Introduction
Hey there, friend! You know that feeling when you crave something utterly delicious, maybe a little decadent, but you just don’t have hours to spend in the kitchen? I hear you! Sometimes, the best treats are the ones that feel fancy but are secretly super simple. And that’s exactly what we’re whipping up today: amazing Strawberry Cheesecake Stuffed Donut Holes!
Forget the bakery line! These little bites of heaven are ridiculously easy to make right at home, especially thanks to a little pantry shortcut. They’re warm, soft, bursting with creamy strawberry cheesecake goodness, and honestly, they disappear faster than I can make them. Get ready to be everyone’s favorite person!
Why You’ll Love This Recipe
- Quick: From start to finish, you’re looking at less than 30 minutes. seriously!
- Easy: No complicated dough making here – we’re using a little helper ingredient!
- Perfect as a gift: Box them up for friends, neighbors, or teachers. They’ll adore you!
- Crowd-pleaser: Who doesn’t love warm donuts stuffed with cheesecake? It’s a guaranteed hit!
- Fun to make: Seriously, rolling little balls and piping filling is oddly satisfying.
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Ingredients
Here’s what you’ll need to grab. Most of these might even be in your pantry already!
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits): This is our magical shortcut! Any brand of flaky or regular biscuits will work.
- Vegetable oil, for frying: You’ll need enough to get about 2 inches deep in your pan. Canola or peanut oil works too!
For the Strawberry Cheesecake Filling:
- 8 oz cream cheese, softened: Make sure it’s properly softened! This is key to a smooth, lump-free filling.
- 1/2 cup powdered sugar: Adds just the right amount of sweetness and helps thicken the filling.
- 1/4 cup strawberry jam or preserves: Use your favorite! Jam gives a smoother texture, preserves might have little fruit chunks. Both are delicious!
- 1/2 teaspoon vanilla extract: A little splash enhances all those sweet flavors.
For the Coating (Optional, but highly recommended!):
- 1/2 cup granulated sugar: The base for our sweet, sparkly coating.
- 1 teaspoon cinnamon: Cinnamon and sugar on warm donuts? Yes, please!
How to Make It
Okay, let’s get cooking! It’s simpler than you think, I promise.
- First things first, grab that can of refrigerated biscuits. Pop it open and lay the biscuits out. You’re going to cut each biscuit into quarters. Just use a knife or even kitchen shears.
- Take each little quarter and quickly roll it between your palms to form a rough ball. Don’t worry about making them perfect spheres; rustic is charming!
- Now, let’s get the oil ready. Pour about 2 inches of vegetable oil into a deep skillet or a medium saucepan. Place it over medium heat. You’ll need a thermometer to get the temperature just right – aim for 350°F (175°C). This is important for even cooking!
- Once the oil is hot, carefully lower a few donut holes into the oil using a slotted spoon or spider. Don’t overcrowd the pan; cook them in batches so they have room to fry evenly. They’ll puff up quickly! Fry for about 2–3 minutes, turning them occasionally with your spoon, until they are a beautiful golden brown all over and look cooked through.
- As they finish frying, lift them out with the slotted spoon and place them on a plate lined with paper towels to drain off any excess oil.
- While the donut holes are draining (or even while the oil is heating up), whip up that luscious filling! In a medium bowl, add your softened cream cheese, powdered sugar, strawberry jam, and vanilla extract. Beat it with an electric mixer (or a whisk and some elbow grease!) until it’s super smooth and creamy, with no lumps.
- Scoop your delicious filling into a piping bag fitted with a small round tip. If you don’t have a piping bag, no worries! A sturdy zip-top bag with one corner snipped off works perfectly.
- Once the donut holes are cool enough to handle comfortably (but still warm!), it’s time to stuff them! Take a small, sharp knife or even a skewer and make a little hole in the side of each donut hole, pushing it in gently to create a pocket inside.
- Now, insert the piping bag tip into the hole and gently squeeze the filling in until you can feel the donut hole get a little heavier or see a tiny bit of filling start to peek out. Don’t overfill, or they might burst!
