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These strawberry cheesecake donuts bring together a tender, baked strawberry-infused cake with a creamy cheesecake swirl baked right in. A sweet strawberry glaze finishes them off, making every bite light and rich all at once. They’re perfect when you want something homemade but without the heavy frying typical of classic donuts.
Ingredients
- All-purpose flour: provides the soft structure, choose unbleached for better flavor and texture
- Baking powder and baking soda: these leavening agents ensure lightness and fluffiness
- Fine sea salt: balances the sweetness without overpowering
- Granulated sugar: use regular white sugar for the classic donut sweetness
- Sour cream and buttermilk: add moisture and subtle tang that complements the strawberries
- Egg: binds everything together and gives the batter richness
- Unsalted butter melted: brings a tender crumb and buttery flavor
- Pure vanilla extract: enhances all the other ingredients with warm aroma
- Freeze-dried strawberry powder: intense strawberry flavor without added moisture, perfect for both batter and glaze
- Cream cheese softened: the heart of the cheesecake swirl, smooth and creamy
- Powdered sugar: forms the base of the glaze, providing sweetness and smooth texture
- Milk: thins the glaze to just the right consistency for dipping
- A pinch of salt in the glaze: balances the sweetness and brightens flavors
Step-by-Step Instructions
- Preheat the Oven and Prepare Pan:
- Set your oven to 350 degrees Fahrenheit and grease your donut pan thoroughly to make sure the donuts release easily after baking.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and freeze-dried strawberry powder. This ensures they are evenly distributed, which is crucial for consistent flavor and texture.
- Combine Wet Ingredients:
- In a separate bowl, whisk the sour cream, buttermilk, egg, melted butter, and vanilla extract until completely smooth to create a creamy base for the batter.
- Bring Dry and Wet Together:
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the donuts light and fluffy.
- Prepare the Cheesecake Filling:
- Beat the cream cheese, sugar, sour cream, and vanilla extract together until you have a silky and smooth mixture without lumps.
- Fill the Donut Pan with Batter:
- Spoon the strawberry batter into each donut cavity until about three quarters full, leaving room for the cheesecake.
- Add Cheesecake Swirl:
- Use a piping bag to add a small swirl of the cheesecake mixture into the center of each donut.
- Create the Swirl Effect:
- Take a toothpick and gently twist it in a circular motion through the batter and cheesecake to create a pretty marbled effect without blending the two completely.
- Bake the Donuts:
- Place the pan in the oven and bake for 10 to 12 minutes until you can insert a toothpick and have it come out clean.
- Cool the Donuts:
- Allow the donuts to cool in the pan for about 5 minutes so they firm up a bit then transfer to a wire rack until completely cool to prevent the glaze from melting.
- Prepare the Strawberry Glaze:
- Whisk together powdered sugar, strawberry powder, a pinch of salt, and milk until smooth. Adjust with more milk if it’s too thick to dip.
- Glaze the Donuts:
- Dip the tops of each cooled donut into the glaze. Set them back on the wire rack and let the glaze set for 15 to 20 minutes until firm.
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Storage Tips
To keep these donuts fresh, store them in an airtight container at room temperature for up to two days. Avoid refrigerating as the glaze can become sticky and the donuts dry. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag and thaw at room temperature before glazing.
Ingredient Substitutions
If you don’t have freeze-dried strawberry powder you can substitute with finely chopped fresh strawberries but reduce the buttermilk slightly to avoid a soupy batter. Greek yogurt can replace sour cream for similar tang and texture. Use light cream cheese instead of full fat for fewer calories but creaminess may be less intense.
Serving Suggestions
These donuts shine with a simple cup of black coffee or a creamy latte. They are also lovely alongside fresh berries or a dollop of whipped cream to enhance the strawberry and cheesecake flavors. Perfect for brunch tables, afternoon tea, or dessert trays.
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Frequently Asked Questions
- → What gives the donuts their strawberry flavor?
Freeze-dried strawberry powder is used in both the batter and glaze, providing a natural bright berry flavor without adding extra moisture.
- → How is the cheesecake filling incorporated?
The cheesecake mixture is piped into each donut’s center and gently swirled with a toothpick before baking, creating a marbled effect and creamy texture.
- → Can these donuts be made without a donut pan?
A donut pan is recommended for shape, but muffin tins or silicone molds can be alternatives with slight adjustments to baking time.
- → How should the donuts be cooled before glazing?
Allow the donuts to cool completely on a wire rack to ensure the glaze sets properly without melting or sliding off.
- → What is the best technique to avoid tough donuts?
Mix the batter gently until just combined and avoid overmixing to keep the texture light and tender.
- → Can I substitute cream cheese in the filling?
Cream cheese provides the distinct creamy texture and tang; however, mascarpone or ricotta may be used with slight flavor differences.