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Strawberry Cheesecake Donuts

Delightful baked donuts featuring a vibrant strawberry batter swirled with creamy cheesecake filling and topped with a sweet strawberry glaze. The perfect blend of two favorite desserts in one irresistible treat!  
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 55 minutes
Servings: 10 donuts
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Strawberry Donut Batter
  • 1¼ cups 160 g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup 100 g granulated sugar
  • ¼ cup 60 g sour cream
  • ¼ cup 60 ml buttermilk
  • 1 large egg
  • 2 tablespoons 30 g unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • ¼ cup 20 g freeze-dried strawberry powder*
  • *To make strawberry powder: blend freeze-dried strawberries in a food processor until finely ground.
Cheesecake Swirl
  • 4 oz 113 g, ½ block full-fat cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 tablespoon sour cream
  • ½ teaspoon vanilla extract
Strawberry Glaze
  • 1¼ cups 150 g powdered sugar
  • 2 –3 tablespoons milk
  • 2 tablespoons freeze-dried strawberry powder
  • Pinch of salt
  •  

Method
 

  1. Prep and Preheat: Preheat your oven to 350°F (175°C). Grease a 10-cavity donut pan (or mini muffin tin for donut holes) generously with nonstick spray or butter. This preparation ensures your donuts will release easily after baking.
  2. Make the Strawberry Donut Batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and strawberry powder. In a separate bowl, combine sour cream, buttermilk, egg, melted butter, and vanilla. Whisk until smooth. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—avoid overmixing to keep the donuts light and fluffy.
  3. Prepare the Cheesecake Swirl: In a small bowl, beat the cream cheese, sugar, sour cream, and vanilla together until smooth and creamy. Transfer the mixture to a piping bag or small resealable bag (snip one corner when ready to pipe).
  4. Assemble the Donuts: Spoon the strawberry batter evenly into the donut pan cavities, filling each about ¾ full. Snip the corner of your cheesecake mixture bag and pipe a small swirl (about 1 teaspoon) into the center of each donut. Use a toothpick or skewer to gently swirl the cheesecake into the batter—just once or twice for a marbled look.
  5. Bake: Bake for 10–12 minutes (or 9–10 for mini donuts) until a toothpick inserted in the center comes out clean or with moist crumbs. Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  6. Make the Strawberry Glaze: In a medium bowl, whisk together powdered sugar, strawberry powder, salt, and 2 tablespoons of milk. Adjust consistency by adding more milk, ½ teaspoon at a time, until the glaze is thick yet pourable.
  7. Glaze the Donuts: Once donuts are completely cool, dip the tops into the glaze, letting the excess drip off. Place back on the wire rack and allow to set for 15–20 minutes before serving.
  8.  

Notes

  • For best results, use real freeze-dried strawberries instead of artificially flavored products for authentic flavor.
  • These donuts are best enjoyed the day they're made but can be stored in an airtight container for up to 2 days.
  • If you don't have buttermilk, you can make your own by adding 1/4 teaspoon of lemon juice or vinegar to regular milk.
  • For a fun variation, try adding mini white chocolate chips to the batter or sprinkle some on top of the glaze before it sets.
  • The glaze will set firmer if allowed to rest for 1-2 hours.