Description

Golden, pillowy donuts with a creamy cheesecake and strawberry jam surprise inside—this recipe is a showstopper for brunch, dessert, or anytime you want to impress (and indulge). Using a simple shortcut—refrigerated biscuit dough—you can make bakery-style stuffed donuts at home without yeast or long rising times.

Ingredients

Scale

Dough & Filling

1 can (8 count) refrigerated biscuit dough (flaky layers or buttermilk preferred)
4 oz cream cheese, softened
¼ cup powdered sugar (plus extra for dusting)
½ tsp vanilla extract
¼ cup strawberry jam or preserves

For Frying

1–2 inches neutral oil (canola, vegetable, or peanut)

Optional Decoration / Variations

Glaze: 1 cup powdered sugar + 2–3 tbsp milk + ½ tsp vanilla
Cocoa powder, cinnamon sugar, or extra sprinkles
Fruit variations: blueberry jam, raspberry, lemon curd, etc.

Instructions

1️⃣ Make the Cheesecake Filling

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and lump-free.
Optional: transfer to a piping bag or a plastic baggie with a corner snipped for easy filling.

2️⃣ Prep the Dough

Flatten each biscuit on a lightly floured surface to about ¼-inch thick, 4–5 inches wide.
Doesn’t need to be perfect—just enough surface to hold the filling.

3️⃣ Stuff & Seal the Donuts

Spoon 1 ½ tsp jam onto the center, then top with 1 tbsp cheesecake filling.
Fold dough into a half-moon and pinch edges tightly.
Crimp with a fork to ensure a secure seal.

4️⃣ Fry to Golden Perfection

Heat 1–2 inches of oil to 350°F (175°C).
Fry 2–3 donuts at a time for 2–3 minutes per side until deep golden brown.
Remove with a slotted spoon and drain on paper towels.

5️⃣ Dust or Glaze

While slightly warm, dust with powdered sugar or drizzle with glaze.
Optional: top with cinnamon sugar or cocoa for a flavor twist.

Notes

Sealing is everything: Poorly sealed donuts = leaks. Pinch and fork-crimp edges.
Oil temperature: 350°F is ideal—too low = greasy, too high = browned outside but raw inside.
Filling amount: 1 tbsp cream cheese + 1 ½ tsp jam per donut keeps everything tidy.
Advance prep: Filling can be made 1–2 days ahead; dough can be stuffed and refrigerated 1 hour before frying.