Directions to follow
Make the filling: Start by beating the softened cream cheese, powdered sugar, mashed strawberries, and vanilla in a bowl until smooth. Gently fold in the whipped cream, then chill it in the refrigerator.
Prepare the doughnut batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar together until light and fluffy. Add the egg, followed by the buttermilk and vanilla, mixing until combined. Gradually incorporate the dry ingredients into the wet mixture.
Fry the doughnuts: Heat oil in a deep pot or fryer to 350°F (175°C). Carefully drop spoonfuls of the batter into the hot oil, frying until golden brown on each side. Once finished, drain on paper towels to remove excess oil.
Fill the doughnuts: Once the doughnuts are cooled, hollow out the center of each doughnut and fill it with your chilled cheesecake mixture.
Make the glaze: In a bowl, whisk together the powdered sugar, strawberry purée (or milk), vanilla, and salt until smooth.
Glaze and serve: Dip or drizzle the glaze over the doughnuts, and for an extra treat, add your favorite optional toppings.
Best ways to enjoy Strawberry Cheesecake Stuffed Doughnuts
These delightful doughnuts are best served fresh, but they are incredibly versatile. You can plate them with a side of homemade whipped cream, or pair them with a scoop of vanilla ice cream for an indulgent dessert. For brunch, serve alongside a refreshing fruit salad or fresh strawberries to complement the cheesecake filling.
Keeping leftovers fresh: Storage tips
To store your leftover Strawberry Cheesecake Stuffed Doughnuts, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. For those who like to plan ahead, these doughnuts freeze beautifully. Place them in a freezer-safe bag, and they’ll be good for up to 2 months. Just make sure they’re completely cooled before freezing to maintain the best texture.
Extra advice for success
Chill your ingredients: For an even smoother filling, ensure that your cream cheese is softened but cold when you mix it with other ingredients.
Don’t overcrowd the fryer: Fry the doughnuts in batches. Overcrowding can lower the oil’s temperature, resulting in greasy doughnuts.
Whip your cream well: Make sure your heavy whipping cream reaches stiff peaks before folding it into the cheesecake mixture for the lightest texture.
Creative twists to try
Looking for ways to customize your doughnuts? You can easily swap out the strawberry filling for other fruits like blueberry or raspberry for a different flavor experience. Try adding a touch of lemon zest to the cheesecake filling for a refreshing twist or use coconut whipped cream for a dairy-free alternative. The toppings are endless—consider adding a chocolate drizzle or a sprinkle of nuts for added crunch.
FAQs
How long does it take to make these doughnuts?
The total preparation and cooking time should take about 1.5 to 2 hours.
Can I use frozen strawberries?
Yes, frozen strawberries work just as well! Just ensure they’re thawed and drained of excess liquid.
What’s the best way to reheat these doughnuts?
For best results, reheat in the microwave for about 10 seconds, or place them in a warm oven for a few minutes to regain their fluffy texture.
Can I make the filling ahead of time?
Absolutely! You can prepare the cheesecake filling a day in advance and keep it stored in the refrigerator until you’re ready to fill the doughnuts.
Now that you have all the details, it’s time to get cooking! Whether for a special occasion or just a fun weekend sweet treat, these Strawberry Cheesecake Stuffed Doughnuts are bound to be a hit. Grab your apron and let’s get frying!
