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Strawberry Cheesecake Donut Holes Recipe

Strawberry Cheesecake Donut Holes Recipe
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★★★★★

4.8 from 8 reviews

Deliciously soft and fluffy Strawberry Cheesecake Donut Holes that combine the lightness of baked donut holes with a creamy, sweet strawberry cheesecake filling. Perfect for a delightful treat or party snack, these mini donuts are coated in a sugar layer and filled with a luscious strawberry-infused cream cheese swirl.

Ingredients

Scale

Dry Ingredients

  • 1 cup self-raising flour (or plain, all-purpose flour)
  • 2 tablespoons sugar (white, raw, or coconut sugar)
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda (only if using plain or all-purpose flour)

Wet Ingredients

  • 2 tablespoons olive oil (or canola or melted coconut oil)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ½ cup unsweetened almond milk (or low fat/skim milk)

Coating

  • ¼ cup sugar (or mild tasting sweetener for coating)

Cheesecake Filling

  • ⅓ cup reduced fat cream cheese (block or spreadable)
  • 2 tablespoons powdered sugar (icing sugar)
  • 2 tablespoons strawberry jam (or jelly, or topping)

Instructions

  1. Preheat and Prepare: Preheat your oven to 176°C (350°F). Lightly spray a 24-count mini muffin pan with cooking oil spray, then wipe off any excess with a paper towel to prevent sticking. Alternatively, you can use a cake pop tray or a cake pop maker if preferred.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour (or all-purpose flour), sugar, salt, baking powder, and baking soda (if using plain flour). This ensures even distribution of leavening agents for a light texture.
  3. Add Wet Ingredients and Combine: Make a well in the center of the dry ingredients. Add olive oil, the egg, vanilla extract, and almond milk. Whisk all the ingredients together thoroughly until you have a smooth, lump-free batter.
  4. Fill and Bake: Spoon approximately two teaspoons of batter into each mini muffin cavity, filling each about three-quarters full. Bake in the preheated oven for 10-15 minutes, or until the donut holes turn golden brown and a toothpick inserted in the center comes out clean.
  5. Coat with Sugar: Once baked, let the donut holes cool for about 5 minutes. While still warm, gently roll each donut hole in the sugar (or sweetener) until evenly coated, adding a delightful sweet crust.
  6. Prepare Cheesecake Filling: While the donuts bake, mix the reduced-fat cream cheese and powdered sugar together in a small bowl. Beat until you achieve a smooth, creamy consistency. Gently fold in the strawberry jam to create a beautiful marbled swirl effect, ensuring any large fruit bits are removed to avoid clogging the piping nozzle.
  7. Fill Donut Holes: Transfer the cheesecake filling into a piping bag fitted with a narrow nozzle. Carefully pipe the filling into each donut hole until they puff up slightly, taking care not to overfill to prevent overflow.

Notes

  • For best results, use fresh strawberry jam with no large chunks for easier filling.
  • You can substitute almond milk with any milk of your choice, such as dairy or oat milk.
  • If using plain flour, do not omit the baking soda as it helps with rising.
  • Allow the donut holes to cool slightly before coating in sugar to ensure the coating sticks well.
  • Store leftover donut holes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: strawberry cheesecake, donut holes, baked donuts, mini donuts, dessert, snack, cream cheese filling

Find it online: https://flavorsbymaya.com/strawberry-cheesecake-donut-holes-recipe/