Indulge in irresistible strawberry cheesecake donuts—creamy, fruity, and decadently sweet. Perfect for brunch, parties, or a delightful dessert treat!

Why You’ll Love This Recipe

No yeast required: Quick and easy, with no waiting for dough to rise.
Healthier twist: Baked instead of fried, yet still soft and fluffy.

Cheesecake-inspired glaze: Adds creamy richness that pairs perfectly with strawberries.
Family-friendly: Great for kids, parties, or a sweet weekend baking project.
Versatile: Can be customized with different fruits or glazes.

Ingredients

For the Donuts:
2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk (dairy or non-dairy)
2 large eggs
1 teaspoon vanilla extract
¼ cup unsweetened applesauce or melted butter
2 tablespoons plain yogurt or sour cream

For the Cheesecake Glaze:
4 ounces cream cheese, softened
1 cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

For Topping:
1 cup fresh strawberries, finely chopped

Directions

Preheat oven to 350°F (175°C). Grease a 12-cavity donut pan or spray with non-stick cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix milk, eggs, vanilla, applesauce (or butter), and yogurt until well combined.

Add the wet mixture to the dry ingredients and stir until just combined—do not overmix.
Spoon the batter into the donut pan, filling each cavity about ¾ full.
Bake for 12–14 minutes, or until donuts spring back when lightly pressed. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Prepare the cheesecake glaze: beat softened cream cheese until smooth. Add powdered sugar, vanilla, and 1 tablespoon milk. Beat until creamy. Add more milk for a thinner glaze if desired.
Once donuts are completely cool, dip the tops into the glaze or spoon it on generously.
Top with chopped strawberries and serve immediately.

Servings And Timing

Servings: 12 donuts
Prep Time: 10 minutes
Cook Time: 14 minutes

Total Time: 24 minutes
Calories: Approximately 220 kcal per donut

Variations

Berry swap: Use blueberries, raspberries, or blackberries instead of strawberries.

Chocolate lovers: Drizzle with melted dark or white chocolate for extra indulgence.
Mini donuts: Use a mini donut pan and reduce bake time to 8–10 minutes.
Gluten-free: Substitute with a 1:1 gluten-free flour blend.

Extra cheesecake flavor: Add crushed graham crackers on top of the glaze before strawberries.

Storage/Reheating

Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezer: Freeze plain (unglazed, without strawberries) donuts for up to 2 months. Thaw, glaze, and top with berries before serving.

Reheating: Best enjoyed at room temperature; if refrigerated, let sit out for 10 minutes before serving.

FAQs

Do I Need A Donut Pan For This Recipe?

Yes, a donut pan works best, but you can also use a muffin tin and bake them as “donut muffins.”

Can I Use Frozen Strawberries?

It’s best to use fresh strawberries since frozen ones release too much liquid, but thawed and drained frozen berries can work in a pinch.

Can I Make These Donuts Ahead Of Time?

Yes, bake the donuts the day before, then glaze and add strawberries just before serving.

Is There A Dairy-Free Option?

Yes, use non-dairy milk, dairy-free cream cheese, and coconut yogurt for a completely dairy-free version.

Can I Reduce The Sugar?

You can cut the sugar in the donuts by 2 tablespoons without affecting texture. For the glaze, reduce powdered sugar slightly but note the consistency may change.

What’s The Best Way To Fill The Donut Pan?

Use a piping bag or a zip-top bag with the corner cut off for neat and even filling.

Can I Add Strawberries To The Batter?

Yes, but chop them finely and pat dry to avoid excess moisture.

How Do I Keep Donuts Soft?

Store them covered in an airtight container and avoid refrigerating without glaze, as it can dry them out.

Can I Double This Recipe?

Absolutely! Just bake in batches if you don’t have multiple pans.

Can I Use Whole Wheat Flour Instead Of All-Purpose?

Yes, substitute half of the flour with whole wheat flour for a denser, heartier donut.

Conclusion

These Irresistible Strawberry Cheesecake Donuts are the perfect combination of light, fluffy donuts and rich cheesecake glaze, finished with fresh strawberries for a fruity burst. Quick, simple, and endlessly customizable, they’re a show-stopping treat for any occasion. Once you try them, you’ll find yourself making them again and again!

More Sweet Treats You Don’t Want to Miss

If these Irresistible Strawberry Cheesecake Donuts stole your heart, you’re in for a real treat with more dessert delights! For a fruity twist, the Strawberry Cheesecake Dump Cake is as easy as it is decadent. Craving something creamy and no-bake? Check out the Strawberry Cheesecake Banana Pudding Delight. Don’t miss the classic charm of Mini Oreo Cheesecakes or the luscious Strawberry Cheesecake Cookies. And for cheesecake with a summer twist, try the Strawberry Lemonade Cheesecake Delight.

Irresistible Strawberry Cheesecake Donuts

Author: Chef Clara

Print Recipe

Description

Soft, fluffy baked donuts infused with vanilla and topped with a luscious cheesecake glaze and juicy strawberries—ready in just 30 minutes, no yeast required!

Ingredients

Scale

2 cups all-purpose flour
1/2 cup granulated sugar

2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cup milk (dairy or non-dairy)
2 large eggs
1 teaspoon vanilla extract

1/4 cup unsweetened applesauce or melted butter
2 tablespoons plain yogurt or sour cream
4 ounces cream cheese, softened

1 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract (for glaze)

1 cup fresh strawberries, finely chopped

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Instructions

Preheat oven to 350°F (175°C). Grease a 12-cavity donut pan or spray with non-stick cooking spray.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix milk, eggs, vanilla, applesauce (or butter), and yogurt until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.

Spoon the batter into the donut pan, filling each cavity about 3/4 full.
Bake for 12–14 minutes, or until donuts spring back when lightly pressed. Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
Meanwhile, prepare the cheesecake glaze: beat softened cream cheese until smooth. Add powdered sugar, vanilla, and 1 tablespoon of milk. Beat until creamy. Add more milk if a thinner consistency is desired.

Once donuts are completely cool, dip the tops into the glaze or spoon it on generously.
Top with chopped strawberries and serve immediately. Store leftovers in the fridge for up to 3 days.

Notes

For a lighter version, use non-dairy milk and applesauce instead of butter.

Ensure donuts are completely cool before glazing to prevent melting.
Experiment with other fruits like blueberries or raspberries for variety.