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Strawberry Cheesecake Stuffed Donuts

Strawberry Cheesecake Stuffed Donuts: A Sweet Indulgence!

Indulge in Strawberry Cheesecake Stuffed Donuts, a delightful treat featuring a fluffy donut filled with cream cheese and strawberry jam.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 1 batch Biscuit Dough Homemade or store-bought
  • 2 cups Cooking Oil Neutral oil like vegetable or canola
For the Cream Cheese Filling
  • 8 oz Cream Cheese Low-fat optional
  • 1 cup Powdered Sugar Adjust to taste
  • 1 tsp Vanilla Extract
For the Sweet Strawberry Center
  • 1 cup Strawberry Jam Or chocolate ganache, lemon curd, or fruit preserves
  • 1 cup Powdered Sugar For dusting, optional

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Cookie Cutter
  • Deep frying pan
  • Thermometer
  • Slotted Spoon
  • plate

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, blend softened cream cheese, powdered sugar, and vanilla extract until smooth, about 2-3 minutes.
  2. On a lightly floured surface, roll or press the biscuit dough to about 1/4-inch thick.
  3. Place a dollop of strawberry jam in the center of each dough round followed by the cream cheese filling.
  4. Fold the dough over to cover the filling and pinch the edges securely to seal.
  5. Heat cooking oil to 350°F (175°C) in a deep frying pan or pot.
  6. Carefully place filled donuts into the hot oil, frying for about 2-3 minutes on each side.
  7. Once golden brown, remove the donuts and let excess oil drain. Dust with powdered sugar while warm.

Nutrition

Serving: 1donutCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Store leftover donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze in a single layer for up to 3 months.

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