To make it up to you, and with Valentine’s Day right around the corner, these 52 calorie Strawberry Cheesecake Donut Holes had to step forward and make a proper entrance. And no, this is not one of those desserts where you think, “I’m gaining 20 pounds just by looking at them.” Not even close. These little bites are light, low calorie, low fat, Weight Watchers friendly, and honestly just here to make your life better. You’re welcome.

With so many savoury recipes popping up lately, you’re probably wondering what’s going on. Where did dessert go? What happened to cookies , donuts, or more specifically, donut holes? Don’t worry. Nothing is wrong. These Strawberry Cheesecake Donut Holes are here to restore balance, satisfy the sweet tooth, and prove that a good strawberry cheesecake donut moment can still happen without the guilt.

Strawberry Cheesecake Donut Holes with some fresh strawberries - 1
  • What Makes This Recipe So Good
  • What Goes Into Strawberry Cheesecake Donut Holes
  • How To Make Strawberry Cheesecake Donut Holes
  • Tips For Making Strawberry Cheesecake Donut
  • Recipe FAQ’s
  • Strawberry Cheesecake Donut Holes Recipe

What Makes This Recipe So Good

These Strawberry Cheesecake Donut Holes deliver everything you want from a dessert without the usual heaviness. The donut holes stay soft and tender while the creamy cheesecake center adds richness in just the right amount. Paired with bright strawberry flavor, each bite tastes indulgent but never over-the-top, which is exactly why this donut holes recipe works so well.

What really sets this strawberry cheesecake donut apart is how light it feels. By keeping the portions small and the method simple, these strawberry donut holes satisfy a sweet craving without weighing you down. They are easy to make, easy to share, and honestly hard to stop eating once you start.

What Goes Into Strawberry Cheesecake Donut Holes

Flat lay photo of ingredient shot of self raising flour, white sugar, salt, baking powder, baking soda, strawberry jam, powdered sugar, reduced fat cream cheese, egg, pure vanilla extract, unsweetened almond milk, olive oil. - 2

You only need a handful of everyday ingredients to bring these Strawberry Cheesecake Donut Holes together.

  • Self-Raising Flour: This gives the donut holes their soft, cake-like texture with minimal effort. If you use plain or all-purpose flour, the added baking powder and baking soda step in to create the same lift.
  • Cream Cheese: Reduced-fat cream cheese keeps the cheesecake filling rich and creamy while staying light enough to suit this donut holes recipe. It delivers that classic cheesecake flavor without overpowering the donut itself.
  • Strawberry Jam: This brings sweetness and bright strawberry flavor straight into the filling, making each bite taste like a proper strawberry cheesecake donut. Choose a good-quality jam for the best result.
  • Vanilla Extract: A small amount goes a long way, rounding out both the donut batter and the filling so the flavors taste warm, balanced, and bakery-worthy.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Strawberry Cheesecake Donut Holes

Preheat the oven to 350F and lightly spray a 24- count muffin pan with cooking spray. - 3
  1. Prep: Preheat the oven to 176C | 350F. Lightly spray a 24-count muffin pan with cooking spray, wiping away any excess.
In a large bowl, whisk together all of the dry ingredients - 4
  1. Mix Dry Ingredients: In a large bowl, whisk together all of the dry ingredients until evenly combined and free from lumps.
Add the oil, egg, vanilla, and milk into the bowl. - 5
  1. Combine Wet Ingredients: Make a well in the centre of the dry mixture and add the oil, egg, vanilla, and milk. Whisk gently until a lump-free batter forms.
Spoon about 2 teaspoons of batter into each cavity, filling them roughly three-quarters - 6
  1. Fill the Pan: Spoon about 2 teaspoons of batter into each cavity, filling them roughly three-quarters full to allow room for rising.
Bake for 10 to 15 minutes, or until the donut holes are lightly golden - 7
  1. Bake: Bake for 10 to 15 minutes, or until the donut holes are lightly golden and a toothpick inserted into the centre comes out clean.
Allow the donut holes to cool for 5 minutes, then while still warm, gently roll each one in sugar until evenly coated - 8
  1. Coat in Sugar: Allow the donut holes to cool for 5 minutes, then while still warm, gently roll each one in sugar until evenly coated.
In a small bowl, beat the cream cheese and powdered sugar until smooth, then gently swirl in the strawberry jam to create a marbled effect without fully mixing. - 9
  1. Prepare the Filling: In a small bowl, beat the cream cheese and powdered sugar until smooth, then gently swirl in the strawberry jam to create a marbled effect without fully mixing.
Transfer the filling to a piping bag fitted with a narrow nozzle and pipe into each donut hole until just puffed and filled - 10
  1. Fill the Donut Holes: Transfer the filling to a piping bag fitted with a narrow nozzle and pipe into each donut hole until just puffed and filled, stopping before they overflow.

