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Strawberry Cheesecake Donuts

Homemade fried yeast donuts featuring a warm strawberry cheesecake center and a graham cracker crumb coating.
Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: American
Keyword: Donut
Servings: 6 plus



  • 3/4 C milk heated to 115°F
  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated sugar
  • 2 1/2 C all purpose flour
  • 1/2 tsp salt
  • 1/4 C granulated sugar
  • 3 Tbsp shortening
  • 1 large egg


  • 3 Tbsp cream cheese softened
  • 1 C strawberries
  • 1 Tbsp lemon juice
  • 1 Tbsp granulated sugar


  • 1/2 C graham cracker crumbs
  • 1/2 Tbsp granulated sugar
  • 1/2 Tbsp butter melted


  • In a glass measuring cup, combine warm milk, yeast and 1 tsp sugar. Allow to yeast to proof for 5-10 minutes.
  • Meanwhile, in the bowl of a stand mixer add flour, salt, remaining sugar, shortening and egg. With mixer running on low, slowly add proofed yeast mixture. Mix, increasing speed as needed, until dough pulls together. Dough may be sticky. Lightly grease your hands and a large bowl with baking spray. Shape dough into a ball and transfer to prepared bowl. Cover and allow to rise in a warm location until doubled in size or roughly 45 minutes.
  • In a small saucepan over medium-low heat, combine strawberries with lemon juice and sugar. Cook until strawberries are softened, 5-10 minutes. Remove from heat and allow to cool.
  • In a small bowl, beat cream cheese until smooth. When strawberry mixture has cooled to room temperature, combine with cream cheese.
  • Prepare a baking sheet with a lightly greased piece of parchment paper. Prepare a cooling rack with a sheet of parchment paper. Add topping ingredients to a small bowl, set aside.
  • Roll out dough on a lightly floured workspace to between 1/4 and 1/2-inch. Cut out circles with a large round cookie or biscuit cutter. Add a small spoonful of strawberry filling to one circle of dough, then top off with an additional circle of dough. Using a slightly smaller round cookie or biscuit cutter, press down to cut and reseal the edges. Transfer to prepared pan. Repeat process with remaining dough.
  • Heat 2-inches vegetable oil in a large stockpot to 325°F (use a thermometer for accuracy). Fry 2-3 donuts at a time for 3 minutes, flipping halfway through or until deep golden in color. Immediately coat in graham cracker crumbs. The heat and moisture from the donut will help them to stick. Transfer to a parchment lined baking sheet to cool completely. Repeat process with remaining donuts.


Recipe yields roughly 6-12 donuts.
An original recipe from Baked by Rachel