Description
Delight in these irresistible Strawberry Cheesecake Donut Holes, featuring tender fried dough filled with a creamy cheesecake filling and finished with a luscious fresh strawberry glaze. Perfect for breakfast, dessert, or a sweet snack, these bite-sized treats combine fluffy donut texture with rich cheesecake and vibrant strawberry flavor for an unforgettable indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
Wet Ingredients
- 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, optional)
Instructions
- Preheat Your Equipment: Heat oil in a deep frying pan or Dutch oven to 350°F (175°C), ensuring the temperature is stable for even frying.
- Combine Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet Ingredients: In a separate bowl, combine milk, egg, melted butter, and vanilla extract until fully mixed and smooth.
- Make the Dough: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the donut holes tender.
- Fry the Donut Holes: Using a small scoop or spoon, carefully drop rounded portions of dough into the heated oil in batches. Fry, flipping occasionally, until golden brown on all sides, approximately 3 to 4 minutes per batch.
- Drain and Cool: Remove the donut holes with a slotted spoon and place them on a cooling rack or paper towels to drain excess oil and cool slightly.
- Prepare Cheesecake Filling: While the donut holes cool, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, creating the cheesecake filling.
- Fill Donut Holes: Once the donut holes have cooled enough to handle, poke a small hole in each one and use a piping bag or small spoon to fill them with the cheesecake mixture.
- Make Strawberry Glaze: In a small saucepan over medium heat, cook the chopped fresh strawberries, strawberry jam, and lemon juice until the strawberries become soft and the mixture thickens slightly. Puree the glaze with a blender or immersion blender, then strain to remove seeds and solids for a smooth finish.
- Glaze the Donut Holes: Dip each cheesecake-filled donut hole into the warm strawberry glaze, coating them evenly, then allow the glaze to set slightly.
- Serve and Garnish: Serve the donut holes warm or at room temperature, optionally dusted with powdered sugar for an elegant touch.
Notes
- Maintain oil temperature between 350°F to 360°F to ensure even cooking and prevent greasy donuts.
- Do not overmix the dough to keep donut holes light and fluffy.
- The cream cheese filling can be prepared ahead and refrigerated for ease.
- The strawberry glaze can be stored in the refrigerator for up to 3 days.
- For a thicker glaze, reduce the strawberry mixture longer over heat before pureeing.
- Use a piping bag with a small round tip for neat filling, or a resealable plastic bag with a corner snipped off.
- Substitute whole milk with buttermilk for a slightly tangier dough and more tender texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
