Strawberry Cheesecake Donut Holes are an irresistible bite-sized treat, perfect for satisfying your sweet cravings with minimal fuss. This recipe is your shortcut to delightful, homemade donut holes bursting with classic strawberry cheesecake flavor, ideal for any occasion.
Key Ingredients for Strawberry Cheesecake Donut Holes:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup strawberry preserves or jam
- 1/4 cup powdered sugar
- 2 tablespoons milk (for glaze)
- Fresh strawberries, sliced (for garnish, optional)
- Graham cracker crumbs (for garnish, optional)
How to Make Strawberry Cheesecake Donut Holes:
Get ready for a simple yet incredibly delicious baking adventure! These Strawberry Cheesecake Donut Holes are remarkably easy to whip up, promising a burst of creamy, fruity goodness in every bite. With a preparation time of just around 30 minutes, you can indulge in these satisfying treats without a lengthy commitment. The fluffy, cake-like donut texture perfectly complements the tangy cream cheese and sweet strawberry swirl, making them an unforgettable homemade delight.
Step-by-Step Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan or use mini donut molds. If you don’t have either, you can also line a baking sheet with parchment paper and drop spoonfuls of batter, though the shape will be less uniform.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, 1/4 cup of the granulated sugar, baking powder, salt, and nutmeg. Ensure these dry ingredients are well combined to distribute the leavening agent evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until thoroughly combined.
- Incorporate Wet into Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine for a tender donut.
- Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese with the remaining 1/4 cup granulated sugar until smooth and creamy. Stir in the strawberry preserves until a marbled effect is achieved. You want streaks of strawberry, not a completely homogenous mixture. This will create those delightful pockets of flavor within the donut holes.
- Assemble the Donut Holes: For each donut hole, spoon about 1-2 teaspoons of the donut batter into the prepared mini muffin cups or donut molds, filling them about halfway. Then, dollop about 1/2 teaspoon of the strawberry cream cheese mixture into the center of each batter-filled cup. Finally, top with another 1-2 teaspoons of donut batter, ensuring the cream cheese filling is covered.
- Bake: Bake for 10-12 minutes, or until a toothpick inserted into the center of the donut holes comes out clean. The tops should be lightly golden. Avoid overbaking, as this can result in dry donut holes.
- Cool Slightly: Let the donut holes cool in the pan for about 5 minutes before carefully removing them to a wire rack to cool completely.
- Prepare the Glaze: While the donut holes are cooling, whisk together the powdered sugar and 2 tablespoons of milk in a small bowl until smooth and a drizzleable consistency is reached. Add a tiny bit more milk if it’s too thick, or a sprinkle more powdered sugar if it’s too thin.
- Glaze and Garnish: Once the donut holes have cooled completely, drizzle them generously with the prepared glaze. If desired, while the glaze is still wet, sprinkle with graham cracker crumbs and garnish with sliced fresh strawberries for an extra pop of flavor and visual appeal.
Why You’ll Love This Strawberry Cheesecake Donut Holes:
You’re going to fall head over heels for these Strawberry Cheesecake Donut Holes because they capture the beloved essence of a classic dessert in a perfectly portioned, utterly delightful package. Imagine the rich, tangy cream cheese swirled with sweet strawberries, all encased in a tender, cake-like donut – it’s a flavor explosion that will transport your taste buds. Plus, making these at home is a fantastic way to save money compared to bakery treats, offering that gourmet experience for a fraction of the cost.
These little gems are so much more than just a sweet bite; they’re a celebration of flavor and texture. They’re significantly easier to make than traditional baked or fried donuts, making them a perfect weekend project or a quick weeknight indulgence. If you adore the idea of strawberry cheesecake but crave something more portable and fun, these donut holes are your answer. Go ahead and treat yourself – you deserve these delightful bites, and your friends and family will thank you for sharing!
Storing and Reheating Tips:
- Storing: Once cooled completely, store any leftover Strawberry Cheesecake Donut Holes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days. The glaze may soften slightly over time.
- Reheating: These donut holes are best enjoyed at room temperature or slightly warmed. To reheat, place them on a baking sheet and warm in a preheated oven at 300°F (150°C) for 3-5 minutes, or until just warmed through. Be cautious not to overheat, as they can become dry.
- Freezing: While not ideal for long-term freezing due to the cream cheese filling and glaze, you can freeze unglazed donut holes. Place them in a single layer on a baking sheet and freeze until firm. Then, transfer to a freezer-safe bag or container. They can be stored for up to 1-2 months. Thaw in the refrigerator overnight and then glaze as desired before serving.
Final Thoughts:
These Strawberry Cheesecake Donut Holes offer a delightful fusion of beloved flavors in a fun, bite-sized form. They’re a testament to how simple ingredients can create something truly special, so don’t hesitate to bring this joy into your kitchen today!
Strawberry Cheesecake Donut Holes
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan or use mini donut molds. If you don’t have either, you can also line a baking sheet with parchment paper and drop spoonfuls of batter, though the shape will be less uniform.
- In a medium mixing bowl, whisk together the all-purpose flour, 1/4 cup of the granulated sugar, baking powder, salt, and nutmeg. Ensure these dry ingredients are well combined to distribute the leavening agent evenly.1 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until thoroughly combined.1/2 cup milk, 1 large egg, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine for a tender donut.
- In a small bowl, beat the softened cream cheese with the remaining 1/4 cup granulated sugar until smooth and creamy. Stir in the strawberry preserves until a marbled effect is achieved. You want streaks of strawberry, not a completely homogenous mixture. This will create those delightful pockets of flavor within the donut holes.4 ounces cream cheese, 1/4 cup granulated sugar, 1/4 cup strawberry preserves or jam
- For each donut hole, spoon about 1-2 teaspoons of the donut batter into the prepared mini muffin cups or donut molds, filling them about halfway. Then, dollop about 1/2 teaspoon of the strawberry cream cheese mixture into the center of each batter-filled cup. Finally, top with another 1-2 teaspoons of donut batter, ensuring the cream cheese filling is covered.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of the donut holes comes out clean. The tops should be lightly golden. Avoid overbaking, as this can result in dry donut holes.
- Let the donut holes cool in the pan for about 5 minutes before carefully removing them to a wire rack to cool completely.
- While the donut holes are cooling, whisk together the powdered sugar and 2 tablespoons of milk in a small bowl until smooth and a drizzleable consistency is reached. Add a tiny bit more milk if it’s too thick, or a sprinkle more powdered sugar if it’s too thin.1/4 cup powdered sugar, 2 tablespoons milk
- Once the donut holes have cooled completely, drizzle them generously with the prepared glaze. If desired, while the glaze is still wet, sprinkle with graham cracker crumbs and garnish with sliced fresh strawberries for an extra pop of flavor and visual appeal.fresh strawberries, graham cracker crumbs