A Bite of Summer & Creamy Nostalgia
One of my favorite summer memories is sitting on the porch with a strawberry milkshake in one hand and a cream cheese danish in the other—two worlds of flavor colliding. Years later, I decided to merge those flavors into one unforgettable bake: a Strawberry Cheesecake Donut. Soft, cake-like donuts infused with real strawberries and filled (or topped) with a silky cheesecake swirl—this is a bakery-level treat you can make in your own kitchen. Whether you’re looking to impress at brunch or simply treat yourself, these donuts hit that sweet spot between indulgence and fresh, fruity delight.

Why You’ll Fall in Love with Strawberry Cheesecake Donuts

Strawberries & Cream Dream
Fresh strawberries bring juicy bursts of flavor, while the tangy cheesecake swirl adds richness and balance.
Baked, Not Fried
No need for a fryer—these are gently baked, making them lighter but still decadently moist.
Eye-Catching & Delicious
With their soft pink hue and creamy white center, they’re as beautiful on the plate as they are on the palate.
Versatile & Crowd-Pleasing
Perfect for breakfast, tea time, or dessert—these donuts will vanish in minutes.

Key Ingredients

All-Purpose Flour
The base for structure and softness.
Fresh Strawberries
Finely chopped or pureed for that juicy, natural berry flavor.
Cream Cheese
Room temperature for a smooth cheesecake swirl or filling.
Greek Yogurt
Adds moisture without heaviness (can sub with dairy-free yogurt).
Eggs & Baking Powder
Essential for lift and texture.
Natural Sweetener
Maple syrup or honey for a hint of natural sweetness.
Vanilla & Lemon Zest
To brighten both the strawberry and cheesecake elements.

How to Make Strawberry Cheesecake Donuts

1. Prep & Preheat
Preheat oven to 350°F (175°C). Lightly grease a 6- or 12-cavity donut pan.
2. Make the Donut Batter
In one bowl, whisk together:
• 1 cupall-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
In another bowl, mix:
• 1 egg
• ¼ cup Greek yogurt
• ¼ cup maple syrup or honey
• ¼ cup pureed fresh strawberries
• 1 tablespoon melted coconut oil
• ½ teaspoon vanilla
• Zest of half a lemon
Combine wet and dry ingredients until just mixed. Do not over-mix.
3. Create the Cheesecake Swirl
In a small bowl, beat together:
• 3 oz cream cheese (softened)
• 1 tablespoon maple syrup
• ½ teaspoon vanilla extract
4. Assemble
Spoon a layer of batter into each donut mold. Add a small dollop of cheesecake mixture, then top with remaining batter. Swirl gently using a toothpick or skewer.
5. Bake
Bake 14–17 minutes or until the donuts spring back lightly when touched. Cool in the pan for 5 minutes, then transfer to a wire rack.
6. Optional Glaze
For a strawberry glaze, whisk together:
• ½ cup powdered sugar
• 1 tablespoon pureed strawberries
• Splash of lemon juice (optional)
Drizzle over cooled donuts.

Tips & Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Vegan Swap: Replace egg with a flax egg and use vegan cream cheese + yogurt.
• Extra Berry Kick: Fold in extra chopped strawberries to the batter.
• Mini Cheesecake Centers: Fill the center with extra cream cheese mix before baking for a surprise inside.

Storage & Serving

• Room Temp: Store in a sealed container for up to 2 days.
• Fridge: Keeps well up to 5 days chilled.
• Freezer: Freeze glazed or unglazed for up to 2 months. Thaw and enjoy!
Serving Suggestions:
• Pair with iced coffee or herbal tea.
• Serve with a side of vanilla yogurt and fresh berries.
• Dust with powdered sugar or freeze-dried strawberry crumbles for a bakery-style finish.