Directions
- Prepare the Filling: In a medium bowl, beat cream cheese and powdered sugar until smooth. Stir in strawberry jam, vanilla, and fresh strawberries if using. Transfer to a piping bag or zip-top bag and refrigerate while preparing the dough.
- Cut the Dough: Separate the biscuit dough and cut each biscuit into quarters. Roll each piece into a smooth ball to form 16–20 donut holes.
- Heat the Oil: Heat 2–3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer for precise temperature control.
- Fry the Donut Holes: Fry in batches, 2–3 minutes each, turning occasionally until golden brown. Remove with a slotted spoon and drain on paper towels.
- Coat in Sugar: While warm, roll the donut holes in granulated sugar or cinnamon-sugar mixture for extra flavor.
- Fill the Donuts: Use a skewer or small knife to make a hole in each donut. Pipe the chilled cheesecake filling inside until you feel resistance.
Tips & Variations
- Chill the filling before piping to make it easier to work with.
- Don’t overfill the donuts to prevent bursting.
- Try adding melted chocolate to the filling for a twist.
- Swap the sugar coating for a glaze for a glossy finish.
Serving Suggestions
Serve warm or at room temperature with a drizzle of strawberry syrup, a dusting of powdered sugar, or alongside fresh strawberries.
These donuts pair perfectly with coffee or hot chocolate for a decadent treat.
Storage & Make-Ahead Tips
Store stuffed donut holes in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 10–15 seconds or in an air fryer for a crispy finish.
You can also freeze unfried dough balls, then fry and stuff them when ready to serve.
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