- If you’re doing the cinnamon sugar coating, mix the granulated sugar and cinnamon in a shallow bowl. While the filled donut holes are still warm (the coating sticks best then!), roll them around in the mixture until they’re nicely coated.
- Serve these little beauties immediately! That warm donut with the cool, creamy filling is pure bliss.
Substitutions & Additions
Feel free to get creative! This recipe is a great base for experimentation.
- Change the Jam: Swap strawberry jam for raspberry, blueberry, cherry, or even apricot preserves for a different fruity twist.
- Add Chocolate: Mix a tablespoon or two of mini chocolate chips into the cheesecake filling. Or, drizzle the finished donut holes with melted chocolate!
- Different Coating: Instead of cinnamon sugar, you could roll them in just powdered sugar, or make a simple glaze with powdered sugar and a little milk or lemon juice to drizzle over them.
- Biscuit Alternative: While I haven’t tested it myself, some folks have had success using canned crescent roll dough cut into squares and rolled, Easy Strawberry Cheesecake Stuffed Donut Holes though they might have a different texture.
Tips for Success
A few things I’ve learned along the way to make these perfect every time:
- Oil Temperature is Key: Too cool, and they’ll be greasy. Too hot, and they’ll brown on the outside before cooking through. Use a thermometer!
- Don’t Overcrowd: Give the donut holes space in the fryer. This keeps the oil temperature stable and ensures even cooking.
- Soften That Cream Cheese: I really can’t stress this enough! Cold cream cheese means lumpy filling. Let it sit on the counter for an hour or two, or use a quick softening trick (like cutting it into cubes and letting it sit for 15-20 mins).
- Make Filling Ahead: You can make the cheesecake filling a day in advance and store it in the fridge. Just let it sit at room temp for a few minutes or give it a quick whisk before piping to make it easier to work with.
- Piping Bag Alternative: Easy Strawberry Cheesecake Stuffed Donut Holes A sturdy Ziploc bag with a corner snipped off works just fine if you don’t have a piping bag and tip.
Storage Instructions
Because of the cream cheese filling, these are best stored in the refrigerator. Place them in an airtight container. They’ll keep well for 2-3 days, though the donut part might not be quite as soft as when they were fresh. I recommend letting them sit at room temperature for a few minutes before enjoying them straight from the fridge!
FAQ
Got questions? I’ve got answers!
- Can I make these in an air fryer?
- You can air fry the biscuit dough balls! Place them in a single layer in the air fryer basket (sprayed with cooking spray) and air fry at 350°F (175°C) for about 5-7 minutes, flipping halfway through, until golden brown. The texture will be less like a traditional fried donut, but they are still delicious and perfect for stuffing!
- What’s the best way to soften cream cheese quickly?
- Cut the block of cream cheese into small cubes and spread them out on a plate. Let them sit at room temperature for about 15-20 minutes. Or, if you’re really in a hurry, you can microwave it on 50% power for 10-15 second intervals, just until soft (be careful not to melt it!).
- Can I use homemade biscuit dough?
- Absolutely! If you have a favorite homemade biscuit or even scone recipe, you can use that dough. Just cut and roll it into small balls and fry as directed.
- My filling is too thick/thin. What should I do?
- If it’s too thick, add a tiny splash of milk (about 1/2 teaspoon at a time) and beat until smooth. If it’s a little too thin, you can add another tablespoon of powdered sugar.
Happy baking (and frying!), friends! Enjoy these little bites of happiness!
Easy Homemade Strawberry Cheesecake Stuffed Donut Holes
Quick and easy homemade donut holes made from refrigerated biscuit dough, stuffed with a creamy strawberry cheesecake filling, and coated in cinnamon sugar. A simple, crowd-pleasing treat that’s ready in less than 30 minutes.
Ingredients
Equipment
Method
- First things first, grab that can of refrigerated biscuits. Pop it open and lay the biscuits out. You’re going to cut each biscuit into quarters. Just use a knife or even kitchen shears.
- Take each little quarter and quickly roll it between your palms to form a rough ball. Don’t worry about making them perfect spheres; rustic is charming!
