This recipe for strawberry cheesecake stuffed donuts has been a weekend ritual in my kitchen ever since I first made it for a small summer gathering. I discovered the idea while turning over a can of refrigerated biscuit dough on a lazy morning and thinking about how to elevate a simple pastry into something special. The result is a pillowy fried donut that combines tangy cream cheese with a lively fresh strawberry compote. The contrast of warm fried dough and cool creamy filling makes every bite feel like a celebration.

I remember the first time I served these at a brunch with friends. Their eyes lit up when they saw the small holes tucked into the sides and the delicate dusting of powdered sugar. Everyone loved that the centers were creamy yet not overly sweet. The texture is important here. The outer shell is tender and golden with a slight chew. The cheesecake center is smooth and lightly sweet while the strawberries add bright acidity and texture. This combination has made these treats a favorite to bring to potlucks and family breakfasts.

Ingredients

• Refrigerated biscuit dough 1 can 8 count Use a trusted brand such as Pillsbury for consistent rise and texture. Avoid dough labeled for baking only as it may be too dense for frying.
• Fresh strawberries 1 cup diced Choose firm, ripe berries with bright red color. Smaller berries are easiest to dice and release good natural sweetness when cooked.
• Granulated sugar 1 4 cup This sweetens the compote and helps it thicken. For less sweetness reduce to 3 tablespoons.
• Lemon juice 1 teaspoon Freshly squeezed lemon juice brightens the fruit flavor and helps balance the cream cheese filling.
• Cream cheese 8 ounces softened Full fat cream cheese gives the best mouthfeel. Soften to room temperature for smooth blending.
• Powdered sugar 1 4 cup plus extra for dusting Use for the cream filling and a light dusting that finishes the treats.
• Vanilla extract 1 2 teaspoon Adds rounded flavor to the cheese filling. Pure vanilla is best.
• Cooking oil for frying Use a neutral oil with a high smoke point such as vegetable oil or canola oil. You will need about 4 cups for a medium skillet.

Instructions

Prepare the strawberry compotePlace the diced strawberries, granulated sugar, and lemon juice into a small saucepan set over medium heat. Stir frequently and bring to a gentle simmer. Allow the berries to break down for 5 to 7 minutes until the mixture thickens and coats the back of a spoon. Watch closely during the last minute to prevent burning. Transfer to a bowl and refrigerate until completely cool which helps the compote hold shape when layered into the pastry.Make the cream cheese fillingIn a medium bowl blend the softened cream cheese with powdered sugar and vanilla extract. Use a hand mixer on low speed or a sturdy spoon and vigorous motion. Scrape the sides to ensure the mixture is silky smooth and free of lumps. Spoon the filling into a piping bag fitted with a small round tip or into a zip top bag with a corner snipped about half a centimeter wide for easy piping.Shape the doughOpen the can of biscuit dough and gently flatten each biscuit with your fingers to form a disc about one quarter inch thick. Do not roll the dough thin which would produce an overly delicate shell. Keep a slightly thicker edge to hold the fillings after frying. If the dough springs back let it rest for a minute before continuing.Heat the oil and fryPour oil into a deep skillet to a depth of about two inches and heat slowly to 350 degrees Fahrenheit. Use a candy or instant read thermometer for accuracy. Fry the shaped dough in batches to avoid crowding. Cook each piece for about 2 to 3 minutes per side until golden brown and cooked through. Adjust the heat as needed to maintain the 350 degree temperature. Drain on paper towels and let cool until warm to the touch.Fill the pastriesWhen the shells are cool enough to handle cut a small hole in the side of each with a paring knife about one centimeter wide. Pipe a tablespoon of cheesecake filling into each shell followed by a spoonful of cooled strawberry compote. Piping the filling first prevents the compote from oozing out which keeps the exterior neat.Finish and serveLightly dust the filled pastries with powdered sugar just before serving for a festive look. Serve warm or at room temperature. These are best eaten within a few hours for ideal texture but will hold for a day if stored properly.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. To refresh texture reheat in a 325 degree Fahrenheit oven for five to eight minutes which helps the shell regain slight crispness without melting the filling. If freezing, place the filled items on a tray until firm then transfer to a freezer safe bag. Thaw in the refrigerator overnight and dust with powdered sugar just before serving. Avoid reheating in the microwave which can make the pastry soggy and the filling runny.

Ingredient Substitutions

If you prefer a lighter filling swap half the cream cheese for mascarpone for a silkier texture and slightly milder tang. For a lower sugar compote reduce the granulated sugar to three tablespoons and add a pinch of cornstarch slurry one teaspoon cornstarch mixed with one tablespoon water during cooking to thicken. For a gluten free version use a gluten free biscuit dough if available. Keep in mind that different doughs will change the final texture and frying behavior.

Serving Suggestions

Present these treats on a large platter dusted with extra powdered sugar and a few whole strawberries for color. They pair beautifully with a strong coffee or a glass of cold milk. For a brunch spread include a simple green salad and roasted fruit to balance the richness. For a celebratory dessert offer a side of lightly whipped cream or a drizzle of warm strawberry syrup.

Cultural Background

Stuffed fried pastries appear in many food traditions which reflects a universal love of sweet filled dough. These particular bites borrow from American comfort pastry techniques and will remind many of classic donut shop flavors. The use of cream cheese brings a cheesecake influence which evolved in home baking traditions where convenience and rich flavor meet.

Seasonal Adaptations

In spring and summer maximize fresh berries and use heirloom varieties for deeper flavor. In winter swap the strawberry compote for a warm spiced apple filling and add a pinch of cinnamon to the cream cheese. For holidays incorporate citrus zest into the filling and top with crushed nuts for a festive crunch.

Meal Prep Tips

Make the compote and cream cheese filling one or two days ahead and refrigerate. On the morning you plan to serve, fry the dough and assemble. Keep fillings cold until just before piping. Use disposable piping bags for easy cleanup at events. Portion the fillings into small containers for quick station style assembly if preparing many at once.

These strawberry cheesecake filled pastries are a joy to share. The contrast of textures and the bright strawberry note make them both comforting and celebratory. Try them with a cup of coffee and watch them disappear quickly.