Description
Delight in these irresistible Strawberry Cheesecake Donut Holes, featuring a light and fluffy fried dough coated in a creamy cheesecake glaze, topped with fresh strawberries and crushed strawberry candies for a burst of fruity sweetness. Perfect for a fun breakfast treat or an indulgent snack, these donut holes bring together the classic flavors of strawberry and cheesecake in bite-sized perfection.
Ingredients
Scale
Donut Batter
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Oil for frying (about 2 inches deep)
Cheesecake Glaze and Toppings
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for consistency)
- 1 cup fresh strawberries, halved
- 1/4 cup crushed strawberry candies or freeze-dried strawberries
- Powdered sugar for dusting
Instructions
- Prepare the Donut Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt to combine the dry ingredients evenly. In a separate bowl, beat the egg then add the milk, melted butter, and vanilla extract, mixing well. Gradually pour the wet ingredients into the dry ingredients and stir gently until just mixed. The resulting dough should be slightly sticky but not wet, so avoid overmixing.
- Fry the Donut Holes: In a deep pan, heat about 2 inches of oil to 350°F (175°C). Using a small cookie scoop or spoon, carefully drop portions of the dough into the hot oil without overcrowding. Fry each batch, turning the donut holes occasionally until they turn golden brown on all sides, about 2 to 3 minutes per side. Use a slotted spoon to remove the donut holes from the oil and place them on a paper towel-lined plate to drain excess oil.
- Make the Cheesecake Glaze: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to beat until well combined. Gradually incorporate milk, one tablespoon at a time, until the glaze reaches a pourable consistency that coats the back of a spoon but still drips smoothly.
- Glaze and Decorate: Dip each warm donut hole into the cheesecake glaze, allowing any excess to drip off. Arrange them on a wire rack or parchment paper. While the glaze is still wet, top each donut hole with a fresh strawberry half and sprinkle crushed strawberry candies or freeze-dried strawberries for added texture and flavor. Finish by dusting lightly with powdered sugar to enhance sweetness and presentation.
Notes
- Ensure the oil temperature remains steady at 350°F (175°C) to achieve perfectly fried donut holes without absorbing excess oil.
- You can substitute milk with buttermilk for a slightly tangier flavor and lighter texture.
- For a dairy-free option, use cream cheese alternatives and plant-based milk in the glaze.
- Crushed freeze-dried strawberries add a vibrant color and intense strawberry flavor while keeping the topping light.
- Serve the donut holes fresh for the best texture; glazed donut holes are best enjoyed within a few hours of preparation.