- Now, let’s get the oil ready. Pour about 2 inches of vegetable oil into a deep skillet or a medium saucepan. Place it over medium heat. You’ll need a thermometer to get the temperature just right – aim for 350°F (175°C). This is important for even cooking!
- Once the oil is hot, carefully lower a few donut holes into the oil using a slotted spoon or spider. Don’t overcrowd the pan; cook them in batches so they have room to fry evenly. They’ll puff up quickly! Fry for about 2–3 minutes, turning them occasionally with your spoon, until they are a beautiful golden brown all over and look cooked through.
- As they finish frying, lift them out with the slotted spoon and place them on a plate lined with paper towels to drain off any excess oil.
- While the donut holes are draining (or even while the oil is heating up), whip up that luscious filling! In a medium bowl, add your softened cream cheese, powdered sugar, strawberry jam, and vanilla extract. Beat it with an electric mixer (or a whisk and some elbow grease!) until it’s super smooth and creamy, with no lumps.
- Scoop your delicious filling into a piping bag fitted with a small round tip. If you don’t have a piping bag, no worries! A sturdy zip-top bag with one corner snipped off works perfectly.
- Once the donut holes are cool enough to handle comfortably (but still warm!), it’s time to stuff them! Take a small, sharp knife or even a skewer and make a little hole in the side of each donut hole, pushing it in gently to create a pocket inside.
- Now, insert the piping bag tip into the hole and gently squeeze the filling in until you can feel the donut hole get a little heavier or see a tiny bit of filling start to peek out. Don’t overfill, or they might burst!
- If you’re doing the cinnamon sugar coating, mix the granulated sugar and cinnamon in a shallow bowl.
- While the filled donut holes are still warm (the coating sticks best then!), roll them around in the mixture until they’re nicely coated.
- Serve these little beauties immediately! That warm donut with the cool, creamy filling is pure bliss.
Notes
Tips for Success:
– Oil Temperature is Key: Use a thermometer to maintain 350°F (175°C) for even cooking.
– Don’t Overcrowd: Fry in batches to keep oil temperature stable.
– Soften Cream Cheese: Ensure cream cheese is properly softened for a smooth filling (let sit out for an hour or two, or use a quick softening trick).
– Make Filling Ahead: The cheesecake filling can be made a day in advance and stored in the fridge.
– Piping Bag Alternative: A sturdy Ziploc bag with a snipped corner works well. Storage Instructions:
– Store in an airtight container in the refrigerator for 2-3 days.
– Best when fresh, but can be enjoyed chilled or allowed to sit at room temperature for a few minutes before eating. FAQ Highlights:
– Can be air fried: Air fry biscuit dough balls at 350°F (175°C) for 5-7 minutes, flipping halfway.
– To soften cream cheese quickly: Cut into small cubes and let sit for 15-20 mins, or microwave on 50% power for 10-15 sec intervals.
– Can use homemade biscuit dough or even scone dough.
– To adjust filling consistency: Add a tiny splash of milk if too thick, or another tablespoon of powdered sugar if too thin.
– Oil Temperature is Key: Use a thermometer to maintain 350°F (175°C) for even cooking.
– Don’t Overcrowd: Fry in batches to keep oil temperature stable.
– Soften Cream Cheese: Ensure cream cheese is properly softened for a smooth filling (let sit out for an hour or two, or use a quick softening trick).
– Make Filling Ahead: The cheesecake filling can be made a day in advance and stored in the fridge.
– Piping Bag Alternative: A sturdy Ziploc bag with a snipped corner works well. Storage Instructions:
– Store in an airtight container in the refrigerator for 2-3 days.
– Best when fresh, but can be enjoyed chilled or allowed to sit at room temperature for a few minutes before eating. FAQ Highlights:
– Can be air fried: Air fry biscuit dough balls at 350°F (175°C) for 5-7 minutes, flipping halfway.
– To soften cream cheese quickly: Cut into small cubes and let sit for 15-20 mins, or microwave on 50% power for 10-15 sec intervals.
– Can use homemade biscuit dough or even scone dough.
– To adjust filling consistency: Add a tiny splash of milk if too thick, or another tablespoon of powdered sugar if too thin.
