Description
Delight in these irresistible Strawberry Cheesecake Donut Holes — golden, fluffy fried dough spheres filled with a creamy, tangy cheesecake filling and finished with a fresh strawberry glaze. Perfect for breakfast, dessert, or a sweet snack, these bite-sized treats combine the best of fried dough and rich cheesecake, balanced with the natural sweetness of strawberries.
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 (such as canola oil), as needed
- Powdered Sugar for dusting, optional
Instructions
- Preheat Your Equipment: Begin by heating oil in a deep frying pan or Dutch oven to 350°F (175°C). Maintaining the oil temperature is crucial to ensure the donut holes cook evenly and become golden brown.
- Combine Ingredients: In a large bowl, whisk together the dry ingredients—flour, granulated sugar, baking powder, and salt. In a separate bowl, mix the wet ingredients—milk, egg, melted butter, and vanilla extract. Pour the wet mixture into the dry and stir just until combined to avoid overmixing, which can make the dough tough.
- Prepare and Fry Dough: Using a small scoop or spoon, carefully drop rounded portions of the dough into the hot oil in batches. Fry, turning occasionally, until the donut holes achieve a golden brown color, about 3 to 4 minutes. Avoid overcrowding the pan to keep the oil temperature stable.
- Drain and Cool: Use a slotted spoon to remove the donut holes and place them on a cooling rack to drain excess oil and cool slightly.
- Make Cheesecake Filling: While the donut holes cool, beat together softened cream cheese, powdered sugar, and vanilla extract in a bowl until the mixture is smooth and creamy.
- Fill Donut Holes: Once the donut holes have cooled enough to handle but are still warm, poke a small hole in each. Use a piping bag or small spoon to fill each donut hole with the prepared cheesecake filling.
- Prepare Strawberry Glaze: In a small saucepan over medium heat, cook the chopped strawberries, strawberry jam, and lemon juice until the strawberries soften and the mixture thickens slightly. Remove from heat, then puree and strain the glaze for a smooth consistency.
- Glaze and Finish: Dip each cheesecake-filled donut hole into the strawberry glaze, coating them evenly. Let excess glaze drip off. Optionally, dust the finished donut holes with powdered sugar for a delicate touch.
- Serve: Serve the strawberry cheesecake donut holes warm or at room temperature for the best flavor and texture. Enjoy these delightful treats fresh!
Notes
- Maintain the oil temperature at 350°F (175°C) to ensure even cooking and prevent greasy donut holes.
- Do not overmix the dough; mix until ingredients are just combined for light, fluffy donut holes.
- If you don’t have a piping bag, you can use a zip-top bag with a small corner cut for filling.
- The strawberry glaze can be made ahead and stored in the refrigerator for up to 3 days.
- For a dairy-free option, substitute cream cheese and butter with suitable plant-based alternatives, though the flavor may vary.
- Make sure the donut holes are slightly cooled before filling to prevent melting the cheesecake mixture.
