and bake with more confidence. You can also find even more easy dessert and breakfast ideas over on Pinterest at Life With Mira.

Strawberry Cheesecake Donuts