Soft, golden donut holes bursting with a creamy strawberry cheesecake filling—these bite-sized halal treats are perfect for parties, brunch, or sweet cravings on the go!
📋 Ingredients
For the donut holes:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup plain yogurt
- 2 tbsp melted butter
- 1 egg
- 1 tsp vanilla extract
- Oil for frying (vegetable or sunflower)
For the strawberry cheesecake filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/3 cup finely chopped fresh strawberries
For coating:
- 1/3 cup sugar
- 1 tsp cinnamon
👩🍳 Directions
- Make the filling:
- In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the chopped strawberries. Chill the filling for 15–20 minutes to firm up.
- Make the donut dough:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, yogurt, melted butter, egg, and vanilla until smooth.
- Pour wet ingredients into the dry and mix until a soft dough forms.
- Shape and fry:
- Roll dough into 1-inch balls. Heat oil in a deep pan to 350°F (175°C).
- Fry donut holes in batches, turning occasionally, until golden brown (about 2–3 minutes).
- Drain on paper towels.
- Coat:
- While warm, roll the donut holes in the cinnamon sugar mixture.
- Fill:
- Transfer cheesecake filling to a piping bag fitted with a small round tip.
- Poke a hole in each donut and pipe filling inside until slightly plump.
💡 Tips
- Don’t overcrowd the pan—fry in small batches to maintain oil temperature.
- Let the donut holes cool slightly before filling to avoid melting the cream cheese.
- You can also bake these at 375°F (190°C) for about 10–12 minutes if you prefer.
- Store filled donuts in the fridge for up to 2 days; best enjoyed fresh.
Want to try a chocolate, mango, or cookie butter filling version next?