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Strawberry Cheesecake Donut Holes Recipe

Strawberry Cheesecake Donut Holes Recipe
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★★★★★

5.2 from 13 reviews

Delight in these irresistible Strawberry Cheesecake Donut Holes, featuring a tender baked dough infused with vanilla and almond milk, then coated in sugar and filled with a luscious strawberry cream cheese filling. Perfectly bite-sized and bursting with sweet, creamy flavor, they make for an easy-to-make treat that combines the best of donuts and cheesecake in every bite.

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)

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. Prepare the oven and pan: Preheat the oven to 176°C (350°F). Spray a 24-count mini muffin pan with cooking oil spray, then wipe over any excess with a paper towel. Alternatively, you can use a cake pop tray or cake pop maker for evenly shaped donut holes.
  2. Mix dry ingredients: In a large bowl, whisk together the self-raising flour (or all-purpose flour), sugar, salt, baking powder, and baking soda (if using plain flour) to combine thoroughly.
  3. Add wet ingredients: Make a well in the centre of the dry ingredients and add the olive oil, egg, vanilla extract, and almond milk. Whisk everything together until the batter is smooth and free of lumps.
  4. Fill muffin pan: Spoon approximately 2 teaspoons of batter into each muffin hole, filling each about ¾ full to allow space for rising during baking.
  5. Bake the donut holes: Bake for 10-15 minutes, or until the donut holes turn golden brown and a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool for 5 minutes.
  6. Coat donut holes with sugar: While still warm, gently roll each donut hole into the sugar coating until evenly covered for a sweet, crunchy finish.
  7. Prepare cheesecake filling: In a small bowl, beat together the reduced fat cream cheese and powdered sugar until smooth and creamy. Fold in the strawberry jam gently to create a marbled or swirled effect, ensuring any large fruit pieces are removed for smooth piping.
  8. Fill the donut holes: Transfer the cheesecake filling to a piping bag fitted with a narrow nozzle. Carefully pipe the filling into each donut hole, stopping once they puff up slightly but before overflowing.

Notes

  • You can substitute self-raising flour with plain/all-purpose flour but remember to add baking soda for rise.
  • Use reduced fat cream cheese to keep the filling lighter but still creamy.
  • Removing large fruit pieces from jam helps prevent clogging the piping nozzle.
  • Ensure not to overfill the donut holes to avoid filling overflow during piping.
  • These donut holes are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
  • For a vegan alternative, swap the egg for a flax egg and use dairy-free cream cheese and plant-based milk.

Nutrition

Keywords: Strawberry cheesecake donut holes, baked donut holes, mini donuts, cream cheese filling, sweet snack, bite-sized dessert

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