For something warm and comforting, serve these Strawberry Cheesecake Donut Holes with a mug of Hot Chocolate . It keeps things cozy without overpowering the light, cheesecake-filled bites.

To round things out, add Coconut Whipped Cream on the side for dipping or spooning over the top, and finish with Homemade Blueberry Sauce for a fresh, fruity contrast that complements the strawberry flavor beautifully.

Tips For Making Strawberry Cheesecake Donut

  • I like to let the donut holes cool just enough before filling them. If they are still piping hot, the cheesecake filling tends to melt and slide right back out. If they cool too much, they are harder to fill. Warm to the touch, not hot, is the sweet spot.
  • For filling, a narrow piping nozzle works best, but I have absolutely used a zip-top bag with the corner snipped off more times than I can count. Go slowly and stop as soon as you feel the donut hole puff up, or the filling will find a way out.
  • When mixing the strawberry jam into the cream cheese, I always swirl instead of fully mixing. Those little streaks of jam make each bite more interesting and stop the filling from tasting one-note.

Fresh strawberries are not ideal here because they release too much moisture. Jam or jelly gives you concentrated strawberry flavor without watering down the cheesecake filling.

A zip-top bag with a small corner snipped off works perfectly. You can also use a squeeze bottle if you have one. Just make sure the opening is narrow for control.

Do not overfill the donut holes. Pipe slowly and stop as soon as you feel the donut expand slightly. Overfilling is the main reason the filling pushes back out.

Strawberry Cheesecake Donut Holes - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

Donut Holes:

  • ▢ 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
  • ▢ 1/2 teaspoon baking soda only if using plain or all purpose flour/s
  • ▢ 2 tablespoons olive oil or canola or melted coconut oil
  • ▢ 1 egg large
  • ▢ 2 teaspoons pure vanilla extract
  • ▢ 1/2 cup unsweetened almond milk or low fat/skim milk
  • ▢ 1/4 cup sugar or mild tasting sweetener for coating

Filling:

  • ▢ 1/3 cup reduced fat cream cheese block or spreadable
  • ▢ 2 tablespoons powdered sugar icing sugar
  • ▢ 2 tablespoons strawberry jam or jelly, or topping if you prefer

Instructions

  • Preheat oven to 176C | 350F. Spray a 24-count mini muffin pan with cooking oil spray; wipe over excess with paper towel and set aside. Alternatively, use a cake pop tray or cake pop maker .
  • In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
  • Spoon the batter (about 2 teaspoons) into each muffin hole, filling to to ¾ full. Bake for 10-15 minutes, or until they are golden in colour and a toothpick inserted into the centre of a donut comes out clean. Allow them to cool for 5 minutes. While they’re still warm, gently roll each donut hole into the sugar until evenly coated.
  • While the donuts are baking, make the cheesecake filling. Combine the cream cheese together in a small bowl with the sugar. Beat until smooth and combined. Add the strawberry jam,jelly or topping and mix through slowly until creating an almost marble/swirl effect (if using jam, make sure any bigger fruit pieces are removed before using, or they will get jammed in the nozzle).
  • Fill a piping bag with the cheesecake filling, and using a narrow nozzle, fill each donut with the strawberry cheesecake until they puff up and expand (not too much or the donuts will overflow).

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Strawberry Cheesecake Donut Holes on a tray - 13

Strawberry Cheesecake Donut Holes

Ingredients

Donut Holes:

  • 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
  • 1/2 teaspoon baking soda only if using plain or all purpose flour/s
  • 2 tablespoons olive oil or canola or melted coconut oil
  • 1 egg large
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened almond milk or low fat/skim milk
  • 1/4 cup sugar or mild tasting sweetener for coating

Filling:

  • 1/3 cup reduced fat cream cheese block or spreadable
  • 2 tablespoons powdered sugar icing sugar
  • 2 tablespoons strawberry jam or jelly, or topping if you prefer

Instructions

  • Preheat oven to 176C | 350F. Spray a 24-count mini muffin pan with cooking oil spray; wipe over excess with paper towel and set aside. Alternatively, use a cake pop tray or cake pop maker .
  • In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
  • Spoon the batter (about 2 teaspoons) into each muffin hole, filling to to ¾ full. Bake for 10-15 minutes, or until they are golden in colour and a toothpick inserted into the centre of a donut comes out clean. Allow them to cool for 5 minutes. While they’re still warm, gently roll each donut hole into the sugar until evenly coated.
  • While the donuts are baking, make the cheesecake filling. Combine the cream cheese together in a small bowl with the sugar. Beat until smooth and combined. Add the strawberry jam,jelly or topping and mix through slowly until creating an almost marble/swirl effect (if using jam, make sure any bigger fruit pieces are removed before using, or they will get jammed in the nozzle).
  • Fill a piping bag with the cheesecake filling, and using a narrow nozzle, fill each donut with the strawberry cheesecake until they puff up and expand (not too much or the donuts will overflow).

Notes

Nutrition

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