Strawberry Cheesecake Donut Holes
These bite-sized strawberry cheesecake donut holes combine fluffy cake donuts with a creamy cheesecake filling and fresh strawberry glaze. They’re baked, not fried, making them lighter but just as indulgent.
Perfect for brunch gatherings, Valentine’s Day treats, or whenever you’re craving something sweet and shareable. The tangy cream cheese center balances beautifully with the sweet strawberry coating.
Why You’ll Love This Recipe
These donut holes deliver all the flavors of strawberry cheesecake in a fun, poppable form. The baked base keeps them soft and cake-like without the mess of deep frying.
The cream cheese filling adds richness while the fresh strawberry glaze brings natural fruit flavor. They’re easier than making a full cheesecake but taste just as impressive.
Make them ahead for parties or meal prep a sweet breakfast treat. They stay fresh for days and actually taste better after the flavors meld overnight.
Key Ingredients
For the donut holes:
For the cheesecake filling:
For the strawberry glaze:
Equipment You’ll Need
A mini muffin pan creates the perfect donut hole shape without special tools. Spray it generously with nonstick spray or use paper liners for easy removal.
You’ll need a piping bag with a small round tip for filling the centers. A toothpick or skewer works for dipping into the glaze evenly.
A blender or food processor purees the strawberries smoothly for the glaze. Have a wire rack ready for glazing and drip-catching.
How to Make Strawberry Cheesecake Donut Holes
Prepare the donut base: Mix dry ingredients in one bowl and wet ingredients in another. Fold them together just until combined—overmixing creates tough donuts.
Fill each mini muffin cup about two-thirds full. Bake at 350°F for 10-12 minutes until golden and a toothpick comes out clean.
Make the filling: Beat softened cream cheese until fluffy, then add powdered sugar and cream. Whip until smooth and thick enough to hold its shape when piped.
Transfer to a piping bag fitted with a small tip. Once donut holes cool, insert the tip and squeeze gently to fill the center with about 1 teaspoon of filling.
Create the strawberry glaze: Blend fresh strawberries until completely smooth, then strain to remove seeds if desired. Whisk in powdered sugar until you reach a thick but pourable consistency.
Dip each filled donut hole into the glaze, letting excess drip off. Place on a wire rack and let the glaze set for 15-20 minutes before serving.
Strawberry Cheesecake Donut Holes
Course: DessertCuisine: AmericanDifficulty: Easy4
donut holes20
minutes32
minutes52
minutesFluffy baked donut holes filled with sweet cream cheese and topped with fresh strawberry glaze-all the flavors of strawberry cheesecake in bite-sized form.
Ingredients
- Donut Holes
2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
- Cream Cheese Filling
8 oz cream cheese, softened
½ cup powdered sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
- Strawberry Glaze
1 cup fresh strawberries, hulled
2 cups powdered sugar
1 tablespoon lemon juice
1-2 tablespoons milk (as needed)
Directions
- Preheat and prep: Preheat oven to 350°F. Spray a mini muffin pan generously with nonstick spray.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
- Make batter: Pour wet ingredients into dry ingredients. Stir gently just until combined—don’t overmix.
- Bake: Fill each mini muffin cup two-thirds full. Bake 10-12 minutes until golden and springy to touch. Cool in pan 5 minutes, then transfer to wire rack.
- Prepare filling: Beat cream cheese until fluffy. Add powdered sugar, cream, and vanilla. Beat until smooth and thick. Transfer to piping bag with small round tip.
- Fill donut holes: Once cooled, insert piping tip into the side of each donut hole. Squeeze gently to fill with about 1 teaspoon filling.
- Make glaze: Blend strawberries until smooth. Strain if desired. Whisk in powdered sugar and lemon juice. Add milk 1 tablespoon at a time until thick but pourable.
- Glaze: Dip the top of each filled donut hole into strawberry glaze. Let excess drip off. Place on wire rack.
- Set: Let glaze set for 15-20 minutes before serving.
Notes
- Storage: Keep in an airtight container in the refrigerator for up to 4 days. Let come to room temperature before serving for best texture.
Freezing: Freeze unfilled and unglazed donut holes for up to 2 months. Thaw, then fill and glaze before serving.
Filling tip: Make a small pilot hole with a toothpick first to guide your piping tip if needed.
Glaze consistency: The glaze should coat the back of a spoon. Too thick? Add milk. Too thin? Add more powdered sugar.
Strawberry swap: Use freeze-dried strawberry powder mixed with powdered sugar for the glaze if fresh berries aren’t available.
Nutrition Information (per donut hole)
| Nutrient | Amount |
|---|---|
| Calories | 95 |
| Total Fat | 3.5g |
| Saturated Fat | 2g |
| Cholesterol | 20mg |
| Sodium | 75mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | 0.3g |
| Sugars | 10g |
| Protein | 1.5g |
Storage and Make-Ahead Tips
Store these donut holes in an airtight container in the refrigerator for up to 4 days. The cream cheese filling requires cold storage to stay fresh and food-safe.
Bring them to room temperature about 30 minutes before serving for the softest texture. The glaze may look slightly less glossy after refrigeration but still tastes delicious.
For make-ahead prep, bake the donut holes up to 2 days in advance and store unfilled. Fill and glaze on the day you plan to serve for the prettiest presentation.
Flavor Variations to Try
Blueberry Cheesecake: Swap strawberries for blueberries in the glaze and add lemon zest to the cream cheese filling for a bright twist.
Chocolate Strawberry: Add 2 tablespoons cocoa powder to the donut batter for chocolate cake base that pairs beautifully with strawberry glaze.
Vanilla Glaze: Skip the strawberries and make a simple vanilla glaze with powdered sugar, milk, and vanilla extract for a classic flavor.
Frequently Asked Questions
Can I use frozen strawberries for the glaze?
Yes, thaw frozen strawberries completely and drain excess liquid before blending. Fresh berries give brighter color and flavor, but frozen work in a pinch.
Why are my donut holes dense instead of fluffy?
Yes, thaw frozen strawberries completely and drain excess liquid before blending. Fresh berries give brighter color and flavor, but frozen work in a pinch.
Can I make these without a mini muffin pan?
Yes, use a regular muffin tin for larger donuts or a donut hole pan. Adjust baking time to 14-16 minutes for regular muffins, testing with a toothpick.
